The previous time it took about twice as long because I had to use a turkey fryer basket as my steamer basket and cover it with tin foil. My DH and I headed to the local Hispanic grocery store because I needed some more corn husks and a few spices. What we also found was an inexpensive tamale steamer.
To the meat I add:
1/2 c corn oil
6 TBSP Chili powder
3 TBSP ground Cumin
1 TBSP black pepper
2 TBSP salt
The spices are mixed and the meat is covered with wrap and left to set over night. The next day I soaked the corn husks. It takes about 2 hours. I weighed them down with bowls and turned them a few times. They need to be soft for the Masa mixture.
I added the following spices to about a half bag of the large bag of Masa and gave a stir.
3 TBSP Salt
1 TBSP Cumin Seeds
3 TBSP Chili Powder
3 TBSP Garlic Powder
I warmed the reserved chicken broth on the stove and added 2 Quarts gradually to the Masa letting it soak in. To the Masa I also added 2 cups oil . The mixture should look like natural peanut butter.
I laid out the soaked corn husks and patted them dry with a paper towel. I then made an assembly line where I could spread the Masa on a few husks at a time. My hubby didn't come to help me until the end but it's helpful if you have someone to help you. This recipe makes about 7 dozen tamale.
A layer of Masa needs to be added not to thick to the wrapper going all the way from one edge to the middle. I didn't take any pics of this becasue I was busy lol. It takes a few trys to learn how much is enough Masa. The first ones look huge and then you find a size that works for you. I used a butter knife to spread my Masa. The edge with the Masa gets folded in first and then the clean edge and the bottom folded up. I set all the tamales in the steamer laying down with the folded end under so they don't unwrap.
I had to add leave room in my steamer so I could add water. I then covered it and let the pot simmer on medium low for 2 hours. I checked about every half hour to make sure there was enough water in the bottom for steaming.
I tested the tamale after two hours by letting it cool down for 5 minutes and sliced into it. Making sure there was no raw Masa I removed them with tongs onto tin foil to cool down so I could wrap them up. They freeze wonderfully and are microwavable.
To go with my tamale I found this really great sauce. It can also be used for enchilladas.
1/4 c vegetable oil
2 TBSP flour
1/4 c. Chili powder
8 oz. can of tomato sauce
1 1/2 c water
1/4 tsp cumin
1/4 tsp garlic powder
salt and pepper to taste
Heat the oil and add the flour. Stir with a whisk for a few minutes until the flour browns. Add the tomato sauce, water, and seasoning. Let simmer on low heat for about 10 minutes. Serve over the tamales.