Thursday, December 29, 2011

Tamale Making Day 2

Tamale making is something I have only done once before. Here is the link to that blog:
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.
The night before I had made the meat. It's a combination of pork roast and a whole chicken. The roast I made in the crock pot. The chicken I boiled for about 2 hours stove top. Once the meat is cooled down the chicken and roast are shredded. Save the broth from both the chicken and pork for tamale making day.

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.

3TBSP Paprika
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.

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