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Tamale

Erica's picture
My sister is very found of eating Tamales because they are light & made quickly.
Ingredients
  Masa 5 Pound
  Shortening 4 Cup (64 tbs)
  Meat 2 1⁄2 Pound
  Chili powder 2 Tablespoon
  Pepper 2 Teaspoon
  Cumin 1 Teaspoon
  Garlic 2 Clove (10 gm)
  Salt 2 Tablespoon
  Bacon 1 1⁄2 Pound
  Broth 2 Cup (32 tbs)
Directions

Wash 1 lb. corn shucks in hot water to clean. Let soak in water to keep moist. Place masa in mixing bowl; add remaining ingredients and mix well. Spread masa 1/8 inch thick on lower half of shuck, leaving two inches at the top of shuck clean. Drop 1 tbsp. of filling near the center of the mush. fold over the clean end of the shuck. Place in pot with cover, keeping open end up. When pot is filled heat four cups water and pour over the tamales. Cover and simmer for 45 minutes.

Stuffing
Cook meat in water until tender.Save meat broth.Cut into small pieces or put in blender to grind for a minute.In a pan fry bacon.Add cooked meat and remaining ingredients.Simmer for 20 minutes.

Use this meat as a stuffing for the tamale.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Steamed
Ingredient: 
Meat
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
75 Minutes
Ready In: 
85 Minutes
Servings: 
2
Story
As for me I always find Tamale to be quite bland & nothing too great...unless they are stuffed with some amazing meat.This is my sister's recipe of making a great meat Tamale.

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