• Prep Time:
  • Cooking Time:
  • Serves: 50 Servings

Tamales #6

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • ----------------------------------TAMALES----------------------------------
  • 2 1/2 lb Boneless pork shoulder or
  • -butt roast; trimmed of
  • -excess fat and cut up
  • 10 c Water
  • 1 md Onion; quartered
  • 3 Cloves garlic minced
  • 4 c Red chili sauce
  • 3/4 c Shortening
  • 6 c Masa harina
  • 1 1/2 ts Baking powder
  • 50 Dried corn husks; about,
  • -8-inches long


15 lg Dried chili peppers
4 -(up to)
5 Cloves garlic
2 ts Ground cumin
1 ts Salt
2 tb Flour
2 tb Bacon drippings or olive
-oil; or shortening

To make red chili sauce:

1. Remove stems and seeds from dred peppers. Place on a singler layer in a
baking sheet and roast in a 350! oven for 2-5 minutes until they have a
sweet roasted aroma. Check frequently to prevent burning. Try to avoid deep
inhalation. Remove from oven and soak peppers in enough water to cover,
about 5 cups, for 30 minutes until cool. Transfer the peppers and 2 1/2 c
liquid to a blender. Add garlic, cumin and salt. Reserve remaining
liquid. Cover, and blend till smooth.

2. In a 2 quart saucepan, cook and stir flour in bacon drippings over
medium heat till light brown. Carefully stir in pureed chili mixture.
Simmer uncovered for 5 to 10 minutes until slightly thickend, being careful
of splatters. If sauce is too thick, add additional soaking liquid, up to 1
cup to make desired consistency.

To make tamales:

1. In a 4 1/2 to 5 quart dutch oven bring pork, water, onion, garlic, and 1
1/2 t salt to boiling. Simmer, covered, about 2 1/4 hrs until meat is very
tender. Remove meat from broth and cool Using two forks, shred meat,
discarding fat. You should have 3 1/2 to 4 c shredded meat. Strain broth
and reserve 5-6 cups. In a 3 quart saucepan, heat the red chili sauce and
add shredded meat. Simmer, covered about 10 minutes.

2. For masa, beat shortening with a mixer on medium for 1 minute. Stir
together masa harina, baking powder and 2 t salt. Alternately add masa
harina mixture and broth to shortening, beating well after each addition.
Add just enough broth to make a thick creamy paste. Soak corn husks in warm
water for 5 minutes then rinse to remove and corn silk and debris. Drain.

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