My Tamales

I was asked to write down my tamale recipe and that is hard because I just throw things together without thinking so here goes. 

I was taught how to make tamales by an old friend from Mexico. I have lost track of him but think about him everytime I make tamales.  Mine are a little different from his but the concept is the same and I think they are pretty darn good. 

I do it in steps so that it isn't as big a job as it could be. I suggest cooking your meat a day or two ahead and refrigerating the meat and the cooking liquid. This makes it so much easier for taking the fat off the liquid and any remaining fat on the roast. 

For the meat we like pork but you can use any meat you want. The cooking liquid is really important though so kept that in mind when choosing a meat. 

5-6 lb Pork shoulder roast or your fave

3-4 dried chilies, I like Guajillo or New Mexico

2 Tbsp Wahoo Chili (of course!)

2 tsp salt

Cracked black pepper, 3-4 turns

6-8 cups water 

Combine all ingredients in a crockpot and cook for 8 hours or until it pulls apart. 

Cool the meat and cooking liquid with the peppers to solidify the fat. Remove the fat from both. Shred the meat and blend the liquid and peppers, removing the stems first, until frothy. Strain and set aside the liquid. 

For the Masa

4 cups Masa Harina

1 cup Crisco or lard if you choose

6 cups reserved cooking liquid 

2 tsp salt

Combine the flour, shortening and salt until resembles course crumbs. I use my hands. Play with your food!!  Add the liquid a little at a time until a wet but firm dough forms. You may have to add more or less liquid depending on your humidity. Your dough should form a sticky patty. 

Soak approx 24 corn husks in hot water for 30 minutes. Or until they are translucent and pliable. 

Spread 3-4 Tbsp of mass onto the fatter end of the corn husk leaving about 1/4 inch to one side for rolling.  Add your meat and roll into a log and fold the smaller end over. Place in steamer. Repeat until all of the masa is gone. 

Steam for 90-120 minutes or until the masa is firm and set. It should easily peel from the corn husk when done. 

You can double the recipe if you want to make a lot to put in the freezer. I didn't have enough energy for that this time. 

Enjoy!