How To Make Tamales
Anyone interested in traditional Mexican food should learn how to make tamales. This food is very hands on, expect to put some work into making tamales.
To make tamales, you will need:
- A steamer.
- Large bowls.
- Long tongs.
- Stock pot.
- Seven pounds of pork.
- One third cup of chili powder.
- Five teaspoons of ground cumin.
- Three tablespoons of garlic powder.
- 96 ounces of chicken stock.
- One eighth teaspoon of sugar.
- One eighth teaspoon of cinnamon
- Three fourth teaspoon of flour.
- Corn husks.
- Masa mix.
- Corn oil.
- Three fourth cup of cold water.
Now that you have all of your items, it's time for step one:
- Take the pot and put the 96 ounces of chicken broth in it.
- Add the chili powder, cumin, sugar, cinnamon, and garlic powder to the pot.
- Cut up the pork into small pieces, trim off the fat.
- Heat the broth and spices until boiling.
- Add the pork to the boiling broth and spices.
- Turn the heat down to a simmer and simmer the pork for two to three hours, partially covered.
- Once the pork is done, take the cold water and slowly add it to the flour whisking it.
- Turn the pork back up to high and once it starts boiling again slowly add the flour mixture.
- Stir the mixture into the pork, avoid clumping.
- Turn the heat down to a slow boil for another five minutes.
- Turn off the pork and let it cool.
- Put the pork in the frig and wait until the next day.
- Take out the pork and warm it on the stove.
- Take four cups of the masa mix, half a table spoon of garlic powder and one cup corn oil into a bowl. Combine.
- Now take two and a half cups of broth and slowly add it into the mixture combining until two and a half cups are in the mixture.
- Soak the corn husk until they're soft.
- Now take some of the masa and spread it on the soft husk. Make sure to leave most of the husk naked, especially the pointy side.
- Spoon a small amount of pork over the masa.
- Now take it and fold it in half.
- Then roll the folded in half husk.
- Now take the pointy side and fold it.
- Place it in the steamer standing up, pointy side down.
- Put water in your steamer, but not enough to touch the bottom of the tamales.
- Take a damp towel and put it over the top of the steamer, cover with the lid.
- Turn the stove on low and let steam for one and a half hours.
- Once the time is up, take out a tamale and unwrap it. Check to see if the masa is firm. If it is, it's done.
- Use the tongs to remove them.
Tamales are known as the little meat filled packet that takes time to make and is made wrapped in a corn husk. It's one of the most recognizable Mexican foods.