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Tamales
For many cultures with Latin roots, tamales are perhaps the most important celebratory food in existence. Special tamales are regularly prepared for celebrations and feast days ranging from Christmas, New Years and Day of the Dead to weddings, christenings and birthdays. Like many classic foods, tamales there is a beauty in their simplicity -- a corn dough with or without a few flavorings and/or fillings wrapped up in a little package of corn husks and steamed. However you can add on the basics with an infinite number of flavors and combinations are possible -- from sweet to savory, mild to spicy, simple to complex and everything in between.
Tamales Recipe:
5 pounds lean pork or beef, cooked and shredded
6 to 7 pounds fresh masa
1 1/2 pounds lard
1 tablespoon salt
1 1/2 pints red chile sauce
1 bundle corn hucks
Directions:
1. Cook meat by boiling in a large covered pot with enough water to cover completely.
2. Add salt to taste and slow boil till completely done. Cool meat and save broth.
3. When meat has cooled, shred and mix in the chile sauce
4. Prepare the corn shucks (outer husks) by soaking them in a sink or large pot of warm water for about 2 hours or until soft. Gently separate without tearing.
5. Mix the masa, lard , salt and enough broth to make a smooth paste. Beat till a small amount (1 tsp) will float in a cup of cool water.
6. Spread masa (1/8 to 1/4 inch thick layer) on ouja, add a small amount of meat and roll up.
7. Fold up ends of ouja and place(fold down) on a rack in a pan deep enough to steam.
8. Add 1 to 2 inches water, cover with a tight fitting lid and steam about 1 1/2 hours.
Many variations of ingredients can be used in making tamales. You can use a combination of beef and pork, use chicken or even fried beans.
This recipe will make 4 to 5 dozen tamales