KRWG's 5th annual Tamale Confidential. Listen for traditional along with vegetarian recipes.
Juan Morales Holiday Tamales
Masa
5 lb of masa
2 cups of melted lard
16 oz of puree chile
5 tablespoons of salt
Chile Sauce
20 pods of Hatch Red Chile
Pull stems of chile, bring to a boil, about 20 min. Place chile pods in blender add 3 cups of water, 5 tablespoons of salt, pinch of oregano, 4 tablespoons of granulated garlic. Liquify and place mixture in sieve. Place aside in separate bowl.
Meat
10 lbs of pork cushion
20 cloves of garlic
2 tablespoons of salt and pepper
Water to cover meat
Boil meat until tender. Cook slightly and shred. Save the broth. Saute the shredded meat in a dutch oven. Add 3 cups of chile sauce. Simmer for 15-20 minutes, stirring gently but frequently.
Corn Husks
Buy cleaned and dried corn husks. Separate them and soak them in warm tap water in large container. Measure the width of the husk , tearing off anything more than 6 inches. Spread with a thin layer of masa and fill with 1 ½ tablespoons with red chile meat . Fold each side of the corn husk over the meat portion to cover the seam. Place the seam side down on the cookie sheet as you continue making the rest of the tamales.
Use an all purpose 5 gallon pot with lid and steamer insert. Pour four cups of meat broth in the pot and place tamales seam side down and stagger them in the pot, adding multiple layers of tamales to allow the steam to properly surround the tamales during the cooking process. Once to top of pot any left-over husks can just be put on top to give them extra moisture while cooking. Cover and bring to a boil about 2 hours. Remember during this process to ensure there is enough broth, reduce the heat to a medium low steam for 1 hour. To check if they are ready pull 1 out and if the masa pulls apart from the husk, they are ready! Enjoy with Family!