Homemade Tamales/Pic

[Roxy15]

 

Tamales:

 

1 Bag Maseco Para Tamales-(Use Unprepared Masa, If Available

1.5 lbs. Of Manteca

2 Tsp. Baking Powder

Salt, To Taste

Corn Husks, Soaked & Drained

Broth From The Meat With Chile

 

 Incorporate all of the dry ingredients, then work in the Manteca. If you have a Kitchenaid mixer this works great! Add your broth gradually mixing well making sure not to add to much broth. Taste the masa for salt. Mix for 10 minutes on medium speed. Take a cold glass of water and add a bit of masa. If it floats it’s ready. If not keep mixing.

 

Spicy Sauce/My Recipe

 

10 Guajillo Chiles

8 New Mexico Chiles

10 Chili de Arbil 

3 Cloves Garlic

1/4 Of An Onion

1 Tsp. Oregano

1/2 Tsp. Thyme

2 Tsp. Cumin-(Opt.)

Kosher Salt, To Taste

 

Add all ingredients to a pot and boil until the Chile’s are soft and hydrated. 

 

Add to a blender and blend until smooth.  Begin straining it through a sieve. 

 

Pork filling-(instant pot method)-

5 lbs. pork shoulder, bone in.

 

Add some sauce over your pork meat and add water to to the instant pot below the max line. Add more salt and spices if needed  and 1 bay leaf Done... Set your IP to 45 minutes pressure cook high. 

 

*** I recommend you make your filling the day before so its cold and easier to work with***

 

***Once your meat is done remove some of the broth and save it for your masa***

 

The trick to juicy moist tamales is adding 2 to 4 tbsps of corn starch in a tiny bit of broth to create a slurry and add it to your shredded pork with the remaining sauce and done.

 

To assemble take a husk and spread a layer of masa on the smooth side add your filling and fold.  Steam for 45 minutes to 1:15. Let them set once cooked to firm up.

 

I usually get a good 3.5 to 4 dozen due to them being big.