It has taken me a long time to expirement with seasonings to get my tamales just right. I figured I would share my recipe so you guys won’t have to go through so much trial and error. It has taken me a few years, but I think I’ve got it!
Here’s what you’ll need:
3 Cups MASECA Tamal
3 Cups of water or broth
1 1/2 tsp baking powder
2 tsp salt
1 cup lard
1 tsp garlic powder
1 tsp ground white pepper
2 tsp ground NM chili pepper
Before you begin mixing, start soaking your corn husks in a large bowl of water to become pliable.
Place your Maseca, baking powder, salt, garlic powder, pepper, and chili pepper in large bowl. Mix together with either warm broth from your meat you’ve cooked ( I use leftover roast! Save the broth for great seasoning, and you can reseason the meat after it’s shredded, and it comes out delicious!) or warm water until mixed well.
At this point, you should have something that looks like this.
Put your lard in a small/medium mixing bowl, and beat with an electric mixer until white and fluffy.
Here’s what your lard should look like when you’re done with the mixer.
Mix the lard into the dry/wet mixture you created earlier. Mixing with your hands is really the only way to go. When you’re done you want the masa to be spongy, but not stick to your hands.
I don’t know if you can tell a difference between this picture and the previous one like it, but after the lard has been added the masa isn’t as crumbly. I forgot the lard one time and initially it tasted ok, but it was really dense and didn’t hold together well.
Here is what my roast looks like after it’s been shredded and re-seasoned. I shock people when they find out what it is!
Once you’ve got everything all mixed, you’re ready to make your tamales!
Put a good amount of masa on your corn husk and pat it into place.
Fill with meat.
If you feel like it, add cheese! This was the first time I did and it was yummy!
Fold into traditional tamale, and steam for about 30-45 minutes.
This recipe usually makes about 2 dozen tamales. If you want the great taste of tamales without all the preparation…try making a tamale pie! Use a 9″ round cake pan. Fill the bottom and sides with the prepared masa. Then fill with meat, (cheese?) or any other toping you want. Top with more masa and pop it in the oven!