MEXICAN TAMALES
My families recipe for Tamales
Provided by Lisa Kudek
Categories Tacos & Burritos
Time 6h30m
Number Of Ingredients 12
Steps:
- 1. Preparing the Chilis (wear rubber gloves and do not touch your face) Cut the end of the chilis and slice them down the side removing all the seeds. Do that until you have done the entire bag of chilis. Throw away the seeds. After completing this you have to boil the chilis until they are soft enough to tear with your fingers. When they have reached this consistency you can place them in a blender with all the seasonings ,2 of the tbsp of salt and a cup of water, blend until the consistency of gravy. Mix this in the deboned chicken, now the meat is done. Preparing the Masa: Take entire package of dry masa flour, mix in the salt and baking powder, 2 tbsp of salt, adding the 2lbs of lard and can of chicken stock/chicken water until it is smooth and creamy. The old fashioned way is to use your hands to mix it but if you have a kitchen aid mixer, that works the best, regular mixer is ok but this gets really thick. Now the Masa is ready! Constructing Tamales: The first thing you want to do is separate all the corn husks after they are soft and place the spread, about 2 serving spoons of masa in the middle of corn husk leaving 3 inches on top and bottom. Take 1 large tablespoon of meat mixture in the middle and make a tri-fold of the corn husk bending the bottom end up. Keep going until all the masa/meat/corn husks are gone or you have the amount of tamales you want. Cooking the Tamales: Take all your tamales place them standing up in a colander or large steamer in a tall stock pot with a upside down bowl in the stock pot to keep tamales out of the water and steam for 90 minutes (you start counting 90 minutes when you first put it on the stove) Not when it starts boiling. Cook for entire 90 minutes, when they come out they will be soft and will harden as they start to cool. Eat and enjoy!
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Fred Booker
[email protected]I would definitely make these tamales again.
Rana Nadr
[email protected]These tamales were a great way to celebrate Cinco de Mayo.
XXX-Killer Sans-XXX
[email protected]The texture of these tamales was perfect. They were so soft and fluffy.
Minhas Jutt
[email protected]I loved the flavors in these tamales. They were so delicious.
Bosi Vlor
[email protected]These tamales were amazing! I can't wait to make them again.
junior kazakoff
[email protected]Overall, I thought these tamales were pretty good. I would definitely recommend them to others.
lda mcgovern
[email protected]I would make these tamales again, but I would make a few changes to the recipe.
Dani Bhai 2412
[email protected]These tamales were just okay. They weren't bad, but they weren't anything special either.
Mujeebullah Bismil
[email protected]I'm not sure what I did wrong, but my tamales turned out really mushy. I think I might have overcooked them.
rabee'ah abbas
[email protected]I followed the recipe exactly, but my tamales didn't come out quite right. They were a little dry and the filling was bland.
Rokan King 01
[email protected]These tamales were a little time-consuming to make, but they were worth it. They were the best tamales I've ever had.
Advocate Tahir Mahmood
[email protected]I've made tamales before, but this recipe was by far the best. The tamales were so moist and flavorful.
Adekunle Michael
[email protected]These tamales were easy to make and turned out great! I used a store-bought masa harina mix, and the tamales still came out perfect.
James igwe
[email protected]I'm not a huge fan of tamales, but these were really good! The masa was fluffy and flavorful, and the filling was delicious.
Ginger Pullen
[email protected]These tamales were a hit at my Cinco de Mayo party! The flavors were amazing, and the texture was perfect. I'll definitely be making these again.