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Ingredient
tamales de pollo o puerco (chicken or pork)
Introduce
Cooking instructions
* Step 1
in large mixing bowl or electric stand mixer add all dry ingredients, slowly add water.
* Step 2
it should have a consistancy almost like a brownie mix when it has enough water in it
* Step 3
add lard and mix well, it should loosen it up .
* Step 4
place corn husks in hot water to make them pliable.
* Step 5
mix shredded meat and salsa together
* Step 6
when corn husk is soft take it in your hand place a hand full of masa in it spread it out and add meat filling
* Step 7
fold over one side then fold up the bottom, then fold over other side.
* Step 8
in the bottom of the tamale steam pot fill with water until it gets to the vent plate, lay some corn husks down over the vent plate, and start layering the tamales in.
* Step 9
when you r done making the tamales place another layer of corn husks on top and cover with a damp cloth and the lid.
* Step 10
if cooking inside, place on stove on high then lower to med-low when you hear the water boil.
* Step 11
if cooking outside on a gas stove do the same, just make sure to check often to make sure it doesn't run out of water and burn the bottom.
* Step 12
it takes about 3 hrs for them to steam, when done remove carefully from the pot and place on a cookie sheet so they can cool down some.
Note: if there is a photo you can click to enlarge it
Tag
Baking soda
Salt
boiled and shredded chicken breast or pork roast enough to fill each tamale with 1tbsp of meat
red or green salsa of your choice that can be found on my profile.
water
corn husks or banana leafs
4 lb bag of maseca for tamale
you can also instead of meats and salsa use sliced mozarella cheese slice tomato slice onion and slice jalapenos
fresh manteca (lard) or crisco shortning melted
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