- Dec 6, 2007
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This is Bob and Allie's basic tamale recipe. You can put any sort of filling in these you like. We put shredded beef (macheca), pulled pork without sauce, strips of roasted green chiles with cheese, etc. You can even make sweet tamales. If you would like other tamale recipes, just send a pm.
7 cups chicken stock (or beef, pork or vegetable stock)
12 cups masa harina (dry corn flour)
2 cupes butter, magarine, lard of shortening, or a combination of these
(Allie uses lard for authentic Mexican taste)
1 1/2 tablespoons salt
In a saucepan over medium heat, heat the stock until warm. In the bowl of a heavy-duty mixer, combine the stock and masa harina. (Allie uses the Kitchen Aid) With the paddle attachment on medium speed, mix until the texture is like a firm pudding. Remove the mixture from the bowl and set aside. Add the butter (or lard) and salt to the mixer bowl and whip at high speed for 2 minutes. Add 2 cups of the masa harina mixture and whip for 1 minute at medium speed. Repeat until all of the masa harina mixture has been added. Increase speed to high and continue mixing for 3 to 5 minutes, until the masa is a soft, thick paste. This makes 12 to 18 cups or enough masa for 2 to 3 dozen tamales. Allie says to suggest wearning old clothes and something over your hair to make this because some of it ends up on you. This recipe comes from a great tamale cookbook called Tamales 101 by Alice Guadalupe Tapp.
I'm going to give you tha part where you stuff and steam them, too. There are many ways to make the shredded beef, but this is how I do it.
3 - 4 pound piece (or pieces) of London Broil
1 onion chopped roughly
several cloves of garlic (to taste)
salt and pepper to taste
1/2 cup finely chopped onion
3 tablespoons chopped garlic
1 can tomatoes with jalepenos (or you can use Rotel)
Chile powder to taste
Cumin - about 1 teaspoon
Place the meat, the roughly chopped onion and the whole cloves of garlic into a pot big enough to hold it. Cover with cold water and bring to a boil. Reduce heat to simmer and cook until meat shreds easily. Remove meat from pot and let cool. Strain stock and set aside. Shred all of the meat, removing any undesirable parts. In the same pot, saute the finely chopped onion. Add the shredded meat, tomatoes, and garlic. Add a little of the reserved broth. Season the mixture with salt, pepper, Chile powder and cumin. Continue cooking meat on simmer for about 30 minutes or until most of the liquid is absorbed. Check the seasoning again and adjust if necessary. I like this part to have a little kick because the masa is so bland.
Please see next post for how to stuff and steam.
7 cups chicken stock (or beef, pork or vegetable stock)
12 cups masa harina (dry corn flour)
2 cupes butter, magarine, lard of shortening, or a combination of these
(Allie uses lard for authentic Mexican taste)
1 1/2 tablespoons salt
In a saucepan over medium heat, heat the stock until warm. In the bowl of a heavy-duty mixer, combine the stock and masa harina. (Allie uses the Kitchen Aid) With the paddle attachment on medium speed, mix until the texture is like a firm pudding. Remove the mixture from the bowl and set aside. Add the butter (or lard) and salt to the mixer bowl and whip at high speed for 2 minutes. Add 2 cups of the masa harina mixture and whip for 1 minute at medium speed. Repeat until all of the masa harina mixture has been added. Increase speed to high and continue mixing for 3 to 5 minutes, until the masa is a soft, thick paste. This makes 12 to 18 cups or enough masa for 2 to 3 dozen tamales. Allie says to suggest wearning old clothes and something over your hair to make this because some of it ends up on you. This recipe comes from a great tamale cookbook called Tamales 101 by Alice Guadalupe Tapp.
I'm going to give you tha part where you stuff and steam them, too. There are many ways to make the shredded beef, but this is how I do it.
3 - 4 pound piece (or pieces) of London Broil
1 onion chopped roughly
several cloves of garlic (to taste)
salt and pepper to taste
1/2 cup finely chopped onion
3 tablespoons chopped garlic
1 can tomatoes with jalepenos (or you can use Rotel)
Chile powder to taste
Cumin - about 1 teaspoon
Place the meat, the roughly chopped onion and the whole cloves of garlic into a pot big enough to hold it. Cover with cold water and bring to a boil. Reduce heat to simmer and cook until meat shreds easily. Remove meat from pot and let cool. Strain stock and set aside. Shred all of the meat, removing any undesirable parts. In the same pot, saute the finely chopped onion. Add the shredded meat, tomatoes, and garlic. Add a little of the reserved broth. Season the mixture with salt, pepper, Chile powder and cumin. Continue cooking meat on simmer for about 30 minutes or until most of the liquid is absorbed. Check the seasoning again and adjust if necessary. I like this part to have a little kick because the masa is so bland.
Please see next post for how to stuff and steam.
