Complete Tamales Making Kit + Free Salsa
A traditional Mexican Holiday fare has become a year-round dish! Our tamales kit includes Maseca Instant corn masa mix with a special grind made specially for tamales. The masa spreader will cut your labor by half, the corn husks are large and very clean (15 to 18 dozen corn husks).
* CD no longer available.
The last step in making tamales is the steaming process. We have not included a steamer in our kit for two reasons: they are so large to ship which would greatly add to the cost and they are also readily available throughout the country. Stackable bamboo steamers can also do the trick here. The labor of love ya'll have already in your kitchen....
Sandra Vasquez, El Paso Texas, patented the masa spreader and is regular speaker and demonstrator at culinary shows and markets across the country.
Order includes: 1lb dried clean corn husks (hojas), 4.4lbs Tamales flour, one masa spreader + one jar salsa.
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BONUS: FREE 16oz jar red Tejano salsa or green Tejano salsa. Pour over tamales and serve.
Recipe for homemade tamales:
Tamale Masa:
2 cups Maseca for tamales
2 cups lukewarm water or broth
1 tsp. baking powder
1/2 tsp. salt
2/3 cup lard or vegetable shortening
Combine maseca, baking powder and salt in a bowl, work broth or water with your fingers to make a soft moist dough. In a small bowl, beat lard or shortening until fluffy, add amsa and beat until dough has a spongy texture. Prepare tamales with desired filling. This recipe will make enough dough for 16 small tamales. Easily doubles.
Tamale Filling:
1 1/4lbs. boneless pork loin or shoulder ( chicken or beef if preferred).
1 1/2lbs. chile pasilla or california pods
1/8 cup cooking oil (corn)
3/4 cup water
1/2 tbsp salt
16 corn husks
2 1/4lbs prepared masa (above)
Cover meat with water, bring to a boil, reduce heat and simmer until done (about 2 hours). Lightly sauté clean chile pods (removing stems and seeds) in cooking oil. Place in blender, add water and blend until smooth. Cut meat into small pieces, cook in cooking oil until browned. Add chile mixture and salt to meat, cook approx. 7 minutes. Soak corn husks for a few minutes and rinse well. Using the masa spreader, spread evenly over the smooth side of the corn husks, place a tbsp. of meat mixture in the center. Fold sides towards the center, fold end of husk and pinch the open end, place tamales upright in steamer with the folded side on the bottom. Cover with a wet cloth or more husks, add water and steam, approx. 1 1/2 to 2 hours.
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Just need flour refills? Click here to buy your choice of White Wings tortilla flour, Maseca corn masa mix or Maseca tamales mix.