Tamale Recipe
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Ph 713.995.5502                                                                                   

Ingredients:                                                                         
2 cups Maseca for tamales (click here to order)
2 cups lukewarm water or broth
1 tsp. baking powder
1/2 tsp. salt
2/3 cup lard or vegetable shortening
Dried corn husks

Directions:
Soak corn husks for at least 6 hours.
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 masa 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

Ingredients:                                                              
1 1/4lbs boneless pork loin or shoulder                                       
(optional: chicken or beef)
1 1/2oz 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)

Directions:
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.