Bolner's Fiesta Brand Tamale Recipe

Recipe Ingredients

12 lbs	5448g / 192oz	Wet masa - (fresh ground corn), * see note
4 lbs	1816g / 64oz	Pure lard - (8 cups)
10 oz	284g	Dried chili pods
2 1/2 lbs	1135g / 40oz	Corn shucks
3 oz	85g	Ground cumin
3 oz	85g	Chili powder
3 oz	85g	Paprika
4 oz	113g	Fresh garlic
3 1/2 oz	99g	Garlic powder
1/2 oz	14g	Ground black pepper
1		Oregano
		Salt and/or msg to taste
6 lbs	2724g / 96oz	Coarse ground pork
3 lbs	1362g / 48oz	Coarse ground beef
1		Extra large mixing bowl
2		Cooking pots or tamale cans w/lids

Recipe Instructions

READ THESE INSTRUCTIONS THOROUGHLY BEFORE BEGINNING. IT IS BEST TO HAVE 4-5 PEOPLE HELPING YOU.

THE DAY BEFORE: Cook beef and pork in a low oven for four hours. When tender remove meat and save the drippings. Meanwhile, stem and seed the chili pods. If you pull off the stem and tear open the pods down one side rinsing under running water, the seeds will easily fall out.

Simmer the pods in a covered pot of water for about 45 minutes then remove from heat and let cool. They should be a bright red color. Scrape the pulp from the skin, chop the pulp and set aside. Also save the water gravy, but discard the skins as they tend to be bitter. Peel and chop the heads of garlic and saute in a couple of spoons of the lard.

Combine and mix well; cooked meat, sauteed garlic, chili pod pulp, 4 tablespoons ground cumin, 4 tablespoons salt, 2 tablespoons ground black pepper, a pinch of whole oregano and refrigerate overnight. This overnight setting allows all the flavorings to completely permeate the meat for better taste.

BRIGHT AND EARLY THE NEXT DAY: Remove the meat from refrigerator and allow to warm to room temperature.

Put all the corn shucks in the sink or a tub and fill with warm water. They are inclined to float so you will have to weigh (push) them down into the water. Soak for about 2 hours minimum - the longer, the better.

NOW FOR THE MASA: In a large bowl, place 12 pounds wet masa. Gradually add six cups melted pure lard, sprinkle with two tablespoons chili powder, 8 tablespoons paprika, about six tablespoons salt, 2 cups of chili pod gravy, and 2 tablespoons powdered garlic, and half of the meat drippings you collected from the cooked meat. Work mixture with your hands until thoroughly mixed (an electric mixer makes this step much easier). Test the masa by dropping a small piece in a glass of water. It if doesn't float, add a little melted lard, remix, and test again. The main idea here is to work air into the masa until it is greasy and fluffy (it impossible to over mix).

Begin separating the corn shucks one by one until you have a large stack ready.

Put about 2" of the broken shucks in the bottom of your large cooking pot or can and soak with water. This will keep the tamales from sticking and help to generate steam when it is time to cook them.

HERE COMES THE SPREADING: Assemble helpers around the kitchen table and continue the experience. Everyone should have a flat plate or small tray and a butter knife or spatula.

Take an unbroken shuck and place it on the tray in front of you, small end up, opening toward you.

Using a butter knife or spatula, dip into the bowl of masa and take out approximately one heaping tablespoon of masa. Spread it on the shuck in such a way that it covers the lower 2/3 rds of the right 4 inches of the shuck. The masa should be thick enough so that you cannot set through the schuck.

Next spread some filling on the middle of the masa. The thickness of the masa and filling is strictly personal preference. You decide how much masa you like around your filling.

The tamale is then rolled over starting from this side with the masa and meat. The un-spread side covers the outside and holds it together. The unfilled end is then folded over to the middle.

As you roll up the tamale, stand them shoulder to shoulder, open end up around the bottom of the pot with the shucks in it.

After filling the pot, add 1 cup or more of water and put a lid on it, steam for about 2 ours or until the masa peels away from the shuck. You may have to occasionally add water in order to keep the pot from boiling dry. Be sure to let the tamales cool for 10-15 minutes so they become firm before eating. (If the meat filling runs out and you have some extra masa, bean tamales can be made simply by substituting refried beans for the meat before rolling. You can also fry a strip of bacon and put it inside for a bacon flavored tamale. Chicken filling can be made by boiling some chicken and seasoning it with cumin or chili power to taste).

THE EATING: Remove the shuck and the finest tamale available anywhere - right from your own kitchen. Tamales can be wrapped in foil and frozen for future consumption.

This recipes makes 25-30 dozen tamales.

Source:
Bolner's Fiesta Brand

Rating

Average rating:

6.8 (14 votes)

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