A few years ago, during December, our neighbors down the street invited us over to learn how to make tamales. We gathered in their home, along with other friends, and had a tamale making party! Since I had never made this type of food before, I was eager to learn! It sounded a bit complicated; but, since I knew our family would love them, I had to give it a try.
The tamales we made that night were met with great success! Now, it has become our New Year’s Eve tradition in our own family to make tamales--and eat on our fine china. Why not? Our kids love them and love our tradition. Even my 7-year-old gets into the idea of making them with us and often asks, “Is it time to make our tamales yet?”
Here’s the recipe from my friend and neighbor, Mary Hatch. She is a mastermind at making tamales and is often teaching new families how to make them from scratch. Spreading the love!
Pork Tamales
Chili Sauce
4 oz. dried chili peppers
3 C. boiling water
Cut off tops of chili peppers and remove seeds (wear gloves while handling peppers). Break up the peppers and put in boiling water. Turn off heat and let soak at least an hour. Blend with a blender in batches or with a hand blender. Strain out chunks and remaining seeds with a sieve. Can refrigerate for a week. Reserve 2/3 cup for masa.
Shredded Pork
1 pork roast (about 4 lbs. with a bone)
2 C. chili sauce
2 tsp. salt
1 clove garlic, minced (optional)
Cook roast in a crock pot with about 1 cup water for 10 hours on low or 5 hours on high, or you can boil it on the stovetop with more water for about an hour or two. Shred with two forks. Reserve the broth for use in the masa. You should get about 7 cups shredded pork. Add chili sauce, salt, and garlic.
Masa
6 C. masa flour (not cornmeal)
3 C. broth (add water to get 3 C if needed)
2 1/2 -3 Cups shortening or lard
2/3 C. chili sauce
1 T. salt
Mix well to spread consistency. Can add more shortening and or water if needed. Soak 1 package of cornhusks in warm water for at least 30 minutes to soften and clean. Shake off water. Tear a piece of husk about 5 inches on wide side. Spread masa on like you would peanut butter—a bit thick—over the big end of the husk covering about ½-2/3 cup of it. Add the seam. You can tie it with a small scrap of husk or kitchen string if desired. Stream tamales over boiling water for about 1 hour. The thicker the masa the longer the time to steam. The masa will pull away from the husk when done and be dry to the touch.
Makes about 6 dozen tamales.
You can also make other varieties of tamales such as: Chicken, beef or turkey
You can also substitute canned chili sauce, enchilada sauce, or tomato sauce with chili powder added to taste for the chili sauce. You need about 3 cups.
(The masa should spread easily like peanut butter, if it is sticking to your spoon instead of the husk, then try adding more shortening. If it is dry add more water. The sauce and meat can be prepared early so you only have to assemble later on. This recipe can be cut in half also)
