Authentic Mexican Tamales Recipes

REAL HOMEMADE TAMALES

Steps:

• Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
• Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
• Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
• Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
• Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

AUTHENTIC MEXICAN TAMALES

Steps:

• To make tamales, cook meat by boiling in a large covered pot with enough water to cover completely.
• Add salt to taste and slow boil till completely done.
• Cool meat and save broth.
• When meat has cooled, shred and mix in the chili sauce.
• Clean oujas (corn shucks or outer husk) in warm water.
• (make masa by hand or with mixer) Mix the masa, lard, salt and enough broth to make a smooth paste.
• Beat till a small amount (1 tsp) will float in a cup of cool water.
• Spread masa (1/8 to 1/4 inch thick layer, or to preference) on ouja, add a small amount of meat and roll up.
• Fold up ends of ouja and place (fold down) on a rack in a pan deep enough to steam.
• Add 1 to 2 inches water, cover with a tight fitting lid and steam about 1 1/2 hours.
• (a cloth can be used under the lid to make a tighter fit) You can use a combination of beef and pork, use chicken or even fried beans.
• One or two olives may be added to the center or try adding a few raisins.
• This recipe will make 4 to 5 dozen Mexican tamales.