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I've been craving tamales for the past month. I remember as a kid eating Red's Tamales. Haven't seen any in years. Memories are probably better than their actual taste. Have recently tried some from Trader Joe's. They were good, but I wanted to try my hand at making homemade tamales.
We had some left over chipotle pork that had been cooked in the slow cooker. I combined this with 3 cans of Stagg no bean chili. Added some additional chili powder, garlic powder, cumin, fresh ground pepper and cooking oil as a filling for the tamales. I shredded the pork and added some shredded chicken.
I found the corn husks in the international foods section of our local Belair supermarket. Also found the masa corn mix in the same section.
Soaked the corn husks for about 2-hours and tried to find ones that were not torn. The hardest part was trying to find where the split began on the bunch of husks. Kind of like finding the end of a piece of Scotch tape when it is stuck on the roll.
I got the Masa part of the recipe from this website. It also shows how to roll, fold and steam the tamales:
My wife had never made homemade tamales, either. We sat down together and rolled out about 50 of them. The masa mixture was about as thick as peanut butter. I used 2-pounds of dry masa to make about 50 tamales.
Steamed them for 2-hours. Wow are they good. Now I have to find the freezer bags for all of the extras we made.
This was a fun project, but it takes some time. If you are going to do it, make plenty.
Rusty Sacramento, CA
