MICHELLE'S TAMALES
I usually make 200 plus or minus Tamales and I buy the masa already prepared.
2 Pork Butts with the bone
5 bags New Mexico Chili Pods (dried)*
2 bags Chile Guajillo (dried)*
2 bags Chile Pasilla (dried)*
Cumin (to taste)
Mexican Oregano (to taste)
Salt (to taste)
Bay leave 2 bay leaves per roast
Onion 1 whole onion for each roast while boiling and half a onion for the chile
Chicken Broth (I don't measure, just add as needed)
Garlic ---Lots
Corn Husks*--get the premium ones, they do not need to be cleaned
*These can be found in the Ethnic section at your neighborhood grocer in the sulifane packages, your local Mexican Market or Food Max. Food Max has everything!
DO THIS FIRST:
Clean your *corn husks. Soak in warm water. You can also buy premium corn husks. These do not need to be cleaned.
Boil whole pork butt in water, add bay leaves, salt, pepper, onion, and garlic. Boil until meat falls apart. Remove from pot for cooling, shred meat. (SAVE BROTH!!) Be very careful with pork, as it tends to spoil if it is not refrigerated. Do not put HOT meat in fridge, must cool to room temperature first!
SAUCE:
While the meat is boiling:
Remove seeds from chile pods (you may want to use rubber gloves) and place in pot with chicken broth or if you have enough, the broth from the pork you just boiled, simmer until soft, set aside to cool, make sure all seeds are removed. Put a couple cloves of garlic and a couple chunks of onion in blender. Place chili pods in blender with the pork broth with a little salt (to taste). Blend until smooth. Repeat as needed. (MAKE ENOUGH!) Do not make it too watery. It should be somewhat thick, like gravy. After you blend the pods, you must strain! Strain chili into a bowl, pot, or whatever you can find.
To make the sauce HOT HOT HOT, buy chile pequin.
Toast lightly in a pan and add to the other chile's for blending ( DON'T FORGET TO STRAIN!!!)
After the meat is cooled and shredded, put all meat back in a big pot and add the sauce (gravy), mix very well. Bring to a simmer. Sometimes I tend not to make enough chili, that's okay! You can make more! Just get some New Mexico chili powder.
Heat some oil in a separate pot and brown some flour (make a roux), add the chili powder, chicken broth and/or water (a little at a time) to make a gravy mole'. You must add salt, garlic, onion, and cumin, then simmer, add salt to taste, then add to the meat if needed. Make sure the meat is not too dry; no one likes dry tamales! The extra chili sauce can also be used to poor over the tamales when they are done! (Whew, lot's of work, I know---but it's so worth it!)
After the meat is done, it's time to prepare the masa! You can buy the masa already prepared at your local Mexican store. Put the prepared masa in a big bowl or roasting pan. If you have any pork broth left, poor it in the masa (make sure the broth is warm). until it is a spreadable consistency. If you do not have any pork broth left, use warm chicken broth. You can also add a little sauce or salt to give it more flavor(I'm getting hungry!)
Now you are ready to spread the masa! Get the items to assemble your masterpieces: Corn Husks; masa; meat; a cookie sheet to lay the wrapped little wonders on.
Spread masa on husks. I find that the back of a spoon works best. Do not spread it on too thick. Add a little pile of meat and wrap it up!
After you wrap them all up, place in a tamale pot. You can also find these at the Mexican store or Food Max.
HOW TO WRAP TAMALES:
My favorite way is to add a pile of meat (depends on the size of the corn husk; I'd say about a silver dollar size) in the middle, closer to the wide part of the husk. Fold one side inward toward the meat, then the other side and fold the pointy side up.
HOW TO STEAM TAMALES:
Place some water in the bottom of the Tamale Pot then put the rack in place. Ball up a piece of aluminum foil and put on top of the rack in the pot to make a base. This helps you form the tamales to stay in an upright position. I always use the bad corn husk and cover the tamales once they are all in place.
Steaming usually takes about 2-3 hours.
HAVE FUN!
I usually make 200 plus or minus Tamales and I buy the masa already prepared.
2 Pork Butts with the bone
5 bags New Mexico Chili Pods (dried)*
2 bags Chile Guajillo (dried)*
2 bags Chile Pasilla (dried)*
Cumin (to taste)
Mexican Oregano (to taste)
Salt (to taste)
Bay leave 2 bay leaves per roast
Onion 1 whole onion for each roast while boiling and half a onion for the chile
Chicken Broth (I don't measure, just add as needed)
Garlic ---Lots
Corn Husks*--get the premium ones, they do not need to be cleaned
*These can be found in the Ethnic section at your neighborhood grocer in the sulifane packages, your local Mexican Market or Food Max. Food Max has everything!
DO THIS FIRST:
Clean your *corn husks. Soak in warm water. You can also buy premium corn husks. These do not need to be cleaned.
Boil whole pork butt in water, add bay leaves, salt, pepper, onion, and garlic. Boil until meat falls apart. Remove from pot for cooling, shred meat. (SAVE BROTH!!) Be very careful with pork, as it tends to spoil if it is not refrigerated. Do not put HOT meat in fridge, must cool to room temperature first!
SAUCE:
While the meat is boiling:
Remove seeds from chile pods (you may want to use rubber gloves) and place in pot with chicken broth or if you have enough, the broth from the pork you just boiled, simmer until soft, set aside to cool, make sure all seeds are removed. Put a couple cloves of garlic and a couple chunks of onion in blender. Place chili pods in blender with the pork broth with a little salt (to taste). Blend until smooth. Repeat as needed. (MAKE ENOUGH!) Do not make it too watery. It should be somewhat thick, like gravy. After you blend the pods, you must strain! Strain chili into a bowl, pot, or whatever you can find.
To make the sauce HOT HOT HOT, buy chile pequin.
Toast lightly in a pan and add to the other chile's for blending ( DON'T FORGET TO STRAIN!!!)
After the meat is cooled and shredded, put all meat back in a big pot and add the sauce (gravy), mix very well. Bring to a simmer. Sometimes I tend not to make enough chili, that's okay! You can make more! Just get some New Mexico chili powder.
Heat some oil in a separate pot and brown some flour (make a roux), add the chili powder, chicken broth and/or water (a little at a time) to make a gravy mole'. You must add salt, garlic, onion, and cumin, then simmer, add salt to taste, then add to the meat if needed. Make sure the meat is not too dry; no one likes dry tamales! The extra chili sauce can also be used to poor over the tamales when they are done! (Whew, lot's of work, I know---but it's so worth it!)
After the meat is done, it's time to prepare the masa! You can buy the masa already prepared at your local Mexican store. Put the prepared masa in a big bowl or roasting pan. If you have any pork broth left, poor it in the masa (make sure the broth is warm). until it is a spreadable consistency. If you do not have any pork broth left, use warm chicken broth. You can also add a little sauce or salt to give it more flavor(I'm getting hungry!)
Now you are ready to spread the masa! Get the items to assemble your masterpieces: Corn Husks; masa; meat; a cookie sheet to lay the wrapped little wonders on.
Spread masa on husks. I find that the back of a spoon works best. Do not spread it on too thick. Add a little pile of meat and wrap it up!
After you wrap them all up, place in a tamale pot. You can also find these at the Mexican store or Food Max.
HOW TO WRAP TAMALES:
My favorite way is to add a pile of meat (depends on the size of the corn husk; I'd say about a silver dollar size) in the middle, closer to the wide part of the husk. Fold one side inward toward the meat, then the other side and fold the pointy side up.
HOW TO STEAM TAMALES:
Place some water in the bottom of the Tamale Pot then put the rack in place. Ball up a piece of aluminum foil and put on top of the rack in the pot to make a base. This helps you form the tamales to stay in an upright position. I always use the bad corn husk and cover the tamales once they are all in place.
Steaming usually takes about 2-3 hours.
HAVE FUN!
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