TAMALES PICTURES RECIPES

Steps:

• In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
• Simmer covered, about 2 1/2 hours or until meat is very tender.
• Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
• Shred the meat using 2 forks, discarding fat.
• Strain the broth and reserve 6 cups.
• In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
• To make masa beat shortening on medium speed in a large bowl for 1 minute.
• In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
• Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
• In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
• To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
• Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
• Fold in sides of husk and fold up the bottom.
• Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
• Lean the tamales in the basket, open side up.
• Add water to Dutch oven just below the basket.
• Bring water to boil and reduce heat.
• Cover and steam 40 minutes, adding water when necessary.
• To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.

Steps:

• Hojas are corn husks that are dry and papery but usually clean of silks, trimmed, flattened and ready for use. To soften them, pour plenty of very hot water over them and leave to soak for several hours or overnight. Shake well to get rid of excess water and pat them dry with a towel.
• Cut the brisket into large squares and put into a large pot with the onion, garlic, salt, and peppercorns.  Cover the beef with water and bring to a boil. Lower the flame and simmer until tender – about 3 hours.
• Set the beef aside to cool off in the broth.  Strain, reserving the broth, and chop beef with garlic roughly.
• Cover chiles and comino seeds with water and bring to a boil. Let them stand until chiles are soft and water cools.  When they are cool enough to handle, slit  them open and remove seeds and veins. Using a molcajete or a blender to grind/blend them along with the comino into a paste. 
• Melt lard, add chile paste and sautée for about 3 minutes stirring all the time.  Add beef and garlic, continuing to cook for the flavors to meld. Add ½ cup of the broth and let the mixture cook for about 10 minutes over a medium flame.  Filling should not be watery. Add salt as necessary.
• If you get your masa from a tamale or tortilla factory, ask for masa for tamales or masa quebradita. If you use masa harina, get the one for tamales and follow the directions. 
• Melt the lard. Use a large mixer to mix masa, salt, baking soda, broth, and the lard (one cup at a time). Continue beating for 10 minutes or so, until a ½ tsp. of the masa floats in a cup of cold water. If it floats you can be sure the tamales will be tender and light. If it doesn’t float, beat more melted lard into the mixture. Beat until fluffy and semi-shiny. Masa should be of a stiff consistency but spreadable.
• Using a Tbsp. or a knife spread a thin coating of the masa over the broadest part of the corn husk, allowing for turning down about 2 inches at the pointed top. Spread the masa approximately 3 inches wide and 3 ½ inches long.
• Spoon some beef filling down the middle of the dough (about 1 Tbsp.).  Fold the sides of the corn husks together firmly. Fold up the empty 2 inch section of the husk, forming a tightly closed “bottom” and leaving the top open.
• Fill the bottom of large soup pot or a tamale steamer with 1 inch of water and bring to a boil.
• If using a pot, either put a molcajete, bowl or ball of aluminum foil at the bottom of the pot and fill in with leftover corn husks. Stack the tamales upright, with the folded part down at the bottom. Pack firmly but not tightly. Cover the tamales with more corn shucks. Cover the top of the steamer with a dishcloth or thick cloth, or cover the pot with a tightly fitting lid.
• Cook tamales for about 1 ½-2 ½ hours over a medium flame.  Keep water in a teapot simmering so that you can refill the pot when necessary. If you use a tamale steamer you should not have to add any more water.
• To test the tamales for doneness, remove one from the center, and one from the side of the pot. Tamales are done when you open the corn husk, and the masa peels away easily from the shucks and the tamale is completely smooth.