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Easiest Tamales ~ Mom’s Homestyle Recipe

December 16, 2010

Every time I read about how difficult it is to make tamales, I have to laugh. Making big batches of tamales was a twice a week thing, done casually and routinely  while sipping a few beers. The meat and the masa were made days ahead of time so one of us spread the masa, another spooned the pork and the third folded and tied the husks.

Most people have  stopped tying their husks but I still do. It’s like untying the ribbon on the gift under the tree when I get to enjoy them.

4 lbs Pork meat

6 cups water

2 cups Red or Green Chile Sauce

5 lbs Masa
2 ½ tsp of baking powder
2 ½ cups lard
½ cup juice from the pork roast
2 tsp salt

48 Corn husks

Meat for Tamales
Boil meat in water until tender. Remove meat from broth, saving broth for making dough.  Add the chile sauce to the  meat mixture.

Masa for tamales
Knead masa with the 4 ingredients from above and make dough spreadable with a table knife.

Assembling the Tamales
1. Rinse corn husks and soak in warm water until pliable. Remove husk from water and remove to paper towel to drain.

2. Spread the center portion of each husk with masa mixture. Pass to the next person.

3. Top with the chile meat filling in the middle. You want the masa to be about 1/4-inch thick. Pass to the next person.

4. Fold the corn husk into a package. Tie with a strip ripped from a softened corn husk.

5. Freeze or steam.

To Cook:
Pour 2 inches of water in a large kettle and arrange the tamales on a rack above water level. Steam tamales for about 1 hour. Check water lever so water will not evaporate.

To test tamales if they are done, take one out and cool a few moments.  If the masa comes loose from the husk cleanly, it is ready.

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2 Comments leave one →
  1. August 26, 2012 5:59 pm

    Dose the meat an masa have to be made a few days sooner?

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