how to make hot tommalies?

Preparing the Corn Husks and the Masa

Step1

Bring a large pot of water to a boil. Turn off the heat, add the corn husks to the pot and weight them with a plate so they are completely submerged. Let the corn husks soak for one hour.

Step2

If using fresh, store-bought masa, cream the lard and 3/4 teaspoon salt in an electric mixer until light and fluffy. Add masa and roughly 1/3 to 1/2 cup water gradually to the mixer until all the masa is used.

Step3

Whip the masa until fairly light and fluffy. Test the masa by taking a small ball of masa and placing it in a glass of water. If the masa floats, it is ready. If it sinks, it needs more water whipped in. If adding more water, do so in very small increments.

Step4

If using dried masa harina de maiz, cream the lard and salt and add the masa harina and one cup of the beef cooking liquid (from the next section) slowly. Whip until the masa is light and fluffy. Test as above, by dropping a ball of masa into a glass of water.

Preparing the Beef

Step1

Put the beef and 1 1/2 quarts water in a large pot. Bring to a boil and skim any gray foam that comes to the surface.

Step2

Let boil for two minutes and then add 1/2 tsp. salt, onion, bay leaf, and oregano. Simmer, covered, over medium heat for an hour or until the beef is tender.

Step3

While the beef is cooking, add the chiles to a pot with one quart of water and bring to a boil. Turn off the heat and let soak for 20 minutes.

Step4

Drain the chiles, reserving the soaking water. Puree the chiles in a food processor with the clove of garlic. Slowly add one cup of the soaking liquid to the puree.

Step5

Heat the canola oil in a saucepan over medium heat. Add the flour to the pan while rapidly stirring.

Step6

Allow flour to cook for 3 or 4 minutes. Add the chile puree, garlic powder and 1/2 teaspoon salt, stir, and cook for 15 minutes.

Step7

When the beef is done, remove from the pot and shred with two forks into thin strands. Strain the cooking liquid and use for the masa (if you're using dried masa harina de maiz).

Step8

Add the beef to the chile sauce and simmer for 15 minutes. Taste for seasoning and add more salt if desired.

Step9

Remove from heat and keep warm.

Making the Tamales

Step1

Drain the corn husks and pick 12 of the nicest, largest ones. Spread a husk on a cutting board or large plate with the large end facing the top of the board or plate.

Step2

Pat the husk dry with a paper towel and place about one heaping tbsp. masa right in the center. Using your fingers or the back of a spoon, spread the masa almost all the way to the sides of the husk and near the top.

Step3

Leave most of the lower half of the husk uncovered. Place a tbsp. or two of the meat mixture in a vertical line down the center of the masa.

Step4

Fold the sides of the husk toward each other and overlap them a little bit. Fold the empty bottom half of the husk up against the rest of the filled roll.

Step5

Pinch the open top of the husk closed and lay the tamale, flap-side down, in a steamer basket. Repeat with the remaining ingredients and if at all possible, make sure the tops of the tamales are pointed upward in the basket.

Step6

Steam the tamales for 20 to 30 minutes or until the masa seems fairly firm inside the husk.

Hot Chocolate

It isn't difficult, but it is time consuming. I'd write it all down, but it'd take pages.

If you know someone who currently makes them and you like the way they are made, perhaps ask that person if you can help them with their next batch. I have ppl ask me that alot. I've taught many to make tamales, since the hands on experience is the best.

Anyone can tell you, but there's a feel to the masa texture that you need to master, the chili meat needs to be hotter than what you'd like since some of the heat cooks out into the masa.

Really, ask someone if you can help them. Take along a bottle of wine and make a day of it.

HOT TAMALES

5 lbs. masa or masa harina

2 tbsp. salt

2 tbsp. chili powder

4 c. shortening

1 c. fatty broth

Wash 1 lb. corn shucks in hot water to clean. Let soak in water to keep moist. Place masa in mixing bowl; add remaining ingredients and mix well. Spread masa 1/8 inch thick on lower half of shuck, leaving two inches at the top of shuck clean. Drop 1 tbsp. of filling near the center of the mush. fold over the clean end of the shuck. Place in pot with cover, keeping open end up. When pot is filled heat four cups water and pour over the tamales. Cover and simmer for 45 minutes.

NOTE: Fresh masa is available in Mexican specialty food stores. Masa harina mix is available in grocery stores.

TAMALE FILLING:

2 1/2 lbs. meat

2 tbsp. chili powder

2 tsp. pepper

1 tsp. cumin

2 cloves garlic

2 tbsp. salt

1 1/2 lbs. bacon

2 c. broth

Cook meat in water until tender. Save meat broth. Grind or cut into small pieces or put in blender to grind for a minute. Fry bacon. Add cooked meat and remaining ingredients. Simmer for 20 minutes.

NOTE: Use beef, beef and pork, equal amounts of venison and pork, chicken or turkey for meat. Add jalapeno pepper to make hotter tamales. For bean tamales, use seasoned refried beans for filling.

6-8 lb Pork Roast

5 lb chicken

Garlic powder

Ground comino (or cumin)

Paprika

Chili Powder

Corn masa (Around 4 lbs.)

Salt

Black pepper

Corn Husks(True corn husks, as they deliver a better flavor than artificial husks.

Corn oil

Cut a pork roast into small chunks.

Place them in a pan. Splash water inside as well, just enough to cover the chunks.

Boil the pork for about 2 1/2 hours, or until tender.

Take the pork out of the broth to cool. Don't dispose of the broth, as it will be needed later on. After a while, test the pieces of meat to see if they can be handled, by lightly pressing against the side with your finger tip.

Using your fingers, begin to shred the tender pork. If you've properly and thoroughly cooked the pork, it should be shredded easily.

Remove and dispose of the excess fat in the pork. You do not need have much fat in the tamales, so attempt to remove as much as possible. Once you have finished preparing the pork, grab your chicken and get ready to prepare your chicken!

Completely cover the whole chicken with water in a large pot.

Boil for approximately 2 hours, or until the chicken is done and tender.

Take the chicken out and allow to cool.

Remove the skin and take the chicken meat off the bones and shred it into small pieces. Discard any large amounts of fat. Once both meats have been properly prepared and shredded, it is time now to combine both meats.

In any order, set both meats individually inside a pot of large capacity.

Mix on a time range of 4-6 minutes. Make sure the 2 meats are thoroughly mixed into 1, as this is a major requirement for a successful tamale.

Preparing Your Masa

Before you start on your masa, get your seasoning ready. Adding seasoning is quite simplistic, and requires little time. Mix the following in a small pan, and warm on the stove:

1/2 cup corn oil

6 Tablespoons of chili powder

3 Tablespoons of garlic powder

3 Tablespoons of ground cumin

1 Tablespoon black pepper (or less).

2 Tablespoons of salt. Keep these within reach, as some will be needed later.

Once you've successfully prepared the meat and seasoning, it's time to start on the masa! On average, bags of masa consist of 4 pounds (Such as the bag in the picture). Use only half the masa for your tamales. (2 pounds), and place it in a bowl.

Time to season the masa! In the bowl, add 3 table spoons of paprika, 3 tablespoons of salt, 3 tablespoons of garlic powder, 3 tablespoons of chili powder, 1 table spoon of cumin seeds. Mix them thoroughly, until they are combined into one substance of seasonings and your masa.

Add 2 cups of corn oil into the seasoned masa. While doing so, begin to work your hands against the mixture, to create dough out of the seasoned masa, and corn oil.

Remove any fat from the broth you saved from both the pork and chicken, dispose of it, and warm up your broth.

After the broths have finished boiling, add them into the dough, one cup at a time. You need to add 2 quarts (or 8 cups).

Preparing and cooking your tamales

In a sink with warm water, allow the husks to soak for approximately 2 hours. As the husk become ductile, you will have to separate them from each other, so you'll have to stay put.

Take a few corn husk out of the water at a time and shake the water off well. Lay them on a towel (or any clean, absorbent cloth).

In the palm of your hand, place 1 corn husk with the shorter end facing towards your fingers. Take a small amount of masa, and cover about 75% of the husk. (3/4). Continue with the remaining corn husk.

Once you've finished with the masa dough, you can add the meat. Take about 1 tablespoon of the meat, and spread it about 1 inch away from the edge of the husk. You can also place the meat on top of the masa, to make the tamale flatter.

Depending on whether you decide for your tamales to be round or flat, you will have to either roll (round) or fold (flat) your them. Now that you've constructed the tamales, it's time to cook them.

Place all tamales (facing upward) in a steamer of large capacity.

Once you've made sure you have all tamales in the steamer, let them steam for 90 minutes. Every once in a while if you see that the water is running low in the steamer, replace it with new water. This should be done frequently. Do not steam the tamales dry!

Now, just to be safe, it's time to check the tamales to see if the masa and meat are properly cooked. Using tongs, remove 1 tamale from the steamer.

Let the tamal sit on a towel for about 5 minutes to cool, then unwrap it. Is the meat and masa cooked? Is the tamal firm? If so, then you have made a successful batch of tamales!

Store the tamales in large ziploc bags (or any plastic zip-like bags), until you are ready to serve them. Congratulations!

That's tamales. Google it.

first step: learn how to spell it

google it