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Tamales
Ingredients
- Filling:
- 2 pounds cooked shredded pork or chicken
- 2 pounds shredded Mexican cheese
- 1/2 cup canned hot jalapenos, chopped
- Masa:
- 3 cups instant corn masa mix
- 3 1/2 cups water
- 1/2 Tablespoon baking powder
- 5/8 cups vegetable shortening
- 1 3/4 teaspoons salt
- Other:
- Dried corn husks
Instructions
- For the filling, mix meat, cheese and jalapenos in a large bowl or stock pot.
- To prepare the masa, use a mixer to combine masa mix, water, shortening, baking powder and salt until well mixed.
- Create more batches of masa as needed until meat mixture is used up.
- Assembly:
- Soak the corn husks in warm water for 45 minutes until soft.
- Spread a 1/4 inch layer of masa over the corn husk center, about 1/4 inch from the right edge and and inch from the left edge.
- Spread the filling on the center of the masa.
- Fold the right side of the corn husk over, making sure the filling is enclosed by the masa.
- Fold the left side over.
- Fold the bottom of the corn husk up, using masa to seal if necessary.
- Place the steaming insert in the steaming pot.
- Fill the bottom of the pot with water, up to the insert.
- Place tamales vertically on the insert, folded side down.
- Steam for 1 hour over medium to high heat, checking often to make sure there the water has not evaporated.
- To reheat tamales, wrap in foil and place on a cookie sheet.
- Heat in the oven at 325 degrees for 15-20 minutes if thawed, 20-25 minutes if frozen.
- Makes about 24 tamales.
- Serve with salsa and sour cream.
