Tamale academy allotment 1 On YouTube.
5 pounds meat + 5 pounds masa = 5 dozen tamales 5Lb beef or pork cut into 2 inch chunks Add to large pot, cover meat with water. To the meat and water, add 1T each cumin, chili powder, salt, 3 or 4 cloves chopped garlic, and half chopped onion. Cook covered for 21/2 to 3 hours. I use a pressure cooker and can cook 5 Lb meat in 45 minutes. There are a few different grades of corn husks. Try to get the larger, more expensive ones. They are much easier to work with. While meat is cooking, rinse and put corn husks in pot of hot water to soften. These need to be in hot water for a least one hour to soften. When meat is tender, remove from pot. Shred meat with fork. You should have nearly 1/2 gallon of cooking liquid left from the meat. In a large sauce pan on medium high heat, add one cup canola oil, and one cup flour. Stir constantly until flour starts to turn to a tan color. Add 1 cup chili powder, 1T cumin, and 1T salt. Stir for a minute or two. Add some cooking liquid to make a chili powder gravy. Add more liquid to get the right consistency. (Not too thick, not too thin). Add the shredded meat to the gravy, and stir until all mixed. Use the "unprepared masa" that comes in a 5 lb package. You could use prepared masa, but it's more expensive and has lard as the fat. I prefer to use canola oil to make the tamales more healthy, and there's no discernable difference in the taste. Remove the masa from wrap and put into a large bowl . Break into pieces. Add 2T baking powder, 2T ...
Keywords: how to make tamales, mexican cooking, holiday recipes, corn husks, masa
