Homemade Tamales

by Cynthia Clark

MY FAMILY ENJOYS making homemade tamales together at least three times a year. It is filled with meats, beans, cheese, or vegetables and then wrapped and steamcooked in corn husks or banana leaves. Try this recipe for homemade tamales that will melt in your mouth and surprise your palette in the most heavenly way.

INGREDIENTS FOR TAMALE MEAT FILLING

3.5 lbs Boston Butt (shoulder roast)

1 to 2 teaspoons each of Garlic powder, onion powder, chili powder, cumin, oregano, pepper, red pepper flakes, and salt to taste.

2 tablespoons of Olive oil, to be used separately.

DIRECTIONS

Brown and sear a 3.5 lbs Pork Boston Butt with or without the bone. Season the pork butt on both sides using your hands to generously cover it in flavor with garlic, onion powder, cumin, oregano, pepper, pepper flakes (pepperonchini), and salt to taste. Following this, drizzling olive oil over the pork butt, and again use your hands to thoroughly rub the seasoning and olive oil into the meat. Brown and sear meat on all sides in a 5-quart pot greased with 1 tablespoon of olive oil and sprayed with high-heat avocado nonstick spray.

Cover with Chicken or beef stock and cook for 5 hours, stirring occasionally.

INGREDIENTS FOR MASA HARINA TAMALE DOUGH

3 cups of Vegetable shortening

½ cup butter

4 teaspoons of aluminum-free baking powder

1 ½ to 2 tablespoons of salt (sample and taste the dough)

6 to 8 cups of broth from the cooked Meat broth 1st

8 cups of Organic Masa Harina

TAMALE WRAP INGREDIENTS

1 package of Corn Husks

DIRECTIONS

Soak husks in warm water for 1-2 hours to clean and soften them; dry with paper towels.

Spread the dough on the smoother side of the husk’s lower half, using 1/2 of the husk for smaller tamales or 3/4 for larger ones.

Steam the Tamale. Place the open side of tamale upright in the steamer. Line the tamales side by side, upright, tightly in steamer. Fill the steamer with about 2 inches of water, bring to a boil, then turn to medium heat; keep the water boiling for one hour. Keep sealed while cooking. Steam tamales until dough is firm and easily separates from husk.