5 pounds + 5 pounds of meat cut masa = 5 dozen tamales 5 pounds beef or pork into pieces about 2 inches of my large pot, cover meat with water. For meat and water, add 1T each cumin, chili powder, salt, 3 or 4 cloves garlic, chopped onion and chopped. Bake uncovered for 21 seconds to 3 hours. I use a pressure cooker and cook the meat 5 pounds in 45 minutes. There are a couple of different levels of corn straw. Try to get bigger, more expensive. They are much easier to work. While meat is cooking, rinseand put in the pot soak corn husks in hot water. This is in warm water for at least an hour to soften. When the meat is cooked, remove from the pan. Shred meat with a fork. It is recommended that almost 1 / 2 liters of fluid from the meat cooking on the left. In a large saucepan over medium heat, add a cup of canola oil, and a cup of flour. Stir constantly until the flour begins to turn a brown color. Add 1 cup of chili powder, cumin and salt 1T 1T. Stir for a minute or two. Add some 'cooking liquid to make aChili powder sauce. Add more liquid to get the right consistency. (Not too often, not too thin). Add the shredded meat to the sauce, and stir until all mixed. Use the "unprepared masa" that comes in a package of £ 5. You could prepare masa, but is more expensive and has a fat lard. I prefer to use canola oil for a healthier tamales, and there is no discernible difference in taste. Remove the masa to be wrapped and placed in a large bowl. Break into pieces. Add 2T cookingPowder, 2T ...
Tags: how to make tamales, mexican cooking, holiday recipes, corn husks, masa
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