TAMALE RECIPE

CHICO’S RED CHILI MIX

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TAMALES

Ingredients:                

• Makes 3 dozen (recipe can be doubled to make 6 – 7 dozen
• 2 ½ lbs. Pork Butt or Shoulder                                                                 
• Garlic Salt, Pepper, Seasoning Salt
• ½ lb. Bag of cornhusks                                                                                
• 1 Tbsp. Chopped Garlic
• 1/3 Cup of Chico’s Red Chili Mix                                                            
• 4 Cups Masa Harina
• 2/3 Cup Lard                                                                        
• 2 Tsp. Salt
• 2 Cups Pork Broth                                                                           
• 2 Cups Water

 HUSKS

Gently separate the husks and place in a large pot or bowl.  Add hot water and cover.  You can use a heavy plate over the husks to keep them submerged.  Soak overnight or at least 3 hours prior to using.  The longer they soak the easier they are to work with.  Rinse, drain and place them in a gallon zip lock bag to keep them from drying out.  Keep small pieces to be used later.

 MEAT

Season pork with garlic salt, pepper and seasoning salt.  Add ½ cup water to the pork.  Cook in a crock-pot for 8 hours on low or in the over in a deep dish at 350 for 4 – 5 hours or until fully cooked and tender.  Remove meat from pot and save the pork broth for the masa. Shred meat in small pieces.

 CHILI

Add Chico’s Red Chili Mix 

Sauce without meat, brown 1/3 cup flour with 4 Tbsp oil.  When flour is brown, turn heat off, add 3 cups water and whisk until smooth.  Add 1/3 cup (4.8 Tbsp) Chico’s Red Chili Mix and simmer for 30 minutes.

MASA

In a large bowl, beat lard until creamy.  Mix Masa Harina and salt together and add to the lard along with the pork broth and water and mix until the consistency of thick cake batter.

 TAMALES

Lay the husk flat on a plate or flat surface and spread about 1 ½ to 2 tablespoons (depending on the size of the husk) of masa in the center.  The easiest way to spread it is to use a butter knife.  If the masa in the center.  The easiest way to spread it is to use a butter knife.  If the masa sticks to the knife, dip the knife in water.  Spread a medium to thin layer of masa on the cornhusk at least 4 ½ - 5 inches wide and 3 ½ to 4 inches long.  Use the rest of the husk for wrapping.  Add 1 tablespoon of meat filling on top of the masa. Spread the meat vertically or lengthwise down the center of the masa.  Roll or fold the cornhusk so that the filling is enclosed in the masa.  Fold the end of the husk that tapers over closing the bottom of the tamale.  The opposite end will be open so be sure to keep that end up in the steamer.  Some husks will be too small to use by themselves.  You can use two small husks to make on larger husk.  Simply overlap the sides of the two smaller husks,and add a very small amount of masa to glue the two pieces together.

 COOKING THE TAMALES

Use a large steamer with a steamer basket in the bottom.  Add water in the pot.  Water should not be touching the tamales.  Place the basket on the pot and load the tamales.  You can use the extra pieces of husks in the middle of the steamer to help the tamales stand up.  Load the tamales into the steamer vertically.  Cover and steam for 2 ½ to 3 hours or until the masa is firm and falls away from the husks.  Check the water on a regular basis so that it doesn’t completely evaporate (this will cause you tamales to have a burnt flavor).  You will need to add water several times while steaming the tamales.

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