Texas Cooperative Extension

Tamales

60 tamales: 1 per serving

Diabetic Exchanges: 1 Meat, Medium Fat, 1 Starch/Bread & 1 Fat

1. 6 pounds pork shoulder
3 quarts water
2 teaspoons salt
1 clove garlic 2. 1/2 cup chili powder
2 teaspoons comino powder
3 garlic cloves, mashed or minced
2 teaspoons salt
2 cups stock from meat

3. 3-1/2 pounds masa, corn
1 cup fat (from meat)
2 tablespoons chili powder
2 tablespoons salt
3/4 cup stock from meat 4. corn shucks, soak in boiling water

Cook pork meat in water with salt and garlic for 2-1/2 hours one day ahead. Store in a refrigerator. The next day remove all of the fat it has on surface and set aside for later use. Trim all visible fat from the cooked meat. Chop meat into small pieces. Place chopped meat in a large skillet and heat thoroughly for about 5 minutes.

While meat is heating, combine all seasonings together with the meat. Add 2 cups of stock, and allow to continue cooking until most of the liquid is gone.

Combine the masa, fat, chili powder, salt, and stock. Blend well. Mix by hand. Rotate the masa by lifting it about 12 inches from the pan and allowing it to drop into the pan. This allows air into the masa and makes it fluffy. Use this method of mixing for about 15 minutes.

Trim the ends off the corn shucks that have been soaked. Drain the shucks and pat dry. Spread the masa with the back of a soupspoon or tablespoon on the smooth side of the corn shuck. The corn shucks should be placed on the left hand with the narrow end facing away from the body. Light brisk stokes are used to spread the masa on the shucks. The masa should cover only half of the length of the shuck, and a strip of about 1/2-inch wide would be left without masa on the left side. The shucks that are spread with masa may be stacked on top of each other and set aside until all the masa has been used up, or if another person is helping, the meat may be added at this time.

Place a heaping tablespoon of meat and form a narrow strip on the center of the shuck, where the masa has been spread. Roll the shuck lengthwise, beginning with the end that has masa and leaving the end without masa on the outside. Fold under the end of the shuck without masa.

Use a large covered pot or can with a rack on the bottom, or place strips of shucks on the bottom. Place a small round object, such as an aluminum measuring cup, in the center of the pot. Stack the tamales around the object with the folded part on the bottom and the open ends facing you. Fill the pot with all the tamales. Add 2 cups boiling water around the edge of the pot, making sure that the water does not go into the tamales. Cover the tamales with strips of corn shucks and then with a lid. Steam over low-medium heat for 1 hour.
RECIPE INDEX | PLANTANSWERS | AGGIE HORTICULTURE

1.	6 pounds pork shoulder 3 quarts water 2 teaspoons salt 1 clove garlic	2.	1/2 cup chili powder 2 teaspoons comino powder 3 garlic cloves, mashed or minced 2 teaspoons salt 2 cups stock from meat

3.	3-1/2 pounds masa, corn 1 cup fat (from meat) 2 tablespoons chili powder 2 tablespoons salt 3/4 cup stock from meat	4.	corn shucks, soak in boiling water
Cook pork meat in water with salt and garlic for 2-1/2 hours one day ahead. Store in a refrigerator. The next day remove all of the fat it has on surface and set aside for later use. Trim all visible fat from the cooked meat. Chop meat into small pieces. Place chopped meat in a large skillet and heat thoroughly for about 5 minutes. While meat is heating, combine all seasonings together with the meat. Add 2 cups of stock, and allow to continue cooking until most of the liquid is gone. Combine the masa, fat, chili powder, salt, and stock. Blend well. Mix by hand. Rotate the masa by lifting it about 12 inches from the pan and allowing it to drop into the pan. This allows air into the masa and makes it fluffy. Use this method of mixing for about 15 minutes. Trim the ends off the corn shucks that have been soaked. Drain the shucks and pat dry. Spread the masa with the back of a soupspoon or tablespoon on the smooth side of the corn shuck. The corn shucks should be placed on the left hand with the narrow end facing away from the body. Light brisk stokes are used to spread the masa on the shucks. The masa should cover only half of the length of the shuck, and a strip of about 1/2-inch wide would be left without masa on the left side. The shucks that are spread with masa may be stacked on top of each other and set aside until all the masa has been used up, or if another person is helping, the meat may be added at this time. Place a heaping tablespoon of meat and form a narrow strip on the center of the shuck, where the masa has been spread. Roll the shuck lengthwise, beginning with the end that has masa and leaving the end without masa on the outside. Fold under the end of the shuck without masa. Use a large covered pot or can with a rack on the bottom, or place strips of shucks on the bottom. Place a small round object, such as an aluminum measuring cup, in the center of the pot. Stack the tamales around the object with the folded part on the bottom and the open ends facing you. Fill the pot with all the tamales. Add 2 cups boiling water around the edge of the pot, making sure that the water does not go into the tamales. Cover the tamales with strips of corn shucks and then with a lid. Steam over low-medium heat for 1 hour. RECIPE INDEX \| PLANTANSWERS \| AGGIE HORTICULTURE