Franmarz's tamale recipe

[bearfan454]

This is posted with the permission of franmarz. She made these every year when we were kids. They are superb. For any questions, please PM franmarz. Thanks.

4 - 5 lbs fresh pork(Boston Butt pork roast works well)
1 lb corn husks
1 lb chili ancho dried peppers
4 lbs crisco or lard(lard is the original way)
5 lbs masa meal
4 - 6 tbsp salt
3 - 4 tbsp baking powder

Put husks in a dish pan to soak and become pliable. Boil the fresh pork, defat, debone, and tear into small pieces and put in the icebox covered. Save the liquid to cool.

Crack open the dried peppers and rinse out the seeds. Combine the masa, salt, and baking powder and whip until light and fluffy, set aside.

Put the peppers in a pot and bring to a boil, then simmer until all peppers turn orange in color. Then put through a food mill and discard the skins.

Sauce:
3 tbsp crisco or lard
1 1/2 tbsp salt
1 tbsp parsley with a pinch of sugar in it
1 tsp oregano
1/2 tsp comino
2 garlic cloves - crushed
Combine the above ancho paste and all sauce ingredients. Cook over low heat for 15 - 20 minutes. Stir often - it pops. Add the meat to the ancho sauce and set aside.

Masa dough:
Put the masa, crisco, salt, baking powder mixture in a large bowl. Add the cooled meat broth and water. It may take 5-6-7 quarts. Make a soft mush-like marshmallow creme consistency.
Test for doneness:
Put a small pinch of dough in a glass of cool water. If it floats, it's done. If it sinks add more crisco(or lard) and cool water. Retest until it floats. Take the soaking softened corn husks from the water and assemble the tamales.

You should have 3 containers.
# 1 container - meat sauce
# 2 container - softened corn husks
# 3 container - masa paste

Open each corn husk and spread 3- 4 tbsp of masa in the middle of each husk. Put 2 - 3 tsp meat sauce in the middle of the masa. Start rolling from one side like a cigar. Fold the end over and tuck underneath. Lay flat in a pan until you have 3 or 4 dozen ready to steam.

To steam:
Stand tamales upright pyramid style in your steamer with the hole at the top. You can put a mason jar or other heat bearable glass in the middle to lean tamales up against. Steam in small batches to fit the pot, only 3 or 4 dozen at a time. Cover the pot but leave a small steam hole or the masa will melt during the steaming and run out. I use a presto canner and put the lid on off center for the steam to escape. Steam about 45 minutes or an hour.

Test for doneness:
Unroll one tamale. If the masa has thickened and pulls away from the corn hust it is done. If the dough sticks to the husk, rewrap it and continue to steam maybe 15 or 20 minutes more. REMEMBER - NEVER LET THE STEAMER RUN DRY OF WATER. The steaming time depends on the size and thickness of the tamales. Best size is is like an orange push up ice cream. You can experiment if you like them thicker or thinner.

[bearfan454]

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