Tamales < GuthrieFamily

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---++ Tamales 

---+++What You Need

1 package corn husks

---+++ for the filling

| 3 lbs | shredded cooked meat |
| 1/2 | onion, diced |
| 1 clove | garlic |
| 1 4-oz can | chopped green chiles |
| 1 tsp | cumin |
| 1/2 tsp | salt |
| 1 15-oz can | corn, drained |

---+++ for the dough

| 4 c | masa harina |
| 2.5 c | beef broth/stock |
| 2 tsp | baking powder |
| 1 tsp | salt |
| 1-1/3 c | lard or crisco |


Cook filling ingredients on low for six hours.   The onions need to be translucent.

Soften the corn husks in very hot water until pliable.

Combine masa ingredients in large bowl and beat on medium or high until a small ball floats in a glass of water.

Take a piece of masa dough a bit larger than a golf ball and and spread it on a wet husk.  Add filling.  Fold the husk over to seal the filling in masa.  Add more masa if you need to.

Fold the rest closed and put seam-side down into a clean slow cooker.   Repeat until you run out of something.

Cook on high for 4-6 hours - or until a tester tamale is done.



-- Main.JMagGuthrie - 11 Oct 2010
Topic revision: r1 - 2010-10-11 - JMagGuthrie