This will be my last post. I didn’t realize I should have been doing that until after. and is definitely a must-try. I've heard that you can use parchment paper or even freezer paper that is coated on one side. Place the tamales upright on a rack in a pressure cooker or large steaming kettle. You saved Tamales de Puerco (Red Pork Tamales) to your. I'm hispanic (from So.Calif.) I cannot wait to make them again. […] are still here… the Mayan Calendar didn’t end! To bad I never learn to make them. Hi Cookie! Finally, I did mozzarella tamales, 5 cheese and ham tamales, chicken mole tamales, lamb and cheese tamales---just take old stuff from the frig and press it into the massa; tie in special twine patterns to differentiate the fillings. The tamales are light and fluffy with only a tiny bit of heat. She once told me that "I am not sure how someone as white as you are is able to eat them so hot"! SBK, [...] “sopaipilla” and a lot of people get excited. If prefe. I'll consult Stephanie to see if she recommends a special type, but as long as you like it, I'd say the results will be delicious, no matter what. Lots and lots of tamales for everyone! Hi Sharon, The olive is an “Old School Arizona” thing. They were the best I had ever tasted. Give the corn husk a little “stretch” before you spread in the masa. She is now 88 years old and loves to tell friends who are STILL asking for her recipe: "It's on the internet!" Slowly add the beef broth into whipped lard and masa mixture. and whole dried chili peppers (usually ancho, occasionally cascabel or guajillo as well). I will let you know how they turn out and I am sure the recipe will be delicious!! Treat the masa like you would treat buttercream icing. I'll try one of the 20-minute ones, for quality control purposes. Fold the sides of the husk toward the center, the bottom of the husk up, and the top down. The masa should not be compressed and dense or squished into a hard lump during transport or storage. If you want Mexican tamales, you can roast or pressure cook your pork and use a mild chile powder or other prepared mild chiles with the pork to make a filling. Maybe just a hint of red chile too? At 17, while her brothers labored in the fields, Maria cooked for them and the other workers. I was a little intimidated at first as my Spanish is very limited, but I braved the Mexican market and was taken in by a very kind Mexican lady who could tell I was lost. Thought I should note that the ingredients call for 2 large onions and 4 garlic cloves, but the instructions say to cook the meat with an onion and 2 garlic cloves... and I don't see the other onion and garlic cloves mentioned! I wanted to see if I could improve on my recipe, so I did a google search and dicovered Mrs. Salazar's wonderful recipe. 1. I made these tamales today for the first time & have just taken the 1st one out of the steamer. Hi Erika. After you’ve recovered, it’s almost like someone else made them for you!)." Hold a corn husk flat, smooth side up. If you can’t talk your friends or family into helping, there must be plenty of good music to get you through. Per Stephanie’s suggestion, we made sure to use enough chili powder for the masa to add a nice kick, definitely recommended! This is such a detailed recipe! The tamales must have been delicious! Hi, I've been making tamales for the past 27 years along with my husband. :). Make sure the tamales are upright in the steamer and packed well enough to keep their shape and not fall over in the steamer. [...] long history of bread baking. My mom cheats and buys them from the store, but I do love them! Does Grandma Salazar have a recipe for sweet tamales; one with perhaps chocolate, walnuts, cinnamon and raisins? It says "to taste", but approximately how much salt and pepper are added when cooking the filling as well as when making the broth? As for sweet tamales, we actually never had these in our family- I only first tried them when I studied in Oaxaca, Mexico in college. This was our first attempt EVER in making Tamales. Happy Holidays to you! Thank you a million and one tamales for sharing this tasty recipe that will now always be apart of our family as in yours. I had two pots side by side on the stove cooking both meats simultaneously... hence the call for two onions and four garlic cloves. We like to mix the beef and pork for the tamales, but if you’re a purist, feel free to go with one or the other. Can’t wait to make some more with you so, so soon! If still doughy, rewrap and return to the pot, and continue steaming for a few more minutes. For every 2 cups of masa harina (meal), add ½ cup of shortening or lard, 1tsp. Pour 2 inches of water into a large steamer. My stomach is so full right now I can barely type this. Drain, place on a work surface, and cover with a clean, damp towel. Everyone loves our tamales, but to make that many, it is about a 3-4 days process. My wife and I are making ours as I write this. They were amazing!!! I purchased a pork loin roast and some beef shanks that i plan to brown and pressure cook to reduce the cooking time.....(i hope to get the same result in meat tenderness and flavor as in the slow cooking method). When she followed her heart and married my dad at age 19, my Grandma Salazar gave her one cooking lesson: how to make bread. Spread the masa on the corn husk about a 1/4 inch thick. (If you use about 6 pounds of meat, you will likely use about 8 cups of masa harina in total). And please say HI to your German husband :), here in Chile we have something similar to tamales, humitas. Thank you for the recipe. I did have to stream my tamales longer but I think it may have been because I'm at high altitude though. When both finally moved back to Colorado, tons of emails were flying back and forth not short of the one or other recipe. Thank you for taking the time to write this out. I love tamales, but like many others, have not been satsifed by the ones I found in resturants and/or grocery stores.