Tamale’s

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Tamale’s

112 Corn Husk

¼ cup Masa

7 TSP Baking Powder

3 TSP Salt

8 ¾ cup of warm Chicken Broth

4 & 2/3 cup shorting

Soak husk in warm water for 1 to 2 hours. Rinse and remove the silk and pat dry. Or you can use aluminum foil. Combine Masa, baking powder, and salt; mix well. Work in Broth with fingers to make soft dough.

In another bowl, beat shortening until fluffy. Mix together with dough and beat until light.

Place 1 husk on flat surface the pointed end away from you. Put a spoonful on husk and spread……leave a border to allow for folding. Top dough with meat filling. Roll then and stand in a tamale pot.

To cook arrange Tamale upright, on rack in a steamer. Cover and Simmer over boiling water for 1 hour.

Meat Filling

4 LBS Meat

4 cloves of garlic

12 black pepper corns

12 coriander seeds

1 large onion

½ tsp ground cumin

¼ tsp dried oregano

1 tsp salt

Put all ingredients in a pot, cover with water and simmer for 2 hours. Remove seeds and corns. Shred meat.