Cook and Shred Pork Roast:
Start with 1 pork roast. Cut the roast into fist size chunks. Put the chunks into a pan, and cover with water. Boil for about 2 1/2 hours or until it becomes really tender. After the meat is really tender, take it out of the broth to cool (save the broth, you need it for the masa!)
After the roast chunks are cool enough to handle easily, shred them with your fingers. Try to remove and discard the fat as you go. There is no need to throw a lot of fat into the tamales. If you have cooked the roast chunks thoroughly, it will be easy to shred the small pieces with your fingers.
Cook and Shred Chicken:
Cover the chicken with water in a large pot, and boil for 2 hours, or until the chicken is done and tender. Take the chicken out of the broth and allow the chicken to cool. (Save this broth as well!) Remove and discard the skin. Take the chicken meat off the bones and shred it into small filaments. Discard any large chunks of fat.
Combine Pork and Chicken:
Combine both measts in a very large pan, and mix together. Make sure that the meats are thoroughly combined and mixed well. You are now ready to add the seasoning.
Add the Seasoning:
Mix the oil and seasonings listed in a small pan and warm on the stove. Don't cook the oil and seasonings mix, but just gently warm on the stove.
When the oil and seasoning mix is warm, then pour over the meat and mix with your hands until it is completely distributed through the meat. It takes a good 10 minutes to get the mixture completely uniform.
The meat is now finished. Put it in the refrigerator until ready to make the tamales. Put both the chicken and roast broth into the refrigerator as well.
Make the Masa Dough:
Start with 2 lbs of Masa flour. Skim the fat off the broth that you saved from the pork and chicken. Throw away the fat and save the broth. Warm both broths up--not too hot.
Combine 2 lbs masa with dry spices listed above in a large bowl. Mix well.
Add 2 cups corn oil to the masa and spice mixture. Begin to slowly work in 2 quarts of the warm broth, about a cup at a time. Work the mixture with your hands to make dough. Slowly add the warm broth 1 cup at a time as you continue to work the mixture with your hands. If it is too dry, add warm water until it is like thick peanut butter.
Soak the corn shucks in a sink full of warm water for about 2 hours. Carefully seperate them when they get soft and try not to tear them.
Build the Tamales:
After the corn shucks are soft, take some of them out of the water and lay on a towel. Pick up a shuck, lay it across the palm of your hand with the small end towards your fingers. Scoop about 1/2 cup of the Masa dough with a spatula and smear it on the shuck. Cover about 2/3 of shuck with Masa.
When you've covered 5 to 10 shucks, add the meat. Take about 1 tablespoon of meat and lay it on the masa 1 inch from the left edge. Starting on the left side, roll the tamale all the way to the right edge. Fold the top shuck over like an envelope and lay the tamale on the counter with with fold on the upper side. Repeat.
Cook the Tamales:
You need a large pot that has something in the bottom to keep the tamales out of the water while they steam. Add 3 pints of water to the pot, and stack the tamales upright until full. The evelope end of the tamale should be on the bottom. Pack them tightly enough that they don't fall over and begin to unfold.
Cover the pot and bring the water to a boil; reduce heat to medium low and cook for 2 hours. Check water periodically and add more if it is getting low. When done, take 1 tamale out and leave it on the counter for about 5 minutes to test. When you unwrap it, it should be firm, with no raw masa. If done, remove all tamales and let them cool, then put in bags for the freezer. They will stay up to a year in the freezer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (191g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 1346 (92%)|
|Amt Per Serving||% DV|
|Total Fat 149.6g||199 %|
|Saturated Fat 12.1g||60 %|
|Monounsaturated Fat 87.2g|
|Polyunsanturated Fat 43.7g|
|Cholesterol 0mg||0 %|
|Sodium 34mg||1 %|
|Potassium 117.2mg||3 %|
|Total Carbohydrate 31.8g||9 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 29.7g|
|Protein 4.6g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1468
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