Tamales are a delight, usually prepared in Mexican culture during holidays or celebrations.
This Recipe will make Tamale making much easier for you and will answer most questions that might come up. Give this a try and you will be very surprised in the quality of product you will have.
This video is part of Texas Cooking Today, Advanced Cooking Playlist.
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I would like first to apologize for my older videos having music throughout. At the time I thought I was putting out something good but little did I know just how distracting some people would find it to be. Unfortunately these older videos had the music embedded in them and it cannot be removed.
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Texas Cooking Today is a real time Cook Along Video Show. Designed to assist growing cooks in becoming better at cooking while teaching new Recipes and Technique.
In each region of the united states we see different cooking methods, recipes and ingredients, this allows the same food to be completely different one place from another.
Such as New York Pizza vs a California Style Pizza, so here I am doing things with Texas Flavors and Texas Style.
I like to use only fresh ingredients, no canned, boxed foods or seasoning packets.
Cooking should be fun and relaxing and that is what I strive for on Texas Cooking Today.
1- 7 to 9 pound Fatty pork roast, boiled until falling apart and shredded into small pieces.
12 Guajillo Chili’s
6 Chipotle Chili’s
4 Ancho Chili’s
4 to 6 Arbol Chili’s (if desired, they are very hot)
3 to 4 cloves of Garlic
¼ cup Lime Juice
1 teaspoon Salt
1 Tablespoons Cumin
6 to 9 cups of the Broth left over from cooking the meat.
6 cups of Corn Masa for Tamales
1-1/2 cups Lard
1 Tablespoon Salt
1 Tablespoon Black Pepper
1 Tablespoon Baking Powder
40 to 60 Corn Husks soaking in warm water
As the pork is cooking place chili’s in a bowel add hot water and soak them until they have puffed up and become tender. After soaking chili’s process them by removing the pulp from the seeds and the skins (a food mill is good for this). Place chili paste (pulp) into a sauce pan, add enough of the pork broth to thin it to a sauce like consistency (like spaghetti sauce) add the lime juice, teaspoon of salt and teaspoon of cumin to the sauce, bring to a boil, cover and simmer for about 30 minutes, stirring it every 10 minutes. After the Chili Sauce has been simmered save back about a cup of the sauce and place the rest into the shredded meat and mix in well.
Beat lard in a mixer until light and smooth, add corn masa and broth alternating between them, add only enough of the broth to make masa mixture smooth and spreadable. Then beat in the remaining chili sauce mixture, salt, cumin, black pepper, and baking powder.
Spread the masa onto a corn husk, top with some of the seasoned pork, roll and place into a steamer pot. Steam cook the tamales for about one hour. To test for doneness take one tamale out, let it cool for at least 10 minutes, unroll it, it should be firm enough to hold its own shape, if not continue cooking for another 20 to 30 minutes. Tamales will still seem a bit soft when you first remove them from the steamer, they must cool down some before they will become firm.
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