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  • Marie Williams

    TamalesEASY STEPS TO MAKE TAMALES RECIPE INGREDIENTS 6 cups Maseca corn masa mix for tamales 6 cups Chicken broth 1 cup corn oil 2 tsp salt 1 tsp baking powder 1 1/2 large rotisserie chicken 2 cans Salsa Verde or tomatillo sauce 1 bag corn husks RECIPE INSTRUCTIONS 1. Soak the corn husks in warm water until soft. 2. Blend with an electric mixer Maseca corn masa mix for tamales, corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture. 3. Shred the chicken and marinate in the green salsa or tomatillo sauce. Spread masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa. 4. Fold the sides of the cornhusk to center over the masa so that they overlap to make along package. 5. Fold the empty part of the husk under so that it rests against the side of the tamale with a seam. 6. Place the tamales in tamale steamer and cook tamales for 35-40 minutes. Check every 20 minutes. The tamales are cooked when they separate easily from the corn husk

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Recipe on how to make Tamales with step by step instructions with pictures on website. (Masa recipe uses 2 lbs of"Maseca"-instant corn masa mix, paprika, salt, cumin, chili powder, garlic powder, broth (save broth from meat cooked for filling) and oil.)

  • Tami

    Tying the ends takes so long, so I will try this way. Looks much quicker.

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Tamales Tamales For the The Meat Filling: ■1 (4 pound) beef chuck roast ■1 tsp salt ■1 tsp black pepper ■2 Tables olive oil ■1 large onion, chopped ■2 (7oz) cans diced green chiles ■2 TableS chili powder ■2 (5oz) bottles hot sauce (I like Franks) ■1 Tables garlic powder ■*water & 1 beef bouillon cube For the Masa Dough: ■3 cups lard (or vegetable shortening, although it won’t be as moist) ■1 Tables salt ■9 cups masa harina ■5 cups beef broth For the wrapping: ■3 (8oz) packa corn husks.

  • Brenda

    Salt & pepper the chuck roast on each side. Heat the olive oil in a skillet, and brown the roast on each side. Place the roast in a slowcooker & top with the onion, green chiles, chili powder, garlic powder, & hot sauce. Pour in enough water to cover 1/3 of the roast & toss in the beef bouillon cube. Cover & cook on high for 6 hours, checking to be sure there is always at least a small amount of liquid in the bottom. Reduce heat to low & continue cooking for another 2 hours. Shred the meat, and let it cool. Taste it, and add more hot sauce if you want it spicier. I like mine plenty spicy. I refrigerate mine overnight & assemble the tamales the next day. Soak the corn husks in a large container full of warm water & allow to soak for 3 hours.

  • Brenda

    Now, for the masa. Place the lard & salt in a large mixing bowl & beat on high speed until fluffy. Add masa harina & beat at a low speed until combined. Pour in beef broth a little at a time while mixing until the masa is the consistency of soft cookie dough. Drain water from husks. One at a time, flatten out each husk, with the narrow end facing you, and spread about 2 tablespoons of prepared masa mixture onto the top 2/3 of the husk. Spread about 2 tablespoons of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale & tied with a piece of cooking twice or a small strip of corn husk. Place tamales in a steamer basket in a stockpot. Steam over boiling water for 1 hour, or until masa is firm & holds it shape.

Recipes Mexican Tamales with Maseca®