Wednesday, April 20, 2016

Finally, TAMALES, OLE!

I have been wanting to make tamales for some time finally happened yesterday and today. I cooked pork carnitas, had ground beef taco meat, made 4 pints of red chile sauce last night.

See it here also: Meal Plan Monday #11

Soak corn husks 2-3 hours in warm water until pliable.

For Masa dough...for each 2 cups of masa harina, use 1/2 cup lard, 1 Tbsp. Baking powder, 1 tsp. Salt, 1/2 tsp. Chili powder, 1/2 tsp. Garlic powder, 1/2 tsp. Paprika & 1/2 tsp. Ground cumin. Add enough chicken broth to make spreadable consistency dough. Spread in 4" square in corn husks that have been soaked until pliable. Roll & fold up end. Stand in steamer basket. When all are ready, steam for 1-1/2 to 2 hours. May be frozen in ziplock bags, steamed for 25 minutes from frozen state. 

I used 6 cups masa and had enough for 30 tamales.

I also made red chile sauce from dried red peppers to freeze in batches. I doubled this recipe & had 4 pints. 

Red Chile sauce:
  • Red Chile Pods
  • 1 bay leaf
  • Cumin
  • Whole Crushed Oregano
  • Granulated garlic
  • Salt or granulated chicken bouillon
  • Flour
  • Oil


  1. Rinse and remove the stems and seeds from approximately 25 pods.
  2. In a pot, add enough water to fully cover pods. 
  3. Add 1 bay leaf.
  4. Bring to a boil and let simmer for 20 minutes, then let cool slightly.
  5. Remove bay leaf, and with a blender puree pods and the water.
  6. Use a colander to separate the pulp from the skin, do this several cups at a time.

To the Pureed Sauce add:

  1. .5 tsp cumin
  2. 1 tsp whole oregano (crushed)
  3. 2 tsp granulated garlic
  4. 2 tsp salt or granulated chicken bouillon

*To make a roux:

  1. Add 1 tsp of oil and 1 tsp flour
  2. Let simmer for about 2 minutes.
  3. Add to chile sauce to thicken and bring to a boil.


3 lb. pork roast
1-1/2 onions, quartered
1 tsp. Mexican oregano
1-2 tsp.  Fresh ground cumin seed
1 tsp. Minced garlic
1 tsp. Smoked paprika
1 jalapeño
1 naval orange, quartered
1 tsp. Salt
1 tsp. Fresh ground pepper

Place roast in slow cooker, sprinkle with oregano, cumin, garlic, paprika, salt & pepper. Add peeled, quartered onion, whole jalapeño. Squeeze juice from orange over and add orange pieces to pot. Cook on low for 8 hours. Remove roast & shred meat.


In large skillet, combine:

2 lbs. ground chuck, raw
1 lb. extra lean ground beef, raw

Break meat up & add:
1-1/2 cups chopped onions
1 tsp. Minced garlic
2 tsp. Mexican oregano
2 tsp. Fresh ground cumin seed
2 tsp. Kosher salt
1 tsp. Fresh ground pepper
2 Tbsp. Chili powder
1 Tbsp. Smoked paprika
8 cups water

Bring to boil, reduce heat & cook at slow boil for 2 hours, stir occasionally & add more water if necessary. Cook down until most of liquid evaporates. Remove with slotted spoon.

3-4 lb. roast
2 tsp. Kosher salt
1 tsp. Fresh ground pepper
1 onion, quartered
2-3 cloves of garlic
2 tsp. Cumin seeds
2 tsp. Mexican oregano
1-2 jalapeño peppers
1 Tbsp. Paprika
1 Tbsp. Chili Powder
2 cups beef broth low sodium

Place all ingredients in crockpot & cook on low for 8 hours. Remove roast and shred. Strain broth and add some to the meat to keep it moist, reserve remaining broth. 

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