I will give the ingredients for how many I made. You can cut it down to how many you would like. I ended up with about 10 dozen chicken and 5 dozen beef. The video just shows the chicken tamales and I will give the recipe for the beef as well. Some how the last potion of the video did not tape. That is where I had to explain the rest of the process. Sorry about that.
10 lbs of chicken breast cooked (I boiled them in water with 2 Tablespoons of Knorrs Tomatoe Chipotle Bouillion)
After you cook the chicken let cool and shred.
Reserve the water. That is going to be the liquid to mix with the Masa.
4 cups Masa,
1 Cup Crisco,
1 teaspoon Garlic Salt,
4 Cup Broth (reserved from cooked chicken),
2 Tablespoons Chicken Bullion,
Mix above ingredients and beat with a mixer until combined and easily spreadable.
Soak the corn husks in hot water for a couple of minutes and then dry. Place smooth side up and use 1/3 cup of masa and spread on the top half of the husk. You want to leave a little more at the top. Place a strip of green chili on top of the masa and then the chicken mixture. Fold up as shown and tie with a strip of corn husk if you wish.
1 5 lb. piece of London Broil. (I cooked mine in a crock pot for about 6 hours. You can also grill or cook in the oven. It needs to be tender enough to shred)
Masa for Beef Tamales:
4 Cups Masa,
1 Cup Crisco,
1 cup Pace Picante Sauce or whatever kind you like,
3 cups of Broth,
2 teaspoons of Beef Broth,
Shred the beef. Mix all the masa ingredients and spread the masa as instructed above. I put a few jalapenos and olives on top and then the beef. Fold up the corn husk and then steam.
We used a pressure cooker and filled it a few inches with water, put rack in and filled it with the tamales. Make sure they are standing up and tight but not squished. If there is room around the sides you can scrunch up some foil to fill in the gaps. (Pressure cookers are kind of tricky so, read your directions that come with it, I am very new to them myself)
We brought the pressure cooker up to pressure and then turned down to medium high for 15-20 minutes. Shut off the cooker and let sit till it stops hissing. Set the pressure cooker in the sink and run cool water "slowly" over it and then open.
Take the tamales out and cool on paper towels and let cool completely before putting them into plastic bags or whatever you want to store them in. They can be frozen as well.
The other option is just steaming them in a big pot. You need to fill the bottom with a couple of inces of water, use either a rack or steamer basket, stand the tamales up as shown and steam for a little under 2 hours. You will need to keep and eye on them to make sure all your water dosen't boil off.
To reheat: You can put them in the microwave in a baggie for a couple of minutes (if they seem dry you can add a teaspoon of water to the bag, or steam them again.