Masa Harina

Tamale school part 1

5 pounds meat + 5 pounds masa = 5 dozen tamales

5Lb beef or pork cut into 2 inch chunks
Add to large pot, cover meat with water. To the meat and water, add 1T each cumin, chili powder, salt, 3 or 4 cloves chopped garlic, and half chopped onion. Cook covered for 21/2 to 3 hours. I use a pressure cooker and can cook 5 Lb meat in 45 minutes.

There are a few different grades of corn husks. Try to get the larger, more expensive ones. They are much easier to work with.

While meat is cooking, rinse and put corn husks in pot of hot water to soften. These need to be in hot water for a least one hour to soften.

When meat is tender, remove from pot. Shred meat with fork. You should have nearly 1/2 gallon of cooking liquid left from the meat.

In a large sauce pan on medium high heat, add one cup canola oil, and one cup flour. Stir constantly until flour starts to turn to a tan color. Add 1 cup chili powder, 1T cumin, and 1T salt. Stir for a minute or two. Add some cooking liquid to make a chili powder gravy. Add more liquid to get the right consistency. (Not too thick, not too thin). Add the shredded meat to the gravy, and stir until all mixed.

Use the "unprepared masa" that comes in a 5 lb package. You could use prepared masa, but it's more expensive and has lard as the fat. I prefer to use canola oil to make the tamales more healthy, and there's no discernable difference in the taste.

Remove the masa from wrap and put into a large bowl . Break into pieces.
Add 2T baking powder, 2T salt, and 2T chili powder. Add some warm cooking liquid and 3/4 cup canola oil. Starting on slow beat the masa with hand mixer. Turn mixer to high and beat for several minutes. To get the right consistency, continue to add liquid, and a little more oil. Taste, add more salt if needed. You want the masa to be like a thick cake batter.

Remove some corn husks and shake out most of the water.

I set up an assembly line on my counter top with the masa, meat, and corn husks.
I like to use a pastry cutter to spread the masa. Pick up some masa on the spreader, and
spread across husk, 5 inches down fron the top. Add 2T meat, and roll the husk. Pinch the bottom where the masa starts, and fold the bottom of husk. Wrap this in deli paper.
You want a ratio of 50% meat to 50% masa.

When the tamales are all assembled, stack in a large pot with a steamer tray in the bottom. Add water, cover, and steam on medium high for two hours. Continue to add a small amount of boiling water to the pot during steaming. Do not let the pot go dry. Tamales are done when the masa peels easily from the husk.

20 thoughts on “Tamale school part 1

  1. Wow, this is your first video? Bang up job mate! I love the tilting of the camera for the iodized salt, got me laughing!
    Magix movie editor will make it easy to transition stuff like when you were stir… can clip that footage in half and grab and drag one half over the other to make the faded transitions which will shave several seconds off your video length.

    Great video, really glad you brought it to my attention!

  2. @JimboJitsu Hi Jimbo, Thank you so much for checking out my videos. My grandson was my cameraman in this video, and if I looked a little frustrated in the beginning, it’s because he kept laughing. I’ll have to upload one of my outtakes. Overall, I think he did a pretty good job except when he tilted the camera in that one shot. I’ve been making tamales for 27 years, and it’s to the point where folks are clamoring for my tamales. So, I’ve made this video and I’ll gladly give them the recipe.

  3. @dburns163
    I thought it was cute… I literally laughed out loud… I wish I had him for my camera man! And so polite for his age! Proud grandpa you must be indeed!

  4. @believeunisexdayspa Thank you, and you must watch part 2. I’m subscribing to your channel as I write this. I’m jealous, I want to live in Aruba! ;o)

  5. @Deeeefrog You can use any cut of pork or beef. Whichever you choose, you’ll be boiling it for 2 hours. then, shred the meat and save the cooking broth. If you have any more questions, I’ll be glad to answer them.

  6. @chamois007 Thanks for watching my tamale video. I use the heathier canola oil because lard is laden with saturated fat, and canola oil is not. Also, there is no discernable difference in the taste. My Hispanic friends have tasted these tamales, and say there is no difference with lard or canola oil.

  7. lol, that’s funny I heard it too! Kid’s are hilarious! Looks FANTASTIC! CAN’T WAIT TO TRY IT!

  8. Glad you enjoyed the video. That was my 13 year old Grandson who was operating the camera. He was laughing when I dumped the masa on the counter, and he said “you said dump”. I fired the little moron after that. Lol !!!

  9. Hey, Thanks for the comment! Be sure to watch part 2 for the rest of the process. Good luck, and please let me know how you do!

  10. I love your trick with the dough scraper to spread the tamales. I use it all the time now. Beats the wet spoon.

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