Homemade Tamales
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When in Doubt, Add Butter |
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Ingredients

  • 4 th of July that I needed to use. I turned that pulled pork into carnitas and made my own tamales. It was easy, and my two girls got involved with mixing the masa and spreading it on hydrated corn husks.
  • 100 or more tamales, but 20 will do us just right for a while. The best part — these are 100% gluten free too!
  • 4 Cups of finely shredded pork shoulder or pork butt
  • of
  • 1 tsp of cumin
  • 1 tsp chile powder
  • 1 tsp salt
  • 1/2 tsp coriander
  • 25 corn husks, soaked in hot water for at least 30 minutes before filling
  • 4-5 Cups of instant masa
  • 2 Cups warm chicken stock
  • 2 Cups warm water
  • 1 Cup vegetable oil
  • 1 Tbs salt
  • 1 Tbs chile powder
  • 1 Tbs garlic powder
  • 1 Tbs smoked paprika
  • 2/3 of the husk and
  • 2/3 of the side
  • 1/4 of an inch thickness. I found it easier to use an extra husk to flatten the masa out because it would stick to my hands.
  • 1 minute each. You could also wrap them in foil and reheat them in the oven.

Instructions

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