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| First things first. If you are going to use a meat filling, you'll probably want to prepare it a day or two ahead of time so it is ready for you when you assmble the tamales. You will also need to soak your corn husks in water overnight so that they are softened enough to wrap when you assemble. Ok, now let's get started. Beat the 2/3 cup shortening in a large mixing bowl using an electric beater until light and fluffy. In a separate bowl combine masa mix, salt and baking powder. Add 1/3 of the dry masa mixture, the 1/3 cup melted shortening and 1 cup stock to the whipped shortening, mix well. Repeat two more times, adding 1 cup of masa and 1 cup of stock, beating well after addition. Add more of the masa mix until the mixture resembles the consistency of a brownie batter. Finish by mixing in 3/4 cup red enchilada sauce. Beat until well combined. Assemble tamales.To assemble, take a cornhusk and place about 2 Tbsp. of masa mix on the wide end of the husk. Spread the masa out until you have made a triangle that fills about 1/2 - 2/3 of the husk in the lower right corner. Place about 1 Tbsp. or more of you desired filling in the middle of the masa, spread up and down so you have a strip of filling from the top to bottom of the masa mix but no filling on either side of the middle. Wrap the tamale up like a burrito and fold the narrow end over to close the end of the tamale (creating a flap). Lay another cornhusk on your work surface, wide end facing you and narrow end facing away from you. Place your rolled tamale, flap side down with closed end facing you (closed end on the wide end of the new husk and open end facing the narrow end of the new husk). Wrap the same way you wrapped the first time. You now have a tamale with two closed ends. Using a thin strip of a long cornhusk, tie the tamale shut. Click here for a visual of how to wrap tamales. |
| Once all of the tamales are assembled, it is time to steam them. If you have a large stockpot that has a large steamer basket, you are set. If not, take a large stockpot and place three ramekins, small coffee cups or other similar object in the bottom of the pan to work as a spacer for the tamales to steam above. Fill with water to top of spacers and drop a penny in the pot (the penny with start bouncing when the water level gets low). Place a barrier on top of the spacer, a metal pie plate works great, with a few small holes poked in it. Vertically place the tamales in the steamer. You can place a ceramic cup or foil ball in the center of the steamer if you need to, to support the tamales. Although you should have enough tamales to fill the pot. Cover and steam for 45 minutes to an hour, adding water as needed (when that penny starts a bouncing!). This recipe makes about 3 dozen. These freeze GREAT. You can pop a frozen one in the micro for a minute or two and it will be ready for you to put it in your mouth!! |
| Suggested Fillings: Try pork -- Season a 4 - 5 pound shoulder roast using Tony's Dry Rub and roast (covered) with a bit of water in the bottom of the roasting pan at 300 degrees F for 4 - 5 hours. Pull meat apart and add about 1 cup red enchilada sauce to the pulled meat and mix well. For an easier treat, try beans and cheese, mixed vegetables and cheese, roasted green chili and cheese or roasted butternut squash |