Who loves tamales?! I am half-Mexican, and I have been eating tamales as long as I can remember. They have always been a special treat that I thought would be so hard to make. My mom never made them for us, we always bought them or were gifted them by those that had made them.
Then several years ago, I made a very best dear friend, that is from Mexico. She made tamales all the time. I thought she must have super powers! Then after talking to her and learning how to make them I realized that they are actually SUPER easy, but just take some time.
Well I’ve got time (sometimes anyways). So I set out to make my first batch of tamales! I just cooked my meat in a slow cooker with some enchilada sauce and a few spices, then shredded it! So easy right?!
For the masa, you can buy it prepared, or you can buy the flour and mix it up at home. Either way really is so easy.
For the corn husks, again super easy but takes a little time. You need to soak them in water so that they soften up for use.
Now, for a special tool I used to make my most recent batch of tamales, you can use a masa spreader and find them on Amazon. However, just as easy and how I made mine the first time around, was using a spoon to scoop the masa onto the cornhusk and then using the back of the spoon to spread it out. Easy peasy just takes some time. It’s a labor of love.
So read through the recipe a few times to get familiar with it, then set aside a couple days to make them. I recommend making your meat in the slow cooker the night prior that way in the morning it is ready for shredding, and preparing with the masa and cornhusks.
Garlic Allergy Substitute Information
Since I originally posted this recipe, my oldest that is anaphylactic to peanut, pecan, shellfish, and now added garlic to his list – I have added in the notes for this recipe substitution information to make it easy and safe! Simply put pork and 2 jars of Fody salsa verde or medium salsa (red tomato) into a crockpot. When making the masa, use two full bottles of Fody green enchilada sauce if using salsa verde with the meat, or taco sauce if using red tomato salsa with the pork.
Tamales
Ingredients
Meat
- 4-5 lbs pork, chicken or beef
- 2 T cumin
- 2 cloves of garlic, or 2 tsp from jarred garlic, minced
- 1 tsp salt
- 2 cups canned green or red enchilada sauce For garlic allergy see notes.
- 2 T cumin
- 1 T garlic salt
Masa
- 4 lb bag of masa
- 8 oz lard
- 2-4 cups reserved liquid from meat can sub water if don't have enough liquid from meat, and add as needed work in until moist but not wet
- 2 cup enchilada sauce For garlic allergy see notes.
- 1 T baking powder
- 1 tsp salt
Tamale Assembly
- 48 corn husks
- water
Instructions
Meat
-
Put your meat, 2 T cumin, garlic, and salt into a crockpot. Cover in water. Cook on low 8-10 hours or high 4-6 hours. When tender, shred, and return to pot. Add 2 cups of the enchilada sauce, add another 2 T cumin, and 1 T garlic salt. Let cook in crockpot an additional hour to heat through. While meat is heating, make your masa. See notes for garlic allergy.
Masa
-
First, get your corn husks and soak them in warm water for about 45 minutes and then drain.
Combine the masa ingredients until it is moist but not "wet". See notes for garlic allergy.
Tamale Assembly
-
Spread a thin layer of masa on a husk with the back of a spoon or a tamale spreader, onto the wide end of the corn husk. Be sure the smooth side is up and that is the side you are spreading masa onto.
Spread and turn clockwise covering before the corn husk narrows, and leaving about 1/2" around edges not covered with masa.
Place some of the meat in the middle. Roll husk closed long side in and other long side in, and then fold up narrow end to close the "bottom".
Steam in a double boiler or steam pot for 45 minutes up to 2 hours depending on how many you have steaming.
Recipe Notes
GARLIC ALLERGY:
MEAT: I substitute all ingredients in the meat mixture with Fody salsa. If doing this you will put in the meat and 2 jars of Fody salsa of choice either salsa verde or medium or hot red tomato salsa.
MASA: I use Fody brand enchilada sauce for masa, two full jars. For this I match my salsa of choice. If used salsa verde I use green enchilada sauce. If I use red tomato salsa, I use the Fody taco sauce.
Follow instructions as listed.
