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Homemade Tamales | Gluten Free, Dairy Free, Egg Free, Soy Free, Peanut Free, Tree Nut Free

Tamales

Course Main Course
Cuisine Mexican
Author Food Allergy P.I.

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
  • water
  • 1 29 oz can of green or red enchilada sauce divided
  • 2 T cumin
  • 1 T garlic salt

Masa

  • 5 lb bag of masa
  • 8 oz lard
  • 1/4 can remaining enchilada sauce
  • 1 T baking powder
  • 1 tsp salt

Tamale Assembly

  • 48 corn husks
  • water

Instructions

Meat

  1. 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 3/4 of the enchilada sauce (saving the 1/4 for the masa), 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. 

Masa

  1. 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". 

Tamale Assembly

  1. Spread a thin layer of masa on a husk with the back of a spoon or a tamale spreader. 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, and fold up narrow end. Steam in a double boiler or steam pot for 45 minutes up to 2 hours depending on how many you have steaming.