Homemade Tamales

Well... I FINALLY made homemade tamales!!! I have been wanting to make homemade tamales for a long time now and finally picked up some corn husks the other day at the store!  Let me tell you... This is not a quick dinner.  The total time that it took to make these was probably 5 hours.  This includes boiling the meat and steaming the tamales.... So... Make sure you have TIME!

I made a video to show you the process instead of a picture by picture; I thought it would be more enjoyable!

Here's the full recipe in case you want to try!

Ingredients:

4 pounds boneless chuck roast

4 cloves garlic

1/2 onion

1 (16oz) packages of dry corn husks

1 teaspoon Ancho chili powder

2 Tablespoons vegetable oil

2 Tablespoons all-purpose flour

1 cup beef broth

1 teaspoon cumin seeds

1 teaspoon ground cumin

2 cloves garlic; minced

2 teaspoons chopped fresh oregano

1 teaspoon red pepper flakes

1 teaspoon white vinegar

salt to taste

3 cups shortening

1 Tablespoon salt

9 cups masa harina

Directions:

1. Place beef, garlic and onion in large pot.  Cover completely with water.  Bring contents to a boil.  Reduce heat and simmer for 3.5 hours; or until beef is tender.  When beef is cooked, save 5 cups of cooking liquid (discarding garlic and onions).  

2. Shred beef with forks and set aside.

3. While beef is cooking, soak corn husks in large container with water.  You will need to weigh down the corn husks with something heavy so they are completely submersed.  Soak for 3 hours.

4.  Heat oil in large skillet.  Mix in flour until slightly browned.  Mix in beef broth, Ancho chili powder, cumin seeds, ground cumin, minced garlic, chopped oregano, red pepper flakes and vinegar.  Stir in shredded beef and heat for about 20 minutes.

5. Place shortening and salt in LARGE mixing bowl.  Whip with an electric mixer until fluffy.  Add masa harina and beat until well mixed. Pour in reserved liquid a little at a time, until consistency is similar to cookie dough.

6. Drain water from corn husks.  One at a time flatten out each husk; spread approximately 2 tablespoons masa mixture onto the top of center of husk.  Spread dough out making sure to leave 1/2 in. edge so it can be easily rolled.  Roll up the tamale being careful not to have any of the contents leak.  If husk rips, roll up in another husk. Tie ends with ripped strips of husks into knots.

7. Lay each tamale flat in a steamer and steam 1 hour.  When you take out of the steamer they should feel more firm than when you placed them in the steamer.

8. Take out and enjoy!

Well... There's the process!  If you watch the video the steps become a little more clear.  It was fun trying out this new recipe and I hope you get the chance to try it out!  Let me know if you have made tamales before and how they turned out, I would love to hear your stories! 

Be prepared to roll tamales for about 1 hour!!