I made tamales this weekend. It's my 4th/5th time making them. They're not hard to make just time consuming. You can view the video on my YouTube channel and, the recipe is posted below.
Also, there are similar products used posted below.
𝘾𝙤𝙧𝙣 𝙃𝙪𝙨𝙠𝙨 𝙛𝙤𝙧 𝙏𝙖𝙢𝙖𝙡𝙚𝙨
𝘿𝙧𝙞𝙚𝙙 𝘼𝙣𝙘𝙝𝙤 𝘾𝙝𝙞𝙡𝙚𝙨
𝘿𝙧𝙞𝙚𝙙 𝙂𝙪𝙖𝙟𝙞𝙡𝙡𝙤 𝘾𝙝𝙞𝙡𝙚𝙨
𝙏𝙖𝙢𝙖𝙡𝙚 𝙎𝙥𝙧𝙚𝙖𝙙𝙚𝙧 𝙏𝙤𝙤𝙡
16 𝙌𝙪𝙖𝙧𝙩 𝙎𝙩𝙤𝙘𝙠𝙥𝙤𝙩 𝙬𝙞𝙩𝙝 𝙇𝙞𝙙
𝙎𝙩𝙖𝙞𝙣𝙡𝙚𝙨𝙨 𝙎𝙩𝙚𝙚𝙡 𝙎𝙩𝙚𝙖𝙢𝙚𝙧 𝙋𝙤𝙩
𝙏𝙖𝙢𝙖𝙡𝙚 𝙎𝙚𝙖𝙨𝙤𝙣𝙞𝙣𝙜 𝙆𝙞𝙩 𝙒𝙞𝙩𝙝 𝘾𝙤𝙧𝙣 𝙎𝙝𝙪𝙘𝙠𝙨
𝙏𝙖𝙢𝙖𝙡𝙚 𝙈𝙚𝙖𝙩 𝙎𝙚𝙖𝙨𝙤𝙣𝙞𝙣𝙜 𝙖𝙣𝙙 𝙏𝙖𝙢𝙖𝙡𝙚 𝙈𝙖𝙨𝙖 𝙎𝙚𝙖𝙨𝙤𝙣𝙞𝙣𝙜
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𝗔𝗳𝗳𝗶𝗹𝗶𝗮𝘁𝗲 𝗗𝗶𝘀𝗰𝗹𝗼𝘀𝘂𝗿𝗲: This video and description may contain affiliate links. If you click an affiliate link, it will cost you nothing. As an Amazon Associate, I earn from qualifying purchases.
Your support is greatly appreciated! 😄
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𝗛𝗢𝗠𝗘𝗠𝗔𝗗𝗘 𝗧𝗔𝗠𝗔𝗟𝗘𝗦
10 ancho chilis (dried)
5 guajillo chilis (dried)
4 cups of water
Bring to a boil
Pull stems once chilis boil for about 20 minutes (or until tender and stems can easily be removed from the chili pod). Remove as many seeds as you can.
Place chili pods in the blender with three cups of water. Liquify and use this to flavor the meat and masa.
Reserve some of the chili paste for the masa. The rest will be used to flavor the meat.
10 lbs. boneless pork or beef
Water or Beef Broth to cover the meat
2 tbsp. ground cumin (comino)
Salt
Pepper
Boil meat until tender. Cook slightly, remove from pot and shred with two forks. Add chili paste to flavor the meat.
Clean and, soak corn husks for about 20 minutes until they're soft and pliable.
Spread masa on corn husk, fill with meat and roll. You can work on getting a pile of corn husks with masa then fill.
You can steams some right away and/or fill gallon bags with 2 dozen per bag and freeze for up to 6 months and, steam as many as you like at a time.
Place scrunched up foil on the bottom of the pot. Place tamales in stock pot upright in a circle, tamales should not touch the bottom.; add water along the side (inside) of pot (not over the tamales) and steam for about an hour or more until the masa is fully cooked (it depends on how many tamales you have in the pot). Check the tamales every 45 minutes/hour or so. Again, it depends on how many tamales are in the pot.
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𝗕𝘂𝘀𝗶𝗻𝗲𝘀𝘀 𝗜𝗻𝗾𝘂𝗶𝗿𝗶𝗲𝘀 𝗘𝗺𝗮𝗶𝗹:
VisualElvira
VisualXplosion
