Mama Mangia
Super Moderator
TEXAS-STYLE TAMALES
1 (5 lb.) Boston pork butt
5 lb. wet masa
1 oz. paprika
1 lb. lard
Garlic cloves
Dried red chiles, as desired
Corn husks
Cook meat with desired garlic and salt until done. Shred meat and fat
with fork. Clean chiles, then boil until soft. Put chiles in blender or
food processor and liquefy as much as possible. Mix chile into meat. Mix
masa, lard and paprika and refrigerate until firm.
Clean and soak corn husks until soft.
Take a small ball of dough and spread on corn husk. Spread meat down
center of husk. Fold one side over then roll the rest of the way. Fold
bottom up and set aside. Continue until masa or meat has been used. Put
tamales in steamer and cook for about 1 hour.
Yields 5 to 6 dozen.
1 (5 lb.) Boston pork butt
5 lb. wet masa
1 oz. paprika
1 lb. lard
Garlic cloves
Dried red chiles, as desired
Corn husks
Cook meat with desired garlic and salt until done. Shred meat and fat
with fork. Clean chiles, then boil until soft. Put chiles in blender or
food processor and liquefy as much as possible. Mix chile into meat. Mix
masa, lard and paprika and refrigerate until firm.
Clean and soak corn husks until soft.
Take a small ball of dough and spread on corn husk. Spread meat down
center of husk. Fold one side over then roll the rest of the way. Fold
bottom up and set aside. Continue until masa or meat has been used. Put
tamales in steamer and cook for about 1 hour.
Yields 5 to 6 dozen.