If you would like to help support this channel, I have a link here where you can donate. Start with 1½ cups of warm water, and mix together until it reaches a playdough consistency, adding more warm water as needed, up to 2 cups, Melt lard over medium heat in small sauce pan. I get paid a small amount for you using this link. That day, we made 100 tamales! The longer they soak, the better – at least 3 hours, After they have soaked, trim them down to 4” wide. This is a very traditional meal in our family for the Holidays.. All rights reserved.

How to make Tamales | Easy Homemade Tamale Recipe - YouTube https://inmamamaggieskitchen.com/tamales-recipe-rajas-con-queso-jalapeno-and-cheese-tamales/, https://inmamamaggieskitchen.com/northern-style-bean-tamales-tamales-de-frijol-nortenos/, https://inmamamaggieskitchen.com/how-to-make-masa-for-tamales/. Our partner in public broadcasting: Recipe courtesy of Lidia Celebrates America, 2 cups Water (stock saved from boiling the Chile Ancho). One of my main goals with this recipe was to make the masa dough as tasty as the filling that it held. When I asked for the recipe, she invited me over to her house to learn how she made Mexican pork tamales. Add enough cold water to cover pork, bring to a boil, add salt. Each recipe comes with a picture of what it should look like when your finished; an itemized list of ingredients; step by step instructions and a place to make notes when needed.
Tamales are made with a masa dough and are usually filled with a variety of fillings that can range from meat to cheese to, well, anything you want. Add more if necessary. In a large pot or bucket of warm water, soak the husks, assuring that they are completely submerged. Start on low speed, then increase and blend to a paste, In a large pot, melt 1 tbsp lard over medium heat, Add the boiled and chopped pork and chile paste and stir to incorporate ingredients, Add the remainder of the reserved pork stock, stir, and allow to simmer, uncovered for 30-45 minutes, Place masa in a large bowl. Roll the husk with meat inside and fold in the side that has no masa, After all tamales have been rolled and stacked (do not flatten), they can be frozen for later use or cooked immediately, To prepare steamer, place a large mound of aluminum foil in the steam basket. Make the masa dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. (We're not the only ones who think they're exceptional: They won first prize at the Indio International Tamale Festival in Indio, California, in 1994.) 5 minutes later, the chiles will be fully reconstituted. Can't wait to try this one! Posted Saturday, October 26, 2013, at 1:06 pm by Lovetocookmexicanfood: Thank you so much for your video. If you want it saucier, here’s you chance to add some pork broth. Give this a try and you will be very surprised in the quality of product you will have. Give this a try and you will be very surprised in the quality of product you will have.

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