For 10 dozen tamales....
5 lbs carne de puerco (boston butt/pork butt)
7.5 lbs maza molida para tamales (ground masa for tamales)
2.5 lbs de manteca de puerco se derrite (pure lard that melts - the box is white)
varios paquetes de hojas (several bundles of sheets of husks)
Pimienta, ajo molida, chile gebhardts o paprika al gusto. Sal al gusto. (Pepper, ground garlic, mild chili powder, and paprika to taste. Salt to taste.)
Le carne se pica y se cose en agua (cubrela con agua - se cose hasta que se vienen pedazos en el tenedor) The meat is minced and cooked in water (cover it with water - it cooks until it falls apart on the fork)
Se amaza la masa y cuando la estas amazando le introduces la sale y el childe gebhardts al gusto. The dough is kneaded and when you are kneading it you introduce the salt and the childe gebhardts to taste.
Tambien le introduces un poco de caldo de la carne para que le de sabor. You also introduce a little meat broth to give it flavor.
La Masa esta lista cuando no se pega en tus manos. The dough is ready when it doesn't stick to your hands.
Yo lavo y remojo las hojas desde la noche antes. I wash and soak the leaves from the night before.
Las dejo remojando en un "cooler" toda la noche. I leave them soaking in a "cooler" overnight.
4 a 6 tazas de agua o caldo hirviendo para cocerlos (4 to 6 cups of boiling water or broth to cook them)
Se cocen en 45 minutos o una hora. Cuando la hoja se desprende sin maza es senal que ya estan cocidos (They cook in 45 minutes or an hour. When the leaf comes off without masa, it is a sign that they are already cooked.)
Notes from Monica:
They want you to use lard. ( why and green box). Norma’s beau found an in-line recipe that uses olive oil and he said they were tasty.
Best to buy ingredients at a mexican grocer.
The boston butt cut and is cooked in water until it falls apart on your fork. Save the water as you will need it for the masa.
The masa is purchased at a tortilla factory or a mexican grocer. The masa is kneaded and you add salt, grthardts chile powder - to taste ( no measurement given) . The masa is ready when it doesn’t stick to your hands.
They soak the husk ( hovas) overnight.
Boxing Day:
1.5kg pork - slow cook with dry rub of garlic powder, pepper, salt, mild chilli powder, smoked paprika
Once pulled, to make filling: add shredded cheese,
Masa:
550 g masa
250g lard
Toni's Masa recipes:
Masa Roja:
576g masa harina
250g lard, melted
1 1/2 tsp baking powder
1 1/2 tsp salt
920g pork broth (I’d salted the pork, so xtra salt here)
250g red sauce/salsa roja
Masa regular:
380g masa harina (I used the Maseca brand)
250g shortening, melted
1 tsp baking powder
1 1/2 tsp salt
500g vegetable broth
