Authentic Mexican Tamales

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   To make tamales, cook meat by boiling in a large covered pot with enough water to cover completely.

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   Add salt to taste and slow boil till completely done.

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   Cool meat and save broth.

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   When meat has cooled, shred and mix in the chili sauce.

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   Clean oujas (corn shucks or outer husk) in warm water.

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   (make masa by hand or with mixer) Mix the masa, lard, salt and enough broth to make a smooth paste.

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   Beat till a small amount (1 tsp) will float in a cup of cool water.

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   Spread masa (1/8 to 1/4 inch thick layer, or to preference) on ouja, add a small amount of meat and roll up.

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   Fold up ends of ouja and place (fold down) on a rack in a pan deep enough to steam.

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    Add 1 to 2 inches water, cover with a tight fitting lid and steam about 1 1/2 hours.

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    (a cloth can be used under the lid to make a tighter fit) You can use a combination of beef and pork, use chicken or even fried beans.

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    One or two olives may be added to the center or try adding a few raisins.

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    This recipe will make 4 to 5 dozen Mexican tamales.

* Per serving · 4 servings · Values may vary.

No additional tips available.