Tamales

1. 1

   Cover meat with cold water; bring to a boil, reduce heat and simmer until done, about 1 hour and 20 minutes.

2. 2

   While meat is cooking, remove stems and seeds from chili pods (if you want it spicy, leave some seeds in); roast lightly in 1/4 cup oil, place in blender.

3. 3

   Add water, salt and cumin; blend until smooth.

4. 4

   Shred meat and brown in 1/2 cup oil; add chili mixture and cook for 7 minutes.

5. 5

   Soak corn husks for about 15 minutes; spread masa evenly over the larger husks.

6. 6

   Fill with about a tablespoon of however much it will hold.

7. 7

   Tear 1/2 inch strips of wet husks and use to tie up rolled tamales.

8. 8

   Steam for 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.