Allright guys and gals, This is my first post to the recipe section. My GF and I decided to make a batch of tamales. The stuffing is none other than some left overs from a BBQ I had a while back. Beef, chicken, grilled veggies,etc. You get the idea.
Other ingredients are Lard, masa (maseca), corn husks, and salt.
We made some salsa from sauteing some serrano peppers, oniions, and garlic.
Also, we made some other salsa from boiling some chili cascabel (little chile or rattle chile) but this is all up to the taste you want.
p.s. My GF is from a small town from the state of San Luis Potosi, Mexico (the town is named Huichiguayan) and they are known for some good foods estilo la Huasteca. I can't explain that term but if you are interested Google it.
Take your blended chiles and put them in the stuffing of your choice.
Place the Corn Husks in warm water while you make your dough.
Prepare the masa.
Ingredients: Lard, Masa, and salt,
Whip the lard.
Add the masa and salt.
Slowly Add warm water and mix in to make the dough.
Now it's time to bring it all together.
Take a corn husk, place it on a plate or counter, take the dough and smother the corn husk, you can take some of the warm water that the husks are in to make the spreading easier.
Take a spoonfull of the stuffing and place it on the dough.
Take one side of the corn husk, fold it to the other side, fold both together, then take the end and fold it in. (You'll perfect your own folding way ).
Prepare about 10-12 before you start stacking them is your pot.
Use a steamer pot and add water just below where the "yum yums" are going to sit.
I wanted to show each picture after each step but this is the first post with pics, and used all my cells last night to make 60 tamales.
Let me know what y'all think.
Enjoy!!!!!
I may put up another recipe of Pellizcadas "Pinched tortillas"
Other ingredients are Lard, masa (maseca), corn husks, and salt.
We made some salsa from sauteing some serrano peppers, oniions, and garlic.
Also, we made some other salsa from boiling some chili cascabel (little chile or rattle chile) but this is all up to the taste you want.
p.s. My GF is from a small town from the state of San Luis Potosi, Mexico (the town is named Huichiguayan) and they are known for some good foods estilo la Huasteca. I can't explain that term but if you are interested Google it.
Take your blended chiles and put them in the stuffing of your choice.
Place the Corn Husks in warm water while you make your dough.
Prepare the masa.
Ingredients: Lard, Masa, and salt,
Whip the lard.
Add the masa and salt.
Slowly Add warm water and mix in to make the dough.
Now it's time to bring it all together.
Take a corn husk, place it on a plate or counter, take the dough and smother the corn husk, you can take some of the warm water that the husks are in to make the spreading easier.
Take a spoonfull of the stuffing and place it on the dough.
Take one side of the corn husk, fold it to the other side, fold both together, then take the end and fold it in. (You'll perfect your own folding way ).
Prepare about 10-12 before you start stacking them is your pot.
Use a steamer pot and add water just below where the "yum yums" are going to sit.
I wanted to show each picture after each step but this is the first post with pics, and used all my cells last night to make 60 tamales.
Let me know what y'all think.
Enjoy!!!!!
I may put up another recipe of Pellizcadas "Pinched tortillas"
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