I volunteered to chair the cooking group during the few years when the Relief Society was encouraged to create interest groups instead of having monthly homemaking classes. I was excited to have Joanne Ross come to my house and teach about 20 sisters from the ward to make these. I had been wanting her to teach me for years! Note: Tamales take 2 days to make. One day for the meat, the other day for forming and steaming. I found it less time consuming to cook the meat in a crock pot the night before. Then in the morning you are ready to create the tamales. 

To make it go even faster,
invite friends over for a“Tamalada,”
a tamales making party.
Traditionally this is done at Christmastime.

Makes 18 – 20 tamales

MEAT FILLING:

7 lb pork roast (may substitute any type of meat)
1/3 cup chili powder
96 oz chicken broth
1 Tablespoon, + 2 teaspoons cumin
2 heaping Tablespoons garlic powder
1 teaspoon salt
1 Tablespoons, + 2 teaspoons chicken base (broth)
2 triangles of Mexican chocolate

DOUGH: (masa)
4 cups Instant Masa Mix
3 teaspoons salt
1/2 teaspoon garlic powder
1 cup oil
2 ½ cups chicken broth
1 bag of Corn husks

The evening before: Trim fat from roast and place in crock pot and cover with chicken broth. Add the chili powder, cumin, garlic powder, salt, and chocolate.
Set to low and cook until pork is real tender. (Plan for about 12 hours before you plan to make the tamales. May be done sooner.)

The next morning: Soak corn husks for 30 minutes – 1 hour in a bowl of very hot tap water until soft and pliable. Set a heavy item (like a heavy bowl or mug) on top of the husks to keep them submerged. When meat is tender, stir the pork to shred. Lower heat on crock pot to keep meat warm.

Put masa mix, salt, garlic powder in a large mixing bowl and combine. Add corn oil and mix. Add chicken broth 1/2 cup at a time while mixing on low setting. You should have the consistency of spreadable cookie dough. It is very forgiving, so if you add too much liquid, you can add more masa mix to thicken.

Gently separate the husks so as not to tear them. If some are torn you can use 2 husks and overlap them before putting masa on them. Take a husk out of bowl and shake off excess water. Notice the husk has a pointy end, a wide end, and two long sides.

Spread 1-2 tablespoons of masa dough evenly on the husk with a spoon or your hands, creating a thin rectangle shape, approximately 1/4 inch thick leaving a 1 inch margin around three sides, and 4 inches from the pointy end of the husk without masa so you can fold it over.

Spread a couple of spoonfuls of meat filling down center of the masa dough , leaving at least one inch of dough around the sides (just enough meat to encase it in masa and not have it spill out).

Cradling the husk in your hands, gently fold your tamal in thirds, so two edges of the masa meet, sealing the pork between. Continue rolling the remaining husk, tucking it over. Keep it closed by folding up the pointy end; it should be almost folded in half.  It will get easier with each tamal you make. (One is properly referred to as a tamal. [No e.]  The plural is formed by adding the –es.)

Set tamales upright in a steamer. To prevent the tamales from getting wet, a layer of extra husks, a small rack, metal colander, a metal lid turned upside down, pie tin, or tart tin could be placed at the bottom of the steamer. Pots especially made for steaming tamales are also available. Tamales can each be tied with string or small pieces of husk, but not necessary. By laying your steamer on its side or slightly elevated by propping up one side, as you place each completed tamal on top of the previous, gravity will keep the tamales closed. As it fills, you can eventually set the steamer upright.

When you have filled the steamer with tamales, carefully pour in just enough water that the level doesn’t touch the tamales. Cover with a kitchen towel, and then a lid. Bring to boil and then lower heat. Let steam/simmer for 1 1/2 hours. Check water often so water doesn’t dry up. Add water as necessary, but do not let it touch the tamales. Use tongs to check tamales by removing one, unwrapping. Masa (dough) should be firm and not mushy. If need be, cook and check every 15 minutes until done.

If you have a second crock pot, (because one is keeping the meat warm), tamales could be steamed in a crock pot.

May be eaten immediately, or frozen using a vacuum sealer or Ziploc bags. Freeze according to the serving size for your family, as they will stick together when frozen. May be reheated in the microwave for 45 seconds and rotated and heated another 45 seconds. Serve with rice and beans.

Recipe adapted from: http://www.cooking-mexican-recipes.com/tamales-recipe.html