Most of the measurements are my own. My mother-in-law cooks the way my own mother does….some of this and some of that. Since my brain doesn’t work that way, I took notes while she showed me how to make the tamales, and I just estimated as I needed to. This recipe will yield around 7 dozen tamales.
The process of assembling the tamales will take twice as long as you think it will. To make it extra fun, invite a couple of good friends and open a bottle of wine!
- 1 package corn husks
- 1 large Boston Butt Roast (how large? My suegra’s answer…the larger the roast, the more tamales you can make!)
- 2 lbs masa preparada from your local Mexican market. If you don’t have a Mexican market, you will need to make your own masa mixture using dried masa mix. Recommended brand: Ma Se Ca Instant Corn Masa Mix. Follow the instructions on the package.
- Dried red chilis – I suspect New Mexico chilis work best as I believe that’s what my mother-in-law uses, but I cannot confirm this. Online recipes suggest ancho or guajillo chilis.
- 3 cloves fresh garlic
Prepare corn husks:
Soak 1 package corn husks in water overnight. You might want to weigh them down with something heavy like a dinner plate to insure they stay submerged.
- Remove big chunks of fat from Boston butt roast and cut roast into 1 inch pieces
- Discard fat
- Put meat in stockpot, add some salt and fill with water to about ¾ full
- Bring to boil
- Cover and reduce heat
- Simmer for 3-4 hours until meat is fall apart tender (if you prefer chunkier meat in your tamales, cook for around 2 hours)
- Put on a pair of latex or rubber gloves to protect your hands
- Remove stems and seeds from dried chilis
- Rinse chilis well
- Add to large pot and cover with water
- Bring to boil, boil for several minutes – you just want to soften them, not cook them to death
- Drain cook water, put pods in blender
- Fill blender with water, 3 cloves garlic and a bit of salt
- BE CAREFUL! When you turn your blender on, you’ll splatter red hot chilis all over your kitchen unless you seal the lid well and hold the lid down when the blender turns on.
- Puree the chilis, then strain sauce through a wire mesh strainer. This will remove any leftover seeds or large chunks of chili from your sauce
- When meat is good & soft, drain it well and put it in a large bowl
- Let it cool until you can handle it, then check to be sure no hunks of fat or weirdness like cartilage or bone has snuck in. There’s nothing worse than taking a bite of tamale and getting a mouth full of something weird!
- Once you’re sure there’s only meat in the bowl, mash the meat well with a potato masher. You could leave it in chunks or even shred it, but our family prefers it softer, so we mash it.
- Add enough strained red sauce (about ½ cup) to turn meat mixture slightly red and to give it some more flavor
- Add salt to taste
- Drain corn husks and towel dry. You want them soft and damp, but not dripping wet
- Place the husk flat on your workspace, with the tapered end up, away from you, and the the straight edge (opposite the tapered end) near you.
- Spread about 2 TBS masa on husks, (depending on the size of the corn husks). You want to smear the masa in the center of the husk, extending all the way to the straight edge of the husk. Leave a border around the other three sides of about an inch or so on either side, and about 1½ inches on the tapered end of the husk.
- Then put about 2 tsp meat in center of the masa. You want enough to fill the tamale, but not so much that it oozes out.
- Fold husk right to left so that masa touches, then fold the left side closed and fold up the end
- Use a small strip of corn husk to tie the folded end up - just wrap it around the tamale and tie it in a knot
- Stand tamales open end up in steam basket
- Fill pan with water just below base of basket
- Cover and simmer/steam for about 1½ hours, checking frequently to insure water doesn’t cook off.
- Add water as needed
- To test for doneness, take one tamale out and cool it for a few minutes. Unwrap it and check to be sure the masa is firm, not mushy. If it’s mushy, you need to cook the tamales a bit longer
As for the leftover chili sauce, it makes remarkable chicken enchiladas!