January 03, 2013


With the start of a new year, I decided to look back on some of the recipes I had in 'draft' mode on my blog that I had found, made up, saved or copied in some way to my files to use as a meal for our family.

Perhaps 2013 should be the year for me to finally get around to using all the draft recipes in my files!  Some don't have photos since I haven't made them yet, but I think I may get them posted anyway as I will be more apt to get them made if they are on the blog.

This one is for homemade Tamales.  A food I love, but rarely make.  I believe I've only made them completely from scratch only twice before and it was many years ago - and I know I didn't use a recipe this long or detailed.  I added this one to my collection back in 2007 (???).  It's about time I got around to posting it, don't ya think?


* 1 (6-oz.) package dried corn husks
* Cornmeal Dough
* Meat Filling
* 2 (15-oz.) cans tomato sauce
* 2 t chili powder
* 2 t ground cumin
* Toppings: diced red onion, sliced jalapeƱo peppers

* 1 1/4 c shortening
* 4 c instant corn masa mix or yellow cornmeal
* 1 3/4 c warm chicken broth
* 1 Tn salt
* 2 t paprika

Beat shortening at medium speed with an electric mixer 2 to 3 minutes or until creamy. Stir together corn masa mix and next 3 ingredients in a medium bowl until well blended. Gradually add corn masa mixture to shortening, beating at medium speed just until blended after each addition. Cover dough with plastic wrap until ready to use.

* 1 (17-oz.) package fully cooked pork roast
* 1 (10-oz.) can mild diced tomatoes and green chiles, drained
* 3/4 c barbecue sauce
* 1 t garlic powder
* 1 t onion powder
* 1 t chili powder
* 1/2 t ground red pepper
* 1/4 t salt

Soak corn husks in hot water 1 hour or until softened. Drain husks, and pat dry.
Shred and chop pork. Stir together pork and remaining ingredients until blended.  Spread 3 T cornmeal dough into a 3- x 3 1/2-inch rectangle in center of 1 husk. Spoon 1 heaping Tbsp. meat filling down center of cornmeal dough rectangle.

Fold long sides of husk over, enclosing filling completely with cornmeal dough; fold bottom of husk over folded sides (leave top end open). Repeat procedure using remaining husks, cornmeal dough, and meat filling.

Place a 1-cup ovenproof glass measuring cup upside down in center of a Dutch oven. Stir together tomato sauce, chili powder, cumin, and 4 cups water. Pour tomato sauce mixture around measuring cup in Dutch oven.

Stand tamales, open end up, around measuring cup. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 3 hours. Using tongs, remove tamales to a serving plate. Remove measuring cup. Cook tomato mixture over medium-high heat 10 minutes or until thickened. Serve tamales with sauce and desired toppings.

Note: After cooking, the tamales with the sauce can be frozen up to 1 month. Thaw overnight in refrigerator. Microwave thawed tamales in sauce in a single layer at HIGH in 45-second intervals until hot.

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