Tamales - I'd tell you, but then I'd have to kill you

So I found out getting a good tamale recipe is like asking someone how they make their chili or their barbecue sauce.  They could tell you, but they'd have to kill you.

There's a lady in my mother-in-law's office who makes wonderful tamales.  When my mother-in-law mentioned to her that I was looking for a good recipe and I would credit her, she flat-out denied to give it out.  There were a few people I have worked with in the past who made them all the time, would bring them for special occasions, but wouldn't give out the recipe to save their lives.  It's like it's a family heirloom.

If they want to feel that way, fine.  We can live with it.  So instead, I've played around in the kitchen to create my own recipe.

Now, couple things you have to understand about tamales.

First, they will take a LONG time to prepare.  The boiling of the meat will take at minimum 2 hours to do.  I had a beef roast take almost 4 hours one time.  And then the steaming takes another couple of hours.  So it's not a bad idea to split the work between a couple of days.  Boil the meat one night as you prepare another meal. Shred it before going to bed, then make the masa mix and the assemble the tamales the next day.

Second, this tamale recipe makes a couple dozen.  If you wanted to cut everything in half and make a smaller batch, more power to you.  But if you're going to go through the time and effort to make these, you should make the full batch and freeze the rest.  That way you have a few quick and easy lunches, or another complete meal that's just 10 minutes and a microwave away.

Third, I've added a number of peppers to this recipe, so it has a regular palatte's equivalent of medium heat. Add or remove a few New Mexico chiles to adjust the spiciness to your liking.

Tamales

Makes about 18-24 - takes 5-6 hours to prepare, so plan accordingly


Meat Filling
2 pound Pork or Beef roast, or 3 pounds of chicken parts, bone in
1/2 onion sliced into half-moons
3 cloves of garlic, smashed
Water
1 tablespoon cumin
1 tablespoon chili powder

Chile Sauce
4 large dried New Mexico chiles
1 anaheim chiles
1 jalepeno chile
1 clove garlic
1 teaspoon cumin

Wrappings
Corn husk wrappers
4 cups Masa or cornmeal
4 cups liquid leftover from boiling the meat
1 tablespoon baking powder
2 teaspoons salt
1 cup lard or vegetable shortning

Slice your onions and smash each clove of garlic with either the side of your knife or another large blunt instrument.  Add the onions, garlic and meat to a large stockpot.  Add enough water to cover the meat and crank the heat up to high.  Once it comes to a boil, add the cumin and chili powder.  Boil the meat until it will pull apart with a fork (2 to 4 hours).  When the meat is close to being done, start working on the chile sauce.

Top all of the chiles (dry and fresh) and scoop out all of the seeds to prevent it from getting too hot.  In a small saucepan, boil the dried chiles for about 20 minutes to reconstitute them.  Place the other chiles under your broiler to char the skin, turning them occasionally to char all sides.  Peel the skins off the roasted chiles. When all of the chiles are ready, place them in a food processor along with the garlic clove and cumin.  Blend it until its smooth.  Strain the mixture to remove any leftover skins or seeds.  Set aside and return to the meat.

When the meat is done, strain off the water, but save it for later.  Shred the meat and discard any skin, bones or other inedible bits.  Pour the chile mixture into the meat and combine.  Refrigerate until you're ready to assemble the tamales.

For the wrappings, soak the corn husks in a stockpot or sink full of warm water for 30+ minutes to loosen them up.  While waiting for them to become pliable, work on the cormmeal dough. Nuke the leftover cooking liquid so it is warm, not hot.   Add the shortning to a large mixer and beat with the paddle attachment until it's creamy and fluffy.  Add one cup of masa, one cup of liquid, all of the baking powder and the salt to the mixture and mix on medium until combined.  Add the rest of the masa and liquid, one cup at a time until it's all incorporated and then mix until the dough is a little spongy.

To assemble, extract a corn husk and dry it with a paper towel.  Spread an even layer of the corn mixture on the husk. Don't make it too thick, about 1/8-1/4 of an inch.  Add 1-2 tablespoons of the meat and then roll it closed. fold up the bottom of the tamale, then roll the sides together.  Press gently so the sides seal.  Then pinch the top to seal.  Repeat until everything is used up.

Place a colander in the bottom of a large stockpot (or if your have a steamer insert, even better and pour 2-3 inches of water in the bottom.  Set all of the tamales vertically on top of the colander, folded end down.  Don't let the water touch the tamales.  Turn the heat up until you get a boil, then drop the heat to maintain a low boil.  Cover the tamales with a washcloth to avoid drips onto them.  Put a lid on the stockpot and let them steam for 2 to 2 1/2 hours.  Add more water about every 15-20 minutes so you never go dry.  You will know when they are done when the tamales pull away from their corn husk wrappers.

Serve quickly.  If you don't eat them all, you can wrap them in ziploc bags or place them in airtight containers and freeze them for up to 2 months.