Homemade Tamales

Anybody know a good recipe? Wife looked it up on the computer and when she clicked the link got warning that our computer had been jeopardized. It was the real deal took the geek squad 3 hours to fix it. So she's gun shy now...

Ingredients
Nutrition

Yield
50 Tamales
Units
US

3 1⁄2 lbs pork shoulder or 3 1⁄2 lbs pork butt, trimmed of fat and cut up
10 cups water
1 medium onion, quartered
3 garlic cloves, minced
3 1⁄2 teaspoons salt
4 cups red chili sauce (see Red Chili Sauce (To Be Used With Traditional Tamales) for red chili sauce)
3⁄4 cup shortening
6 cups masa harina
1 1⁄2 teaspoons baking powder
50 dried corn husks (about 8 inches long)

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Directions

In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
Simmer covered, about 2 1/2 hours or until meat is very tender.
Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
Shred the meat using 2 forks, discarding fat.
Strain the broth and reserve 6 cups.
In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
To make masa beat shortening on medium speed in a large bowl for 1 minute.
In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
Fold in sides of husk and fold up the bottom.
Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
Lean the tamales in the basket, open side up.
Add water to Dutch oven just below the basket.
Bring water to boil and reduce heat.
Cover and steam 40 minutes, adding water when necessary.
To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.

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reviews

Use lard to make the masa or it won't taste authentic.

Look up Son of the South. He has a great site on tamales with explicit instructions and pictures. I have made them several times exactly as he states and think they are the best tamales I've ever had - others have said so as well even some that didn't particularly like tamales before eating these. The seasoning used in the masa is the key in my opinion. Also, these don't have lard but USE Canola oil instead which keeps them from being so heavy once they hit the stomach.

I can't do canola oil.

Thanks for everybody's input! I'll have to set aside some time and pick a recipe...

Here is the write up I did last winter. I do tamale making parties every year and this is step by step instructions.

Yup. It's gotta be lard.

Lard vs oil?? You might be surprised. Your arteries will definitely thank you.

I use this kit from Bolner's Fiesta Seasonings. It makes great tasting tamales. Tamale Kit

Thanks for the info shutupandfish. thought I saw your a goto for help with helix on here. It that correct?

gotta try this.......