6 Easy Steps to Little Grandma’s Tamales Mexican Cooking Class
VIDEO Watch this video. Numbers next to the recipe correspond to the video timeline.
1:01 Corn Husks
bowl warm water, husks, weighted down
1:41 Pork, butt or shoulder, onion, garlic, bay leaf, salt, simmer till tender
3:36 Dough
2 c masa
baking powder
salt 1 tsp
add and mix to 1 cup oil
add stock with onion
7:39 Chili prep
8 dried chili ancho
Cut length wise with shears
open chili, remove seeds, vein, stem
add chili to boiling water, just cover 10-15 min to get soft
cumin
sugar salt garlic tomato
11:02 Salsa making
1 1/2 c chili and water paste
tomato
cumin seed
clove garlic
salt
1/2 masa, mellows flavor of pepper
blend to texture of tomato paste
add sugar to taste, 1 to 1 1/2 tsp
14.47 Meat preparing shred
16:54 Mixing meat and sauce
Add enough sauce to coat meat completely-not runny
17:50 Making tamales
Stand soaked husks in a bowl upright
19.02 Assembly
Place round tablespoon dough on center end husk, place plastic wrap over dough, spread with fingers
20:23 spread to edge
20:50 folding tamales
23:30 tying tamale
24:15 cooking
line husks on bottom of steamer, open side facing center in circle, layer husks on top simmer, covered 45 minutes
28:20 check for doneness–done when corn doesn’t stick to husks