Tamales - What's Cooking America

Tamales are a Thanksgiving and Christmas tradition, especially in the state of New Mexico. Most people are intimidated by making tamales, but there is no need to be. This step-by-step process will insure that you make wonderful tamales!

subheading: Carnitas:

4 to 5 pounds boneless pork shoulder

2 teaspoons salt

2 onions

8 cloves garlic

1 dozen whole peppercorns

2 teaspoons whole cumin seeds

1 teaspoon Mexican oregano

2 teaspoons cinnamon, ground

1 teaspoon black pepper

1 teaspoon paprika

subheading: Tamale (Masa) Dough:

4 pound bag of Masa or Mase Para Tamales*

3 tablespoons paprika

2 to 3 teaspoons salt

3 tablespoons chili powder

3 tablespoons garlic powder

2 cups corn oil**

2 quarts pork broth or chicken broth (use your reserved pork broth)***

subheading: Corn Husk Wrappers:

1 (16-ounce) bag of dried corn husks (hoja de maiz)

Hot water

Note: Ingredients may have been altered from the original.

Directions at whatscookingamerica.net

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