GROCERY LIST:
chili powder
cumin powder
garlic powder
black pepper
salt
paprika
red pepper
vegetable or corn oil
corn husks (1 package was more than enough)
1 4lb bag of corn MaSeCa masa
2 10oz cans of enchilada sauce (I used Gebhardt enchilada sauce)
water
Step One: PREPARE THE MEAT and HUSKS
Cook the meat. I cubed my meat first and then used a roaster oven (set on 300 degrees for about 5 hours).
Once the meat is finished cooking, remove from heat to cool for handling. Now, place your corn husks in hot water to soak and soften (about half the package will be more than enough for this recipe). The corn husks float so I put them in a pan of hot water (in the sink) and placed a heavy pot (or glass mixing bowl) on top of them to hold them down under the water.
Now prepare the meat. I began grinding my meat in the new fancy, schmancy electric meat grinder the hubby bought for me, but I like my tamale meat to look "normal" (not so chewed) so I mixed my ground meat with whatever meat pulled apart easily and small enough (the larger chunks were ground). So, my final product was about 90% ground meat and 10% just small pieced pulled pork.

For the first batch I mixed in about 1 1/2 cans of the enchilada sauce so that all the meat is coated but not runny with the sauce.
For the second batch, I added 1/2 corn (or vegetable) oil into the meat. Then I blended the following dry seasonings in a separate bowl and added them to the meat.
3 T. chili powder
3 T. cumin powder
3 T. garlic powder
1 T. black pepper
1 T. salt
1 T. paprika
1 tsp. red pepper
Step Two: PREPARE THE MASA
Now that the meat mixtures are complete, set those aside and begin the masa preparation.
I began with only about 1/2 of the bag of masa (but ended up mixing another batch after this one ran out). So, in a LARGE bowl, pour about 1/2 bag of masa and add in the following seasonings:
1 T. paprika
2 T. cumin powder
2 T. garlic powder
3 T. salt
2 T. chili powder
Stir the dry mix to blend and then add 2 1/2 cups of vegetable or corn oil and blend. Now add water and blend until the consistency is liked to that of peanut butter (I estimate that I used about 4-5 cups of water). I've read that a quarter-sized ball of masa should float in cold water when it's the right consistency.
Step Three: TIME TO ASSEMBLE THE TAMALES
Husks have a "ridged" side (the outside) and a "smoother" side (the inside). Lay the husk so that the masa can be spread to the inside (or the smoothest side) of the husk. Some peeps use a putty knife, we used our hands to press the masa around on the husk so that it is somewhat squared and a thickness, or thinness, to preference. Place about 2 teaspoons more or less, again to preference, down the middle of the masa. Then wrap so that the masa envelopes the meat. Fold up the bottom of the husk and set aside. Here is a link to Frieda's how to on tamales.

My daughter preferred the tamales made with the enchilada sauce as there was no spice at all with those but good flavor. And the rest of us liked either. I'm wondering if I should try combining the two recipes next time to include the enchilada sauce in the meat and the spices, hmmmm...
Step Four: STEAM THE TAMALES

My daughter preferred the tamales made with the enchilada sauce as there was no spice at all with those but good flavor. And the rest of us liked either. I'm wondering if I should try combining the two recipes next time to include the enchilada sauce in the meat and the spices, hmmmm...
A tamale steam pot will have a shelf that sits inside the pot. Add water into the steam pot but only to just below the shelf so that the water does not make contact with the tamales. Place your tamales standing up inside the pot atop shelf. If the tamales fill the shelf you can lay more on top of those tamales. If you have too few and they do not fill the shelf, stuff a ball of foil in the middle to help keep them standing.
Bring the water to a boil, then turn down the heat. and replace the lid on the pot.
Steam for about 1-2 hours. You can test to see if they are done by checking to see if the masa separates from the husks easily.
Step Five: EAT THE TAMALES
I trust you can take it from here... HAPPY EATING!
Make it an occasion and invite family and friends over to help with the "FUN"!
Step Five: EAT THE TAMALES
I trust you can take it from here... HAPPY EATING!
Make it an occasion and invite family and friends over to help with the "FUN"!