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Recipes
Meat Filling
Ingredients:
- 5 lb Pork
- 3-5 Dried Red Poblano Peppers
- 1/4 cup Mixed Whole Cumin and Pepper
- 1 Garlic Pod Peeled
- 1-2 cups Meat Broth
- Salt to Taste
Procedure
Tamale Masa (Traditional Version)
Ingredients:
- 5 lb Fresh Masa
- 1 lb Lard
- 1 cup Vegetable Shortening
- 1/8 cup Salt
- 1/4 cup Chili Powder
- 2 cups Broth or Water
- 1/8 cup Baking Powder
- 1/8 cup Garlic Powder (Optional)
Procedure
Tamale Masa (Light Version)
Ingredients:
- 5 lb Fresh Masa
- 2 cups Meat Broth
- 1 cup Vegetable Oil
- 1 tbsp Salt
- 1 tbsp Garlic Powder
- 1/4 cup Chili Powder
- 1 tbsp Baking Powder
Procedure
Tamale Masa Using Masa Harina
Ingredients to Make Enough Masa for Approximately 4 Dozen Tamales:
- 4 cups Masa Harina
- 4 cups Broth or Water
- 1 tbsp Salt
- 1 tbsp Ground Garlic
- 1 tbsp Chili Powder
- 1 cup Oil
- 1 tbsp Baking Powder
Ingredients to Make Enough Masa for Approximately 16 Dozen Tamales:
- 16 cups (or 1 bag) Masa Harina
- 16 cups (or 1 gallon) Broth or Water
- 1/3 cup Salt
- 1/3 cup Ground Garlic
- 1/3 cup Chili Powder
- 4 cups Oil
- 1/3 cup Baking Powder
Procedure
Notes:
Use fresh spices for a better, more traditional flavor. These include dried poblano peppers (i.e., chile ancho), whole mixed peppercorns and cumin seeds, and garlic.
Estimating how much masa and meat to purchase? A good estimate is that for every 5 lb of masa, you’ll need 5-10 lb of meat. Measuring the same amounts of meat and masa will yield equal amounts of filling to masa. If you like double the amount of meat compared to the masa, go with 10 lb of meat for every 5 lb of masa.
For spicy tamales, use one small poblano pepper (i.e., chile ancho) for 1 lb of meat. If you don’t like them spicy, use one pod for every 2 lb.
Make your tamales HOT by adding your favorite peppers.
When it comes to corn husks, 5 dozen tamales will need about 6 oz of corn husks. Make sure you spread the masa on the silky side of the corn husk.