Recipes for Tamale Masa and Fillings
Recipe: Meat Filling5-lb. Pork3-5 Dried Red Poblano Peppers1/4 Cup Mixed Whole Cumin & Pepper1 Garlic Pods Peeled1-2 Cups Meat Broth Salt to tasteBoil, broil, bake or slow-cook the meat. Reserve the broth for the masa and the filling. Chop or shred cooked meat. Clean peppers and boil in one cup for about 5 minutes. Place in blender and add the mixed cumin and pepper seed, and garlic. Blend until a paste is formed and all the spices are ground. Place chopped meat in a large pot and add broth, pepper and garlic paste, and salt. Mix until all ingredients blend together. Use immediately or refrigerate overnight, allowing the seasonings to ferment into meat.Recipe: Tamala Masa (traditional version)5 lbs. Fresh Masa1 lb. Lardl cup Veg. Shortening1/8 cup Salt1/4 cup Chili Powder2 cups Broth or Water1/8 cup Baking Powder1/8 cup Garlic Powder (Optional)Place masa in large bowl, break into pieces. Set aside. Melt lard and shortening on low heat; add chili powder, salt and mix. Stir together broth, baking powder and garlic powder. Gradually combine broth and lard mixture to masa. Mix well after each addition. Masa should be smooth. Let masa rest 10 minutes. Spread fast and easy using the Mas Tamales Masa Spreader. Add your favorite filling and steam cook for 1 1/2 to 2 hours.
Recipe: Tamala Masa (light version)5 lbs. Fresh Masa2 Cups Broth from Meat1 Cup vegetable oil1 tablespoon Salt1 Tablespoon Garlic Powder1/4 cup Chili Powder1 Tablespoon Baking PowderPlace masa in a large bowl, break into small pieces. Add broth and mix using a mixer. Set aside. Add to oil the chili powder, garlic powder, salt and mix to dissolve the spices. Add to Masa and whip for a few minutes. Add baking powder and mix. Let masa rest for a few minute. Spread fast and easy using the Mas Tamales Masa Spreader. Add your favorite filling and steam cook for 1 1/2 to 2 hours.
TAMALE MASA USING MASA HARINA
Masa Harina
|
4-cup |
16-Cups (1 bag)
|
Broth or Water
|
4-cup |
16-Cups (1 gallon)
|
| Salt |
1-TBSP |
1/3Cup |
| Ground Garlic |
1-TBSP
|
1/3Cup |
| Chile Powder |
1-TBSP |
1/3Cup |
| Oil |
1-cup |
4 Cups |
Baking Powder
Makes Approx.
|
1-TBSP
4 Dozen
|
1/3Cup
16 Dozen
|
Place masa in a large bowl, add broth water combination and mix using a mixer. Mix oil, chili powder and salt, add to masa. Mix using a mixer. Add baking powder and mix. Start on low and then whip for about 10 minutes. Let masa rest for 10 minutes then spread using the
Mas Tamales Masa Spreader.
Notes:• For low fat tamales you will need to use lean meats for your filling.• Use fresh spices for a better traditional flavor. Spices include dried poblano peppers (chile ancho), whole mixed pepper corns and cumin seeds, and garlic.• Estimating how much masa and meat to purchase, a good estimate is that for 5 lb. of MASA you will need 5 -10 pounds of meat. Measuring the same as masa will yield equal amounts of filling as to masa. If you like twice the meat as masa then go with 10 pounds of meat for every 5 pounds of masa.• For spicy tamales use one small poblano pepper (chile ancho) for each pound of meat. If you don't like them spicy then use one pod for every 2 lb.• Make them HOT TAMALES by adding your favorite peppers.• Corn husks: for 5 dozens of tamales you will need about 6 oz. of corn husks. Make sure you spread on the silky side of the corn husk.
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