Here’s a recipe that requires some effort and dedication, but oh, the rewards!
Ingredients
| Filling | |
| Meat | |
| 4 lb. boneless pork, cut into 3-5-inch pieces (save broth after cooking) | 4 cloves of garlic, peeled |
| 4 lb. venison, cut into 3-5-inch pieces | 6 Tbsp. salt |
| Chilis | |
| 12-15 chili pods, stemmed and seeded (combination of ancho, guajillo, pasilla) | 1½ tsp. onion powder |
| 3 c. water | 2 Tbsp. cooking oil |
| 3 tsp. salt, divided | 3-4 c. pork broth (saved after preparing pork) |
| 4 cloves garlic, peeled and mashed | 1 c. chili pod water (saved after preparing chilis) |
| 1½ tsp. ground cumin | |
| Masa (Dough) | |
| 4 lb. masa harina (corn flour) | 1 Tbsp. salt (or to taste) |
| 1 lb. prepared masa (store-bought) | ¼ c. chili water (saved after preparing chilis) |
| 2 c. shortening | 1 c. each pork broth and water, combined (if you don’t have enough pork broth, just use water) |
| 2 bags of dry corn husks | |
Preparation
Day One
Husks
1. Clean 2 bags of dry corn husks carefully. Trim husks to about 6 to 8 inches width. Smaller husks can be used by overlapping.
2. Soak the cleaned husks in boiling water overnight. Change out the water several times during the night. Husks must be well softened and supple. We use a cooler as a soaking tub because it helps keep water hot.
Meat
1. Place pork and venison in separate large pots. Add enough water to come above 2 inches above the meat. (Pork broth will be kept; venison broth will be discarded.)
2. Add 2 cloves of garlic and 3 tablespoons salt to each pot. Cover pots and bring to a boil.
3. Lower heat and simmer 3-4 hours, until the meat is tender and falling apart. Replenish water as needed.
4. Remove the meat from broth, saving the pork broth. Shred meats by pulling them apart with two forks. Combine the two meats and refrigerate.
Chilies
1. Combine chili pods with three cups of water and two teaspoons of salt. Place ingredients in medium pot. Bring to a boil, then turn down the heat and simmer for 25-30 minutes until tender.
2. Remove chilies. Save and refrigerate chili water.
3. Remove the skin from the chilies and mash the pulp with a fork. Add cumin, onion powder and four cloves of garlic, peeled and mashed.
4. In a large pot, combine meats and chili pulp mixture with cooking oil, one tablespoon of salt, 3-4 cups pork broth and one cup of chili water.
5. Mix well and simmer 15-20 minutes.
6. Remove mixture from heat and refrigerate until ready to use. Keep leftover chili water and pork broth refrigerated.
Day Two
Masa
1. Put all ingredients in an extra-large bowl or pan and mix with your hands.
2. The masa should be shiny and not stick to your palm when you pat it down. If it does stick, add masa harina, shortening and liquid until it doesn’t. It should not be dry.
3. Keep masa moist by covering with a damp dishtowel.
Assembling Tamales
1. Place drained husks in a large bowl and cover with a damp dishtowel. (If they’re dry, the masa won’t stick.)
2. Place the wide part of the husk in your palm with the narrow part towards your fingertips. Take up about 2 tablespoons masa on the back of a large spoon. Spread masa thinly on the husks. Masa should cover about half the length of the husk and 7/8’s of the width. Leave a little side strip free of masa—that’s what you will grasp when you fold it.
3. Keep masa moist by covering with a damp dishtowel.
4. Place 1-2 tablespoons of meat/chili mixture down the length of the masa.
5. Fold the side of the husk completely covered in masa over the meat, then fold the side with the masa-free strip over. Second edge should overlap the first.
6. Fold narrow top down over the seam and place tamale, seam-down, on a tray. Keep assembled tamales covered with a damp dishtowel.
7. Assemble about two dozen tamales before placing them in a pot to cook, as you’ll be stacking them in a teepee shape.
Cooking Tamales
1. Use large tamale can, Dutch oven, large heavy pot or roaster. Cover the bottom with 2-3 layers of wet, small strips (scraps) of husks.
2. Place a heat-proof cup or a small bowl, inverted (open end down), in the center of the pot.
3. Fill the pot half full with water. Cover with two or three layers of wet, small strips of husks.
4. Cover the pot with a lid. It does not have to be a tight fit; steam should be able to escape.
5. Bring water to a boil, then turn down the heat and steam over low-to-medium heat for 45-60 minutes. Replenish water as needed to avoid burning the tamales.
6. Begin testing for doneness at 45 minutes by gently pulling the folded side away. It’s done when it separates easily.
Note: Tamales may be frozen after they’re filled and folded to be cooked later, which adds 15-20 minutes to cooking time. They’ll keep in the freezer, wrapped in double-duty foil, for two or three months.
Don’t miss Bernice’s inspiring story of her family’s Christmas tradition was preserved!
