  
Tamales are wintertime food in the American Southwest, and a Christmas Eve must in the Mexican-influenced cuisine so popular there. Days before families gather round to fix these delicious bundles. 24 45 min 2 hrs 
       - 1 recipe prepared shredded beef, chicken or pork filling, (about 5 cups)
- 1 package (8-oz.) dried corn husks
- 2/3 cup lard or shortening
- 4 cups masa harina flour, (mexican corn masa mix)
- 2 tsps. salt
- 3 cups broth from filling, or water
- 1/3 cup lard or shortening, melted
SORT corn husks, setting aside any torn ones. Soak intact husks in warm water for at least 1 hour or until softened and easy to fold.
BEAT 2/3 cup lard in large mixer bowl until creamy. Combine masa harina and salt in medium bowl. Alternately add masa harina mixture and broth to lard, mixing well after each addition. Gradually add melted lard, mixing until consistency of thick cake batter (masa).
SPREAD 1/4 cup masa, using back of spoon, to form a square in the center of one husk. Place about 1/4 cup meat filling in center of masa square. Fold right then left edge of husk over masa. Fold up bottom edge to roll. Repeat with remaining ingredients.
PLACE vegetable steamer in pot with lid; add water to just below steamer. Arrange tamales upright in steamer rack. Cover top of tamales with reserved dry husks and a damp towel; cover. Bring to a boil; reduce heat to low. Steam, adding water as needed, for 2 to 2 1/2 hours or until masa pulls away from husks.
~ Please take the time to let us know what you think about this recipe. Your comments will help us to rate those recipes that most people find enjoyable. Submit your review of this recipe: Tamales Yummy and Easy!
Submitted Date: March 2003
Rating:
Reviewed By: Jessie Dietz from Palmer, Alaska
Comments: I have made tamales before and this is the easiest recipe that I have ever found. I read some of the other reviews and people said that they did not know how to prepare the meat. On this sight there are recipes for shredded chicken, beef and pork. I think the pork is great in this recipe!
tomales
Submitted Date: March 2003
Rating:
Reviewed By: Vanessa Hernandez from manteca, Ca
Comments: This is so good. I eat this everyday and i'm not even fat!! sheeez louise, eat this good stuff. okay, bye.
Where's the recipe?
Submitted Date: December 2002
Rating:
Reviewed By: Fran McKean
Comments: Is this some kind of joke? I went through the process to become a member because I was impressed with your website, but I get lines of boxes instead of recipes! Was the same on the registration page, so that I registered blindly. What is the problem?
The best recipe I have ever tried!!!!!
Submitted Date: November 2002
Rating:
Reviewed By: Nikki Woodcock from Lake Charles, LA
Comments: I live near Houston, the Tex-Mex capital, and eat Mexican on average 2-3 times a week. I adore tamales but until today have been intimidated by instructions such as, "it is best to have at least 4-5 people during assembly", "start with 14 pounds of wet masa and add 4 pounds of lard", and my favorite "set aside a full day and a half". This recipe was uncomplicated and made some of the best tamales I have ever tasted! THANK YOU Ortega!!!!!
Review for Tamales
Submitted Date: July 2002
Rating:
Reviewed By: Mary Obland from Eureka, CA, US
Comments: This is a great recipe, and very easy.
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