Tamales

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  • 40
  • Average
  • 180 mins
  • 120 mins
  • 30 mins
  • Average budget

Ingredients

  • Pork shoulder butt roast OR beef chuck (Family pk) Corn husks, Chili pods 2 pks New Mexico and 1 pk japonese and the masa from Vallarta

Preparation

Step 1

Cook Meat over night so its tender and just falls apart

Step 2

Boil 1 pk of chili pods with about 10 japonese and after they are soft, blend in blender till its completely mixed then add garlic to taste and water so its not too thick...then strain it .....put it in a frying pan and cook it with a little flower to make it a little thick, then add it to the meat and mix well

Step 3

Let it sit wile you soak the corn husks and go to vallarta for the Masa get 10 lbs

Step 4

Mix some chili in the masa to give it flavor and add some Lard to make it smoother...

Step 5

Spread masa on the corn husks and add some meat in the middle of it

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equal amounts of masa and meat or it won't cook right ..... it's cooked when the corn husk peels away from the masa! :)

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