How to Really Make Tamales
I mentioned making tamales last week, but I failed to explain how. If you all would like, we will do that now.
Someone needs to get a hand full of corn shucks. We used to go to farmer Brown’s corn patch or corncrib to get our shucks, but now we just stop off at H.E.B. and buy a package. When you get home, put them in a pot of water and boil for a short while to make the shucks soft and pliable.
Now we have two choices for the meat for the tamales. Traditionally the Santos family, our neighbors at the farm which you met last week, cooked a pork head in a big pot, and then pulled all the meat off for the filling of the tamales. We did not have the grit to go that far. We just went to the grocer and bought two pounds of beef hamburger, and made a pot of chili. The Santos family gathered spices from their garden to flavor the chili. Our garden does not have all the spices needed so we usually bought a package of “Wick Fowler’s Two Alarm Chili Mix.” While you are in H.E.B. for the shucks you may as well get the hamburger, and chili mix. If you don’t have any Crisco and yellow corn meal at home, get those items also.
Now it is time to cook the chili. Don’t follow the instructions on the box. In a big pot cook and scramble the meat until it turns gray, and then add 2 quarts of water and all the dry contents of the chili mix. Simmer until done. This will produce a watery chili. That is just what we need. Drain the liquid from the meat and reserve the liquid to make the masa.
I don’t guess I mentioned the masa did I? That is the light colored stuff that the meat of the tamale is wrapped in. The Santos family made their masa by first making hominy, which is a task in its self, then grinding it by hand with a stone pestle on a stone base. We have learned to take the easy way and use yellow corn meal for masa. This next step is the most important part of making tamales. Measure 4 cups of the reserved juice from the chili into a pot. Bring to a fast boil and slowly add 2 cups of the corn meal, stirring briskly all the while. The masa will stick to the sides of the pot you are using. Add Crisco shorting while stirring and cooking until the masa pulls away from the sides of the pot. There, that does it. It now takes on a well-cooked mass of corn meal we call masa. Add salt to taste.
Call friends and family in to help with the next step. Take a wet, soft shuck and spoon onto the large end of the shuck a layer of masa about 3 inches by 4 inches and about one fourth inch thick. Pass this on to the next helper who will add a finger size portion of chili meat in the middle of the masa. This is passed on to the next helper who rolls the shuck around the emerging tamale. The guy at the end then folds over the small end of the shuck and places it into a steamer. If you don’t own a tamale steamer we need to beat it back to H.E.B. and buy one. Steam the tamales for a couple of hours. Alice makes a big salad at this time and wrangles me to set the table. Chips, crackers, and pinto beans make a great side dish for a meal of tamales.
If you get lost, or turned around following these instructions, call me. I’ll be right over.