Tamales
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
MASA -12 cups masa9 cups broth (may be replaced with water but will have less flavor)3 cups shorteningFilling2.5 pounds of beef roast1 whole chicken (bone and skin removed)1 lb cheddar1 lb pepper jack cheeseCorn husks for wrapping
Prep:
Place one type of meat in crock pot
cook meat for 10 hours on low
remove meat and liquid
place in fridge to allow fat to separate and preserve while cooking second meat
Cook other type of meat in crock pot on low for 10 hours
remove meat and liquid
place in fridge to allow fat to seperate
separate liquid
Shred both types of meat
soak corn husks in warm to hot water for at least 20 minutes
slice cheeses
Mix 1/3 of masa ingredients (4 c masa, 3 c broth, 1 c shortening) throughly
Assembly:
remove excess water from husk and place with thinest portion away from you
squish masa onto front 2/3 of husk
place cheese and meat of choosing in center
fold sides over to form a roll
fold bottom 1/3 of husk up to seal bottom
Repeat until ingrediants are gone making more masa as needed
Cooking:
Stand tamales upright in tamale steamer (or other large steaming friendly pot)
Steam over medium low heat for three hours
Makes 32 tamales
Number of Servings: 32
Recipe submitted by SparkPeople user EQUINOX_MC.
Place one type of meat in crock pot
cook meat for 10 hours on low
remove meat and liquid
place in fridge to allow fat to separate and preserve while cooking second meat
Cook other type of meat in crock pot on low for 10 hours
remove meat and liquid
place in fridge to allow fat to seperate
separate liquid
Shred both types of meat
soak corn husks in warm to hot water for at least 20 minutes
slice cheeses
Mix 1/3 of masa ingredients (4 c masa, 3 c broth, 1 c shortening) throughly
Assembly:
remove excess water from husk and place with thinest portion away from you
squish masa onto front 2/3 of husk
place cheese and meat of choosing in center
fold sides over to form a roll
fold bottom 1/3 of husk up to seal bottom
Repeat until ingrediants are gone making more masa as needed
Cooking:
Stand tamales upright in tamale steamer (or other large steaming friendly pot)
Steam over medium low heat for three hours
Makes 32 tamales
Number of Servings: 32
Recipe submitted by SparkPeople user EQUINOX_MC.
Nutritional Info Amount Per Serving
- Calories: 531.4
- Total Fat: 33.1 g
- Cholesterol: 75.9 mg
- Sodium: 256.3 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 4.5 g
- Protein: 24.8 g
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