Masa for Tamales - Cowboy Kent Rollins
Ingredients
- 2 1/4 cups masa mix for tamales
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 1/2 - 3 cups hog lard or manteca measured out solid then melted
- Reserved meat broth about 4 cups
Instructions
- In a large mixing bowl add the masa, salt and pepper and mix well.
- Start by stirring in about 1 cup of the lard and 2 ½ cups of the meat broth. Stir with a spoon until combined.
- Stir in about 3 - 4 tablespoons of the red sauce.
- Lightly flour your hands and begin working the dough. Continue adding the meat broth and lard (about ½ cup at a time) until you get a very moist consistency that will stick together, but easily spread. You may not end up using all the lard.
- Pour the remaining red sauce into the pulled pork and stir to combine.
- Take a corn husk with the smooth side up, and spoon about 2 tablespoons of the masa mixture on top of the husk and at one end of of the shorter side of the husk. Smooth out to create a thin layer of the masa to the desired size (we did about 4x5-inch area).
- Top with about 2 tablespoons of the pork down the center.
- Fold the husk over to meet the opposite side and tuck and roll under. Fold the long end under. Repeat with the remaining husks and mixture. Note: you won’t end up using all the husks and you may have masa/filling remaining.
- Place the tamales, folded end down, in a tamale steamer. Cover the top with the remaining corn husks to hold in the moisture and cover with a lid. Steam for about 1 ½ to 2 hours or until the tamales easily release from the husks.
Notes
Makes about 3 dozen.
