Master the art of tamale-making

Ever wish you could avoid the long lines at the tamale cart? Well , you can with this quick and easy guide to making tamales your family will love.

By Priscilla Campos
¡Sabor!

Generations of women have passed down all sorts of recipes for good, homestyle tamales. Read on, learn some tips and pass them on!
The proper way to spread masa on the corn husk is the scoop a tablespoon onto the husk and spread it evenly with your fingertips.

Ingredients for red chili tamales with pork and chicken:
Serving size 10; Prep time: 5.5 hours Cooktime: 1 hour.

1 pound boneless chuck roast
1 1/8 clove garlic
8 oz. package dried cornhusks
1 1/8 dried ancho chiles
1 ¾ teaspoons vegetable oil
1 ¾ teaspoons all-purpose flour
¼ cup and 1 teaspoon beef broth
¼ teaspoon cumin seeds
¼ teaspoon ground cumin
½ clover garlic, minced
½ teaspoon chopped fresh oregano
¼ teaspoon red pepper flakes
¼ teaspoon white vinegar
¾ cup and 1 tablespoon and 1 teaspoon lard
¾ teaspoon salt
2 ½ cups masa harina

Directions

1. Place beef and garlic in large pot. Cover with cold water and bring to a boil over high heat. When the water boils, reduce heat to a simmer and cover pot. Let simmer for 3.5 hours until beef is tender and shreds easily. When beef is done remove from pot, keeping 5 cups cooking liquid and discarding garlic. Allow meat to cool and shred with forks.
2. Place cornhusks in large container and cover with warm water. Allow to soak for 3 hours until soft and pliable.
3. Toast ancho chiles in a cast iron skillet. Be careful not to burn them. Allow to cool and remove stems and seeds. Crumble and grind in a clean grinder or with mortar and pestle.
4. Heat oil in large skillet. Mix in flour and let it brown slightly. Pounr in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beaf into skillet and cover. Let simmer for 45 mintues.
5. Drain water from corn husks and flatten each husk with narrow end facing you. Spread approximately 2 tablespoons of masa mixture onto the top of the husk and spread with fingers. Mix in meat moisture down the middle and roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with butcher’s twine.
6. Place tamales in steamer basket. Steam over boiling water for one hour, until masa is firm and holds shape.
7. Serve and enjoy!

Recipe from albertsons.com