It’s a special time of year for Latino families throughout the country and the Americas.
Two weeks before Christmas is the time to pull out the Tactical Tamale Plan. After going through this ‘document,’ we found out that there’s a snag in the production. Our tamale masa connection is MIA, so I’ve had to post a Facebook request for prices for a pound of masa preparada.
The week before and after Christmas is usually tamale making time. Our tamale making fest is this weekend.
Although we may be Latinos we don’t all make the same kind of tamales. Mexicans, Ecuadorians, Guatemalans make different kinds of fillings, use coverings other than corn husks-ojas, tie and steam or boil the tamales in various types of utensils.
My family stretches from first generation to third generation Mexican American Latino.We don’t do fancy tamales, only two types: pork in red chile sauce which we call “Red ones,” and Anaheim Chiles, cheese and tomatillo sauce, that we call the “Green ones.” However, I will experiment (on my own) with a Vegan one filled with vegetables or lentils. But this post concentrates on what I believe are the important ingredients for the best tasting pork tamales.
Beverages from wine to champurrado, several spoons or butterknives, cheese/cracker plate, veggie plate,Christmas cookies, favorite aprons, tamale pots, and music need to be assembled before one starts spreading the masa.
The amounts of ingredients aren’t listed because they vary with how many dozens of tamales you make. Just do a search for “how to make tamales,” and several recipes will spring up.
- Pork Shoulder, pork butt, or loin. Boneless is best but more expensive. Roast with garlic cloves, salt, oregano, onions. Trim any fat, cut into one inch squares. (The one in the photo above is too chunky).
- Well kneaded masa: for a 4 pound bag of Masa Para Tamales* use
3 tablespoons paprika
3 tablespoons salt
3 tablespoons chili powder
3 tablespoons garlic powder
2 cups vegetable oil
2 quarts pork broth *SKIP this step by buying Masa Preparada (prepared dough) from a Mexican grocery store or bakery. One pound of masa is enough for half dozen of tamales-30 lbs is 15 dozens of tamales.(Masa is that stuff that looks like mashed potatoes in the photo. Should be creamy or fluffy will spread well on the ojas).
- Chile sauce: It is worth it to make your own, but a little time-consuming and messy. The deep brown red color of the sauce in the photo above is just right. We use several dried Ancho chiles (called Poblano’s too), remove stems and seeds, soak them and garlic cloves for 30-45 minutes in 3 cups of hot water. Place all in a blender with two cups of the water, give it a whirl, and add salt. Heat two teaspoons of vegetable/olive oil into a large saucepan, add two teaspoons of flour into the hot oil and stir until browned. Add the chile from the blender. Simmer until thickened. Add the cubed pork meat into the chile. Let it simmer together for 30 minutes or so. (You can take a short cut and use Las Palmas red chile in a can also).
- Corn husks or ojas. Remove the cornsilk and soak them in a large pot of warm water until soft. Costco, Winco, Smart & Final and most Mexican supermarkets have these dried in packages. The cheapest are not the best, often small, and full of holes.This is a good job for the kids. Drain and blot them dry.
- The best for last: You must share chisme (gossip), joke, laugh, sing, tell stories, reflect on the past, while around the assembly line of spreading the masa, spooning in the pork and chile, and wrapping the tamales. You must teach anyone over five years of age how to do something to help the tamale makers.
Our motto: No Help, No Eat. Of course this does not include guests.
Or watch one of my favorite holiday films, like “The Christmas Story,” and laugh with the kids.
Build some memories as you prepare your holiday treats.Christmas comes and leaves so quickly.