Edit in: I should mention this was considered, in our family, to be my aunt's recipe. But, she got it from her aunts who were from San Angelo, TX. Their parents, who were my great- grandparents, were from Chihuahua, Mexico.
Enjoy! I've made these and they're very, very good! I moved away from Southern California many, many years ago. About the only things I miss are access to fresh masa, and In-N-Out burgers!
Aunt Eloisa’s Tamales
10 pounds freshly ground masa
2 ¾ pounds lard
salt to taste
7 teaspoons baking powder
Knead until a chunk floats in cold water.
1 pound California Chiles (dry red chiles)
whole cumino (cumin) seed
8 to 10 garlic cloves
Boil California red chiles in water until tender. Remove stems, squeeze peppers with hands, and run through sieve.
Brown flour in lard. Add chile mixture to which cold pork roast broth has been added. Add cumino and garlic to chile. Add powdered or dried New Mexico chiles to taste (for hotness) while boiling.
Boil 6 pound pork roast with 3 garlic cloves in water until tender. Cool. Tear apart pork roast with fingers and add to chile mixture.
Soak 1 ½ pounds corn shucks in warm water for one hour. Take apart and wash.
Spread masa on corn shuck in a thin layer. Place spoonful of chile on masa. Fold sides in then bottom up.
Stand tamales up in roaster that has been lined with shucks –
Stand one tamale up in the middle. Lean other tamales against center tamale and away from sides. Put ¾ inch of water in bottom of roaster and place lid on roaster. Cook one hour at 375 degrees.
If you wish to freeze tamales, freeze them uncooked.
Edited by murraygrey, 04 November 2006 - 04:16 PM.