Homemade Tamales

20 lbs Pork (Boston Butt)

Boil meat in two pots until tender. Salt water lightly add spices, carrots & celery. Retain broth to add to chopped meat, if dry. Chop meat in food processor. Cut meat into 2x2 squares to chop in food processor.

In a large pot add the chopped meat, some broth and the following spices and cook; stir frequently to keep from sticking:

2 c. chili powder

½ c cominos
1/2 c. minced garlic
1/3 c salt
2 T cayenne pepper

Place large pot of meat into refrigerator and remove 4 or 5 cups at a time. Divide into smaller pots if refrigerator room is a problem. Because it takes a while to make try to keep meat refrigerated, do not let meat set out all day while making tamales.

20 lbs Masa

Crumble (5 lbs) of masa into mixer

Melt 5 c. lard and following spices:

Use ½ of the mixture below in the 5 lbs of masa save the other ½ for next 5 lbs of masa

5 c. Lard

1/3 c. chili powder

1 T. cominos

1 t. garlic powder

1-2 T. salt

Repeat process 5 lbs of masa at a time until the 20 lbs of masa are well mixed (Use your hands to mix all 20 lbs together). Divide mixed masa in half and place damp towels over bowls to keep moist. Use out of one bowl at a time keeping masa moist.

Total 6 T. salt (4 tsp per lb of masa)

• Soak corn shucks in warm water.

• Assemble tamales by spreading masa on corn shuck, add meat and roll. Spread not too thin or too thick. Masa swells when cooked.

• Tie in bundles of 6 and place in large pot with rake in bottom. Stack and fill bundles to top of pot (Water for steaming should be 3-3 ½ inches deep in bottom below first layer)

• Steam finished tamales for 2 hours