Homemade Tamales Recipe:

Step 1

In a large soup pot over medium heat, combine pork cubes and just enough water to cover the pork.  Add salt, onions, garlic, peppercorns, cumin seeds, and oregano; bring to a boil.  To keep the peppercorns and cumin seeds separate, place them in cheese cloth and tie before adding to the meat pot (or you can do like me and use a tea ball - these work great).

Step 2

As the meat comes to a boil, a foam will rise to the surface; skim this foam off, then reduce heat to low, and let mixture simmer.  You will need to simmer the meat for approximately 1 1/2 hours, adding water as needed to keep the pot from going dry.  Do not allow this to boil during this time, simmer only.  When done, remove from heat.

Step 3

Allow the pork to cool in it’s own broth.  Once cooled, removed the pork from the broth; reserving the broth for later use in making the Masa Dough.  Shred the pork by using two forks to pull the meat apart, or you can use a food processor fitted with the plastic “dough” blade to shred.

Step 4

Thoroughly mix the cinnamon, black pepper and paprika thoroughly into the meat.  Refrigerate the cooked pork and the pork broth, covered, until ready to make the tamales.  Cooked pork carnita meat may be stored in the refrigerator for 3 to 4 days.  Reheat before using.

Step 5

Crock Pot/Slow Cooker Method: Cook on low heat for 8 to 10 hours or on high heat for 4 hours. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork.

Step 6

In a large bowl (and I mean a very large bowl), place 1/2 the bag (approximately 2 pounds) of Masa/Maseca mix. To this add the paprika, salt, chili powder, and garlic powder.

Step 7

Using clean hands, work the dry ingredients together, mixing well so that you don’t end up with clumps of spices (this wouldn’t taste too good, and the rest of the masa would not be seasoned well).

Step 8

Once you have the masa and the other dry ingredients well combined, add the corn oil all at once.

Step 9

Continue to work this with your hands, mixing the corn oil into the dry ingredients. Once this is distributed well, begin adding the warm pork or chicken broth, 1 cup at a time. Keep mixing, and adding broth, until your masa is the consistency of paste or peanut butter. You will probably be using both hands before you get to this point. NOTE: You may need to add more masa mix, or more liquid as you are mixing so you obtain the right consistency.

Step 10

It is important that the prepared masa must be very moist and light. When you’ve prepared your masa, do the “float” test: spoon a little bit of dough into a bowl of water. If it floats, it Is done. If it sinks, it needs more liquid, a little more fat and several more minutes of mixing.

Step 11

If you masa dough does not float – if it sinks, it needs more liquid, a little more fat, and several more minutes of mixing, ideally with a high-powered mixer. Once the dough is whipped with enough air and sufficiently aerated, the masa dough will float. Your dough should be soft and spoonable, but not runny or crumbly.

Step 12

Making Masa in advance: Cover the Masa Dough with plastic wrap or put in a plastic bag until you are ready to use it.

Step 13

Corn husks hold the tamales together and help keep them from drying out.

Step 14

Dried corn husks can be found online and in the ethnic food aisle of most grocers. The corn husks allow the steam to penetrate just right, so the tamales are well cooked. There are some people who use aluminum foil or other wrapping materials, but I cannot see making tamales and not using the original ingredients.

Step 15

At least 30 minutes before assembling your tamales, soak the dried corn husks. Fill a large pot, or your sink, with hot water and place the dried corn husks in the hot water to soak (a dinner plate may have to be used to hold corn husks under water). Corn husks need to be pliable enough to wrap, but don’t have to be soft).