Christmas Tamales

This year we got to participate in my mom's new tradition of the annual tamale party.  Tamales are fairly easy, but require enough steps and set up that they're usually made for holidays or parties when there are lots of people around to help and eat.

The basic parts of a tamale are the corn husk wrapper, the masa dough and the filling (we usually do a turkey and a black bean).


Ingredients:
Corn husks
Ancho chilies
Garlic, cumin, oregano
Turkey (or other meat)
Masa flour
Shortening
Vegetable stock
Salt


Step 1: Soaking the corn husks

You can buy packages of corn husks in most grocery stores now- they come dried and need to be soaked in hot tap water for at least 5 hours before they can be used.

Step 2: The filling


























Soak one package of dried ancho chilies in boiling water until soft (about 1/2 hour).  Pull out stem and seeds, keeping only skins and some liquid.  Blend with garlic, cumin, oregano and mix with turkey meat.  Cook on low until liquid boils down.


Step 3: The Masa dough

 

The dough is typically made with lard.  To be healthier and vegetarian friendly, we usually make it with Crisco.  We found that one batch makes about 35 small tamales. I think we ended up with four batches...

First beat 2/3 cup shortening in a mixer for about 30 seconds.  In a separate bowl, combine 4 cups  masa flour and 2 teaspoons salt.  Take 3 cups of broth (we use vegetable), and gradually add to the shortening, alternating with the masa mixture, until well combined.  Finally, melt 1/3 cup shortening and beat into the dough.  The result should be soft, like cookie dough.