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TO MAKE OUR MASA YOU WILL NEED:
-A MIXING BOWL
-3.5 CUPS OF CORN FLOUR OR 1KG (You can use MASECA).
-3 CUPS OF WARM WATER
-SALT TO TASTE (WE USED 3 SPOONS OF SALT).
-2.5 CUPS OF OUR RED CHILE SALSA (SEE BELOW FOR SALSA).
-3 pinch of baking powder
-2 TO 3 CUPS OF OILVE OIL
MIX UNTIL YOU GET A NON STICKY MASA
CHILE SALSA:
-6 Chiles Cascabel (Cascabel Pepper)
-2 Chiles pasilla or pisado (Pasilla pepper)
-1 garlic clove
-3 cups of the same water you used to boil the chiles in.
-Cumin to taste (we used 2 spoons of cumin).
First remove the seeds from the peppers then bring them to a boil. Next add the chiles and the rest of the ingredients into a blender.
JACKFRUIT “MEAT”:
-2 CANS OF JACKFRUIT COOKED WITH THE CHILE SALSA.
-RINSE AND REMOVE SEEDS FROM THE JACKFRUIT.
-LET SIMMER FOR ABOUT 30 MIN.
SALSA FOR TAMALES:
-2 jalapeños
-5 tomatoes
-1/2 onion
-A handful of fresh cilantro
Cook the ingredients expect the cilantro for 10 min at medium heat then blend the ingredients, finally add the fresh cilantro.
TAMAL LEAVES (CORN HUSK)
-1 package of hojas para tamales (corn husk).
Soak the laves overnight or 2 hours before using them.
PREPARATION OF TAMALES:
-Grab leaves and add the MASA and Jackfruit or beans in the middle fold them and close.
-Once you have all your tamales ready place them in a casserole with about 2 cups of water in the bottom.
-Cover them and bring them to a boil.
-Then reduce heat to low and let them cook for about 1.5 to 2 hours.
-How to know when they are ready? peel them and if the tamal comes right off you are good to go. Some tamales might take longer depending on how thick you make them.
We made about 30 tamales, but you can make more. We made ours thick.
Thank you.