Making Tamales can seem overwhelming. In this video, I simplify the process. My goal is for you to have the confidence in yourself to attempt your first batch.
If you are intimidated by the process of making tamales, you landed on the right video.
This short video will serve as a guide for you and serve you well when you venture forward and create your own traditions at home.
LINKS TO THINGS I USE
Tamale Spreader amzn.to/3WNRgOp
Meat masher Amazon version amzn.to/3YMAL6W
Smaller Pot amzn.to/3Gm2O69
Larger Pot amzn.to/3GgqYyP
LEM Meat Lug Container amzn.to/3I1FwU6
LEM container Lid amzn.to/3YTbhoG
LEM container liner amzn.to/3WKyLu5
Two packs of Corn Husks
MEAT
3.5 Pounds of Pork
1/2 onion
2-3 garlic
2 tablespoons salt
SAUCE
About a pound of Guajillo Peppers
Half an onion
4-5 cloves of Garlic
2 Tablespoons salt
MASA (makes 2.5 dozen, make sure to make it twice)
1 pound of Lard
5.5 cups Maseca
2 Tablespoons of salt
1 teaspoon of Baking Powder
1 cup of Red Chili sauce
00:00 Introduction
00:31 Pork Meat Explanation
01:24 Chili Prep
02:45 Chili Blending
03:58 Masa Recipe
06:52 Masa Tastte Test
07:37 Seasoning meat
07:56 Prepping the Husks
08:43 Spreading the Masa
12:37 Cooking
13:14 Tasting