This year my helpers, David and Richard, could have started their own Real Texas Tamale business! They got fancy….we found a cool new tool, a Masa Spreader that not only cut down the usage of too much Masa, but also saved time. In addition to the Masa Spreader, we purchased a Tamale Steamer. Wow, we are really serious now.
Real Texas Tamales
Ingredients
Meat Filling
5-lb Pork
1 dried Red Poblano Pepper
1/8 cup or sprig of Spicy Globe Basil
Salt and Garlic Pepper
Chili Pepper Paste
12 dried Chili Pepper Pods (heat of the pepper is to your preference)
3 1/2 cups water
2 tablespoons Garlic, minced
2 teaspoons Salt
2 tablespoons Oil
2 tablespoons Flour
1 teaspoon Oregano, crushed
Masa (traditional version)
5 lbs Fresh Masa
1 lb Lard
1/2 cup Veg. Shortening
1/8 cup Salt
1/4 cup Chili Powder
2 cups Chicken Broth
1/8 cup Baking Powder
1/8 cup Garlic Powder
1 package Corn Husks
Directions
Cooking the Pork Roast
Clip the spicy globe basil leaves using kitchen utility scissors. Clip the leaves that are near the new grown or the stragglers. Wash the leaves with cool water and dry the leaves on a paper towel.
Put the pork roast in the slow cooker roasting pan with the fat side up. Put the slow cooker at medium, add salt and pepper to the pork roast. Place a dry hatched chili pepper at the side of the pork roast. Place the spicy globe leaves on top of the pork roast, put the lid on and cook it for about 8 to 10 hours at a medium. The pork roast should be cooked until it gets real tender (it should fall apart when tested with a fork). You do not have to add any water the pork roast will cook in its own juice.
Making the Chili Pepper Paste
The next step is to make the chili pepper paste. Take any type of dry chili; cut off the stems, rinse them in water and remove the seeds. Put them in a pot and pour the water into the pot. Cook the chili pepper pods until they become very soft. Put the chili pepper pods into a blender. Add minced garlic, salt and oregano to the chili peppers in the blender. Add the juice of the chili pepper to the blender now. Only use enough juice to make a paste. Blend the mixture until it gets a smooth consistency.
Heat the oil in a skillet and add the flour, to brown the flour. Add the sauce that has already been blended to the browned flour. Stir it well so that there are no lumps form. Simmer it for about 2 to 3 minutes. You can add Cayane pepper for extra taste; make sure that you are only adding a little bit because the flavor will intensify when refrigerated overnight.
Adding Chili Pepper Paste to Shredded Meat
Shred the pork after its cooked and put the shredded pork in a container. Add chili pepper paste to the shredded pork and mix it real good. Put it in a container, cover it and refrigerate it overnight.
Soaking the Corn Husks
Take the corn husks, separate them and soak them in hot water for about an hour or until softened. We are doing this to avoid them breaking up, corn husks easily break when they are dry.
Making the Masa
Add lard and vegetable shortening in a pot and melt. Make sure that it’s completely blended and melted. Add salt and chili powder to the melted mixture. Stir to blend. Take the chicken broth and add garlic powder and baking powder it to and stir. Put the masa in a large container. Add the lard and vegetable shortening chili powder mixture into the masa. Add the mixture of broth with baking powder and garlic to the masa. Blend the mixture with a mixer until light and fluffy. Take a small pinch and place in a cup with cold water. It’s ready when the small pinch of masa floats. The masa is blended and ready. Grab some masa with the masa spreader.
Take the corn husks out of the water, dry and with the smooth side up spread the masa over them.
Making the Tamales
Take approximately 1 to 2 tablespoons of pork mixture and spread in on the masa covered corn husk. Then fold the sides towards the center. Pinch the end that looks open and fold the other longer end. Place tin foil at the middle of the tamale steamer pan. Place the tamales into the pan with the folded end down. Stack against the foil to stand the tamales upright.
Steaming the Tamales
Place the remaining corn husks over it so that it will capture the moisture. Place the pot on the stove and turn it to medium high and cook until the water in the pot starts boiling. Then turn the heat to medium low or low and cook the tamales for about 2 hours. Test tamales to make sure they are cooked. You can check by opening a tamale (The masa should be spongy and doesn’t stick to the corn husk.)
Divide the tamales, put 12 in aluminum foil and wrap tightly. You can then place in large ziplock bag if you want to freeze.
{ 30 comments… read them below or add one }
I have a question about the masa you use for your tamales. Do you purchase the ready made masa and season it yourself with the ingredients you list or do you make your own masa?
I purchase the ready made Masa in the refrigerated section. Then add all the extra ingredients.
We tried one year, because there are no instructions on the bag, just mashing the Masa with a little water to thin it, but it was too thick, bland and lumpy. We’ve come a long way and even have a fancy tool to spread the Masa with!
I just found your blog as I was doing research on Tex-Mex food. Out of all the videos on You Tube, yours are the best at giving clear concise instructions. Oh, they also made me ravenusly hungry. Thank you so much for taking the time to do this. I’ll be trying this out…soon!
Thank you so much! You’re going to enjoy them, the tamales are sooooo delicious!
I tried these last week and my family said they were the best Tamales they have had since we left the Rio Grande Valley.
I’m so glad your family enjoyed. But now you have a problem, they will want you to make them every year! That’s what happened to us!!! lol
Hi, I just found your site and really love the detailed videos. I am also from Texas and love to cook. I will be making Tamales this weekend. Just wanted to say thanks, great site.
I also have a question. I have been trying to find a recipe for years for the gravy that the tex mex places use on enchiladas. I make a red sauce which is good, but always wanted to know how to make the brown gravy that so many places use.
Thanks again, love the site.
I make a homemade enchilada sauce.
I haven’t seen a brown enchilada sauce, but I think it’s made with cocoa. I’ll search my old recipes and if I have one, I’ll make it and post. 😉
The way I make mine is I make a Dark Roux with Flour & Vegetable Oil. I do not brown it as well as I would if I were making a Gumbo, but I get it pretty Brown. I then add Salt, Chili Powder, & Camino. You cook it for a few minutes then add enough water to get it to the consistency you want.
I always do it the day before setting in the fridge overnight helps meld the flavors. I do not measure anything so the spices are to taste and a basic Roux is 1 part oil 1 part flour.
That sounds interesting. This is the sauce that you put over enchiladas???
Yes, sometimes I use Chicken Stock instead of Water which gives it an extra zip. I also forgot to add to the list 5 to 10 re-hydrated chile ancho peppers that have been pured. remove the seeds or it will be almost to hot to eat.
Ramona, the enchilada sauce or gravy is the one you get when you order beef enchiladas at Tex Mex places. They always seem to be very close so I am thinking that there is some common recipe that I’d used. I just can’t figure out what it is. I have a person whose dad owns a Tex Mex restaurant but they get it in canned and its just called gravy. I have just always thought it was funny whether I go to molinas in Houston or mi tieras in San Antonio, enchilda gravy always taste the same. I just really want to know how to make it.
Thanks…
I think I have a recipe in my files. I will get it out and make it! That means I have to make enchiladas too. Poor David will have to eat them! 😉
I made Mrs. Ramona’s Tamale Recipe yesterday and they are wonderful!!! 2 Very big thumbs up! I followed the directions exactly and used unprepared Masa Flour for the dough…almost over heated my mixer, but mixing it by hand was the fun part. First time to attempt Tamales and made about 10 dozen after it was all said and done. Now I know why so many people have “Tamale Parties” as I did not have any help to make these…lol, took me 2 full days by myself, but WELL Worth it! The only thing I did wrong was steamed the first batch too long…I did not know that the Tamales would firm up after they have cooled for about 10 minutes. My husband came home from work and immediately grabbed a platefull and really enjoyed them!!! I do believe he will want them again next year. Thank you Ramona for the great videos and the wonderful recipe….this Tamale Newbie has a freezer full of them! 😀
I am so happy that you enjoyed making Tamales. I have 2 helpers each year. David and our friend Richard. I do all the preparation and spreading of the masa, and they do the meat and rolling them up!
Then we wait…..and then we eat!!! Most of them we wrap, freeze, then deliver to family and friends for Christmas presents. They all love them! The rest I keep in the freezer and we eat and enjoy our Christmas memories.
I’m so glad you enjoyed my recipes, there are more to come and I’m working on my first Cookbook!
Merry Christmas,
Ramona
If you make a cookbook with all your compiled recipes…I will be one of the first to buy one 😀 Absolutely wonderful and you capture the taste of texas! Thank you for sharing your kitchen wit and wisdom.
Oh, thank you so much! Yes I already have 1 completed section designed and the cover….Keep watching…I’m hoping to have published by Mother’s Day!
Merry Christmas!
Ramona
Hi Ramona loved the step by step videos for tamales. Could I make the sauce with green chilies and do the same procedure as for the red sauce. Would I need a little bit of canned green sauce along with the peppers. Thanks
Yes you can make the Green Chili Sauce! Use just enough sauce to moisten the meat, but not make it runny! You can use all kinds of stuffing, from pork, beef chicken, and for vegetarians beans. It’s endless what you can turn a tamale into!
Enjoy and let me know how they turn out! 🙂
Ramona
Hi Ramona. I just wanted to let you know I made the green chili tamales. I used a large pablano pepper and green chilies. They were really good. My only LOL thought was it was kind of weird eating the green looking meat. Hope to see more recipes from you in future, Thanks
hmmm…hadn’t thought of it being green! lol you could add a little red food coloring to make it a brown. But I’m sure no one noticed the color after they tasted them.
Plenty more recipes to follow, I hope you are subscribed for the updates.
Ramona
Hi ramona thanks for all the great recipes, my husbands family have even made cinnamon tamales for breakfast while i dont care for them its a change to eat.
the enchilada sauce recipes i looked and looked and couldnt find it a link would be great thanks again
Im interested in ordering your tamale spreader..How can I get one??
Cynthia-order it direct from the inventor, Sandra Vasquez at http://www.mex-sales.com/
It is a great product and it will really speed up the tamale making process!
Hi!
My name is Lori Nawyn. I am an author collecting recipes from every state for a national cookbook. I happened across a recipe on your website for Real Texas Tamales. If possible, I would please like your permission to use the recipe in my cookbook. There is no cost or obligation to you, and
you will be given full credit.
Please contact me if you have any questions.
All best,
Lori Nawyn
Fill Your Day with Hope (July 2013)
Love, Hugs, and Hope (September 2013)
Peachy: A Harvest of Fruity Goodness (September 2013)
A Year’s Journey (October 2013)
Website: http://www.lorinawyn.com
Twitter: @LoriNawyn
Thank you so much for explaining this. You have done a very good job.
Hi Ramona! I am getting ready to make your tamales again and have a question. When using the prepared masa that looks like dough already do you still add the lard, shortening & etc. ingredients you listed. I used the unprepared last year and wanted to try fresh this year. Love the tamales and your video!
This year we are also trying the already prepared Masa! 🙂
If it is the already prepared Masa, then you shouldn’t have to do anything to it…just follow the instructions on warming it up so it will be easy to spread.
Let me know what you think, and I will post too!
Hope you enjoy your Tamales!
Ramona
HI Ramona. I just wanted to let you know that I tried the prepared masa and it worked out great. The taste was fine and so much easier to make. I purchased iit from a store in. .AZ called El Super. Did you do the same this year? Anyway Happy Holiday
I’m so glad the prepared masa worked for you. Yes this year we also tried it and wow, it was so easy! Tasted just fine too.
So now tamales are a lot easier, we will continue to use the masa spreader and the prepared masa.
Won’t skip slow roasting the porkbutt roast, or the sauce, and they are still homemade!