Tamales Recipe:

  1. Trim fresh corn husks to rectangles about 3 by 6 inches in size.
  2. Dried or canned husks may be soaked in water until pliant.
  3. Add enough boiling hot chicken or beef stock to 2 cups of masa, to make a thick but workable paste.
  4. Stir vigorously and season with salt and chili powder
  5. Spread the corn husks thickly with the paste.
  6. Grind together a tomato, a glove of garlic, hot pepper and a sweet pepper.
  7. Mince a generous 1/2 pound veal, beef, pork or chicken, or a mixture of beef and pork.
  8. Fry the meat in a skillet with oil until well browned.
  9. Combine the two mixtures well.
  10. Put 1 tablespoon of the filling in the corner of each tamale, folding in the ends or tying the rolls securely at both ends.
  11. Lay in a steamer, closely side by side and steam for 2 hours. Th
  12. Serve hot or cold

List of ingredients required:

  • Fresh corn husks
  • chicken or beef stock
  • 2 Cups of masa
  • Salt
  • Chili powder
  • 1 Tomato
  • A glove of garlic
  • Hot pepper
  • Sweet pepper
  • 1/2 pound of veal, beef, pork or chicken
  • Oil