Homemade Tamales

Ingredients:

• 2 bags of high-quality masa (e.g., Bobs Red Mill or Maseca Tamale Style Masa)
• 1 pound butter
• 1 pound vegetable shortening (organic, if available)
• 1/2 cup baking powder
• 6 pounds meat of your choice (e.g., beef)
• 1 small bag of cumin and garlic
• 2 large onions
• 3-4 pounds poblano chilies, roasted, sliced, and seeded (or canned chilies if fresh ones are unavailable)
• 3 large bags of husks (opt for good quality)
• Salt to taste

Instructions:

1. Prepare the Meat:
   • Sear the meat in a pan or on a BBQ grill for color.
   • Transfer the seared meat to a large stockpot, covering it with plenty of water.
   • Add garlic powder and cumin powder to the water.
   • Cook on low heat overnight or until the meat easily shreds.
   • Season the shredded meat with salt and diced chilies.
2. Soak the Husks:
   • Soak the husks in hot water.
3. Prepare the Masa:
   • In a large bowl, layer masa powder and baking powder until the bowl is halfway full.
   • Add warm stock gradually, mixing until it forms a wet, sticky dough.
   • Incorporate melted butter and shortening, ensuring a thick but spreadable consistency.
4. Assembly:
   • Begin at the pointed end of the husk, spreading the masa towards the wider end.
   • Fill with the seasoned meat, pickled jalapeños, and green olives.
   • Close one end by rolling it over once, tucking the point in, and rolling over again.
5. Steam:
   • Steam the tamales for 30 minutes.
   • They will be soft until cooled, achieving the perfect texture after cooling.
6. Enjoy!
   • Relish in the deliciousness of your homemade tamales! If you have any questions or need the detailed recipe, feel free to reach out.