Tamales

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 1 lb cornmeal
• 1/2 lb shortening
• 4 teaspoons salt
• 2 2/3 cups lamb stock, warm
• 2 lbs lamb, lean boneless
• 4 tablespoons chili powder
• 4 tablespoons paprika, toasted
• 2 teaspoons cumin, ground
• 1 teaspoon oregano
• 1 teaspoon cayenne pepper, ground
• 2 teaspoons black pepper
• 1 teaspoon salt
• 4 garlic cloves, pressed
• 1 cup lamb stock

Recipe

• 1 soak 50 corn shucks for several hours in hot water, each trimmed to about 4"x6".
• 2 for the filling:.
• 3 cut lamb in 3" chunks and boil in water for about 45 minutes or until tender.
• 4 reserve the stock.
• 5 remove any excess fat. shred lamb (like making pulled lamb for bbq).
• 6 in mixing bowl add 1 cup stock and all the spices to the meat, set aside in fridge till ready to stuff the tamales.
• 7 for the corn shells:.
• 8 work the shortening into the corn meal by hand or mixer. add salt, then the stock, mixing well. the resulting paste will be thick.
• 9 when the corn shucks are soft and pliable remove one at a time to form the tamale. leave the rest in the water till ready to use so they stay pliable.
• 10 with off set spatula or table knife spread some corn paste (masa) into the middle of the corn shuck; about 2"x4" and 1/8"thick.
• 11 spread a tbs of the meat filling into middle of the masa. (if you've ever seen someone prepare to roll a cigarette you'll have the idea.).
• 12 now here's where you will need to practice a bit:.
• 13 when rolling up the tamale don't roll the corn shuck up inside of the masa.
• 14 the shuck will help you roll the masa in the way a bamboo mat helps you roll a spring roll.
• 15 when the tamale is rolled the shuck should be loosely wrapped about it. (the masa will expand while being steamed).
• 16 tie the ends of the shuck closed and set aside.
• 17 repeat till all the ingredients are used.
• 18 place tamales in a single layer on steamer rack. (i use a lidded dutch oven with a roasting rack).
• 19 steam over boiling water for 1 hour.
• 20 sauce can be made with any left over stock.