Sorry for the delay in response. Was at Family Winemakers on Sunday, Howell Mtn in LA on Monday and Burg tasting today. It’s a rough life.
OK, here is the recipe, from Mom herself!
Buy your meat: 2 Boston Pork Butts, cut into smaller pieces, cook in water for 1.5-2 hours with 1 head of fresh garlic and salt to taste. Cook until meat is tender.
After the meat is cooked, chop it finely into small pieces
Buy 2 packages of dried corn husks. Wash out corn husks and place in a vat of warm water. Leave soaking overnight to soften.
Use a half a bag of Chile Pasilla (dry Chiles) and half a bag of Chile Guajillo. They will be whole and dried. Boil the chiles in water for 45 minutes until they are soft. Let chiles cool, remove stem, and run chiles over faucet to remove seeds.
Place chiles in a blender. Add 1.5 Cups of water (from the pot where you just boiled the chiles) into the blender. Blend chiles and place in a big pot which is on top of the stove, with medium heat on (Mom uses a big stainless steel pot) and add 1/2 a head of garlic (after using a mortar and pestle on). After Garlic, add 1 tsp of Ground Cumin, 1 tsp of Black pepper. Add in cooked meat and mix. Cover and remove from stove, and refrigerate for the next day.
Buy Masa (10 lbs)from Mexican store (white masa) - if you make Tamales during the holidays, call ahead to reserve your masa.
Mom recommends using freshly made masa from a Mexican produce store as opposed to using the dry mix. She said the quality is better and is less work for you.
Make your tamales - Slather the husk with your masa, add meat and fold.
Cooking your tamales - Line bottom of Roaster Oven with leftover corn husks. Add a quart of water. Use a roaster oven with open side of tamales facing up. Cook for 1 hour (1.15min)
Makes 10 dozen tamales.
Ahem… I expect you to call me over when you’re done making them so I can taste test.