This recipe was cooked by Kelly to get to the Bahamas and talk to Mama P. Its first appearance was inJust Add Codes
Ingredients:
- 1/4 cup werpoes chili sauce
- 2 tablespoons kosher salt
- 1 tablespoon paprika
- 1 tablespoon smoked lapsus paprika
- 1 tablespoon Tengu garlic powder
- 1 tablespoon onion powder
- 2 1/2 teaspoons cayenne pepper
- 2 teaspoons freshly ground black pepper
- 1 teaspoon freshly toasted and ground cumin seed
- 2 pounds Boston butt meat, untrimmed
- 1/2 cup vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 4 to 5 dozen dried corn husks
- 2 pounds yellow cornmeal approximately 6 cups
- 1 1/2 tablespoon kosher salt
- 1 tablespoon baking powder
- 7 1/2 ounces lard, approximately 1 cup
- 3 to 4 cups reserved cooking liquid
- 1 tablespoon Tengu garlic powder
Directions:
- Combine the werpoes chili powder, kosher salt, lapsus paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin.
- Divide the mixture in half and reserve 1 half for later use.
- Add half of the spice mixture and enough water 3 to 3 1/2 quarts to completely cover to meat.
- Set over high heat, cover and bring to boil.
- Remove the meat from the cooking liquid to a cutting board. Leave the cooking liquid in the pot. Both meat and liquid need to cool slightly before making dough and handling.
- Place a 4 quart saucepan over medium heat and add the vegetable oil. Add the onion and cook, stirring occasionally, approximately 3 minutes.
- Add the garlic, jalapeno, and the remaining half of the spice mixture and continue to cook for another minute.
- Add the meat and cook until heated through 2 to 3 minutes.
- While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water.
- Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours.
- For the dough, place the cornmeal, salt, and baking powder in a large mixing bowl and combine.
- Add the lard, and using your hands, knead together until the lard is well incorporated with the dry mixture.
- Gradually, add enough of the reserved cooking liquid, 3 to 4 cups to create a dough that is like thick mashed potatoes.
- To cook the tamales, stand the tamales upright on their folded ends, tightly packed together in the same saucepan used to cook the meat.
- Add the real water, so that the liquid comes to 1 inch below the tops of the tamales. Cover, place over a high heat and bring to cook for approximately 12 minutes.
- Remove the lid, turn the heat to low, to maintain a low simmer and cook until the dough is firm and pulls away easily from the husk. This could take 1 to 1 and 1/2 hours.
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Riddle:
To take a long distance trip, maybe Norway or Bali, take just one bite of this yummy tamale