Description Edit

Ingredients Edit

Directions Edit

  1. In the largest pot pour about three-fourths of the maseca and add water until it is almost like a thin batter for pancakes.
  2. In a blender, blend the Onion, tomato, green pepper, cilantro and cumin. Add this to the batter. Also add the Chicken bouillon to the mix and blend well. You may only need one. But add to suit your taste. Add salt to your liking.
  3. Put about 5 cups in the smaller pot and add the tomato paste. Stir until it is an even red color.
  4. Before these are boiling add about half of the bottle of oil to the larger pot and half to three quarters of what it left to the smaller pot.
  5. Stir continuously to keep from burning.
  6. After it has come to a boil cook a few minutes longer, then remove from heat.
  7. If you are using banana leaves to cook them in you will need to wash and heat them. If you are using aluminum foil make sure that it is heavy duty. The foil is easier to roll up the tamales and does not give the flavor of the leaves.
  8. Rolling of the tamales: 8. For leaves or foil: square to about 12 to 15 inches. Start adding ingredients at the top corner or center.
  9. Add about 1 cup of the regular masa batter then add about 1/4 cup of the red masa.
  10. Then add rice, Pork, Potato and Peas.
  11. Fold over several times then fold sides in. Set aside.
  12. With the foil it is a little easier to mold the tamales and is not as likely to come undone. If it is your first try at tamales, I would recommend using the foil.
  13. After rolling all of the mixture clean the two pots and then add all the rolled tamales to them add water until about half way and cook covered for about an hour. After the hour, check one of them to see if it has thicken. Let cool down a for about 5 minutes and unroll on to a plate. If it is still a little runny then cook all for 20–30 minutes longer.

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