The holidays aren’t complete without traditional tamales. Also, your holidays can be ruined with bad tamales. Don’t risk getting second rate tamales. Order quality, authentic, and delicious tamales from Limón y Sal. Their family have been making tamales the same way throughout generations.A Limón y Sal tamales are made in the traditional fashion with their special touch. With fluffy masa (corn dough) surrounding flavorful fillings and all steamed to perfection. Their tamales are like a present wrapped in a corn husk. Limón y Sal offers up dozens of varieties of tamales, stuffed with all kinds of meats, vegetables, and other fillings. If you want to try your hand at making your own here are the steps you to follow:
Steps for Tamales
Cook meat (your choice of meats or veggies in separate pots) in a large pot of water (or in a slow-cooker filled with water) with an onion, 2 garlic cloves, 1 teaspoon of chili powder, salt and pepper. Cook for the day, 4 hours minimum. The more broth you can generate from the meat, the better!
After the meat is cooked (so that it falls apart and shreds easily), remove from pot, set aside to cool, and puree the onion and garlic with the broth. Season broth mixture to taste with chili powder and salt.
Shred meat finely with two forks (you can even chop it after shredding), and store covered in refrigerator separately from broth.
Soak corn husks in water overnight.
Rinse and clean corn husks thoroughly. Drain well and pat dry.
Season shredded meat with chili powder, salt, and cumin (optional) to taste. As you season the meat, add a small amount of broth to moisten meat, but it should not be runny.
For every 2 cups of masa harina (corn meal), add ½ cup of shortening or lard, 1tsp. of salt, and enough chili powder to make a pink dough. Add broth mixture a little at a time to masa and mix with your hands to get a smooth, spreadable consistency. If you run out of broth, you can use hot water, but you will wish you had plenty of broth. (If you use about 6 pounds of meat, you will likely use about 8 cups of masa harina in total).
Assemble the tamales
spread masa about 1/8 inch thick on corn husk with fingers, leaving about ½ inch border along the sides and 2 inch border along the top and bottom of husk. Use about 2 Tbsp. of shredded meat to fill the tamal (like a cigar). Fold sides until they just overlap, fold narrow end under, and place tamal folded side down. Grandma Salazar tears thin strips of the corn husks to tie a “little belt” around each tamal to keep it secure. Although this isn’t necessary, it does look the nicest and makes tamales little gifts to be opened.
To cook, steam fresh tamales for 15 minutes or until masa is no longer sticky.
Enjoy Your Tamales