Making Tamales, Step by Step

Here I made three types of tamales: Pork, Corn, and Roasted Poblano with Cheese. Click on each thumbnail to view full size.

Pork frying in cast iron skillet with onion and garlic	Pork during second frying after chopping in food processor	Pork after adding tomato, epazote	Masa after beating in mixer
Roasting Peppers	Corn husks, boiled, cleaned, laid out, assembly style	Husks with dough balls	Dough ball flattened
Approximately 2 T Pork filling added	Press edges together and fold	Neatly folded and placed in pressure cooker	Finished product after 15 minutes in pressure cooker (all to cool - remove husks - top with cooked salsa)

I found a great way to make cooked salsa during the winter when products are scarce. This is the salsa used in the above picture:

• 1 box Parmalat Brand Pomi strained tomatoes

• 1 large can chicken broth

• 1 medium onion

• 2 cloves garlic

• 2 hot Hungarian peppers (these always seem to be available)

• 1 gold bell pepper

• 1/2 bunch cilantro

• 1/2 cup Masa Harina (I prefer Maseca brand)

• salt & pepper

• olive oil

Place all ingredients except olive oil, maseca and salt & pepper in a saucepan. After it comes to a boil, reduce heat and simmer 1/2 hour. Place in refrigerator to cool. When cook, blend in a blender in batches. Add the Masa Harina to the last batch and blend thoroughly. Heat 1/3 cup olive oil in a large skillet or saucepan, add sauce and allow to heat just to boiling. Add salt & pepper to taste. Serve over tamales.