Make some New Mexico Style Tamales!
Here's the spice recipe:
I always make it x 4
1/4 cup chili powder
2 tablespoons salt ** or to taste this is too much salt for me.
1 tablespoon smoked paprika
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 1/2 teaspoons cayenne powder
1 teaspoon cumin powder
Get a large chunk of pork, or chicken, put it in the slow cooker. Mix some of the seasoning with a cup of water and pour over the meat, cook on low all night, or until tender.
Buy a bag of dried corn husks, separate and and rinse then soak over night.
Get a large bag or two of New Mexico dried chili's and cut the stems off, rise well and boil about an hour until tender. Using a blender, puree the chili's with a bit of the water they were cooked in. Put this in a large glass or metal bowl, the red chili sauce will stain plastic. I add some small hot dried chili's to make it a bit more spicy to the pot of boiling chili's. You could add dried red pepper flakes if you like. Add the tamale seasoning to the red chili sauce you just made and mix to taste, keep adding the spice mix until you get the flavor you like.
Cook 2 - 3 potato's with the skin on until almost done in a pot of water.
Chop one medium onion very fine.
Buy a bag of Masa Flour and make the Masa according to the package directions. Use a mixer, to make it light and fluffy, add more water as needed, it needs to be moist but not soupy.
Shred the meat, add the meat to the red chili sauce, add the chopped onion and course grate some of the potato until you get the right amount of onion, potato, meat and sauce that you like. The potato will act as a thickening agent and you won't actually taste it.
Drain and separate some corn husks, spread a spoonful of masa on the corn husk, add some meat mix and roll. It will take some practice to get them rolled right. You can tie them closed with white yarn or some string if needed. I like to make them about 50/50 not too much meat and not too much masa.
After you have a bunch ready, steam them in a large steamer for 40 minutes to an hour. Do not let the steamer run dry!! You only need to cook them this long the first time, after that they are heat and eat only.
Enjoy them with some rice and beans. You can freeze them or re-heat them in the steamer until hot, or microwave them in a damp paper towel.
Note: The more salt that you add to the red chili sauce, the more spicy it will be.
I love the new style slow cooker, it has a digital timer, a low and high setting and it will switch to the warm setting after the time has completed automatically and stay on warm until you turn it off. I had the old style with OFF-LOW-HIGH and I was always over cooking my food, it was either full blast or nothing. Costco has a really nice one and it comes with a mini-crock pot for sauces. The lid is glass and that is also a plus, you can wrap some bread or rolls in aluminum foil and sit it on the hot lid and it will warm the bread or rolls while your food finishes the cooking cycle.
I should have added that it takes me a couple of days to make these, I make the meat and the chili sauce the first day, mix it all together and refrigerate, then on day two I make the masa, assemble and cook the tamales the second day. I can't keep these in the house and everybody who stops by wants to take home a bunch.
I am Savvy!