Wednesday, November 12, 2008


  • 5 lbs of meat
  • 15 cups masa harina (5 lbs)
  • 1 1/2 lbs lard
  • 3 1/2 tsp baking powder
  • 3 1/2 tsp salt
  • 1 tsp cumin
  • 1 tsp pepper
  • 5 whole cloves
  • 1-2 cloves of garlic
  • 1/2 lb chili soaked in water
Mix all dry ingredients together. Add lard into dry ingredients. Add warm broth and mix well. Puree chili and water chili soaked in with small amount of dry masa harina to form a past. Shred meat and add pureed chili. Steam tamales for aproximately one hour or until done.


Ruth Rodrigues said...

Where do I get lard? Can I use Crisco? What type of chilies? Another recipe I saw said 4 chili pods (dried I think). Are yours fresh?

Rachel Rowell said...

I made and wrote this over five years ago but this is what I remember....

Tamales were dried and soaked. I don't know the kind. Just the one in the Latino isle. I think they were red.

Lard was from a Latino store. Google to see what can be replaced for it. I was too inexperienced with Crisco at the time to know how it compared with the lard