Tamale Meat Ingredients:
1 pork roast (6-8 pounds)
1 large chicken (5 pounds)
Garlic powder (large bottle)
Chili Powder (We use Gibhardts but any will do)
The tamale meat is made from a combination of Pork Roast and Chicken.
Below we show you how to prepare this combination.
Cook and Shred Pork Roast:
Start with 1 pork roast. Cut the roast into fist size chunks.
Put the chunks into a Pan, and cover with water. Boil for about 2 1/2 hours or
until it becomes really tender. After the meat is really tender, take it out of
the broth to cool (Save the Broth, you will need it for
After the roast chunks are cool enough to handle easily, shred
them with your fingers. Try to remove and discard the fat as you go.
There is no need to throw a lot of fat into the tamales. If you have
cooked the roast chunks thoroughly, it will be easy to shred into small pieces
with your fingers.
Cook and Shred Chicken:
Cover the chicken with water in a large pot, and boil for 2
hours, or until the chicken is done and tender. Take the chicken out of the
broth and allow the chicken to cool. (Save the Chicken
Broth as well!) Remove and discard the skin. Take the chicken meat off
the bones and shred the it into very small filaments. Discard any
large chunks of fat.
Combine Pork and Chicken:
Combine both meats in very large pan, and mix together. Make
sure that the meats are thoroughly combined and mixed well. You are now ready to
add the seasoning:
Add the Spices and Seasonings:
Mix the oil and seasonings listed below in a small pan and
warm on the stove. Do not cook the oil and seasonings mix, but just gently warm
on the stove.
When the oil and seasonings mix is warm, then pour over the
meat and mix with your hands until it is completely distributed through the
meat. It takes a good 10 minutes to get the mixture completely uniform.
Spices and Seasonings:
1/2 c corn oil
6 Tablespoon Gibhartds chili powder (Other Chile Powders will work)
3 Tablespoon garlic powder
3 Tablespoon ground cumin (comino)
1 Tablespoon (or less) black pepper
2 Tablespoon salt.
The meat is now finished. You should put the meat in the
refrigerator covered until ready to make the tamales. Put both the chicken broth
and roast broth into the refrigerator as well. You will need the broth when you
make the Masa.
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