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Cailler Holiday

Mojave Tamale Kit, 12-Ounce Units (Pack of 6)

from Mojave
About the Product
  • Pack of six,12-Ounce units
  • Mojave's Tamale Kits are hand-selected ingredients for excellent quality

Product Description

Everything you need to make authentic meat tamales. Recipe included.

Product Details

  • Shipping Weight: 6.1 pounds
  • Domestic Shipping: Currently, item can be shipped only within the U.S. and to APO/FPO addresses. For APO/FPO shipments, please check with the manufacturer regarding warranty and support issues.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • ASIN: B000H1575A

Important Information


You Will Need: 4 lbs. Pork (Shanks or Shoulder) or beef (chunks for stew, or chicken breast. One-half onion, 7 lbs prepared masa, salt to taste. This recipe makes 4 dozen tamales. Step 1- Preparing the Meat: Place meat, bay leaves, granulated garlic, salt to taste, and onion (cut in 4 pieces) into pot and add enough water to just cover the meat and ingredients. Cook meat and spices until tender. When done, remove and shred meat. Set aside 3 to 4 cups of the broth and bay leaves for preparing the chilies. Step 2 - Preparing the Corn Husks: Soak corn husks for 30 minutes to 1 hour unit flexible. Step 3 - Preparing the Chili Sauce: Place the New Mexico Chilies and Pasilla Ancho Chilies in a separate pot. Add Chile De Arbol for heat as desired. Cover chilies with water and bring to boil. Drain chilies and remove stem and seeds. Place the chilies in a blender. From step 1, use the 3 to 4 cups of both with bay leaves, add cumin and puree. Add the shredded meat and the chile sauce in a pot and cook. Remove from heat when sauce has thickened. Meat and the chili sauce. Step 4 - Preparing the Tamales in the Corn Husks: Gently remove the husks and individually spread one corn husk Place two tablespoons of masa flour into the center of the husks. Using a spoon, flatten the masa and spread evenly around the husks until is about 4.5 square inches. Spread 1-2 rounded teaspoons of meat sauce in the center of the masa and fold the husks and the masa. Allow the masa to completely surround the meat sauce. Fold the bottom of the husk up and place in a steamer pot open end up. Place lid on the pot and steams tamales for 1-1/2 to 2 hours. Tamales are done when the masa easily separated from the husks.

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