Easy Authentic Tamales That Anyone Can Make

i'm tired of people being like oh josh is too hard well i'm here to tell you this is easier than you think and it's unbelievably worth it [Music] okay so today we're making tamales it's happening it's finally time people have been asking about it over and over and over again which i'm surprised about because it's like why do you want this like random white dude to make tamales anyway we're gonna make this it's not as hard as you think we're gonna make tamales that's it all right let's make this shall we right so we're going to start this with my succulent meat like the filling for the tamales yanasti now snag yourself two pounds or 900 grams of boneless pork shoulder this is boston butt pat it dry with paper towels cut that into large two and a half inch cubes nice and evenly next add 3 tablespoons or 40 milliliters of high heat cooking oil to a 7 quart dutch oven or brazer not a brazier which is different heat that over medium high until screaming hot then add your pork and batches to avoid overcrowding the pan sear every piece on all sides for 2 minutes or until nicely brown like this right here repeat that with all of your pork and place to the side reduce the heat to medium and add a touch more oil to your pan if needed you know just enough to like coat the bottom then add in 1 sliced yellow onion and 4 cloves of sliced garlic season that to taste with salt and pepper and saute that for two minutes or until the vegetables begin to soften then add three bay leaves and one cinnamon stick stir that in then nestle all of your meat back into the pot evenly spaced apart along with any juices that collected on the side top that with two sprigs of fresh oregano and cover with five and three quarters of a cup or 1.3 liters of filtered water turn the heat up to medium high and as soon as it comes to a boil lower the temperature to low and cover with a lid and let that gently simmer for one and a half to two hours until the meat is extremely tender and pulls apart easily it should melt in your hand or wait no it should melt in your mouth not in your hand that's a wrap lyric it's fine if it melts in your hand too whatever now removal of your meat and only the meat try to avoid any veg getting in there then strain all the vegetables and herbs out of the broth and reserve the liquid now while your meat is still hot use two forks to shred it as finely as you can don't toss any of the fat leave it in there just shred that brother in don't be shy that melty pork fat is gonna mix in and emulsify and create something beautiful next de-stem and deseed three ancho peppers and three guajillo peppers if you want it spicier you can leave the seeds in or you can add something like habanero to this now place your peppers in a bowl and cover with enough of your hot broth from your pork braise from earlier just to barely cover the chilies press that down with plastic wrap to keep them submerged and let that sit for 5-10 minutes once your chilies are soft and easy to tear add them to a blender along with one and a half teaspoons of ground cumin this is toasted and freshly ground you know not the flex but and six cloves of fresh garlic begin blending that using your rehydration liquid just to loosen the blender once it begins to vortex nicely blend that on high speed until as smooth as possible if it stops vortexing add a little more liquid you get the point not too thick not too thin then drizzle in three tablespoons or 40 milliliters of a neutral tasting oil then once that's blended and emulsified season it to taste with salt now all you gotta do is add as little or as much of this stuff to your meat as you want i added around a half cup to my meat while i'm talking about my meat in this episode guys please all right stay calm tussle that together until thoroughly mixed and it looks like this sort of like a meaty ruby glimmering with pork fat in the distance now reserve the rest of your sauce for later we're almost there get yourself some corn husks you'll need 30 of them or so that's not very specific josh let's save 40 corn husks place those in a large bowl and cover them with boiling water and let those sit and rehydrate for about 20 minutes or until easily pliable in another bowl add 3 and a quarter cup or 395 grams of instant masa flour obviously fresh ground next to mall is better but we'll have a guide for that another time to that add one teaspoon or four grams of baking powder and one tablespoon or 14 grams of kosher salt whisk that together until thoroughly combined in a separate bowl add one and a third cup or 257 grams of room temp lard whisk that together vigorously really put some elbow grease into that until nice and creamy add in your masala flour mix and fold that together only to realize you should have gotten a bigger bowl as usual once that's incorporated add two and a half to three cups or 600 to 700 milliliters of your pork broth from earlier until it reaches the right consistency muscle flour is different depending on a lot of factors so just keep adding it until it looks something like this but don't overthink it buddy assembly is easy first take a couple of your dry corn husks and rip them into threads like this you'll use these to tie your tamales later then on a rehydrated corn husk mound a third cup of your masa mix onto that then using plastic wrap press that out until it's a nice circle about a quarter of an inch thick in the middle place a couple tablespoons of your meat in a nice line like this then fold one side over the meat release it a little and then fold the other side over that to squeeze those edges shut now once you've got a tube fold the bottom up and tie that with a thread of corn husk then either tamp the tops down or squeeze the top to close the masa around the meat now this is how i like to do it you don't have to tie them but i think it looks cute don't you want cute little tamales now all you need to do is fill a steamer pot with a half inch of water set a large steamer basket in your pot then bring that water to a simmer and begin steaming once that's going place some corn husks in the bottom and fill your pot with your tamales standing them up like this i added a ball of foil in case they didn't all fit which you can do but it turns out they fit perfectly so you know josh was right as always look at that then just cover your pot with a lid and steam your tamales for 45 minutes to one hour once your tamale is easily released from their husks they're done now all you need to do is enjoy these bad boys you can serve it with the chili sauce from earlier or you can make the jalapeno salsa for my breakfast burrito guide which i did do and that was very good now bust that husky open and go to town this uh didn't really roll off the tongue like i thought it would okay so we have our little parcel i mean look at him so cute i love you you roll it to unveil your little perfect little man i love him you don't really need a plate because the corn husk is your plate now give it a little break in half look at that let's give it a taste unadulterated without sauce first yes yes yes this already tastes like a classic it's not dry it's super moist yes i'm saying the word moist because this is moist you've got that rich melt in your mouth pork it's fatty it's salty it's spicy to kick it up a notch obviously we made a little bit of a jalapeno salsa here oh that's the finishing touch when you add a little bit of a jalapeno sauce or a pepper sauce it's so good that i have a lacquer where it's long story short these tamales are fantastic they're easy to make and you know what if you've never done it before this is something that you should be doing at least once a week once a month on the weekend family get together tamales from papa to you you want to know what else is ready to be bust open [Music] b-roll [Music] our guys and that is it so we made tamales from scratch well as close to scratch as we could aside from grinding our own masa from knicks to mall but these came out beautifully the pork was nice and rich and fatty it wasn't dry it wasn't chewy it just melts in your mouth it had a nice spice quality to it it was chili ford you know i couldn't complain also that jalapeno salsa was a perfect addition and the lights going on again so with all that said if you enjoyed this video or you learned something leave a like subscribe and i will see you next time the sun's going away bye bye [Music]

Channel: Joshua Weissman

Views: 854,967

Rating: 4.9434042 out of 5

Keywords: sat bawl pro, joshua weissman, joshua weissman tamales, tamales, homemade tamales, how to make tamales, tamales recipe, easy tamales, pork tamales, pork tamales recipe, traditional tamales, mexican tamales recipe, chili sauce recipe, chili sauce, red tamales, masa para tamales, best tamales recipe, easy recipes, tamale, homemade chili sauce, mexican food, youtube cooking recipes, youtube recipes, holiday tamales, josh weissman, authentic tamales, tamales recipe easy

Id: 36IicNJ5FNc

Length: 7min 31sec (451 seconds)

Published: Wed Dec 16 2020