- 5 pounds lean pork or beef
- 1 1/2 pounds lard
- 2 tablespoons salt
- 1 1/2 pints red chili sauce
- 1 bundle oujas (corn shucks)
Ingredients for the masa or dough
- 4 1/2 pounds of dried field corn
- 6 tablespoons of slaked lime
- Put the meat in a pot and put in enough water to submerge or cover the meat.
- Add the tablespoon of salt and slow boil in medium heat.
- Drain the meat but save the broth.
- Allow the meat to cool and then chop it into bits.
- Pour the chili sauce over the meat and then mix. Set aside.
- Make the masa. Rinse the corn in water in order to clean it.
- Add 6 quarts of water to a pan and dissolve the slaked lime into the water.
- Place the pan on high heat and add the corn while stirring.
- Get rid of any corn kernels that float to the top.
- Bring the water to a biol then lower the heat to simmer for 15 minutes.
- Remove the pan from the fire and let the corn soak for 1 hour.
- Rinse the corn in water. Do it thoroughly to remove the lime taste.
- Remove the hull from each individual corn kernel by running them between your hands while rinsing in water
- Dry the wet kernels by patting them with towel.
- Grind the kernels to a slightly chunky paste then mix in a cup and a half of water to make a dough. This is the masa.
- Soak the corn shucks in hot water until they grow soft.
- Separate the corn shucks into individual "leaves".
- Mix masa, the lard and a tablespoon of salt and the meat broth till you create a smooth paste. You will know it is ready if you take a spoonful and it floats in glass of cold water.
- Put a layer of masa and meat inside a ouja leaf and roll the leaf over the filling.
- Steam the stuffed ouja for an hour and a half after which the tamales is ready.