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Mom's Traditional Mexican Tamales

Carol Hicks adapted from Elena's Secrets of Mexican Cooking, Prentice-Hall 1958
  • minutes
  • Serves

INGREDIENTS

1 cup

Broth from beef and pork mixture

5

lbs Pork or beef, lean

1 1/2

lbs Corn husks, dried

3 cloves

Garlic

2 cans

each) red chile sauce

3 cans

each) tomato sauce

1 cup

All purpose flour

5 tsp

Baking powder

1 1/2

lbs Lard

5

lbs Masa, fresh ground

2 1/3 tbsp

Salt

1 cup

Canola oil