Spicy Tamales Ingredients
2 pounds of pork
4 pounds of chicken
1 bag of instant corn Masa flour
2 cups of water (divided)
1 onion (chopped)
4 cloves of garlic (diced)
2 habanero peppers (diced)
2 jalapeño peppers (diced)
1 table spoon of paprika
1 tablespoon of garlic powder
1 tablespoon of spice mix
1 can of Embasa Chipotle peppers
1 bag of corn husks
2 tablespoons of salt
DIRECTIONS:
Prepare the masa according to the bag, mixing the flour with 1/4 cup of water and 1 tablespoon of salt. Form the dough into balls. Soak the corn husks in water for 30 minutes, use a bowl as a weight to submerge them underwater. I cooked the meat in my crockpot for 6 hours so it was nice and tender and shredded easy. Add the garlic, onion, peppers and spices to the meat for flavoring. Strain the juice from the meat and set aside. Pour the cooled juice into the masa and mix together. Spread the masa onto the husk then add the meat and roll together. Steam the tamales for 20 minutes until the masa is firm. These are best within five days of making or freeze for up to 3 months.
Mixing Food 