Roger's Really Radical Recipe

Gus was so interested in tamales we called Roger for the recipe. Roger said this was a family recipe handed down from one generation to another. Gus asked if we could share it. Roger replied, “Sure. You’ll never get them to taste like Grandma’s anyway. Especially without the secret ingredient. . .”

Roger says this is what you’ll need:

· 4 to 5 dozen dried corn husks

For the cornmeal dough:

· 2 pounds yellow cornmeal, approximately 6 cups

· 1 1/2 tablespoons kosher salt

· 1 tablespoon baking powder

· 7 1/2 ounces lard, approximately 1 cup

· 3 to 4 cups chicken broth

Making the Tamales

Getting your wrap on: Stick the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours.

Rolling in the dough: Throw the cornmeal, salt, and baking powder into a large mixing bowl and mix. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add chicken broth, 3 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.

To assemble the tamales: Take the corn husks from the water and pat dry to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Roll the husk so the dough folds over, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.

To cook the tamales:

Stand the tamales upright on their folded ends, tightly packed together, in a saucepan. Add the broth from making the dough and any additional water so the liquid comes to 1-inch below the tops of the tamales. Try not to pour the broth directly into the tops of the tamales. Cover, place over high heat and bring to a boil, approximately 12 minutes. Remove the lid, reduce the heat to low, to maintain a low simmer, and cook until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours. Serve the tamales warm.

For a 'wet' hot tamale, serve with additional simmering liquid. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.

Enjoy,

Black