15poundsbear roastleave bone-in roast for flavor (Note: You may cube the roast to expedite cooking time)
1garlic headpeeled and pressed (Note: Use an entire head, not just a clove)
4yellow onionspeeled and quartered
1tablespoonsea or kosher salt
8quartswater
Tamale sauce
1cupHot Mexican-style chili powder
1/4cupcreamy peanut butter(Note: Omit if someone has an allergy)
2tablespoonsfresh oregano
2tablespoonscumin
1garlic headpeeled and pressed (Note: Use an entire head, not just a clove)
6cupsbroth from the bear roast
all-purpose flour
Masa
10poundswhite corn masa mix
6teaspoonsbaking powder
1tablespoonsalt
3cupsbacon grease(lard or shortening may be substituted)
Corn husks
200dried corn husks
Instructions
Tamale Meat
Trim roast of excess fat and place in a large pot or roasting pan. Add garlic, onion, salt and water to the pot and bring to a boil. Reduce heat and simmer for several hours, until meat is cooked through, adding water as necessary to keep the meat from drying out. When it’s done/tender, remove it from broth. Reserve 6 cups of broth and begin making sauce (see recipe below). Shred or cube the meat and add it to the sauce. Set the leftover broth aside to cool (you will need it to make your masa). Once broth is cool, skim fat from the top.
Tamale sauce
Combine all ingredients in a large pot and heat to boil. Thicken with flour to give it a thin, gravy-like consistency. Reduce heat and simmer for at least 2 hours. When the meat is done/tender, remove it from broth and add to the sauce. Allow meat to simmer in the sauce while mixing masa (see recipe below).
Masa
*Note: Soften cornhusks by soaking them in water, while mixing masaCombine masa mix and baking powder. Cut in bacon grease. Gradually add broth from cooked meat, or add chicken broth to masa mix. Beat or knead well after each addition. Add just enough broth to make a thick creamy paste.
Corn husks
*Soak in water at least 20 minutes or while mixing masa. Rinse and remove corn silk. It’s important to make steamed tamales easy to untie and eat. You may purchase Nylon string, or tear strips of cornhusk string to use as ties.
Assembling tamales
Tamale making is a wonderful social event. It helps to include family and/or friends, so you have an assembly line with at least 1 person each to smear, fill and tie.Smear masa onto the rough side of the cornhusk. If the husks are too small to roll to form a tamale, use a dab of masa as glue to paste 2 husks together. Take caution as to keep the masa in a thin (approximately 1/8-inch), uniform layer. If the layer it too thick, they become doughy and won’t cook. If the layer is too thin, the tamale meat will dry out and they will fall apart when opened.Strain out 2 chunks, or a tablespoon of meat, and put it in the center of the masa-smeared husk. Add 1 olive, if desired. Roll to create the tamale. Squeeze in from the ends to plump the center. Then, tie each end with string or husk strip.
Cooking the tamales
Add water and a steamer rack to the bottom of a large stockpot. Make sure the water will not touch the tamales. Stack the tamales on the steamer rack in a brick-like, circular pattern, along the edge of the pot. Leave the center open to allow room for a damp towel. Take a flour sack or old dish-towel and run it under the faucet, then squeeze the water out. Stuff the piece of cloth in the center of the tamale sack. Top the entire stack with left-over soaked corn husks or another dampened towel, to seal in the steam, then place the lid on top. Steam the tamales for approximately 3 hours. Check the stockpot periodically to make sure that the water in the bottom doesn't run dry. If you need to, add water to the bottom by removing your center steamer towels and husks an pouring water into the center; Don't pour water over the tamales.Test the tamales for doneness by pulling the husk away from the masa. The tamale is done when you pull the husk away and the masa doesn't stick to it.When it’s all done, unwrap your tamale and cover with the leftover sauce. They are great served with beans and rice. Call everyone to the table, say grace and enjoy!*Note: Always cook your tamales immediately, or refrigerate as you complete the assembly, to prevent the meat from spoiling. When you finish assembling your tamales, take any leftover meat and shred it for tacos, machaca or other delicious meals.