Anyway, I figure the instructable community is small enough so only a few people will see it.
Step 1: Ingredients and supplies
-Masa - Tamale Dough (I use the maseca brand for tamales) Note: Masa flour is not the same as cornmeal.
I also use the recipe that is on the maseca bag, which is:
-2 cups masa flour
-2 cups warm water or broth (I use the water I cooked the meat in)
-1 tsp baking powder
-1/2 tsp salt
-2/3 cups lard or shortening ( I recommend lard)
This recipe makes about 16 tamales. I triple this recipe for the meat and cheese tamales.
If you cannot find Maseca brand masa, just make sure its masa for tamales. Some Mexican grocery stores have premade masa you can purchase.
-You will need a very large bowl for the tamale dough, if you triple the recipe.
-You will need corn husks. Have a couple packs of husks. At least 16oz. Its better to have more than not enough.
-You're also going to need a tamale steamer It doesn't have to be a large steamer like this. Anything that steams will work. A pasta pot, bamboo steamer, etc... A large pot with a wire rack raised at the bottom will also work.
These are the ingredients for each of the 3 types of tamale I make.
-3lbs of beef, chicken, or pork
-8 Chile California
-3 garlic cloves
-1 tsp cumin
-1 thick slice of an onion
-10 medium tomatoes (i use roma, but any will do)
Sliced Pickled jalapenos (26oz)
Monterey Jack cheese
1lb can crushed pineapple with juice
red food coloring