This is my own personal recipe, developed over the years. This makes a huge batch, enough to eat and plenty for freezing for another day.
By my calculations each one pound of meat makes about 22 tamales. So this recipe, using 12 pounds of meat, yields somewhere around 264 tamales (22 dozen).
Chile Paste
Meat
Meat Sauce
Masa
Assembly
To prepare chile paste
To prepare meat
To prepare meat sauce
To mix masa
To assemble tamales
To steam tamales
* The chiles are the large dried ones that you see hanging outside doors or under ramadas in the Southwest and can be purchased at any grocery store by the bagful (usually in the Mexican spice section) in the Southwest or packaged in the ethnic foods section of many grocery stores elsewhere.
** Masa can be purchased at any tortilla factory or grocery store in the Southwest or in the refrigerated section of the grocery store in many other areas of the country. If using Maseca instead of fresh masa, a 4.4 pound bag of Maseca will equal 16 1/2 cups masa harina. Each pound of fresh masa equals about 4 cups.
These are VERY freezable, and can be thawed and heated in the microwave.
Many Mexicans use the whole hog head for the pork.
Recipe property of Linda Ann Jolly, Arizona.
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