Tamales (semi home made)
Buy a large pork butt, poultry, chicken, turkey i.e. and cook it slowly with a large can of red Chile sauce found by the enchilada sauce in the grocery store.. I add lot of crushed garlic and a teaspoon of cumin and pepper and spice it up with habanero spice but you can omit that and add whatever spices you want. when the meat is fully cooked pull meat apart with a fork and discard the sauce in a bowl.
Mix the meat with a can of pitted black olives, more garlic, cumin, and pepper and whatever other spice I want to .... such as; garlic power, salt, habanero... or, (In a pinch; add a semi home made secret instead of spices; just to buy a block of chili con carne.) In some stores you can buy the masa ready to spread, but it comes in big sizes.
Buy a bag of corn masa flour made for tamales found in the store and make the crust inside your corn husk. Make the masa according to the directions I use lard only (not shortening...) If you have money use butter. I use chicken or veg. broth instead of water.
Buy the corn husk from a Mexican grocery store as they are cleaner and larger that can be found at Smiths Safeway or Albertsons, most larger chains.
Soak the husks and clean them well and lay them out to dry or pat dry...
With the meat cooled, the masa made and the husks soaked cleaned and dried; start to make the tamales. Use hands it seems to work the best but does get messy...
Take two husk and lay them in hand overlapping by an inch sideways; take a handful of masa and spread a 1/4 layer in the middle of the husks, then add a smaller handful of meat making sure I have an olive or two on top of the masa.
Roll the husks so the masa covers the meat completely then fold up the bottom end and continue to wrap the sides to cover the end part and roll to the end when they are all done; steam them for about an hour...
To check take on out and let cool; the masa should be firm if not continue to cook... it will firm up more during the cooling process so you will just have to get the hang of it... these freeze well and microwave
To reheat.. use more of the red chili sauce to top or any kind of salsa works too that's about it. If you lucky it help to have two people one to spread the masa and one to add the meat and even better is a third person to do the rolling. It can be a fun family time.
I don't make the meat, but some of my children do...try the green corn tamales, but they may seem like their more work...they are not. It just their in season in summer as far as fresh corn goes.
You of course can do beef, deer meat, sheep (Indian) and chile beans too.
Taste; as you go along to see if its too hot/spicy.
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