sylvia's lamb tamales

Ingredients

• Servings: 36
• 3 pounds lamb butt roast
• 1 large onion, chopped
• 5 cloves garlic
• 1 tablespoon salt
• water to cover
• 3 ounces california chile pods, seeds and veins removed
• 3 ounces new mexico chile pods, seeds and veins removed
• 1 cup lamb broth
• 1 cup water
• 1 tablespoon salt
• 3 cloves garlic
• 1 teaspoon ground cumin
• 1/2 cup lard
• 1/2 cup all-purpose flour
• salt to taste
• 1 (8 ounce) package dried corn husks
• 5 pounds masa harina
• 1 pound lard
• 1 tablespoon baking powder

Recipe

Cook Time: 4 hrs 45 mins

Ready Time: 6 hrs 45 mins


• place lamb butt, onion, 5 cloves garlic, and 1 tablespoon salt in a large pot; cover with water. simmer mixture over medium heat until lamb is very tender, about 3 hours. discard onion and garlic. strain and shred meat, reserving liquid.
• heat a skillet over medium-high heat. cook and stir california chile pods and new mexico chile pods in the hot skillet until toasted and fragrant, 2 to 3 minutes. rinse chile pods. bring a pot of water to a boil and add chile pods; boil until chile pods are slightly softened, about 3 minutes. drain and cool chile pods.
• blend 1 cup lamb broth, 1 cup water, chile pods, 1 tablespoon salt, 3 cloves garlic, and cumin together in a blender until smooth. stir lamb meat and chile sauce together in a bowl.
• melt 1/2 cup lard in a large pot over medium heat. stir flour into melted lard until browned and fragrant, about 5 minutes. stir lamb-chile sauce mixture into flour mixture, adding more salt if needed.
• remove silk and debris from corn husks and soak in boiling water, 30 minutes to 1 hour. drain and place on a work surface; cover with a clean, damp towel.
• mix masa, 1 pound lard, 1 cup reserved lamb broth, baking powder, and salt in a large pan until mixture is fluffy and holds together.
• select 1 wide corn husk or 2 small ones. spread about 2 tablespoons masa mixture corn husk, spreading to the sides and about 2 inches from the bottom and 1/4 inch from the top. spoon 1 to 2 tablespoons lamb mixture down the center of masa mixture. fold sides of husk together, 1 over the other. fold the bottom of husk over seam of 2 folded sides. repeat with remaining husks and filling.
• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add tamales and cook until filling is heated through and set, 1 to 2 hours. let tamales rest for 30 minutes before serving.