I made tamales recently and used this recipe for the masa from about.com:

Ingredients:

* 6 cups masa harina and 5 cups warm chicken broth
* 2 cups lard or shortening
* 1 tablespoon onion powder
* 1 tablespoon cumin
* 1 tablespoon chile powder
* 1 1/2 teaspoon salt

In a mixing bowl combine masa and warm water or broth until combined. Let the mixture sit for 20 minutes or so to let the masa soften. Then mix it on low speed until a dough forms.

After Masa or Masa Harina is prepared-
Gradually add in the salt, cumin and onion powder.

In a separate bowl, whip lard or shortening until fluffy. Add the lard to the dough a little at a time while mixing until well combined.

The mixture should be about the consistency of peanut butter. If not, add more masa, or broth as necessary.

Cover and store in refrigerator until ready to use.

I didn't have onion powder so I used garlic powder instead. I also used sweet chili powder but you could use the hot chili instead or as part of the chili powder.

Here is a link that might be useful: Maseca Corn Masa Mix for Tamales

Thanks Barnmom, but the meat recipe is really what I'm looking for. I think the recipe you posted for the Masa mix is more clear than some of the others I've seen. I'll have to give it a try.

jude

jude,

I've got a great tamale recipe but it's long & I'll have to type it out. We've going out for a few hours before the storm starts...if you can wait until tonight...I'll be glad to post it. The filling is great!

/tricia

You can fill it with whatever you like. Just make something that tastes good to you. I'd begin with some shredded beef or pork rather than ground and spice it up the way you want. I think the texture is better in a tamale.

I made turkey en mole tamales from the remains of my Thanksgiving bird using a prepared mole to which I added broth, green chilies, garlic, tomato paste and shredded turkey.

I like the masa recipe above because it has some seasonings in it. Most of them are plain, lard, salt, and water or broth. I see that the recipe is missing the baking powder for some reason. Add 3 teaspoons baking powder to the above recipe. You might want to halve or quarter the recipe, it makes a LOT.

Here is a good jumping off recipe (linked below), the seasonings look good to me. You could add chorizo and additional heat like chipotle peppers or jalapeños to taste.

I like to toast and crush my own cumin seeds. I also like toasted and crushed coriander seeds. The toasting in a medium hot pan really adds a lovely flavor.

It took me a few tries to get a wrapping technique that worked for me. The photo tutorials all showed the masa being spread in the middle of the corn husk. You really need to spread it on the edge from which you begin rolling closest to you, leaving an empty area on the other side. Roll up, top will be left open. Fold up the end. Don't bother tying, too tedious! Once you stand them, open end up, in the steamer close together, they will stay put. Crude drawing:

Here is a link that might be useful: Beef tamale recipe.

Tamale meat filling is a lot like taco or burrito filling. I just make it up as I go along. If you are using ground meat, brown it and drain off the fat, add some seasonings to taste, even jarred "taco seasoning" or my fav, Grandma's Chili seasoning, and you're good to go.

My favorite tamales are green corn tamales, such as you find in southern Arizona. Usually served with a green sauce. Oh, what a delight! I found htis recipe, I might have to try it!

Here is a link that might be useful: green corn tamales

Helene, those are one of my faves, too.

Tricia, I'm looking forward to your recipe. I want to make another batch, not turkey.

triciae, if you have time I'd still like to see your hot tamale recipe. TIA

jude