And this year's Top Tamale is...
BRENDA ANDRADE!!
Congratulations!!
The competition was fierce.
From Fairfield to Cameron Park, North Highlands to Modesto--these 7 contestants were vying for the coveted trophy--and bragging rights of course! In the end, Brenda Andrade of North Highlands had the winning recipe and was named winner of the 3rd Annual Tamale Throwdown!
Thank you to all of our contestants for participating in the Throwdown!
Tasting these delicious bits of goodness is no easy task...so for that we must thank our fabulous judges!
- The Judges
Andrade Family Tamale Recipe
Tamale Ingredients (Makes about 6 dozen):
5-6 lbs. boneless pork butt (or substitute with any meat, including Turkey)
Fresh Garlic or fresh crushed garlic
1 Bag of Flour Tamale Masa
5 Cups chicken broth and broth from meat
5 tsp baking powder
2 ½ tsp. salt
Five 2/3 cups of Lard or Crisco
Several Cans of black olives
Corn Husks
Meat Instructions:
Cut pork butt into large chunks and remove as much fat as possible.
Boil pork in water in a large pot on stove, add fresh garlic, approx. 3 cloves or fresh crushed garlic (approx. 3 tbsp.) Cook until meat is tender
When meat is done strain to keep broth.
Put broth from meat into a large bowl and refrigerate to separate fat from broth.
Once meat is cool cut into smaller pieces.
Add sliced black olives to meat as desired(optional)
Add Sauce and mix well. Set Aside.
Sauce Ingredients and Instructions:
1 bag of California chili pods (1lb)
1 bag of New Mexico chili pods (1lb)
Chili Powder (your choice of chili powder)
Garlic salt, salt, pepper, or any other seasoning desired
Remove Stems and seeds from dried chili pods.
Add to a large saute pan with 2tbs of oil, cook until softened.
Then add 1 cup of chicken broth to chili pods in same pan and simmer for approx. 30 minutes with lid on.
Then add chili pods, add a some broth from meat, and puree in a blender till smooth.
Add to a Large pot and simmer, adding additional spices as needed (season to taste) and add additional broth from meat as desired. Let simmer on Stove.
**For extra spicy recipe roast fresh chili's as desired such as habanero's, ghost peppers, and/or add habanero powder and puree in blender with chili pod's. Like to taste.
Masa Instructions:
Whip Lard with beater until fluffy in a medium size bowl
In large bowl add 1 bag of Flour Masa, 5 tsp. baking powder, 2 ½ tsps. of salt and mix thoroughly
Add 5 cups of chicken broth and some of the chili sauce approx. 1 cup for extra flavoring, mix well.
Then add five 2/3 cups of Lard and mix well. If you want a smoother texture of masa you can add more broth as desired.
Set Masa aside.
Corn Husks Instructions:
Soak corn husks in warm water for about 15 minutes in sink.
Strain Water from husks
Spread Masa on smooth side of husks.
Fill husks with meat, fold, and wrap in sandwich/multi-purpose food wrap paper.
Add tamales to pot standing face up, fill pot and steam for about 2 ½ - 3 hrs. When done remove lid from pot and let stand for 15 minutes before eating.
Unwrap tamales and enjoy!
Thank you!...See you next year!