Chef Jim's tamales with pork
BATON ROUGE - Chef Jim Urdiales cooked one of his tamale specialties today on News 2 at 4.
He said this is a perfect dish for Thanksgiving because you can use all the leftover meat, or during hunting season where you can use venison backstrap instead of pork.
Tamales with Pork.
Recipe to include if for the Masa, or the outside of the Tamal.
Recipe for Masa:
5 cups of Masa Harina
2 cups of Chicken or Beef Stock
2 cups of Cold Water
2 cups of Vegetable Shortening
1 cup of Creale Seasoning
You will need equal parts Masa to the inside mixture.