Tamales:

Corn Husks

4 Cups Masa Harina

3 Cups Water

1/2 Cup Olive Oil

1tsp Baking Powder

1/2tsp Salt

1/4 tsp Turmeric

1/2tsp Cinnamon

1/2tsp Cumin

1/2tsp Chile Powder

1tsp Sugar

Filling:

3 Boneless Chicken Breasts

1 Pound Pork Shoulder

1 Small Can Green Chiles-Mild

1 Small Can Chipotles

2tbsp Olive Oil

3tsp Cumin

2tsp Salt/ Pepper

3 Cups Water

2 Limes

1/4 Cup Orange Juice

Toppings:

Avocado

Salsa Verde

Salsa

Cotija

Cilantro

Jalapeno

Lime

Hot Sauces (Your Choice)

My friends and I recently spent time camping on an island. It was here that we created the campfire cooking only rule. That means no stoves, just the flame of a good old fashioned fire. Everyone got to help on making their own tamales and it was an unforgettable moment I wont soon forget. I know it seems like a challenge, but with a little preparation you can have the best tamales a white girl from New York can share.

In the comfort of your own home you’re going to want to prep your masa dough and shred your chicken and pork. The masa dough is a mix of Masa Harina (find a hispanic grocery), water, baking powder, oil and all those spices. Turmeric, Cinnamon, Chile, Cumin, sugar all add this mildly sweet touch into the dough that makes it beyond delicious. I reccomend this specific sweeter dough for meats seasoned with Chipotle sauce like my pork here, or maybe even a sweet potato vegan recipe. Yes, this specific dough is Vegan! It also pairs really well with the green chili chicken so get your taste buds ready.

After you mix your dough it should be a denser consistency and you’ll want to cover it and store it until your camping endeavers. If you feel it dries out a bit when you’re about to serve, don’t be afraid to add a touch more water to soften things up.

Onto the meat! Now I need you all to know how wonderful pork shoulder aka pork Butt is. I always thought I was eating the rear end of the pig until my lovely pig farmer friends taught me the ways. You’ll take your slab of pork butt and season it well, then add it to a pot of water, enough to cover it, add your orange juice and a squeeze of lemon and boil on low until the meat is falling off the bone. It takes a long time so pour yourself a glass of wine and relax. In the next 2 hours you can also get started on boiling your chicken. It’s the same process only not so long. No orange Juice here just another squeeze of lime. You want your inner temperatures to be 165°. They should both shred nicely. Store in fridge until ready to cook either that night or next day.

The fun part commences! Pack up your goods and make sure you have a MASSIVE steam pot. Mine fits a boat load of tamales because why not? I love it, it’s the best purchase I’ve made in the past few months I have to say.

Step one of prep is soaking your corn husks. Warm-ish water will do and place a cup or bowl over them so hey are submerged rather than floating. Wait about an hour until softened.

Step 2 will be seasoning the meats. For your shredded pork add 1 can chopped chipotles and their sauce. Salt, pepper, a pinch of cumin and 1tbsp olive oil. Mix well and add seasoning depending on the size of your pork shoulder and how much shredded pork it yields.

The shredded Chicken is going to have 1 small can green chiles, Cumin, Salt and Pepper as well as the olive oil.

Cast iron both meats seperately so the seasoning really soaks in. Your meat is already cooked, so this really is just for heating and marinating.

Step 3 let’s get in formation. Get your helping hands and in the assembly line grab a husk, at the top of your husk (the wider part) you’ll spread a layer of masa to about the middle leaving about an inch at the bottom. Youll add a scoop of whichever filling you like and fold them up so the meat is surrounded by masa. From there fold up that bottom part and tie with either cooking twine or a strip from a husk, making a little bow type tie. How cute.

Step 4. Repeat for as many as you like and place in the steamer upright. Steam for about an hour. You want to unwrap your tamale so that no masa is sticking to the husk.

Step 5 is the best because it’s eating time. Top with whatever you like, salsa verde works really well on the chicken and regular salsa is great with the pork. Add cotija cheese, jalapenos avocados or hot sauces. Anything goes here. And just like that you have campfire (or kitchen) Tamales.