The Melting Pot 2.0/The Melting Pot 2.0.iso/food/bean_grn/tamales0.6

Text File | 1995-09-28 | 2KB | 44 lines

Newsgroups: rec.food.recipes
From: [e-mail] ("A. Holder")
Subject: Tamales
Organization: New Mexico State University
Date: Mon, 19 Dec 1994 01:45:24 +0000
Message-ID: <[e-mail]>

This recipe is taken from _The Best of New Mexico Kitchens_ cookbook.
Like it says in the book, making tamales is a lot of work but you
get a high yield and they freeze well.


Tamales

5 lb. pork shoulder
1 clove garlic
1/4 to 1/2 cup ground red chile
1/2 tsp ground oregano
1 tbsp. flour
Water
6 cups masa harina
1/2 cup lard
2 tsp. salt
1 lb. dried corn husks

Cover the pork with water, add the garlic, and bring to a boil.  Simmer
gently, covered, until meat is tender.  Cool slightly.  Discard the
garlic.  Chop the meat and set aside.  Mix the chile powder, oregano, and
flour with 2 cups of the meat stock and add this to the chopped meat.
Bring to a boil and simmer gently until mixture is thick.  Cool.  Beat the
lard until it is light and fluffy.  Blend in the masa harina.  Then add
enough meat stock or water to make the mixture soft and pliable.  You
should be able to spread it easily, but it shouldn't be soupy.  Soak the
husks in hot water until they are soft.  Drain.  Spread a thin layer of
masa on a husk.  Put a heaping tablespoon of the meat mixture down the
center of the masa.  Roll the husk carefully around the meat filling.
Wrap another husk from the opposite side.  Don't squish them!  Tie ends
with string.  Stand the tamales on their ends on a layer of corn husks in
a steamer or blancer.  Steam for about an hour.  Drain and serve with
more red chile sauce and beans.