|
|
TAMALES 2 lb. lean, boneless beef, pork, chicken or venison 3 Tbsp. cooking oil 1/4 c. flour 1 1/2 c. water 2 beef bouillon cubes 1/2 c. canned green chilies, seeded and chopped 4 large cloves garlic, minced 1 1/2 tsp. salt 1/2 tsp. dried oregano 2 to 3 Tbsp. ground chili pepper 1 Tbsp. ground chili powder 1 Tbsp. ground cumin 1/4 c. tomato sauce 1/4 tsp. cayenne pepper In a saucepan, cook meat in water until tender. Grind or shred; brown in hot oil. Add remaining ingredients in order: flour, water, bouillon cubes, green chilies, garlic, salt, oregano, chili pepper, chili powder, ground cumin, tomato sauce and cayenne pepper. Cover and simmer 45 minutes. Tamale Dough: 1 1/2 c. lard 1 1/2 tsp. salt 4 1/2 c. masa harina 2 2/3 c. warm water In a large mixing bowl, beat the lard and salt until fluffy. Dissolve masa harina in warm water and add to lard mixture, beating well until all the ingredients are combined. To assemble tamales: 1. Smear a thin coating of tamale dough over the broadest part of the husk, allowing for turning down. For a good-sized tamale, spread the dough over an area approximately 3 inches wide and 3 1/2 inches long. 2. Spread 1 tablespoon of filling down center of the dough. 3. Fold the sides of the husk firmly together. 4. Turn up one or both ends of the husk, or tie string around both ends. 5. If turning up both ends, tear some of the husks lengthwise in narrow strips and use for tying each tamale across the top flap. Cooking Tamales: The most convenient way to cook tamales is in a conventional steamer or blancher. Fill the bottom of the steamer up to the level indicated and bring to a boil. Place a coin in the water. When the water is boiling, it will jingle; when the steamer is dry, there will be no jingle and you will know it is time to add more water. Line the steamer with corn husks, covering the bottom and sides. Stack the tamales upright, if flapped, or lay down if tied at both ends. For best results, pack the tamales firmly but not too tightly, because the husks swell as the dough cooks. Cover the tamales with more husks and the top of the steamer with a thick cloth to absorb the moisture. Top with a tight fitting lid. To test the tamales for doneness, remove one from center of the steamer. The dough should come away easily from the husks and be completely smooth. To make doubly sure, open up the tamale and see if it is spongy and well cooked throughout. From the Texas Agricultural Extension Service. (Re- printed with permission.) This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |