|
|
TAMALES Meat Mixture: 3 lb. pork shoulder, boiled and ground 3 lb. beef, ground 2 Tbsp. salt 7 Tbsp. chili powder 2 to 4 c. broth, depending on dryness of meat 10 cloves garlic, minced 1 tsp. pepper 1 tsp. cumin (comino) water Simmer ground beef slow until done. Doesn't have to be brown. Add ground pork and mix well. Pour mixture of spices into meat mixture. Add broth until holds together. If you desire you can use ground pepper or ground cumin seed in seasoning. Masa (Dough): 6 lb. masa (buy at tortilla factory or at Kroger's) 3 Tbsp. chili powder 2 Tbsp. salt 1 1/2 c. melted lard (can use fat from boiled pork) Mix together until well blended. Use corn husks or aluminum foil for wrappings. Soak corn husks in warm water several hours. Pat dry with towel or use 8 x 6-inch squares of foil. Measure 2 tablespoons of dough onto each tamale wrap or foil; spread to 5 x 3-inch rectangular size; add 1 scant tablespoon meat mixture to dough; roll up and fold or tie ends. Place tamales on rack in steamer or electric skillet; add water to just below rack level. Steam for 40 to 45 minutes or until test tamale pulls away from wrapper. Add water as needed. Note: Tamales must be eaten when done, or wrapped in moisture, vapor proof material and frozen. To reheat remove moisture, vapor proof wrap and steam or heat in oven. Watch closely as tamales spoil fast. Yield: 16 dozen. You will need help to make. 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. |