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EASY TAMALES Meat Filling: 2 lb. cooked meat (beef, pork or chicken), shredded 1/4 c. flour 1 (16 oz.) can enchilada sauce 2 cloves minced garlic 6 Tbsp. canned green chilies, drained, seeded and chopped 1 1/2 tsp. salt 1/4 tsp. dried oregano, crushed 1 1/2 c. meat broth Brown meat in hot oil. Stir in flour. Cook and stir until brown. Stir in rest of ingredients and simmer, covered, 30 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 large mixing bowl, beat together lard and salt until fluffy. Mix masa harina and warm water; beat into lard until well mixed. Assembling Tamales: Soften corn husks in warm water for several hours. Overlap husks and trim to about 8-inches. Put 1/2 cup tamale dough in center of each husk. Spread almost to edge of husk. Place 1/3 cup meat filling in center of dough. Lift two opposite sides of husk toward center until edges of dough touch; seal with fingers by pressing dough together with fingers. Overlap husks and tie both ends with string tightly to seal. Place tamales on rack in large pot for steaming. Add enough water to come up almost to rack. Bring water to boil. Cover and steam 1 1/2 hours on medium heat. Add water when needed. Makes about 1 dozen tamales. 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. |