Tamales
Tamales are wintertime food in the American Southwest, and a Christmas Eve must in the Mexican-influenced cuisine so popular there. Days before families gather round to fix these delicious bundles. Ingredients 1 recipe prepared Shredded Beef, Chicken or Pork filling, or Picadillo filling (about 5 cups total) 1 8-ounce) package dried corn husks 2/3 cup vegetable shortening or lard 4 cups masa harina flour, (Mexican corn masa mix) 2 teaspoons salt 3 cups broth from filling, or water 1/3 cups vegetable shortening or lard, melted Directions 1. Sort corn husks, setting aside any torn ones. Soak intact corn husks in warm water for at least 1 hour or until soften and easy to fold. 2. Beat 2/3 cup vegetable shortening or lard in large bowl until creamy. Combine masa harina and salt in medium bowl. Alternately add masa harina and broth to vegetable shortening or lard, mixing well after each addition. Gradually add melted vegetable shortening or lard, mixing until consistent of thick cake batter (masa). 3. Spread 1/4 cup masa, using back of spoon, to form a square in the center of one husk. Place 1/4 cup meat filling in center of masa square. Fold right then left edge over masa. Fold up bottom edge to roll. Repeat with remaining ingredients. 4. Place vegetable steamer in pot with lid; add water to just below steamer. Arrange tamales upright in steamer rack. Cover tamales with reserved dry husks and a damp towel; cover. Bring to a boil; reduce heat to low. Steam, adding water as needed, for 2 to 2 1/2 hours or until masa pulls away from husks. Makes 24 tamales. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
