Hi Linda It is really not so hard, it's just a lot of work and time consuming If you have help it's better. But then I've been making them since I was a little girl with my great-grandma, my granny and my mom. Every year when I was a little girl, the ladies at my church would all get together one Saturday for Christmas and we all would help out, so that is where I learned. I was only 6 years old. Now, I make them once a year and sell them to help my Go fund me account towards my double transplant. I'm not making them this year to sell though. I still feel I could make a little this year just for us in the house But I will do chicken and chili and cheese “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh
Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤😘 -----Original Message----- From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of Linda S. via Cookinginthedark Sent: Monday, December 14, 2020 9:20 PM To: Cooking in the Dark <cookinginthedark@acbradio.org> Cc: Linda S. <lindahoney...@gmail.com> Subject: Re: [CnD] Basic Tamales-Sugar wow, Sugar, you make this seem so easy. I made tamales once an said I'd never do it again. With the way this is written so organized, I might try it again. I think my friend and I ended up making 200 tamales, and I was so tired after that; I'll never forget! Thanks for organizing and making this recipe seem so much easier. Have a wonderful holiday! On 12/13/2020 7:42 PM, Sugar Lopez via Cookinginthedark wrote: > Basic Tamales > > “Sugar Lopez” > > I make these every year with pork, chicken and chilli and cheese > > > > I. The Filling: > > 3.5 lbs of lean meat (pork, beef, or chicken) > > 2 cloves garlic, chopped > > 2 ½ teaspoons salt (or to taste) > > 2-3 quarts water (enough to cover meat) > > 1 teaspoon ground oregano > > > > Directions: > > Cut meat into 1-inch cubes and place in a large pan. Cover with water. > > Add garlic, salt and oregano. > > Bring mixture to a boil; lower the heat; cover and cook for about 1 ½ hours. > > Drain meat well, saving the broth for chile sauce and/or masa. > > Shred the meat using a fork and set aside. > > > > II. Chile Sauce (Mole [móh-lĕh]): > > ¾ cup flour > > 7 cups liquid (meat broth plus water) > > 1 ½ cups red chile powder > > ¼ teaspoon cumin > > ½ teaspoon ground garlic > > 3 teaspoons salt > > > > Directions: > > Using a jar with lid, place flour in 1 ½ cups of the broth and shake until > well blended and creamy. Pour into large skillet and begin cooking over > low heat. Add remaining broth a little at a time, stirring and cooking over > low heat until sauce becomes thick. > > Add chile powder, cumin, ground garlic and salt. > > Mix well. > > Add well-drained, shredded meat to sauce and simmer ½ hour longer. Check to > see if any additional salt is needed. > > > > III. The Dough or Masa: > > 5 lbs masa, plain > > 1 tablespoon baking powder > > 1 tablespoon salt or to taste > > 1 pound lard > > 1 cup or more broth or water > > > > Directions: > > Mix masa, with hands. > > Add baking powder and salt and mix well. > > Add ¼ cup of liquid and mix well. > > Add lard in small increments to the masa. > > Alternate adding lard and small amount of liquid. Knead well after > each addition until masa is a creamy texture. (Avoid adding too much > liquid or it will ruin the consistency.) > > > > IV. Preparing the Corn Husks > > Soak husks in hot water for 15 minutes or until they can be separated one by > one without tearing. Rinse and drain well before spreading with masa. > > > > Spread masa 2 inches from pointed end onto smooth side of husks, using two or > more tablespoons of masa depending on thickness desired. Use a table knife > or spatula. > > Center one or more tablespoons of filling on the spread masa. > > Fold over sides of husks to form a roll. > > Fold pointed end over. > > > > V. Cooking > > Line a deep pan with small pieces of leftover husks. > > Stand tamales on folded ends with open ends up. > > Add 2 to 3 inches of hot water. > > Place a tight-fitting lid on the pan to ensure steam heat builds up to cook > the tamales. > > Simmer for approximately 1 ½ to 2 hours or until masa does not stick to husk. > > > > > > Makes approximately 40 to 60 tamales, depending on size. Tamales may be > frozen. Cool and freeze immediately. For best results, use within 6 weeks. > > > > > > Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient > and always to be kind. > > > > 🙏 > > I appreciate the second chance of life at: > > https://www.gofundme.com/sugars-transplant-journey > > -Sugar, ❤😘 > > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
