| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Tamales, Mexican |
50 |
Tamales |
INGREDIENTS
| 1 |
|
2 1/2 lb boneless pork shoulder or butt roast, trimmed of excess fat and cut up |
| 10 |
c |
Water |
| 1 |
md |
Onion; quartered |
| 3 |
|
Cloves garlic minced |
| 4 |
c |
Red chili sauce |
| 3/4 |
c |
Shortening |
| 6 |
c |
MASA HARINA |
| 1 1/2 |
ts |
Baking powder |
|
|
About 50 dried corn husks; 8 inches long |
INSTRUCTIONS
In a 4 1/2 to 5 quart dutch oven bring pork, water, onion, garlic, and 1
1/2 t salt to boiling. Simmer, covered, about 2 1/4 hrs until meat is very
tender. Remove meat from broth and cool Using two forks, shred meat,
discarding fat. You should have 3 1/2 to 4 c shredded meat. Strain broth
and reserve 5-6 cups. In a 3 quart saucepan, heat the red chili sauce and
add shredded meat. Simmer, covered about 10 minutes.
For MASA: beat shortening with a mixer on medium for 1 minute. Stir
together MASA HARINA, baking powder and 2 t salt. Alternately add MASA
HARINA mixture and broth to shortening, beating well after each addition.
Add just enough broth to make a thick creamy paste. Soak corn husks in warm
water for 5 minutes then rinse to remove and corn silk and debris. Drain.
To assemble each tamale, spread 2 T MASA mixture in the center of a husk.
Place 1 T meat sauce in the middle of the MASA. Fold in sides of husk then
fold up bottom. Place a mound of extra husks in the center of a steamer
basket in a dutch oven and put tamales in basket, open end up. Bring water
to boiling. Reduce heat. Cover and steam 40 minutes, adding more water as
necessary. Microwaving for a couple minutes works too.
From: Better Homes and Gardens, December 1994
Busted and entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #888 by Bill Webster <thelma@pipeline.com> on
Nov 07, 1997
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