| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | American | Essnce01 | 1 | servings |
INGREDIENTS
| 2 | c | Masa harina |
| (available in Latin-American markets) | ||
| 2 | c | Warm water |
| 1/2 | c | Finely-diced onion |
| 1 | c | Lard or vegetable shortening |
| Chili powder; to taste | ||
| Cumin; to taste | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a bowl beat 2 cups warm water into masa harina to make a stiff, smooth dough. In a large bowl, beat lard with electric mixer or wooden spoon until light and fluffy. Begin adding masa, a handful at a time, beating constantly. When all masa is incorporated, beat in onions and season to taste with chili powder, cumin, salt and pepper. This recipe yields enough dough to make 25 tamales. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-058 broadcast 03-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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