0
(0)
CATEGORY CUISINE TAG YIELD
Meats Mexican Mexican, Misc 32 Servings

INGREDIENTS

32 Corn shucks
1 c Lard
1 t Chili powder
1 t Salt
8 c Masa
3 c Water, warm
1 Onions, chopped
1 Garlic cloves, crushed
1/2 t Cumin, ground
1/2 t Chili powder
1/2 T Salt
1/4 t Pepper, black
3 T Raisins, finely chopped
2 T Oil
1 lb Meat, shredded
1/4 c Water
1/2 T Lard
1 t Chili powder
1 pt Water

INSTRUCTIONS

Soak corn shucks in warm water 2 hours or overnight before using.  Fry
onion, garlic, cumin, chili powder, salt, pepper, and raisins (if
desired) in hot oil.  Add meat and water and simmer until liquid has
been absorbed.  Work lard, chili powder, and salt into masa; knead with
hands until  smooth. (Alternately, pour ingredients into breadmaker and
start on  "manual.") Using back of spoon, spread masa mixture thinly
and evenly  on inside of shuck, covering half the length of shuck.
Thinly spread 1 tb filling mixture on masa-covered portion of shuck.
Lap one side of shuck over the other, folding under portion of shuck
which does not contain masa.  Stack tamales, pyramid-fashion, on
shallow steaming rack in bottom of  large cooker.  Add lard and chili
powder to water and pour over  tamales. Cover with additional shucks
and steam 4-5 hours. Hint: when  masa is done, it will pull away from
shucks when unfolded.  Sylvia's notes: Stokes' Green Chili Sauce with
Pork, along with some  shredded meat, makes a great quick filling. And
I steamed a batch in  my rice cooker/steamer, for 4 hours, although I
think they were done  after 3. It was a bit of a pain because when the
timer dinged at the  end of an hour, I had to remove the steamer and
drip pan and refill  the water base before starting it for another
hour, but it was still  less of a hassle than trying to keep them from
burning in a big pot.  I also had to clean the base pretty well, as
something colored from  the tamales kept working down into the water.
And I think the masa  needs a lot more chili powder to steam it over
plain water instead of  flavored water; it was pretty bland after being
steamed.  Source: White Wings Corn Tortilla Mix bag MM by Sylvia
Steiger, GEnie  THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node  004/005  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Many folks want to serve God, but only as advisers”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 199
Calories From Fat: 81
Total Fat: 9.1g
Cholesterol: 15.7mg
Sodium: 198.5mg
Potassium: 128.3mg
Carbohydrates: 22.9g
Fiber: 2g
Sugar: <1g
Protein: 7.1g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?