| 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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