| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | New text im, Cooking rig | 1 | Servings | |
INGREDIENTS
| –Masa dough– | ||
| 6 | tb | Butter; softened |
| 2 1/4 | c | Masa harina |
| 2 | ts | Baking powder |
| 1 | ts | Salt |
| 1 1/4 | c | Hot mole sauce (recipe follows) For the filling– |
| 1 | c | Roast pork, chicken or mushrooms; shredded |
| 1/3 | c | Prunes; pitted, chopped |
| 1/3 | c | Dark raisins |
| 1/4 | c | Pine nuts; toasted |
| 1/4 | c | Green olives; pitted, chopped |
| 1/2 | c | Mole sauce |
INSTRUCTIONS
In the bowl of an electric mixer with a paddle, beat the butter until light and fluffy. Add the masa, baking powder and salt and mix until blended. Add the mole sauce and beat for 2-3 minutes until dough is very smooth. Dough should be soft and light in texture, add more mole or hot water if necessary. Spread the dough out evenly in a square approximately 1/4-inch thick on soaked corn husks or large squares of banana leaf. Mix filling ingredients together and divide among tamales putting the filling in the center of the dough. Roll up tamales to enclose filling and tie or fold ends over. Steam for 30-40 minutes or until masa is firm and puffed. Serve warm with fresh salsa if desired. Yield: 10-12 tamales Recipe By : COOKING RIGHT SHOW #CR9723 Posted to EAT-L Digest 4 October 96 Date: Sat, 5 Oct 1996 09:08:44 -0400 From: Bill Spalding <billspa@ICANECT.NET>
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