| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
20 |
-24 |
INGREDIENTS
| 3 |
lg |
Dried ancho chiles |
| 2 |
tb |
Canned chipotles in adobo sauce; chopped |
| 3 |
cn |
Low sodium chicken broth |
| 1 |
lb |
Tomatoes; chopped |
| 1 |
lg |
Onion; chopped |
| 7 |
lg |
Cloves garlic; chopped |
| 2 |
ts |
Oregano; dried |
| 1 |
ts |
Cumin seed |
| 1/2 |
ts |
Ground cloves |
| 2 |
lb |
Boneless pork center rib |
| 1/2 |
c |
Lard or corn oil |
| 4 |
c |
Masa harina |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 2 1/2 |
c |
Canned chicken broth |
INSTRUCTIONS
http://www.EBICom.Net/~howle/
Recipe from Bon Apetit, Dec. 1993
Wash and seed anchos. Place in hot water for 5 minutes. Place anchos,
chipotles, broth, tomatoes, oinion, garlic, oregano, cumin and cloves in
large pot. Cover and simmer about
40 minutes. Working in batches, puree mixture in blender until
smooth. Can be made 2 days ahead. Cover and refrigerate.
Heat large pot over med-hi heat. Season 2 lbs. pork with salt and pepper.
Add to pot and cook until brown, turning occasionally, about 12 minutes.
Add 2 cups chile puree to pork. Cover and simmer until pork is very tender,
about 1-1/2 hrs.. Cool. Shred pork and return to pot. Add salt and pepper
to taste. Can be prepared 1 day ahead. Cover and refrigerate.
Beat lard in large bowl until light and fluffy, about 3 minutes. Add masa
harina, salt and b.p. Beat to blend. Heat broth and add gradually to masa
mixture, beating until thick, about 8 minutes.
Wah and soak corn husks; pat dry. Fill tamales and steam for about
1-1/2hrs.
Reheat remaining chile puree over low heat. Serve with tamales.
NOTE: Inspired by Christmas traditions in Mexico City, and a delectable
addition to any celebration!
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 15, 1998
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