| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats, Dairy |
Mexican |
Caprial3 |
6 |
servings |
INGREDIENTS
|
|
***ROASTED RED BELL PEPPER & BASIL |
|
|
; SAUCE*** |
| 4 |
|
Red bell peppers; roasted, peeled, |
|
|
; seeded, and diced |
| 2 |
|
Cloves garlic; chopped |
| 1 |
tb |
Chopped fresh basil |
| 1 |
|
Chipotle chile; stemmed |
| 2 |
tb |
Durkee's cayenne sauce |
| 1/2 |
ts |
Ground cumin |
|
|
Salt |
| 1 1/2 |
c |
Masa harina |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Melted butter |
| 1 |
|
Clove garlic; chopped |
| 3/4 |
c |
Water |
| 1 |
ts |
Vegetable oil |
| 1/2 |
lb |
Boneless smoked chicken; diced |
| 2 |
|
Cloves garlic; chopped |
| 4 |
|
New Mexican chiles; roasted, peeled, |
|
|
; stemmed, seeded, |
|
|
; and coarsely |
|
|
; chopped |
| 1/4 |
c |
Grated Monterey jack cheese |
| 1/4 |
c |
Grated Cheddar cheese |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground coriander |
| 1/2 |
ts |
Chile powder |
|
|
Salt and pepper |
| 8 |
lg |
Corn husks |
INSTRUCTIONS
TAMALE DOUGH
FILLING
To prepare the sauce, combine all of the ingredients in a blender or in the
bowl of a food processor fitted with the metal blade and puree until
smooth. Set aside until ready to serve, or store in an airtight container
in the refrigerator for up to 1 week.
To prepare the dough, in a mixing bowl combine the masa, sugar, salt,
butter, garlic, and water and stir until a soft dough forms. Cover with
plastic wrap and set aside.
To prepare the filling, place the oil in a large saute pan over high heat
and heat until smoking hot. Add the chicken and cook until almost cooked
through, about 4 minutes. Add the garlic and chiles and toss to combine
well. Remove the pan from the heat and let cool. Add the jack and Cheddar
cheeses, cumin, coriander, and chile powder. Season to taste with salt and
pepper.
To assemble the tamales, soak the corn husks in warm water for 10 minutes,
or until pliable. Bring a pot with a large steamer insert to a boil.
Tear 2 of the husks into 12 strips and set aside. Lay 6 husks on a work
surface and distribute the dough evenly between them. Using your
fingertips, form the dough into a rectangle, leaving a 1/2-inch border
along the sides of the husks. Spoon the filling into the center of the
dough and roll the husk lengthwise over the filling to form a tube shape,
enclosing the filling in the dough and completely wrapping the dough in the
husk. Tie both ends of the husk with the torn strips. Place the tamales in
the steamer, cover tightly, and steam for 15 to 20 minutes. Serve
immediately with the sauce on the side.
Converted by MC_Buster.
Per serving: 164 Calories (kcal); 4g Total Fat; (22% calories from fat); 5g
Protein; 28g Carbohydrate; 7mg Cholesterol; 219mg Sodium Food Exchanges: 1
1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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