| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Pork shoulder |
| 1 |
|
Clove garlic (up to) |
| 1/2 |
c |
Ground red chile |
| 1/2 |
ts |
Ground oregano |
| 1 |
tb |
Flour |
|
|
Water |
| 6 |
c |
Masa harina |
| 1/2 |
c |
Lard |
| 2 |
ts |
Salt |
| 1 |
lb |
Dried corn husks |
INSTRUCTIONS
This recipe is taken from _The Best of New Mexico Kitchens_ cookbook. Like
it says in the book, making tamales is a lot of work but you get a high
yield and they freeze well.
Cover the pork with water, add the garlic, and bring to a boil. Simmer
gently, covered, until meat is tender. Cool slightly. Discard the garlic.
Chop the meat and set aside. Mix the chile powder, oregano, and flour with
2 cups of the meat stock and add this to the chopped meat. Bring to a boil
and simmer gently until mixture is thick. Cool. Beat the lard until it is
light and fluffy. Blend in the masa harina. Then add enough meat stock or
water to make the mixture soft and pliable. You should be able to spread it
easily, but it shouldn't be soupy. Soak the husks in hot water until they
are soft. Drain. Spread a thin layer of masa on a husk. Put a heaping
tablespoon of the meat mixture down the center of the masa. Roll the husk
carefully around the meat filling. Wrap another husk from the opposite
side. Don't squish them! Tie ends with string. Stand the tamales on their
ends on a layer of corn husks in a steamer or blancer. Steam for about an
hour. Drain and serve with more red chile sauce and beans.
AHOLDER@NMSU.EDU ("A. HOLDER")
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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