| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Meat | 50 | Servings |
INGREDIENTS
| 2 1/2 | lb | Boneless pork shoulder or butt roast; trimmed of excess fat and cut up |
| 10 | c | Water |
| 1 | md | Onion; quartered |
| 3 | Cloves garlic minced | |
| 4 | c | Red chili sauce |
| 3/4 | c | Shortening |
| 6 | c | Masa harina |
| 1 1/2 | ts | Baking powder |
| 50 | Dried corn husks; about, 8-inches long | |
| 15 | lg | Dried chili peppers (up to) |
| 5 | Cloves garlic | |
| 2 | ts | Ground cumin |
| 1 | ts | Salt |
| 2 | tb | Flour |
| 2 | tb | Bacon drippings or olive oil; or shortening |
INSTRUCTIONS
TAMALES RED CHILI SAUCE To make red chili sauce: 1. Remove stems and seeds from dred peppers. Place on a singler layer in a baking sheet and roast in a 350! oven for 2-5 minutes until they have a sweet roasted aroma. Check frequently to prevent burning. Try to avoid deep inhalation. Remove from oven and soak peppers in enough water to cover, about 5 cups, for 30 minutes until cool. Transfer the peppers and 2 1/2 c liquid to a blender. Add garlic, cumin and salt. Reserve remaining liquid. Cover, and blend till smooth. 2. In a 2 quart saucepan, cook and stir flour in bacon drippings over medium heat till light brown. Carefully stir in pureed chili mixture. Simmer uncovered for 5 to 10 minutes until slightly thickend, being careful of splatters. If sauce is too thick, add additional soaking liquid, up to 1 cup to make desired consistency. To make tamales: 1. In a 4 1/2 to 5 quart dutch oven bring pork, water, onion, garlic, and 1 1/2 t salt to boiling. Simmer, covered, about 2 1/4 hrs until meat is very tender. Remove meat from broth and cool Using two forks, shred meat, discarding fat. You should have 3 1/2 to 4 c shredded meat. Strain broth and reserve 5-6 cups. In a 3 quart saucepan, heat the red chili sauce and add shredded meat. Simmer, covered about 10 minutes. 2. For masa, beat shortening with a mixer on medium for 1 minute. Stir together masa harina, baking powder and 2 t salt. Alternately add masa harina mixture and broth to shortening, beating well after each addition. Add just enough broth to make a thick creamy paste. Soak corn husks in warm water for 5 minutes then rinse to remove and corn silk and debris. Drain. 3. To assemble each tamale, spread 2 T masa mixture in the center of a husk. Place 1 T meat sauce in the middle of the masa. Fold in sides of husk then fold up bottom. Place a mound of extra husks in the center of a steamer basket in a dutch oven and put tamales in basket, open end up. Bring water to boiling. Reduce heat. Cover and steam 40 minutes, adding more water as necessary. Microwaving for a couple minutes works too.Makes about 50 tamales. From: Better Homes and Gardens, December 1994 ALBERSA@AZTEC.ASU.EDU (ANN ALBERS) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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