| 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
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