| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Meat |
40 |
Servings |
INGREDIENTS
| 1 |
md |
Boston butt pork roast (up to) |
| 4 |
|
Ancho chiles |
| 2 |
ts |
Ground cumin |
| 1 |
md |
Head garlic |
| 1/2 |
lb |
Masa harina |
| 1 |
tb |
Baking powder |
| 1/2 |
cn |
(large) Crisco shortening (up to) |
| 4 |
|
Dozen corn husks |
INSTRUCTIONS
Date: Fri, 29 Mar 1996 14:52:54 -0600
From: "Goslowsky, George" <gjgoslow@ingr.com>
This is an authentic 'Mexican' recipe, taken from immigrants of that
distant land. But like most 'traditional' <add your nationality here>
recipe, it is not the only way to fix this dish. I.e.- How many
'real/authentic' Italian spagetti recipes are there? Roughly one per
Italian. So, having said that, let's eat!
Meat Filling: Simmer roast in water, with 1 crushed clove of garlic, until
it shreds easily with a fork. Crock pots are great for this. Remove the
meat and chill the remaining stock in order for the fat to congeal. Skim
the fat when it is hard enough to lift out with a serrated spoon. Shred
meat. Set aside.
Remove seeds, stem and veins from the chilies and soak in hot water until
soft. Put chilies, remaining garlic, cumin and 1 cup stock in blender/food
processor and puree. Pour puree over meat and heat until well mixed. If
result is too dry add very small amount of stock. If too watery, simmer
until thicker.
Masa Wrapping: Place corn husks in sink and fill with hottest water
available from tap. Soak until soft. Hand mix masa, baking powder and
shortening in large bowl until well mixed. Add stock until mixture is a
smooth THICK paste.
Making of the Tamale: Spread soft corn husk out on flat surface. Using back
of a large spoon, spread a thin layer of masa on inside of corn husk. Add
~1 tsp. meat and wrap. Layer of masa must be wide enough so that when you
wrap the corn husk around the meat, that it completely covers the meat.
Cooking of the Tamale: Place an aluminum pie plate in the bottom of a 2 qt
pot. Add about a 1/2" of water to pan and place tamales in a circular
pattern on top of the pie plate, oriented like spokes of a bicycle wheel.
Place a damp towel over tamales and cover. Cook/steam on med. high until
masa is flaky. Extra tamales freeze very well.
CHILE-HEADS DIGEST V2 #281
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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