| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican |
1 |
Servings |
INGREDIENTS
| 2 |
|
Lbs.corn meal |
| 1 |
tb |
Baking powder |
| 1 1/2 |
c |
Lard |
| 1/2 |
c |
Chicken broth |
| 10 |
|
Tomato skins |
| 2 |
tb |
Anise |
|
|
Corn husks; washed |
|
|
Salt |
INSTRUCTIONS
1. In two cups of water, boil the tomato skins with the anise. Drain and
save the water.
2. In a pot, put the corn meal, and add a little salt and baking powder.
Heat the lard until semi-melted and add it to the above mixture. Begin to
form the dough, gradually adding the chicken broth and water (in which the
tomatoes were cooked) until the dough forms a uniform consistency and
little balls of the dough may float in water without separating.
3. Place a portion of the dough in the corn husks and wrap them up. Steam
for a half hour.
Nactamales: Place a portion of the dough in each each corn husk. Add green
mole, red mole, picadillo or strips of poblano peppers with cheese. Cover
with more dough, and wrap it into a tamal. Steam for a half hour.
Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland
<[email protected]> on Nov 07, 1997
A Message from our Provider:
“Been misunderstood? Imagine how God feels”