| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Veracruz |
Meat |
10 |
Servings |
INGREDIENTS
| 30 |
|
Dry corn leaves |
| 2 |
lb |
Instant masa mix; mixed with water and ready for use |
| 8 |
oz |
Lard (manteca) |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Pork broth (saved from the pork that you cook in the below recipe) |
| 1 |
lb |
Pork loin |
| 8 |
oz |
Red tomatoes |
| 1 |
|
Spoon chopped onion |
| 1 |
|
Clove garlic |
| 1/8 |
ts |
Ground pepper |
| 3 |
|
Whole cloves |
| 1/8 |
ts |
Bay leaves |
| 1/8 |
ts |
Cumin |
| 1/8 |
ts |
Oregano |
| 1/8 |
ts |
Thyme |
INSTRUCTIONS
TAMALE DOUGH
PICADILLO
This recipe is very popular in the North of Veracruz and the following is
my mother's recipe for tamales.
Cook the pork in water and when it is cooked chop it finely like ground
hamburger. Puree the rest of the ingredients of the picadillo, fry in oil,
and when it is reduced add the chopped pork and mix. You can add if you
want one tsp raisins, 6 chopped olives, and 1 tsp capers. This is the
stuffing you will now stuff your tamales with.
In a big sauce pan put the masa and all of the ingredients except the coron
husks. With your hands mix everything. Wash the corn husks and soak them
for 10-15 minutes. Then take the husks out of the water and they are ready
to be filled with the tamale dough. One tablespoon of the picadillo filling
goes in the middle of the tamle dough in the husk. Spread the dough in the
middle of the husk and put the picadillo in the middle of this dough. Then
fold the tamale sides first and then the skinny end and then the other end
last. It is best to steam the tamales in a pan suspended in a larger pan of
water for 1 hour covered.
Serve with your favorite red salsa if you want or they are good by
themselves. Buen Provecho!!!!!
YOLY@DELPHI.COM (YOLY HUGHSON)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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