Name: The Tamale Process
Ingredients: 10 lb Pork and beef combination; 10 Dried red poblano peppers; 1/2 c Mixed whole cumin & pepper; 2 Garlic pods peeled; 4 c Broth or water; 2 tb Salt; 5 lb Fresh masa; 1 lb Lard; 1 c Veg. shortening; 1/8 c Salt; 1/4 c Chili powder; 2 c Broth or water; 1/8 c Baking powder; 1/8 c Garlic powder; (optional)

Leadership in the church should always be shared – that is one reason that the apostolic pattern was to appoint a plurality of elders rather than a solitary elder in all the churches (Acts 14:23). But leaders too need to recognize one of their number as leader. This is an inbuilt principle of life, and we should not despise it. Husband and wife are equal, but leadership naturally rests with the husband. Children are equal in a family, but the oldest is looked to first when a crisis occurs. In some situations there may be one elder or spiritual leader who is actually called “the pastor,” who will be expected to lead his fellow leaders; and in others there will be a team ministry. But in every team there has to be a leader (Derek Prime and Alistair Begg).

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CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Mexican, Beef, Pork	1	Servings

INGREDIENTS

10	lb	Pork and beef combination
10		Dried red poblano peppers
1/2	c	Mixed whole cumin & pepper
2		Garlic pods peeled
4	c	Broth or water
2	tb	Salt
5	lb	Fresh masa
1	lb	Lard
1	c	Veg. shortening
1/8	c	Salt
1/4	c	Chili powder
2	c	Broth or water
1/8	c	Baking powder
1/8	c	Garlic powder; (optional)

INSTRUCTIONS

MEAT TAMALE FILLING
TAMALE MASA
Prepare tamale filling: A wide variety of fillings can be used. Varieties
include: chicken,turkey, pork, venison, beef, hogshead, or a combination;
thick chili meat, beans, and vegetables.
Meat Tamale Filling: Cook meat. Boil, broil, bake or slow-cook the meat.
Reserve the broth for the masa and the filling. Chop or shred cooked meat.
Clean peppers and boil in one cup for about 5 minutes. Place in blender and
add the mixed cumin and pepper seed, and garlic. Blend until a paste is
formed and all the spices are ground. Place chopped meat in a large pot and
add broth, pepper and garlic paste, and salt. Mix until all ingredients
blend together. Use immediately or refrigerate overnight, allowing the
seasonings to ferment into meat.
Prepare corn husks: Pull apart dry husks and soak in hot water for an hour
or until soft. Weigh them down.
Prepare tamale dough. Tamale Masa: Place masa in large bowl, break into
pieces. Set aside. Melt lard and shortening on low heat; add chili powder,
salt and mix. Stir together broth, baking powder and garlic powder.
Gradually combine broth and lard mixture to masa. Mix well after each
addition. Masa should be smooth. Let masa rest 10 minutes.
Spread masa . Take some corn husks out from water, wring and drain water.
The corn husk has two sides, a rough and a smooth side. Spread masa on
smooth side. Spread works best with soft warm masa. Use large smooth
surface to spread. For a thicker spread use more masa and less pressure.
Filling and cooking tamales: After the masa is spread, place 1 to 2
tablespoons of fillling lenghtwise in center of masa. Then, fold sides over
towards center. Next, fold end of husk and pinch open end. In a large
steamer, place tamales upright, with the folded side on the bottom. Cover
with kitchen towel or husks and add water. Cover with steamer cover and
steam 1 1/2 to 2 hours. Tamales are cooked when the dough is firm and
spongy and does not stick to husk.
Recipe by: http://www.mastamales.com/frame.htm
Posted to MC-Recipe Digest V1 #956 by Walt Gray <waltgray@mnsinc.com> on
Dec 13, 1997

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