Preparation:
MEAT FILLING
Preparation time: about 25 minutes Cooking time: about one hour and a half
Pork simmered in red sauce is Mexico's traditional filling for tamales.
MASA-DOUGH
Whip 1 1/3 cup lard, left over pork broth, or solid shortening until fluffy.
Blend in 4 cups dehydrated masa flour (corn tortilla flour);
2 teaspoons salt, if desired, and 2 2/3 cups warm water.
Mix until dough holds together.
If made ahead cool, cover, and refrigerate for up to 3 days and bring to
room
temperature before using.
BASIC TAMALES: Preparation time: about 5 1/2 hours standing time (for corn
husks) at least 20 minutes Cooking time about one hour
One package (8 ounces) dried corn husk sort through dried corn husks,
discarding silk and other extraneous material. In large roasting pan, cover
husk with warm water and let stand until pliable (at least 20 min) or until
next day. Drain and pat dry when ready to use.
For each tamale select a wide pliable husk and lay flat, with tip pointing
away from you. Spread evenly 2 tablespoons of the masa down the center of
the
husk forming a rectangle thats flush with one side of husk, an 1/2 inch from
opposite side, an 1/2 inch from bottom and three inches from tip. If husk
is
not wide enough use some masa to paste another husk onto back of first.
Spoon 2 tablespoons of filling in center of masa. To enclose filling, fold
husk so masa edges meet wapping plain part of husk around outside of tamale,
fold bottom end of husk over body of tamale; then fold in tip. Place seam
side down, on a tray cover with damp paper towl.
To steam place a rack in a 12 to 14 quart pan and pour in boiling water to a
depth of an inch (water should not reach tamales). Stack tamales in steam
loosely so steam can circulate. Bring to boil and keep at steady boil
adding
hot water as needed until masa is firm and doesn't stick to husk. Open on
from center of pan to test about one hour.
Serve tamales hot or keep warm in steamer. To serve peel husk and of chile
bean with che |
