Text 12552, 108 rader
Skriven 2007-03-02 22:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: FAST FOOD: NEW LOW 70302
================================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> "Beans for the bone-idle"....
 GJ> "HEINZ in New Zealand has taken convenience food to a new level with
 GJ> the development of a ready-made baked beans 'toastie'.
 
 JW> I'm waiting for Kevin to blame the "usians" for this.... the source of
 JW> all evil. [g]

 GJ> Wattie's [...] was bought, at least in
 GJ> part, by Heinz, and became "Heinz-Wattie's".

Ah, so Kevin gets it right for once!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Ooben, Guatamalan 'Jelly Roll' Tamales
Categories: Latin Amer, Corn, Beans
  Servings: 15

      1 pk dried corn husks for
           wrapping tamales
      1 lg white onion, peeled and
           finely chopped
    1/2 c  corn oil
      2    16-oz  cans refried black
           beans (or you can cook your
           own)
      2    to 3 tsp. salt, or to taste
      6 C  fresh masa or 6 C. instant
           corn masa mix, preferably
           Maseca

Rinse corn husk well with hot water. Place them in a large pot with
water to cover and bring to a boil over high heat. Remove from heat,
cover and allow to soften for about 1 hour. Meanwhile, prepare filling
and dough. When ready to wrap the tamales, spread the husks out on paper
towels to remove excess moisture.

In a large, non-stick skillet, over medium-high heat, cook onion for
about 1 minute, stirring constantly, until most of the juice evaporates.
Add oil, and saute until slightly golden. Add beans and salt. Cook,
stirring, until oil is incorporated, and bean mixture looks creamy and
thickens. The beans should taste a bit salty because there is no salt in
the masa. Allow beans to cool while preparing the masa.

Prepare masa mix adding tepid water as directed for making tortillas.
Dough should be moist and pliable, but not sticky. Cover with plastic
wrap or a damp towel.

To make Tamales: Dust work surface with masa flour or cover with plastic
wrap. With lightly moistened hands, pat half of masa into a 14X16 inch
rectangle about 1/4 inch thick. Spread half of bean puree over the masa,
leaving a 1 inch border on all sides uncovered. Roll up the dough, from
long side, like a jelly roll, and press gently to seal ends and edges.

To cut the roll neatly (so the spiral pattern of beans shows clearly in
each tamale), use a thin-bladed meat-slicing knife or a length of sewing
thread to slice the roll into slices about 1 1/2 inches thick. Carefully
place each tamale near the wide end of a prepared corn husk--on the
smoother inner side. Wrap both sides of husk over tamale to enclose it
and fold under the narrow pointed end. Tamale will remain open on wide
end. Prepare and slice another tamale roll and continue the process with
the remaining ingredients. Carefully arrange tamales, seam side down, in
a steamer or on the rack of a roasting pan. It is all right to layer
them. Add enough boiling water to pan to steam the tamales without
touching them. Cover tightly and steam for 20 to 30 minutes, until
tamales are firm to the touch. Serve with Eetch, Makes about 30 tamales.

Eetch (tomato and jalapeno salsa)

8 lg., ripe tomatoes
2 to 4 fresh jalapenos
Salt to taste

Juanita's salsa has only three ingredients, tomatoes, chiles and salt.
It is easy to make and has a wonderful pure flavor. 4 jalapenos may sound
like a lot, but blanching them in boiling water seems to remove some of
the heat. She assures us that the real "fire eaters" in her village use
7 jalapenos for 8 tomatoes!

Place the tomatoes and jalapenos in a large saucepan with water to
cover. Bring to a boil over high heat and cook 1 to 2 minutes, until the
skin on the tomatoes begins to loosen. Drain the tomatoes and chiles in
a colander, and rinse under cold water. When cool enough to handle,
remove and discard the stems from the chiles and, if desired, remove and
discard the skin from the tomatoes. Place tomatoes and jalapenos in a
blender or food processor, and puree. Season to taste with salt.

Makes about 2 cups.

From: Native Peoples magazine
From: Mignonne To: Internationaltable
 
MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... Like it or not American culture has become THE culture.
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