Text 6621, 96 rader
Skriven 2008-05-06 23:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: Re: bad chili
=====================
-=> Quoting Mark Lewis to Jim Weller <=-

 FAB> Can (28 ounces) pork and
 FAB> -beans, undrained
 
 JW> especially with the stupid baked beans in it.

 ML> what baked beans? pork and beans is _not_ baked beans... not by a
 ML> monstrous shot ;)
         
Must be a regional difference. The standard canned pork and beans
here is white navy beans in a molasses sauce with one tiny dab of
fat pork. (Dave S. says it's really the Queen Bean!) A poor
imitation of Boston baked beans but that's what it is trying to
emulate.

Since you're in the South I imagine your default canned beans are
tomato sauce based white navy beans?

This next recipe calls for canned refried beans, a product not much
seen in Canada....

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

     Title: Ooben Tnt (Guatamalan 'jelly Roll' Tamales)
Categories: Latin Amer, corn, beans
  Servings: 10

      1 pk dried corn husks for
           wrapping tamales
      1 lg white onion, peeled and
           finely chopped
    1/2 c  corn oil
     32 oz canned refried black beans
      2 ts salt or to taste
      6 C  fresh masa or
      6 C  instant corn masa mix,
           preferably Maseca

(To me these seemed very similar to the Cherokee bean bread; which
really are bland, but not meant to be eaten alone, but rather as an
accompaniment with the meal.)

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.

  From: Mignonne                        
 
MMMMM-------------------------------------------------



Cheers

YK Jim


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