Text 25536, 100 rader
Skriven 2012-05-30 20:52:05 av Dave Drum (1:18/200.0)
Ärende: Chile 561
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tamales
 Categories: Latino, Pork, Chilies, Fruits
      Yield: 48 servings
 
     48    Dried corn shucks
           More corn shucks; for
           - lining steamer

MMMMM--------------------------FILLING-------------------------------
      2 lb Lean boneless pork; in 2"
           - chunks
           Water
    1/2 c  Raisins
           Salt & pepper
    2/3 c  Onion; peeled, chopped
      2 lg Garlic cloves; peeled,
           - chopped
      1 lb Tomato; chopped
      8 oz Tomato sauce
      1 ts Oregano
      4 oz Can chopped green chilies;
           - drained
           Jalapenos; roasted, seeded,
           - skinned
      2 tb Lard
      1 lg Bay leaf
      1 pn Sugar

MMMMM---------------------------DOUGH--------------------------------
    2/3 c  Lard; room temp
      4 c  Masa harina
      1 tb Salt
      1 tb Baking powder
      3 c  Warm pork stock; (reserved
           - from pork filling recipe)
 
  Filling: Place pork in a large, heavy saucepan or Dutch
  oven and add water just to the top of the meat. Add two
  teaspoons salt and 1/2 teaspoon pepper and raisins. Cover
  and bring to a boil over high heat. Reduce heat to
  moderately low and simmer about two hours, or until meat
  is very tender.
  
  Strain stock into a container for use in the dough. When
  meat is cool enough to handle, shred with a fork or
  fingers. Puree onion, garlic, tomatoes, tomato sauce,
  oregano, chiles and jalapeno in a blender or processor.
  
  Heat lard in a skillet over moderate heat. Add puree, 1/2
  tablespoon salt, bay leaf, and sugar and cook for about 10
  minutes, stirring constantly. Mix puree with the shredded
  meat and raisins. Taste and add additional salt, pepper,
  or jalapenos if desired. Makes about five cups.
  
  Dough: In a small, straight-sided mixing bowl beat the
  lard with an electric mixer, processor, or fork until it
  is light and fluffy. On a piece of wax paper mix masa with
  salt and baking powder and beat into lard, adding about
  1/4 of the mixture at a time. When well mixed, beat in
  stock 1/4 cup at a time to make a slightly mushy, but not
  watery, dough.
  
  Construction: Put shucks in a large bowl, cover with very
  hot water, and let soak for at least 1-1/2 to two hours,
  until soft and pliable. If using packaged shucks, separate
  them after a few minutes of soaking to make sure each one
  is in contact with the water. Before using, shake excess
  water from the softened shucks. Wet your hands. For each
  tamale spread about two tablespoons of the dough into a
  rectangle on the inside of a shuck; spread to within 3/4
  inch of the edges and leave about three inches at the
  pointed end and 1-1/2 inches at the wide end of the shuck.
  Spread 1-1/2 to two tablespoons filling lengthwise down
  the center of the dough. Fold over ends of shucks so that
  dough completely covers filling. Arrange tamales upright
  in steamer with folded wide ends down.
  
  To cook tamales, fill the bottom of a steamer with water
  to a depth of about one inch. If desired, line steamer
  basket with additional corn shucks. Pack wrapped tamales
  upright in basket with the broad ends of the shucks down.
  When steamer is full, cover tamales with additional shucks
  or a clean dish towel to prevent condensation from soaking
  them. Cover pot tightly and bring to a boil over high
  heat. Reduce heat to moderately low and steam one to 1-1/2
  hours. Add water as necessary. Unwrap a tamale, and if
  dough comes away from the shuck easily, tamales are
  cooked. Tightly covered, tamales may be kept several days
  in the refrigerator, or they may be frozen for several
  weeks. Reheat, covered, in a 300øF/150øC oven.
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Let's get out of these wet clothes and into a dry Martini - Rob't Benchley
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