Text 27959, 84 rader
Skriven 2012-08-05 10:48:22 av Dave Drum (1:261/38)
Ärende: Chile 1230
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tamal Chilpan
 Categories: Chilies, Latino, Poultry
      Yield: 4 servings

           Prepared masa
      1 lb Shredded chicken
     20    Banana leaves; cut in 8"
           - squares, washed, dried,
           - softened as you would a
           - tortilla by heating on a
           - griddle
      4 c  Chile huasteco

MMMMM-----------------------PREPARED MASA----------------------------
      2 lb Masa
      1 c  Shortening; melted, cooled
           - slightly
      1 ts Baking soda
      1 tb Salt
      1 c  Chile huasteco

MMMMM-----------------------CHILE HUASTECO----------------------------
      3    Ancho chilies
      2    Chino chilies *
      2 cl Garlic
      1 ts Cumin
    1/2 lg Onion

  Edgardo Contreras freely admits he owes his cooking
  secrets to his mother. One of four guest chefs
  demonstrating a recipe Saturday or Sunday at the Indio
  International Tamale Festival, he owns and cooks at
  Edgardo's Cafe Veracruz in Palm Springs.

  As the kitchen is the heart of the home, tamales are the
  heart of cooking in the Mayan region of Mexico where he
  was born. "My mother told me there are three very
  important ingredients in tamales," Contreras says, "your
  heart, your hands and ingredients from the earth."

  Ingredients for Edgardo's tamales come from near and far.
  Masa is specially ground in Cathedral City, banana leaves
  come from a produce market in Los Angeles and the chiles
  grow in Mexico.

  Edgardo's typically serves five types of tamales, but
  during the holidays will add several types of desert
  tamales with pineapple, mangos or citrus.

  Instructions: Combine all ingredients together with hands
  until smooth and mixed. Cook over medium heat until soft,
  just about the boiling point.

  Chile Huasteco
  Instructions: Cook chiles in saucepan in enough water to
  cover until soft. In food processor, blend all ingredients
  until smooth.

  * These very hot chiles are not easily found in the United
  States. You can substitute any chile.

  To compile tamales:

  Spread about 2 tablespoons of the masa mix around center
  of each banana leaf. Top with about 2 tablespoons of
  chicken. Top with about two tablespoons of chile huasteco.
  Fold over two sides of leaf, covering the filling. Then
  fold over other two sides to form a rectangular package.
  Steam for one hour.

  Makes 20 tamales.

  FROM: Jim Weller; Chile-heads List - 13 Nov 2000

  Uncle Dirty Dave's Archives

MMMMM

... There is a lot more juice in grapefruit than meets the eye. - Unknown

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 * Origin: Prism bbs (1:261/38)