Text 3118, 103 rader
Skriven 2010-10-26 21:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: success/failure 649
===========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I have no idea why Mexicans don't view Yellowknife as a nice place

 ML> Perhaps the pioneer just hasn't shown up yet?
 
Perhaps. It often takes one adventuresome type to start things, who
then recommends the place to friends and relatives.

 ML> The Union Oyster House - tourist trap central.

That was on my "bucket' list. Perhaps I'll scratch it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tamales with Chicken and Salsa Verde
 Categories: Salsa, Chicken, Chilies, Mexican
      Yield: 4 Servings
 
           FOR THE TAMALE:
    1/2    Eight-ounce package dried
           Corn husks
      4 oz Lard
      1 lb Fresh masa
    2/3 c  Poultry broth
      1 ts Baking powder
    1/2 ts Salt
           FOR THE SALSA VERDE:
      1 lb Tomatillos
      3    Serrano chiles
           Salt
      1 tb Lard
      6    Sprigs fresh coriander;
           Roughly chopped
      1 sm Onion; chopped
      1 lg Clove garlic; chopped
      3    Tomatillos; chopped
    1/4 c  Cilantro; chopped
  1 1/3 c  Shredded chicken
 
  Prepare corn husks: Simmer the husks in water to cover for 10
  minutes, weighting them with a plate to keep them submerged. Let
  them stand for a couple of hours until husks are pliable.

  To make the dough: Beat the lard in a mixer until very light, for
  about a minute. Add 1/2 pound (1 cup) fresh masa to lard. Beat
  until well blended. Continue beating, adding alternately the
  remaining 1/2 pound masa and the poultry broth, adding only enough
  broth to give consistency of medium thick cake batter. Then
  sprinkle in the baking powder and salt. Beat 1 minute more.

  To make the salsa: Husk and wash the tomatillos. Put the
  tomatillos and 3 Serrano chiles and some salt in a pot of water
  and boil them until tender, about 10 to 15 minutes. Then drain
  them and put them in the bowl of a food processor. Add the
  coriander, onion, and garlic. Process until smooth. Heat 1
  tablespoon lard in a medium large skillet over medium high heat.
  When the lard is hot enough to make a drop of the tomatillo puree
  sizzle, pour it all in at once. Stir the sauce constantly for 45
  minutes until it gets darker and thicker...thick enough to coat a
  spoon. Add the chopped tomatillos and cilantro. Season with salt.
  Mix the shredded chicken with 1/2 cup cooked tomatillo sauce.

  To form the tamales: Remove husks from water when they have
  softened. Pat husks dry. Tear extra husks into 1/4 inch wide, 7
  inch long strips one for each tamale. Take one that is at least 6
  inches across on wider end and 67 inches long. Lay out this
  corn husk with tapering end toward you. Spread a couple of
  tablespoons of dough mixture into a square, leaving at least a 1
  1/2inch border on side toward you and 3/4 inch border along other
  sides. Pick up two long sides of corn husk and bring them together,
  overlapping one over the other. Fold up the bottom section of husk
  tightly right up to the filling line. Leave top open. Secure it in
  place by loosely tying one of strips of husk around tamale. Repeat
  with remaining husks and dough mixture. Stand tamales on the
  folded bottom in prepared steamer, being sure they are not packed
  too closely in steamer they need to expand. Cover with layer of
  leftover husks. Cover with lid and steam for 1 hour. Check
  carefully that all the water doesn't boil away, adding boiling
  water when necessary.
  
  Serve with additional salsa on the side.
  
  Adapted from a recipe by Rick Bayless
  By David Rosengarten of Taste
  From: Holly Butman
 
MMMMM





Cheers

YK Jim


... I'm not a cynic, just a very frustrated optimist.

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