Text 37130, 75 rader
Skriven 2013-05-22 06:35:02 av Dave Drum (1:261/38)
Ärende: Chile 2889
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tamale Instructions
 Categories: Latino, Info
      Yield: 50 Servings

      2 pk Dried cornhusks
           Warm water

  Prepare the corn husks: First go through the corn husks,
  separating them, and removing pieces of cornsilk (and also
  dirt, etc.) that you find. Then place them in a large bowl
  and cover with tap water. (I put several plates on top of
  the corn husks to hold them down, because they have a
  tendency to float.) Let them soak for at least half an
  hour. Rinse the corn husks several times, to clean them.
  Then drain them well. Next, dry off the corn husks. While
  you do this, you can separate them into piles: big husks,
  medium, and too little to be worth using. At this time,
  you can also prepare some thin strips of corn husk, that
  you will use to tie the tamales together. (This is where
  you you the little pieces too small to make a tamale.) (I
  found that the pieces weren't long enough to tie around
  the tamales, so I tied two shorter pieces of thin husk
  together. More on this later.)

  Make the tamales: Hold a large corn husk in your hand,
  with the narrow end pointing to the right. Take a spoonful
  of dough (I used a serving spoon, about 2 Tbs or so) and
  spread it on the corn husk, about 1-1/2 inches from the
  wide end, and about 4 inches from the narrow end. Spread
  the dough right up to the edge of the corn husk on one
  side, leaving enough of a flap to wrap around the tamale.
  (If the husk isn't wide enough for you to be able to wrap
  it around, you'll use another husk - more on this later.)

  Next, spread a spoonful (again, about 2 Tbs) of filling
  down the middle of the dough. Roll the sides of the corn
  husk in toward the center, bringing the edges of the dough
  together, enclosing the filling. Wrap the rest of the corn
  husk around to the back. If there is not enough husk to
  wrap around to the back, place another corn husk around
  the tamale, to hold the edge closed. Now, wrap the top
  (broad end) edge down, and flip the bottom part (the
  narrow end) up, so that it covers the edge of the broad
  end. Then, using the thin strips of corn husk, tie across
  the middle to hold the top and bottom flaps in place.

  Steaming the tamales: Stand the tamales on end in a
  steamer. If you don't have a steamer, you could put the
  tamales in a metal collander, and place the collander in a
  large pot. Just be sure that the tamales do not touch the
  water below. Bring the water to a brisk boil, and steam
  the tamales for at least an hour. I did it for an hour and
  15 minutes. You can test one to see if they are done: the
  dough will easily separate from the husk. Just be careful
  ~ don't burn yourself on the steam!

  You can reheat tamales in the oven at 350øF/175øC for
  about 15 minutes. (Don't try to re-steam them.) If you
  freeze them, you can reheat them by putting the frozen
  tamales in a casserole dish, covering with foil, and
  heating in a 350øF/175øC oven for 30-35 minutes. This was
  a lot of work, but it was well worth it!

  Contributed to the echo by: Leti Labell

  Uncle Dirty Dave's Archives

MMMMM

... What malady did cured ham actually have?

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