Text 6346, 122 rader
Skriven 2011-01-29 04:50:00 av Dave Drum (1:124/311)
Ärende: Gourmet 670
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tamales De Guajolote Con Mole Negro - Pt 1
 Categories: Latino, Poultry, Corn, Breads
      Yield: 8 servings
 
           Banana leaves for wrapping
      2    Turkey drumsticks
           +=OR=+
      1    Turkey thigh & drumstick
      1 sm Onion; unpeeled
      2 cl Garlic; unpeeled
      8    Whole black peppercorns
  2 1/2 ts Salt
  1 1/2 c  Mole negro; made by blending
    1/2 c  Teotitlán-Style Black Mole
           - paste
           +=WITH=+
      1 c  Chicken stock *
      8 oz Lard
  1 1/2 lb Coarse-ground fresh masa
           +=OR=+
           Reconstituted masa made by
           - mixing
  2 1/4 c  Masa harina
           +=WITH=+
  1 3/4 c  Chicken stock or water
 
  These are one of the most renowned Oaxacan classics: succulent
  banana-leaf tamales with a fluffy pillow of masa infused with the
  rich flavors of black mole and shredded cooked turkey. The meat has
  to be cooked by a moist-heat method, or it will be tasteless and dry,
  so I don't recommend using leftover roast turkey. Simmer pieces of
  turkey in liquid and use the most flavorful parts, not the white
  breast meat.
  
  Though the black mole version of turkey tamales is best-known, the
  dish is equally good with Mole Rojo, Coloradito, or Amarillo.
  
  Have ready a steamer arrangement.
  
  Remove the banana leaves from the package; gently unfold and wipe
  clean with a clean damp cloth. With kitchen scissors, cut out eight
  12 X 10-inch rectangles. Tear off long thin strips from the remaining
  leaves to serve as "string" ties for the packets. Set aside.
  
  Place the turkey pieces in a medium-size saucepan with the onion,
  garlic, peppercorns, and 1 teaspoon salt (or to taste). Add enough
  water to cover (about 4 cups) and bring to a boil over high heat.
  Reduce the heat to medium-low and cook, partly covered, until the
  meat is falling off the bones, about 35 to 40 minutes. Remove the
  turkey pieces from the broth (which can be strained and saved for
  another purpose); when cool enough to handle, remove the skin and
  tear the meat into long shreds. You should have about 2 cups. Set
  aside.
  
  In a small saucepan, heat the mole to a boil over medium heat, reduce
  the heat to low, and cook for 5 minutes. Stir in the shredded turkey.
  Set aside.
  
  Place the lard in a mixing bowl or the large bowl of an electric
  mixer set at medium speed. With a wooden spoon or the mixer blades,
  beat for 1 to 2 minutes, until somewhat aerated. Begin beating in the
  masa a handful at a time, stopping occasionally to scrape down the
  sides of the bowl with a rubber spatula. At this point you must make
  a judgment call — whether or not to add a little liquid. The
  consistency should be that of a very thick, pasty porridge. When
  working with masa made from masa harina I sometimes find that I need
  to add 5 to 6 tablespoons of water or chicken stock to achieve this
  consistency. With other batches, I don't need to add any liquid. When
  the desired consistency is reached, beat in the remaining 1 1/2
  teaspoons salt.
  
  Prepare the banana-leaf packets. Briefly hold each of the cut
  rectangles over an open flame to make them more pliable, or place for
  a few seconds on a hot griddle. Stack them by the work surface. Place
  a heaping 1/2-cup dollop of the masa mixture on each. With the back
  of a spoon, flatten out the masa slightly into an oval shape. Spoon
  about 1/4 cup of the turkey mole-filling over the masa.
  
  Fold over the right and left edges of one rectangle toward each other,
  overlapping slightly. Fold the top and bottom edges toward each
  other. You should have a neat flat packet (usually about 5 X 4 inches
  if you start with a 14 X 11-inch rectangle). Tie securely with leaf
  "string" ties.
  
  Place in the steamer. Banana-leaf tamales should lie on a flat
  platform such as a wire rack raised well above the level of the
  boiling water. Arrange them in layers as necessary, seam side up.
  Place some extra banana-leaf pieces on top to help absorb steam. Pour
  boiling water into the bottom of the pan to a depth of 1 to 2 inches,
  cover tightly, and steam over medium heat for 1 hour. Keep a kettle
  of water hot on another burner; occasionally check the water level in
  the steamer and replenish as necessary, always shielding your face
  from the steam. When they are done, remove the lid and let the
  tamales stand for 10 minutes before serving. Each guest unwraps his
  own.
  
  CONTINUED IN PART 2
  
  by Zarela Martinez - The Food and Life of Oaxaca
  
  Epicurious | December 1997
  
  Yield: Makes 8 tamales
  
  MM Format by Dave Drum - 25 June 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
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