Text 6347, 83 rader
Skriven 2011-01-29 04:51:00 av Dave Drum (1:124/311)
Ärende: Gourmet 671
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tamales De Guajolote Con Mole Negro - Pt 2
 Categories: Latino, Poultry, Corn, Breads
      Yield: 8 servings
 
           Continued from Part One
 
  • Banana leaves can be found frozen in Latin American grocery stores.
  Martinez recommends buying an extra package in case many are too badly
  split to use (which is fairly common).
  
  •For this recipe, the mole paste should be thinned to the consistency
  of a creamy soup before measuring. To get 1 1/2 cups sauce, use
  approximately 1/2 cup mole paste and 1 cup chicken stock, preferably
  homemade (see below). The mole recipe makes approximately 4 cups of
  paste — the remainder can be frozen and used as a sauce for turkey or
  chicken.
  
  •Oaxacan lard has a distinctive, nutty taste and semi-liquid
  consistency that are a far cry from the fluffy, hydrogenated
  commercial products available in the U.S. In tamales, where lard is a
  principal ingredient, the difference is huge. According to Martinez,
  lard made at small Latin American or Eastern European butcher shops
  makes a decent substitute, but rendering it yourself will produce the
  best results. To home-render lard, start with 3 pounds fresh (not
  salted or smoked) pork fat, cut into 1/2-inch dice (chilling or
  partially freezing the fat will make this task less messy). Place the
  fat in a large, deep roasting pan or shallow Dutch oven with thick
  sides, taking care not to crowd the pieces together. Cook over low
  heat, stirring often, 20 to 30 minutes, until the fat is partially
  rendered and the diced pieces are somewhat crisp but not completely
  cooked. Remove the pan from the heat and let cool slightly. Pour off
  the clear liquid into a tall, narrow container and set aside the
  cracklings and any grainy residue. The residue, called asiento, makes
  a delicious spread on tortillas. The cracklings can be further
  rendered to produce a second batch of nuttier lard. (For more
  information, consult Martinez's web site, www.zarela.com.) You should
  have about 3 cups of clear, pale-tan lard. Refrigerate until solid,
  cover tightly, and store up to a week in the refrigerator or
  indefinitely in the freezer.
  
  •Masa is a dough made from dried corn that has been treated with an
  alkali substance such as slaked lime and water and then ground. Fresh
  masa, which will give this recipe an authentic flavor and texture,
  can be found at some Mexican grocery stores and at tortilla
  factories. Because it can be labeled in many different ways, masa can
  be confusing to buy. Several things to bear in mind are: 1). Be sure
  to buy course-ground masa (labeled "masa para tamales") not
  fine-ground masa, which is for tortillas, not tamales. But also avoid
  masa labeled "masa preparada para tamales," which has lard already
  mixed in. 2). If you can't find fresh masa, you can reconstitute it
  by mixing masa harina (dehydrated powdered masa, also called corn
  flour or "instant corn masa mix for tamales") with water or chicken
  stock. The brand Maseca, available at www.mexgrocer.com, is the most
  authentic. The Quaker brand, available at many grocery stores, is
  also acceptable, but be sure to buy the coarse-ground "Masa Harina de
  Maiz," not the fine-ground "Harina Preparada Para Tortillas." 3).
  Regular corn meal cannot be substituted for masa.
  
  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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