Text 11120, 93 rader
Skriven 2014-03-20 08:44:22 av Dave Drum (1:261/38)
Ärende: Chile 5777
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tamales Nortenos 1 of 2
 Categories: Pork, Beef, Vegetables, Chilies
      Yield: 6 Servings

      1 pk Dried corn husks

MMMMM----------------------CHILE SEASONING---------------------------
      2 oz Ancho chile; dried
      2 oz Pasilla chile; dried
      2 oz Guajilla chile; dried
      2 oz New Mexican red chile; dried

MMMMM------------------------THE FILLING-----------------------------
  1 1/2 lb Pork or beef shoulder roast
    1/2 lg Onion; sliced
      5 cl Garlic; peeled, pressed
      2 ts Salt
     10    Peppercorns
      1 ts Cumin seeds
      4 tb Chilli spice mix
      4 tb Lard

  THE CORN HUSKS: The dried husks are brittle and must be
  soaked in water to soften them before they can be rolled
  into tamales. In the package, the husks for a whole ear of
  corn are usually pressed together. Separate the individual
  husks being careful not to break them, since they are
  fragile when dry.

  Place the separated husks in a large pot and cover with
  hot water. Leave them to soak for about one hour. You can
  put a plate with a heavy object on it on top of the
  tamales to keep them submerged. When soft, rinse the husks
  well and put back into a pot of clean water.

  THE FILLING: While the husks are soaking, prepare the meat
  filling. The chile used to season tamales is the ancho.
  The ancho is the ripened, dried form of the poblano. It
  has a rich, smoky flavor. While other dried chilies can be
  used for seasoning, the ancho provides an authentic
  flavor. I like to use a combination of chilies for
  seasoning tamales.

  Toast the dried chilies on a hot cast-iron griddle for a
  few minutes on each side. Be careful not to burn the
  chilies or they will have a bitter taste. As the chilies
  toast, they will become soft and pliable and may puff up.
  Put aside to cool. The chilies will become very crisp and
  brittle when cooled.

  When cool, remove the seeds and stems and crumble into
  small pieces. Put the pieces into a coffee mill or spice
  grinder and grind into a fine powder. Store the ground
  chile mix in a jar to use for seasoning other Mexican
  dishes.

  You can use a variety of meats for making tamales. I use
  either beef or chicken, but pork is traditional. I also
  use vegetable shortening, although again, lard is
  traditionally used in Mexico. Cut the meat into 1" to 2"
  chunks. Heat the lard or shortening in a heavy bottomed
  pot and brown the meat. When brown, add enough water to
  cover the meat and add the onions and garlic. Simmer until
  the meat is fork tender and flakes apart. For beef
  shoulder roast this will take about 2 - 3 hours.

  While the meat is cooking, toast the cumin seeds on a cast
  iron griddle and then grind into a fine powder using a
  coffee mill or spice grinder and set aside.

  When the meat is cooked tender, set aside to cool.
  Separate the meat chunks from the broth, reserving the
  broth. Shred the meat into small strands.

  Heat 2 tablespoons of lard or shortening in a heavy pan,
  preferably cast iron. Add the chile seasoning and cumin
  and stir for a few seconds. Add the meat and fry for two
  or three minutes. Add the reserved broth and simmer until
  the liquid level is reduced. The mixture should be soupy.
  Set aside to cool while you make the masa.

  Recipe By: Garry Howard

  Uncle Dirty Dave's Archives

MMMMM

... Eating rice cakes is like chewing on a foam coffee cup, only less filling.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)