Text 14728, 77 rader
Skriven 2014-07-10 06:54:32 av Dave Drum (1:261/38)
Ärende: Chile 6813
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tamales Nortenos 2 of 2
 Categories: Pork, Poultry, Breads
      Yield: 6 Servings

MMMMM----------------------------MASA---------------------------------
      4 c  Masa harina
      4 c  Lukewarm water
      4 ts Wyler's granulated chicken
           Boullion
      2 ts Baking powder
      2 ts Salt
  1 1/2 c  Lard

  MASA: Combine masa, baking powder and salt in a bowl.
  Dissolve the boullion in the lukewarm water to make a
  broth. Mix the broth into the masa a little at a time,
  working with your fingers to make a moist dough.

  In a small bowl, beat lard or shortening until fluffy, add
  to masa and beat until masa has a spongy texture.

  THE TAMALES: Remove a soaked corn husk from the water and
  shake to remove excess water. Start with the largest husks
  because they will be easier to roll. If you end up with a
  lot of small husks, you can lay two together, overlapping
  about 1/2" but this is a little trickier and may take some
  practice. Lay the husk flat on a plate and spread about 1
  1/2 to 2 tablespoons (depending on the size of the husk)
  of masa in the center. Don't use too much! The easiest way
  to spread the masa is to spoon it onto the husk and spread
  it with your fingers. If the masa is sticky, wet your
  hands.

  Add about 1 tablespoon of meat filling on top of the masa.
  Again, don't use too much.

  Now comes the tricky part. Roll the corn husk so that the
  filling is enclosed in the masa. Don't worry if the
  filling is not completely surrounded with masa. When the
  masa cooks it will become firm and the tamale will be
  fine. Fold over each end. If the husks are very thick, you
  may find it difficult to fold the large end and get it to
  stay. If this is the case, don't worry about folding the
  large end and put that end up when you put the tamales
  into the steamer.

  Load the tamales into a steamer standing them up
  vertically. I use a large pot with a steamer basket in the
  bottom. When all the tamales are rolled, and the steamer
  is full, cover with a damp cloth and steam until the
  tamales are done, about 2 to 3 hours. During steaming it
  is very important to keep the water at a low boil. Also,
  DO NOT let the steamer boil out of water.

  TIP: Place a coin, a penny works good, in the bottom of
  the steamer with the water. You can tell when the water is
  boiling because you can hear the coin rattling around. If
  the coin stops rattling, the water has boiled away and you
  should add more.

  After about 2 hours, you may want to pull out a tamale and
  sample it. Let it cool for a few minutes and then unroll
  the husk. The tamale should be soft and firm and not
  mushy.

  Recipe By: Garry Howard

  Uncle Dirty Dave's Archives

MMMMM

... If I eat beans and onions, will I make tear gas?

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