Text 16054, 80 rader
Skriven 2014-08-21 06:05:10 av Dave Drum (1:261/38)
Ärende: Chile 7337
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: New Mexican Pork Tamales
 Categories: Pork, Vegetables, Chilies, Breads
      Yield: 6 Servings

  1 1/2 lb Pork loin; trimmed
      1 md White onion; chopped
      2 c  Water
      2 tb Oil
      2 cl Garlic; minced
      1 tb Flour
    1/2 c  Dried ground Chimayo chile
    3/4 ts Salt
    1/4 ts Cumin
    1/8 ts Oregano

MMMMM--------------------------TAMALES-------------------------------
      6 oz Pkg dried corn husks
      6 c  Masa harina
      2 c  Oil
      2 tb Salt
  4 1/2 c  Water; more as needed

  Preheat oven to 350øF/175øC.

  Place pork and onion in med. baking dish and cover with
  water. Bake for approx. 1-1/2 hrs. or until meat pulls
  apart easily. Remove pork from broth. Refrigerate broth.
  When cool, shred meat with 2 forks or with dough blade of
  food processor. Strain broth after fat has solidified on
  surface. (All of this can be done day before.) If the
  broth doesn't measure 2 cups, add water to make 2 cups of
  liquid. Reserve pork and liquid.

  In large skillet, heat oil, add minced garlic and pork.
  Sprinkle flour over mixture and stir constantly for about
  a minute as the flour begins to brown. Add ground chile,
  broth and seasonings. Cook over med.-low heat until
  thickened and almost dry, stirring regularly, about 30
  minutes. Remove from heat.

  Prepare corn husks by submerging in bowl or baking pan of
  hot water for 30 min. Separate husks and rinse them under
  warm running water to wash away any grit or brown silks.
  Soak them in warm water until ready to use.

  PREPARE MASA: measure MASA HARINA in large bowl. Add
  water, while stirring. Add oil and salt and stir well. Use
  spoon, powerful mixer, or your hands. When well blended
  should have the consistency of moist cookie dough. If it
  begins to dry out, add more water. Cover with damp cloth
  if necessary.

  Assemble tamales. Spread dough on smooth side of husk with
  back of spoon to about 1/2" from side edges, 1" from top
  edge, and 2" from bottom edge. Spoon about 2 Tbsp. of
  filling down center. Roll husk over so that MASA covers
  filling and should come loose from husk. Then roll up husk
  and fold bottom end under. Repeat until all MASA and
  filling is used. Stand tamales loosely packed in a
  steamer/blancher/spaghetti cooker, or lay flat in a criss
  cross pattern so steam can penetrate effectively. Cover
  pot and steam for about 1 hr. to 1-1/4 hrs or until the
  MASA is firm and pulls away from husk easily.

  Serve tamales warm. Let each person remove his own husks.
  May be topped with green chile sauce, chili con carne, or
  cheese and onions if desired.

  Busted and entered for you by: Bill Webster

  Uncle Dirty Dave's Archives

MMMMM

... When two men in business always agree, one of them is unnecessary!

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