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Skriven 2015-04-15 05:29:00 av Dave Drum (1:261/38.0)
Ärende: Gourmet 679
===================
 * Originally in: fido.HOME_COO

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" 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

... Another day of wine and roses - or in your case, beer and pizza.

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 * Origin: Prism bbs (1:261/38)