Text 33373, 91 rader
Skriven 2015-11-20 04:56:34 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: meat thingys 498
============================
>  ML> I've been told by more than one that
>  ML> canned tamales are  delicious, but I don't 
>  ML> believe them.
> I rather like the Hormel canned tamales.  

Oh, so it was you! Actually, I seem to recall
having heard this from someone else as well.

> They have a mildly pleasant heat, and actually

I don't recall Hormel products having any heat
to speak of, but that's me.

> have almost as much meat stuff as corn stuff.

As one would hope from a meat-packing company.

> got a side dish of tamales from a local Tex-Mex place and could hardly
> find any meat inside a copius amount of corn meal.

I am given to understand that real Mexican
tamales have little meat inside.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Mexican Flank Steak with Mock Tamales
 Categories: Mexican, Sauces
      Yield: 6 servings

  1 1/2 lb Beef flank steak                    1 ts Fresh ground black
pepper
    1/3 c  Fresh lemon juice                   1    Linda's Salsa Sauce
    1/3 c  Extra virgin olive oil              1    Mock tamales
      6 tb Minced jalapeno peppers                  Fresh lemon slices
      1 tb Minced fresh cilantro                    Jalapeno peppers
      1 ts Salt                                     Cilantro sprigs

----------------------------LINDA'S SALSA SAUCE----------------------------
      2    Tomatoes, peeled                    3    Jalapeno peppers, thin
      3 lg Cloves garlic, peeled                    Sliced
      2    Plum tomatoes finely              1/4 c  Coarsely chopped fresh
           Chopped                                  Cilantro
      3    Plum tomatoes, coarsely             1 tb Fresh lemon juice
           Chopped                             1 ts Freshly ground black
pepper

--------------------------------MOCK
TAMALES--------------------------------
      1 c  ( 4 oz.) grated sharp                    Tops
           Cheddar cheese                      6    7" flour tortillas
      1 c  Muenster cheese                     6    8 by 12" pieces of foil
      2 tb Minced green onion with

  Place beef flank steak in utility dish.Combine lemon juice,olive
  oil,jalapeno peppers,cilantro,salt and pepper; pour over steak,turning to
  coat.Cover and refrigerate 6 to 8 hours or overnight.Prepare Linda's
Salsa
  Sauce and Mock tamales.Remove steak from marinade and place on grid over
  medium coals;reserve marinade.Place mock tamales around edge of
grill.Grill
  steak 12 to 15 minutes to desired doneness, turning once and
  basting,occasionally,with marinade. Turn tamales halfway through cooking
  time.Place steak and tamales on serving platter.Spoon 1/4 cup Linda's
Salsa
  Sauce over tamales.Garnish platter with lemon slices,jalapeno peppers and
  cilantro sprigs.Carve steak across the grain into thin slices.Serve with
  remaining Salsa Sauce.Serves 6.

  Linda's Salsa Sauce: Process 2 tomatoes,hull and tough skin removed and 3
  large cloves garlic,peeled,in food processor or blender until
  pulverized.Combine tomato mixture,2 plum tomatoes finely chopped;3 plum
  tomatoes,coarsely chopped,3 jalapeno peppers,thin sliced;1/4 cup coarsely
  chopped fresh cilantro; 1 tbsp. fresh lemon juice;and 1 tsp. freshly
ground
  black pepper. Refrigerate,covered,1 hour or overnight to blend
  flavors.Makes 2 cups.

  Mock Tamales: Combine 1 cup ( 4 oz.) EACH: grated sharp Cheddar cheese
and
  Muenster cheese and 2 tbsp. minced green onion with tops.Divide mixture
  evenly and put in center of each of 6 - 7" flour tortillas.Fold bottom
side
  of tortilla over filling.Fold two sides over filling;then fold top side
  over filling,envelope fashion.Wrap each tortilla in 8 by 12" piece of
  foil,twisting each end.Makes 6.

  Source unknown

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