Text 5753, 92 rader
Skriven 2013-10-12 06:47:42 av Dave Drum (1:261/38)
Ärende: Chile 4256
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Oaxacan Pumpkin Tamales
 Categories: Latino, Beans
      Yield: 1 Servings

      1 lb Banana leaves

MMMMM---------------------------DOUGH--------------------------------
      1    Recipe basic tamale dough
      2 c  Pureed pumpkin or winter
           - squash (drain slightly
           - if watery)
  1 1/2 ts Ground true Ceylon
           - cinnamon
           +=OR=+
    1/2 ts Ground U.S. cinnamon
      3 oz Piloncillo; grated or
           - crushed
           +=OR=+
    1/2 c  Firm packed dark brown
           - sugar
      1 ts Salt; to taste

MMMMM------------------------BEAN FILLING-----------------------------
      2 ts Aniseed
      2 c  Water
  2 1/2 c  Black beans
      2    (to 3) canned chipoltes
      5 cl (to 6) garlic; peeled
      2 tb Lard
           Salt; to taste

  Unfold the banana leaves, being careful not to split them
  unnecessarily. Wipe them with a clean damp cloth. With
  kitchen scissors, trim the leaves into 12 to 14 rectangles
  about 14 by 11 inches. Save some of the longer trimmings.
  Pat dry and set aside.

  Place the dough in a large bowl and add the pumpkin,
  Ceylon cinnamon and grated sugar cane or brown sugar and
  salt, and beat with an electric mixer on medium speed
  until very light and fluffy, stopping to scrape down the
  sides of the bowl as necessary. The mixture, should be as
  light as buttercream. Make an anise infusion by boiling
  the aniseed in the water until reduced by half. Strain and
  reserve. Working in batches if necessary, puree the beans
  in a blender or food processor fitted with a steel blade
  together with the chilies, garlic and anise tea.

  Heat the lard or vegetable oil in a heavy skillet or wide,
  shallow saucepan over high heat. When very hot, add the
  bean puree, watching out for splatters. Reduce the heat to
  medium and simmer, uncovered, stirring to prevent
  sticking, until the liquid is evaporated. Season with
  salt. Cool to room temperature.

  To fill the tamales, place 1 or 2 banana-leaf rectangles
  at a time flat on the counter. Tear off some long, thin
  strips from the reserved banana-leaf trimmings to use as
  ties. Place a big handful (2/3 to 1 cup) of the Masa (corn
  mixture) in the center of the leaf. With a spatula or your
  fingers, spread it into an oval about 4 by 3 inches and
  1/2-inch thick. Place about 1 heaping tablespoon of the
  bean filling in the center of the oval.

  Fold the right and left edges of the banana leaf toward
  the center to meet, overlapping a little to cover the
  filling, then fold the top and bottom edges toward the
  center to make a neat, flat package about 4 by 5 inches.
  Fasten by tieing with a thin strip of banana leaf.

  Place the tamales flat in the steamer, seam side up,
  arranging them in layers as necessary. Place some extra
  banana leaves on top to help absorb steam. Steam 1 hour
  over boiling water, replenishing with hot water as
  necessary.

  Yield: 12 to 14 tamales

  Recipe By: Chef du Jour Zarela Martinez SHOW #DJ9162

  From: Peg Baldassari

  Uncle Dirty Dave's Archives

MMMMM

... A bird can fly, but a fly can't bird. - Tao of Pooh.

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