RECIPES - TAMALES
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Tamales
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This is a basic, easy recipe for Tamales. There are so many variations on these you would be amazed. While they are traditionally wrapped in corn husks, you can also wrap them in banana leaves. They can be made with most any kind of meat or vegetarian filling. You can even make fruit tamales for dessert! You can make these ahead of time-even a few days ahead of time. They refrigerate well.
Be sure to begin steaming them about an hour before you're ready to sit down and eat. This delicious recipe t will delight your friends and family. Be sure to serve with some salsa fresca on the side for those who love to spice things up a little! Serves eight.
Basic Masa de Harina for Tamales:
1 large package corn husks - about 24
4 lb Chuck Roast
4 cups water
10 dried red Ancho chile peppers
1/4 cup ground cumin
1/4 cup pepper
4 cloves garlic, peeled
1/4 cup salt
Combine masa and baking powder in large mixing bowl. Mix in broth. Beat shortening in separate bowl with electric mixer until slightly fluffy. Add to masa mixture and beat until it develops a somewhat spongy texture.
Beef Filling for Tamales:
12 black peppercorns
6 cloves
1 piece (2 in) cinnamon stick or 2 tsp ground cinnamon
2 tbsp dried Mexican oregano
Early in the morning, place the roast and water into a large pot or crockpot and slow cook four to six hours, or until it shreds easily with a fork. Remove the meat from pot. Place in large bowl, add salt and shred, reserving broth for the masa and the filling.
Remove the seeds (using gloves so you don't burn your eyes!) and stems from chiles. Boil in a pan with one cup water for about five minutes. Transfer chiles to food processor and add cumin, pepper, garlic and enough of the chile broth to make a paste when all spices are blended together.
Add spice paste to shredded beef and mix thoroughly. Add as much of the remaining broth as necessary to make a delicately moist, but not watery filling.
Making the Tamales:
Now comes the fun part. Divide the masa into 16 balls. Open up the corn husks and tear 16 1/4 inch wide strips off husks for typing up the tamales. Lay a corn husk on your counter and pat dry with paper towel. Place a ball of masa on it and flatten into a square shape. Put a heaping spoonful of filling inside. Pick up the two long sides of the husk, fold them over into the middle and enclose. Roll the flaps of the husk in the same direction around the tamale. Fold the small, pointy bottom end up to close off the bottom and secure the tamale by tying it up in a bow. Repeat for all 16 tamales.
These can keep in the refrigerator for a few days before being steamed. To steam, line a steaming pan (Mexican or vegetable steamer) with extra corn husks. Put about two inches of water in the bottom of the pan. Gently place tamales inside and cover pan. Simmer until steaming hot-about an hour. (Short cut: You can also microwave them, a few at a time for about three minutes.)