posted by Becky 12-29-101 10:04 PM
Tamales
source: It's a Long Way to Guacamole
Prepare corn husks by soaking in warm water 3 or 4 hours or overnight.
Filling:
3 full cups cooked, lean pork roast* (save some of the fat trimmings)
10 oz can tomatoes with green chiles
1 medium onion, chopped
1 or 2 cloves, pressed
1 tbsp chili powder
1 tsp salt
Shred pork (food processor is good for this). Combine remaining ingredients in a saucepan and simmer for 30 minutes or until thickened. Mix sauce and meat together, then set aside.
*Chicken, turkey or beef may be used in place of the pork.
Venison filling - use 1 1/2 c venison and 1 1/2 c pork
Duck filling - use 3 c cooked and shredded duck, being sure all bones are removed.
Dough:
3 c Masa
1 1/2 c shortening (for more flavor, use the fat trimmings from the pork)
1/2 c chicken broth
Place Masa and shortening (and pork fat) in a food processor. Gradually add the chicken broth and process until it is very fluffy. Note - Masa will float on top when dropped into a cup of cold water.
If it is too thick, add more chicken broth one tablespoon at a time. This dough needs to be easy to spread.
To Assemble: Spread the masa mixture on the husks by placing 1 heaping tbsp in the middle of the husk and spreading it close to but not reaching the edges. Spread a heaping tablespoon of filling on top of the masa and spread, close but not all the way to the edge of the masa.
Roll the husks by rolling the long side and then fold the bottom of the husk up. Place on a flat surface with the fold underneath.
Steaming: Place tamales upright on folded end in a steamer. If you do not have a steamer, invert a pie tin, punched with holes as a support for another foil pie tin (punch a bunch of small holes to allow the steam to circulate). Place both tins in a large kettle. Pour about 1 inch of water in the kettle and cover tightly.
Steam for 2 hours, checking the water level frequently. Tamales are done when one can be unrolled, clear and free of the husk.