Christmas Tamales (from Scratch) For Husks: 1/2 lb tamale corn husks To prepare husks, place them in a large bowl of hot water; weigh down husks with another bowl. Soak for at least 30 minutes (until pliable). Drain husks; remove any silks and wash thoroughly. Cover with warm water and soak at least 2 hours. Keep damp until used. Tear 2 cornhusks lengthwise into 12 (1/2-inch-wide) strips (6 strips per husk). Filling: 1 small pork roast or tenderloin (2-3 lb.) 1 Tbsp salt 1 tsp garlic powder 1 1/2 teaspoons dried oregano 1/2 teaspoon paprika 3/4 tsp cumin Cut pork roast into very small pieces. Place pork into a large pot with 2 cups water and add remaining filling ingredients. Cook for 1-1/2 hours on medium heat; reduce to low and cook another 1-1/2 hours. When meat is tender drain juices into another pan and save them for the dough. Let meat stand 10 minutes. Cut pork in half crosswise; shred with 2 forks. Dough: 2-1/2 cups masa flour 3/4 cups lard Reserved meat juices 1/4 cup baking powder 1/2 tsp cumin 1 1/2 teaspoons paprika 1/2 tsp garlic powder 1/8 tsp red chili powder Place masa flour into a large bowl. Soften lard and work it, along with 3/4 cup meat juice, into the masa. Add baking powder and spices. Combine until mixture is soft enough to spread. If dough is too stiff, add more of the meat juices. Lay each husk flat on the working surface with the tip away from you and the smooth side up. Using 2-1/2 Tbsp of dough for each husk, spread dough completely to the right edge and within 1 inch of the left side, 2 inches of the bottom and 2 inches of the top. The rectangle should be about 4 to 5 inches in size. Spoon 2 Tbsp of meat mixture onto the center of the dough in a line lengthwise. To enclose, turn the right long side over to the center of the filling, making sure dough seals around filling. Then fold the long left side over filling with the plain part of the husk wrapping around the tamale. Fold the bottom tip down and around tamale. Tie 1 husk strip around tapered end of husk to secure it. Trim all but about 1/2 inch excess husk from broad end, if needed. Repeat procedure with remaining husks, dough, and pork mixture. Invert an aluminum pie plate in the bottom of a large pot/steamer and place some husks on top of the pie plate. Arrange tamales in the pot by placing them one by one, starting in the middle and working out building a pyramid. Fill the pot about half full. pour enough water seasoned with a little salt and chili powder into the pot to not quite touch the bottom of the tamales. Steam, covered about 3 hours on very low heat. Yields 4 dozen NOTE: Patience: do not open the steamer during the cooking process; it causes water to condense on the inside of the lid of the and drip into the tamales. These can be frozen and reheated... can always make enough to last several months!
Posted on: Thu, 21 Aug 2014 00:50:24 +0000
Trending Topics
Recently Viewed Topics
© 2015