Tamale Dinner: Serve with rice, mix refrieds with Barrachos, and top it all with my chili gravy, cheese and pico! Perfect!!
Cook about 3 lb. boneless pork, well seasoned in about 5-6 cups liquid (you'll use it later).
Drain and pull pork.
Bring about 2 cups water along with 20-24 dried chiles to boil. Cover and let sit about 20 minutes.
Put chiles in FP, then return to the water. Season with cube, cumin. Pour through a fine sieve.
Toss into the pork along with some chopped onion and jalapenos.
Soak dried corn husks for a couple of hours--it's really necessary. Drain and dry off as much as possible. It makes the masa not slip off.
Use the smoother side of corn husks for the masa. Put the masa on the wide end, not the thin end of the husk. May want to try a masa spreader, but a firm rubber spatula is pretty good.
Masa:
In Kitchen Aid mix 6 cups Masa, 2 tsp. salt, about 1 3/4 cups soft or melted lard, 2 T baking powder. Then start adding the broth. It will probably take about 5-6 cups. You want it very smooth, not thick and clumpy. Pretty much, it should spread like room temperature soft butter.
Smooth the masa onto the wide end of the husk, leaving about a 1/2" border all around except at the top, which you make as long as you want the tamale. It should be about 1/4" thick, no thicker I think. It does not really need to be super consistent in thickness. Put a line of filling down the middle. Pull over 1 end over the filling, then fold over the other end. Fold the bottom up over toward the tamale. Stack them as you finish all the tamales.
Put 2 tuna cans with the ends off in bottom of tamale cooker, and top with a cooling rack. Start placing tamales standing up with the open ends up. Fill it up, then (Put the water in the bottom first!) cover the tamales with extra soaked husks. Steam 2 to 3 hours.
Take one out one and let it cool about 15 min., then open and see if it sticks. If it does, it s not done.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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