Tamales from scratch
Source of Recipe
by Millie, from BH&G Mexican Cookbook
Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10107.2 List of Ingredients
Cornhusks
3 C Masa Harina tortilla flour
2 C warm water
1 C lard or shortening
1 tsp salt
� recipe {2 C} Picadillo {Recipe follows}
Recipe
Soak cornhusks in warm water several hours or overnight to soften.� Pat w/paper toweling to remove excess moisture.
Mix together tortilla flour n� water; cover n let stand 20 min�s.� In lrg mixer bowl beat together lard n� salt til fluffy; beat in flour mix til well combined.
Measure 2T dough onto each tamale wrapper; spread to a 5x3� rectangle.� Spoon 1 scant T Picadillo onto dough.� Roll up; tie ends.
Place tamales on rack in steamer or electric skillet.� Add water to just below rack level.� Bring to boiling; cover n� steam for 40~45 min�s or til tamale pulls away from wrapper.� Adding water as needed.
Makes 26~28 tamales
PICADILLO {Mexican Hash}:
1# ground beef
� C chopped onion
1 clove garlic, minced
1, 10 � oz can tomato puree
1 med apple, peeled, cored n� chopped
� C raisins
� C snipped parsley
14 C chopped toasted almonds
1 T vinegar
1 tsp sugar
1 tsp salt
� tsp ground cinnamon
14 tsp ground cumin
18 tsp pepper
In 10� skillet cook ground beef, onion n� garlic til meat is brown n� onion is tender.� Drain off excess fat.� Stir in remaining ingred�s.� Cover; simmer 20~25 min�s.� Serve as main dish or use as filling for tacos, empanaditas, or tamales.
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