Tamales #6

Yield: 50 Servings

Measure Ingredient
2½ pounds Boneless pork shoulder or butt roast; trimmed of excess fat and cut up
10 cups Water
1 medium Onion; quartered
3 \N Cloves garlic minced
4 cups Red chili sauce
¾ cup Shortening
6 cups Masa harina
1½ teaspoon Baking powder
50 \N Dried corn husks; about, 8-inches long
15 larges Dried chili peppers (up to)
5 \N Cloves garlic
2 teaspoons Ground cumin
1 teaspoon Salt
2 tablespoons Flour
2 tablespoons Bacon drippings or olive oil; or shortening



To make red chili sauce:

1. Remove stems and seeds from dred peppers. Place on a singler layer in a baking sheet and roast in a 350! oven for 2-5 minutes until they have a sweet roasted aroma. Check frequently to prevent burning. Try to avoid deep inhalation. Remove from oven and soak peppers in enough water to cover, about 5 cups, for 30 minutes until cool. Transfer the peppers and 2½ c liquid to a blender. Add garlic, cumin and salt. Reserve remaining liquid. Cover, and blend till smooth.

2. In a 2 quart saucepan, cook and stir flour in bacon drippings over medium heat till light brown. Carefully stir in pureed chili mixture.

Simmer uncovered for 5 to 10 minutes until slightly thickend, being careful of splatters. If sauce is too thick, add additional soaking liquid, up to 1 cup to make desired consistency.

To make tamales:

1. In a 4 ½ to 5 quart dutch oven bring pork, water, onion, garlic, and 1 ½ t salt to boiling. Simmer, covered, about 2 ¼ hrs until meat is very tender. Remove meat from broth and cool Using two forks, shred meat, discarding fat. You should have 3 ½ to 4 c shredded meat. Strain broth and reserve 5-6 cups. In a 3 quart saucepan, heat the red chili sauce and add shredded meat. Simmer, covered about 10 minutes.

2. For masa, beat shortening with a mixer on medium for 1 minute. Stir together masa harina, baking powder and 2 t salt. Alternately add masa harina mixture and broth to shortening, beating well after each addition.

Add just enough broth to make a thick creamy paste. Soak corn husks in warm water for 5 minutes then rinse to remove and corn silk and debris. Drain.

3. To assemble each tamale, spread 2 T masa mixture in the center of a husk. Place 1 T meat sauce in the middle of the masa. Fold in sides of husk then fold up bottom. Place a mound of extra husks in the center of a steamer basket in a dutch oven and put tamales in basket, open end up.

Bring water to boiling. Reduce heat. Cover and steam 40 minutes, adding more water as necessary. Microwaving for a couple minutes works too.Makes about 50 tamales. From: Better Homes and Gardens, December 1994 ALBERSA@...



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