Rinse and soak the corn husks in hot water until they are pliable, preferably overnight. Drain water from husks and use immediately. If the points had not been cut off before packaging, cut them off now.
With an electric mixer on medium speed, beat shortening until it is light and fluffy. Alternately mix in Masa Harina®, baking powder and salt with the stock until a firm dough is formed. The dough should be moist but not wet.
If the husks are small, place two husks together, with smooth side up. Spread a thin layer of dough (about 2 tablespoons) over an area about 3 inches square in the center of the husk(s). Place 1 tablespoon of preferred filling, then 1 tablespoon of sauce, on top of the dough. Fold the long sides of the husk over the dough, then fold the tips over the center, and tie shut with a thin strip of husk.
Place the tamales upright in the top of a large steamer, and cook until the dough separates easily from the husk (about 1 to 1 1/2 hours). Do not let the husks touch the water. Check the pot every 15 minutes to determine if more water is needed. This recipe makes 25 tamales.
Beef with Ranch Sauce Filling... (at room temperature)
Place a sheet of aluminum foil on a griddle turn heat to medium, and let griddle get hot. Put the whole tomatoes chiles and onion on the hot griddle until they blister. Do not burn. With a blender pulse the roasted tomatoes, chiles and onion with the water about three times, being careful not to over-blend. Heat oil in a heavy skillet; add tomato sauce and simmer for 2 to 3 minutes. Adjust salt.
Put the garlic through a garlic press, then spread it over the beef. Heat oil in a skillet and brown the meat uncovered. When brown on all sides, add beer and cook covered about 1 1/2 to 2 hours or until meat is tender. Remove beef from the skillet and let it cool. When beef is cool, shred it. Use to fill tamales; top tamales with the sauce. Steam as per instructions. Fills 25 tamales.
Chicken with Mole Filling...1 cup chicken stock...2 tomatoes...Salt, to taste...1 to 2 teaspoons pequín chile (or cayenne)...1 teaspoon salt...
Tamales
2 cups chicken or beef stock
Rinse and soak the corn husks in hot water until they are pliable, preferably overnight. Drain water from husks and use immediately. If the points had not been cut off before packaging, cut them off now.
With an electric mixer on medium speed, beat shortening until it is light and fluffy. Alternately mix in Masa Harina®, baking powder and salt with the stock until a firm dough is formed. The dough should be moist but not wet.
If the husks are small, place two husks together, with smooth side up. Spread a thin layer of dough (about 2 tablespoons) over an area about 3 inches square in the center of the husk(s). Place 1 tablespoon of preferred filling, then 1 tablespoon of sauce, on top of the dough. Fold the long sides of the husk over the dough, then fold the tips over the center, and tie shut with a thin strip of husk.
Place the tamales upright in the top of a large steamer, and cook until the dough separates easily from the husk (about 1 to 1 1/2 hours). Do not let the husks touch the water. Check the pot every 15 minutes to determine if more water is needed. This recipe makes 25 tamales.
Beef with Ranch Sauce Filling... (at room temperature)
Place a sheet of aluminum foil on a griddle turn heat to medium, and let griddle get hot. Put the whole tomatoes chiles and onion on the hot griddle until they blister. Do not burn. With a blender pulse the roasted tomatoes, chiles and onion with the water about three times, being careful not to over-blend. Heat oil in a heavy skillet; add tomato sauce and simmer for 2 to 3 minutes. Adjust salt.
Put the garlic through a garlic press, then spread it over the beef. Heat oil in a skillet and brown the meat uncovered. When brown on all sides, add beer and cook covered about 1 1/2 to 2 hours or until meat is tender. Remove beef from the skillet and let it cool. When beef is cool, shred it. Use to fill tamales; top tamales with the sauce. Steam as per instructions. Fills 25 tamales.
Chicken with Mole Filling...1 cup chicken stock...2 tomatoes...Salt, to taste...1 to 2 teaspoons pequín chile (or cayenne)...1 teaspoon salt...
tamales recipes, mexican recipes, southwestern recipes