TAMALES

MASA TO SAVE TIME:

To cut out several steps, buy fresh, dry masa flour at Mexican markets. You also can find it in the Hispanic food aisle of most grocery stores. (MASECA) Follow the package instructions to create masa dough, then follow the remaining steps. For even more convenience, you can buy fresh, tamale-ready masa dough (masa preparada)  at specialty stores. ALWAYS ADD BAKING POWDER AND A BIT OF LARD TO MASA EVEN IF YOU BUY IT ALREADY MIXED FROM STORE.

 Once masa and filling of choice have been prepared drain the corn husks and select the largest ones. Use the masa as glue to combine two of the smaller husks. A husk at least 12 inches wide is needed for a 6-inch-tall tamale.

 Place the husks, smooth side up, on a flat surface. Use a tablespoon tilted at a 45-degree angle to spread the masa almost all the way to the sides of the husk and near the top. Leave most of the lower half of the husk uncovered.

 Spoon a tablespoon or two of the cooled meat or vegetable mixture in a narrow band across the masa. Leave at least a 11/2-inch border on the pointy end of the husk, and a three-fourths-inch border along the other sides.

 Begin by tucking one edge of the husk and rolling. Tuck and roll. Repeat tucking and rolling until there are no husks remaining. Fold the empty bottom half of the husk up against the rest of the roll.

Tie tamales with a string of corn husk, or use the masa to glue the tamale to prevent it from unraveling.

COOKING TAMALES:

 Place the tamale, flap side down, in the steamer basket of a pasta, vegetable or tamale cooker. Fill the bottom of the steamer; the water level should be below the rack. Then stack tamales on top of one another. If the tamales extend over the top of the pot, cover with a wet corn husk and damp rag.

Steam the tamales for 1 to 11/4 hours or until the masa seems fairly firm inside the husk. Replenish boiling water if necessary.

 The tamales are done when the husk peels away easily.

Red chile and pork tamale filling

Ingredients:
 6 ounces large, medium-hot whole dried red chiles, ancho or guajillo
 Boiling water to cover chiles
 2 teaspoons dried Mexican oregano
3 cloves garlic, peeled
 2 cups water
 2 tablespoons lard or vegetable oil
 11/2 tablespoons flour
 1 teaspoon salt
 Shredded pork 

Directions:Heat a griddle or heavy skillet over medium-high heat until a drop of water sizzles on contact. Meanwhile, remove stems and seeds from chiles while rinsing under cold running water. Place them on the griddle and toast, 3 or 4 at a time, just until the aroma is released, 30 to 60 seconds. Be careful not to burn them. Place the chiles in a bowl and cover with the boiling water. Let soak until softened, about 10 minutes. Drain the chiles and discard the liquid.

Place chiles, oregano, 2 garlic cloves and the water or stock in blender and process to a smooth puree. Add more water or stock if it is too thick. Work puree through a medium-mesh sieve into a bowl. Discard any solids that remain. Pour in a little more liquid to help rinse the sauce through the sieve.

In heavy, medium-size saucepan, heat lard or oil over medium-high heat until rippling. Add remaining garlic and brown in the hot fat, pressing down with the back of a cooking spoon to release flavor. Remove and discard garlic. Add flour, stirring constantly until golden. Add strained CHILE puree and salt to the pan and reduce the heat to low. It will splatter, so be careful. Cook over low heat, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes.

Reserve 1/2 cup of chile to mix with masa dough. Mix shredded pork into remaining mixture. Makes enough filling for 45 to 50 tamales.

SHREDDED PORK:
 2 1/2 pounds boneless pork butt in 1 piece, trimmed of all but a thin layer of fat 1 whole head of garlic, unpeeled, cut crosswise in half 1 teaspoon black peppercorns 4 large bay leaves 1 teaspoon salt, or to taste

Directions:Place pork butt in large Dutch oven or medium-size stockpot. Add garlic, peppercorns, bay leaves and salt. Add enough cold water to cover by at least 3 inches. Bring just to a boil on high heat, quickly reduce heat to medium-low and let simmer, partly covered, skimming any froth from the top during the first 15 to 20 minutes of cooking. A piece this size should be well-cooked but not dried out in 11/2 to 2 hours. Remove from stock and let cool to room temperature. When cool, pull meat into fine shreds and mix with red chile.

Strain and degrease the stock. It will be easier to remove fat if the stock is thoroughly chilled. Stock can be kept, tightly covered, for 2 days in the refrigerator if degreased at once, up to a week if you leave the top layer of fat on it until ready to use. The stock also freezes well.


tamales can be made of pork, chicken and green sauce, cheese you can also make sweet tamales, I will bring those recipes soon


Enjoy mis amores!!