Sunday, October 17, 2010
My Tamale Recipe
I am re-posting this recipe... I have updated "how to" photos since I made them this weekend. Hope it helps make this recipe a little more understandable.
Make the meat filling ahead of time.. see below.
Rinse one package of corn husks, and soak for about 1 hour in warm to hot water, while making dough.
2 cups masa
2 cups lukewarm chicken broth
1 tsp. baking powder
1-2 tsp. ground chile de arbol (hot so be careful) I use 1 tsp. in a double batch-- was out of this so I used 2 tsp. mexican chili powder and touch of cayenne pepper and ground chipotle powder this last time I made tamales--it worked good.
2/3 cup lard (I use crisco)
Combine masa, baking powder, salt, and chili seasoning. Work in broth into the masa mixture with fingers. Beat crisco in the bowl of an electric mixer till fluffy. Add masa mixture a little at a time to crisco and beat with mixer till fluffy and spongy. (test by rolling a small ball and dropping in a cup of water. If it floats the dough is spongy enough).
This is what my dough looks like... kind of looks like cookie dough!!
1 can enchilada sauce (a large 19 oz. can)
Spread a spoonful or two of masa dough on soaked corn husk, flat edge is the bottom. I spread on one side so dough covers 3/4 of the husk, so you have about 3 inches from the top and 2 inches on the right side without the dough.