Tamales 5

Tamales 5
No votes yet

Tamales 5 ingredients

  • 2 1⁄2 lb pork butt
  • 10 c water
  • 1 Onions
  • 3 garlic
  • 4 c Red chile sauce
  • 3⁄4 c -Shortening
  • 6 c Masa harina
  • 1 1⁄2 t baking powder
  • 50 Dried corn husks
  • 15 Dried chili peppers
  • 5 garlic
  • 2 t Ground cumin
  • 1 t Salt
  • 2 T flour
  • 2 T bacon drippings or olive oil

Cooking Tamales 5

1. To make red chili sauce: Remove stems and seeds from dred peppers.
2. Place on a singler layer in a baking sheet and roast in a 350F oven for 2-5 minutes until they have a sweet roasted aroma.
3. Check frequently to prevent burning.
4. Remove from oven and soak peppers in enough water to cover, about 5 cups, for 30 minutes until cool.
5. Transfer the peppers and 2 ½ c liquid to a blender.
6. Add garlic, cumin and salt.
7. Reserve remaining liquid.
8. Cover, and blend till smooth.
9. In a 2 quart saucepan, cook and stir flour in bacon drippings over medium heat till light brown.
10. Carefully stir in pureed chili mixture.
11. Simmeri uncovered for 5 to 10 minutes until slightly thickend, being careful of splatters.
12. If sauce is too thick, add additional soaking liquid, up to 1 cup to make desired consistency.
13. To make tamales: In a 4 ½ to 5 quart dutch oven bring pork, water, onion, garlic, and 1 ½ t salt to boiling.
14. Simmer, covered, about 2 ¼ hrs until meat is very tender.
15. Remove meat from broth and cool Using two forks, shred meat, discarding fat. You should have 3 ½ to 4 c shredded meat.
16. Straini broth and reserve 5-6 cups.
17. In a 3 quart saucepan, heat the red chili sauce and add shredded meat.
18. Simmer, covered about 10 minutes.
19. Fro masa, beat shortening with a mixer on medium for 1 minute.
20. Stiri together masa harina, baking powder and 2 t salt.
21. Alternately add masa harina mixture and broth to shortening, beating well after each addition.
22. Add just enough broth to make a thick creamy paste.
23. Soak corn husks in warm water for 5 minutes then rinse to remove and corn silk and debris.
24. Drain.
25. To assemble each tamale, spread 2 T masa mixture in the center of a husk.
26. Place 1 T meat sauce in the middle of the masa.
27. Foldi in sides of husk then fold up bottom.
28. 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.
29. Reducei heat.
30. Cover and steam 40 minutes, adding more water as necessary.

Post new comment

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.
  • You may quote other posts using [quote] tags.
  • Glossary terms will be automatically marked with links to their descriptions.

More information about formatting options

CAPTCHA
This boring question is just to prevent automated spam submissions.