Tamales 5

Tamales 5
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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.

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