Tamales Nortenos

Tamales Nortenos
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Tamales Nortenos ingredients

  • 1 pk Dried corn husks
  • 4 c Masa harina
  • 4 c Lukewarm water
  • 4 t chicken bouillon
  • 2 t baking powder
  • 2 t Salt
  • 1 1⁄2 c Vegetable shortening
  • 2 oz ancho chili pepper
  • 2 oz pasilla chile
  • 2 oz guajilla chile
  • 2 oz New Mexico chile
  • 1 1⁄2 lb Beef Roast
  • 1⁄2 Large onion
  • 5 garlic
  • 2 t Salt
  • 10 peppercorns
  • 1 t Cumin seeds
  • 4 T Red chile powder
  • 4 T Vegetable shortening

Cooking Tamales Nortenos

1. Place the separated husks in a large pot and cover with hot water.
2. Leave them to soak for about one hour.
3. When soft, rinse the husks well and put back into a pot of clean water.
4. While the husks are soaking, prepare the meat filling.
5. Toasti the dried chiles on a hot cast-iron griddle for a few minutes on each side.
6. Be careful not to burn the chiles or they will have a bitter taste.
7. As the chiles toast, they will become soft and pliable and may puff up. Put aside to cool.
8. When cool, remove the seeds and stems and crumble into small pieces.
9. Put the pieces into a coffee mill or spice grinder and grind into a fine powder.
10. Store the ground chile mix in a jar to use for seasoning other Mexican dishes.
11. Cut the meat into 1' to 2' chunks.
12. Heat the lard or shortening in a heavy bottomed pot and brown the meat.
13. When brown, add enough water to cover the meat and add the onions and garlic.
14. Simmeri until the meat is fork tender and flakes apart.
15. For beef shoulder roast this will take about 2 - 3 hours.
16. While the meat is cooking, toast the cumin seeds on a cast iron griddle and then grind into a fine powder using a coffee mill or spice grinder and set aside.
17. When the meat is cooked tender, set aside to cool.
18. Separate the meat chunks from the broth, reserving the broth.
19. Shredi the meat into small strands.
20. Heat 2 tablespoons of lard or shortening in a heavy pan, preferably cast iron.
21. Add the chile seasoning and cumin and stir for a few seconds.
22. Add the meat and fry for two or three minutes.
23. Add the reserved broth and simmer until the liquid level is reduced.
24. The mixture should be soupy.
25. Set aside to cool while you make the masa.
26. Combine masa, baking powder and salt in a bowl.
27. Dissolve the boullion in the lukewarm water to make a broth.
28. Mixi the broth into the masa a little at a time, working with your fingers to make a moist dough.
29. In a small bowl, beat lard or shortening until fluffy, add to masa and beat until masa has a spongy texture.
30. Remove a soaked corn husk from the water.
31. Lay the husk flat on a plate and spread about 1 ½ to 2 tablespoons (depending on the size of the husk) of masa in the center.
32. If the masa is sticky, wet your hands.
33. Add about 1 tablespoon of meat filling on top of the masa.
34. Roll the corn husk so that the filling is enclosed in the masa.
35. Foldi over each end. Load the tamales into a steamer standing them up vertically.
36. When all the tamales are rolled, and the steamer is full, cover with a damp cloth and steam until the tamales are done, about 2 to 3 hours.
37. During steaming it is very important to keep the water at a low boil.
38. Do not let the steamer boil out of water.
39. After about 2 hours, to pull out a tamale and sample it. Let it cool for a few minutes and then unroll the husk.
40. The tamale should be soft and firm and not mushy.

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