XXX Tamales 1

XXX Tamales 1
Average: 2.3 (3 votes)

XXX Tamales 1 ingredients

  • Masa harina
  • Red Chile Puree
  • 8 oz Dried corn husks
  • Carnitas

Cooking XXX Tamales 1

1. Prepare Masai Doughi, set aside.
2. Prepare Red Chile Pureei, cover andrefrigerate.
3. Sort through dried corn hustks, discarding silk and other extraneous material.
4. In a large roasting pan, cover husks with warm water and let stand until pliable (at least 20 minutes) or until next day. Drain and pat dry when ready to use. Prepare Carnitasi.
5. For each tamale, select a wide, pliable husk.
6. Lay flat, with tip pointing away from you. Evenly spread 2 tablespoon of the masa down center of husk, forming a rectangle taht's flush with one side of husk, an inch from opposite side, an inch from bottom, and 3 inches from tip. If husk is not wide enough, use some of the masa to paste another husk onto back of first.
7. Spoon 2 rounded tablespoons of the filling in the center of masa.
8. To enclose filling, fold husk so masa edges meet, wrapping plain part of husk around outside of tamale.
9. Foldi bottom end of husk over body of tamale, then fold in tip. Place seam side down on a tray, cover with damp paper towel until all are prepared.
10. To steam, place a rack in a 12 to 14 quart pan and pour in boiling water to a depth of an inch.
11. (Water should not reach tamales, if rack is too low, rest it on 2 small cans.
12. ) Stack tamales in steamer, arranging loosely so steam can circulate.
13. Bring to a boil, cover and adjust heat to keep water at a steady boil.
14. Continue to cook, adding boiling water to maintain water level, until masa is firm and does not stick to husk, open one from center of pan to test (about 1 hour).
15. Serve tamales hot or keep warm in steamer over low heat for up to an hour.
16. To serve, peel off husks and offer salsa to spoon on individual servings.

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