My Sunday morning Tamale Material and Recipe list. From a traditional
New Mexico winter activity often enjoyed with other women friends. Extra
tamales are often made, covered and taken around to be shared with
neighbors.
Ingredients:
8-10 large Dry Corn shucks ... cover with water and soak for 20-30 minutes,
drain and put aside. Use two overlapping shucks if they are small.
Shredded cooked, (boiled) seasoned pork shoulder or chops
2 C Seasoned Pork broth w/ a generous portion of the freshly rendered lard, which will make a tender and flavorful masa
Cheese of choice, optional.
2 C Dry Masa (corn) flour
1 C Red chili sauce..canned enchilada sauce can be used or dry chili
pods can be soaked, seasoned, blended and simmered with a little oil to
make a thick sauce. Makes a good huevo ranchero, enchilada or chili con
carne sauce ... stores well.
Directions:
Mix
masa & broth for a soft ball of dough. Press 1-2 T. Masa dough and
spread thinly onto corn shucks, add 1 T. pork and 1-2 T. chili sauce
(and cheese).
Roll sides over to close the tamale and then fold the v bottom of shuck
up to seal, stack with open end up and layer into high walled pan above
one inch of water level, on a strainer or metal cake stand. Cover pan
and steam for one hour. Place a coin on the pan bottom. When it stops
rattling the water is dry ... add more water if necessary, to give the
steaming an hour to boil lightly.
Unwrap the tamale and spoon red chile over the top. Best eaten fresh but
reheats well. May be frozen. Green chili may be used, an alternative
recipe calls for a sugar sweetened masa dough with no meat. Serve with a
side of beans or pick up and eat in the hand.
Makes 8-10.
Prep time: 2 1/2 hours.
Enjoy this story and recipe from Dawn Woman's Kitchen.
