SC - RE: OOP Question about Tamales
Olwen the Odd
olwentheodd at hotmail.com
Thu Oct 12 13:28:30 PDT 2000
>
>Welsome to the world of hand made tamales!! I have experimented with these
>with some pleasant results. My information has led me to the use os masa
>for making the paste. It is, IIRC, ground hominy and a couple other
>things. I buy it in a sack like flour under the brand name Maseca, and
>should be found in mexican/latin grocery stores. The instructions on the
>package say add water to make the paste; I use the pork broth.
>
>As for the meat filling, I braise my pork shoulder with cumin and anchp
>chili powder. The broth makes a great liquid for the masa. When cooked,
>shred with forks and encase in the masa paste. I used foil or corn husks
>(also available at latin grocery) to wrap it all up, then steam until done.
> The sauce on top is the trick I anm still working on. It should be a
>chili sauce, and can use any number of non-hot pepperes. I am using dried
>ancho. Hope this helps. I have more info if needed.
>
>THFra niccolo difrancesco
You can buy packages with the husks, peppers, seasoning all together as a
kit. You still have to buy the Masa seperate, and the pork of course.
We always add a little extra HOT, because we love it.
Olwen
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