[Sca-cooks] Tamales, was: Cooking for Viking

[Truman Barnes]

Samrah <auntie_samrah at yahoo.com> wrote: 
Master Chirhart, are you being a spoon tease? Recipe pleeeease...... Even if it is one of those you have to be taught in person, at least those of us at home could give it a shot...

Samrah who doesn't expect to do Pensic for a number of years ;o(

Spoon Tease Here...Sorry It's Been Awhile since I Sat for Very Long At The Desk So  Here goes.:-TAMALES

1pd.Pork or Beef

1/4 cup chili powder-(Store Bought or grind your own)

2 Tbls. salt

2Tbs.pepper

Put all in pot Add water to cover meat. Bring to Boil then turn down heat and simmer till meat is very tender. Set aside when done.

Soak Corn Husks in Water 10 to 15 Min. Before Assemble.

I use Masa Harina for My Dough (Its Easier To Get Then Grinding Flint Corn and the other Nine Yards in that Process)

4 cups Masa

1 cup Lard-(and or Shorting) Though not quite the same!

11/2 to2 cups Broth-chicken or Beef

2 Tsp. Baking Powder and a little salt

TO BLEND

Whip Lard 5min with Mixer -20 min.By Hand

add Masa alittle at a time adding broth as you mix.

add in Baking powder and salt.Beat till its like cake batter.Not to thin or thick.  Test every now and then a little Dough in water to see if it floats.(If it doesn't don't worry keep whipping)

With this Done Take Meat from Broth and Shred into peices.

Then take a corn Husk 3to 4 inch's Wide And spread Dough in the center spreading 

3 In. High by 4inch. deep

Toward the edges(But not all the way). 

Now with this done put a piece of meat in the center of dough and a couple of spoonfuls of broth the meat was cooked in,over the meat and fold edges of corn husk together sealing up the dough around meat and sauce.(Yes it leaks sometimes )

With fingers push dough to center of Husk. With dough  centered fold up sides then pull up the bottom of husk leaving top open set aside and do another till all dough is gone.Place in steamer with water and steam for from 11/2 to 2 Hours.Oh man!

The Tamales will be slightly soggy looking when they first come out but will firm as they cool. Peal back the Husk (Don't laugh some people have try-ed to eat it whole) And if you have some of the broth leftover put on your Tamale and enjoy.   Chirhart



		
---------------------------------
Yahoo! Mail
 Stay connected, organized, and protected. Take the tour