Side Pannel
New Mexico Tamales
Ingredients List
- ----------------------------------TAMALES----------------------------------
- 4 lb Pork shoulder
- 6 c Water
- 6 tb To 8 chile powder
- 1/8 ts Oregano (optional)
- 1/4 ts Cumin (optional)
- 2 cl Garlic, chopped fine
Directions
MASA FOR TAMALES
5 lb Masa corn meal flour
1 lb Lard
Pork broth from above
48 Corn husks(dried)
Tamales: Boil meat in water until tender. Remove meat from broth, saving
broth for making dough and chile. Chop meat in 1/4 inch pieces and place
in pan. Disolve chile powder in 1 1/2 cups of the meat broth, add to the
meat, add garlic, spices and salt, and cook until almost dry. Set aside,
while preparing dough (masa).
Masa for Tamales: Cream lard in a medium size mixing bowl, using a mixer at
medium speed. Add flour and mix. Add enough of the meat broth to make
dough spreadable with a table knife.
Assembling the Tamales: Rinse corn husks and soak in warm water until
pliable. Spread the center portion of each husk with 2 tb of the masa
mixture. Top with the chile meat filling. Varied amounts of either the masa
or thee filling may be used (some like them thin, some like more of the
filling). Fold the sides of the hushs toward the center, the bottom of the
husk up the top down. Tie each tamale top and bottom with a narrow corn
husk strip.
Pour 2 inches of water in a large kettle and arrange the tamales on a rack
above water level. Steam tamales for about 40 minutes. WALT
New Mexico Magazine Dec-93
5 lb Masa corn meal flour
1 lb Lard
Pork broth from above
48 Corn husks(dried)
Tamales: Boil meat in water until tender. Remove meat from broth, saving
broth for making dough and chile. Chop meat in 1/4 inch pieces and place
in pan. Disolve chile powder in 1 1/2 cups of the meat broth, add to the
meat, add garlic, spices and salt, and cook until almost dry. Set aside,
while preparing dough (masa).
Masa for Tamales: Cream lard in a medium size mixing bowl, using a mixer at
medium speed. Add flour and mix. Add enough of the meat broth to make
dough spreadable with a table knife.
Assembling the Tamales: Rinse corn husks and soak in warm water until
pliable. Spread the center portion of each husk with 2 tb of the masa
mixture. Top with the chile meat filling. Varied amounts of either the masa
or thee filling may be used (some like them thin, some like more of the
filling). Fold the sides of the hushs toward the center, the bottom of the
husk up the top down. Tie each tamale top and bottom with a narrow corn
husk strip.
Pour 2 inches of water in a large kettle and arrange the tamales on a rack
above water level. Steam tamales for about 40 minutes. WALT
New Mexico Magazine Dec-93
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