Side Pannel
Tamales Nortenos (Part 1)
Tamales Nortenos (Part 1)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Mexican
Ingredients List
- 1 pk Dried corn husks
Directions
THE MASA
4 c Masa harina
4 c Lukewarm water
4 ts Wyler's granulated chicken
-boullion
2 ts Baking powder
2 ts Salt
1 1/2 c Lard or vegetable shortening
CHILE SEASONING
2 oz Ancho chile; dried
2 oz Pasilla chile; dried
2 oz Guajilla chile; dried
2 oz New Mexican red chile; dried
You can use a variety of meats for making tamales. I use either beef or
chicken, but pork is traditional. I also use vegetable shortening, although
again, lard is traditionally used in Mexico. Cut the meat into 1" to 2"
chunks. Heat the lard or shortening in a heavy bottomed pot and brown the
meat. When brown, add enough water to cover the meat and add the onions and
garlic. Simmer until the meat is fork tender and flakes apart. For beef
shoulder roast this will take about 2 - 3 hours.
4 c Masa harina
4 c Lukewarm water
4 ts Wyler's granulated chicken
-boullion
2 ts Baking powder
2 ts Salt
1 1/2 c Lard or vegetable shortening
CHILE SEASONING
2 oz Ancho chile; dried
2 oz Pasilla chile; dried
2 oz Guajilla chile; dried
2 oz New Mexican red chile; dried
You can use a variety of meats for making tamales. I use either beef or
chicken, but pork is traditional. I also use vegetable shortening, although
again, lard is traditionally used in Mexico. Cut the meat into 1" to 2"
chunks. Heat the lard or shortening in a heavy bottomed pot and brown the
meat. When brown, add enough water to cover the meat and add the onions and
garlic. Simmer until the meat is fork tender and flakes apart. For beef
shoulder roast this will take about 2 - 3 hours.
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