Basic tamales
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Basic tamales
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Last updated 6/12/2012 1:07:26 AM. Recipe ID 33426. Report a problem with this recipe.
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      Title: Basic tamales
 Categories: Meat
      Yield: 8 Servings
     24    Dried corn husks
      1 c  Lard
      1 ts Salt
  2 1/2 c  Masa harina mix
  1 1/2 c  Warm pork or poultry broth
           -filling (turkey in green
           -mole sauce or pork in red
           -tomato sauce--see recipes)
  This is a simplified recipe for tamales but they still should have a
  fairly authentic taste.
  To soak corn husks, cover with warm water; weigh down.  Let soak at
  least 3 hours or overnight.
  For tamale dough: Beat lard and salt until fluffy.  Slowly beat in
  masa harina mix alternately with broth until very light and fluffy.
  To assemble tamales: Drain corn husks, pat dry.  Spread 2 tablespoons
  dough on center of husks forming a 3 x 2-inch rectangle and spreading
  copletely to right edge.
  Spoon 1 tablespoon filling lengthwise down center of rectangle.  For
  fillings, see recipes "Turkey in green mole sauce" or "Pork in red
  tomato sauce".
  To enclose tamales, turn right side over to center of filling; fold
  left side over filling, allowing plain part of husk to wrap around
  filling. Fold top end down over bottom end.  Secure ends by tying a
  string around center of tamale.
  To steam tamales, place a rack 2 inches above gently boiling water in
  steamer or 4-quart dutch oven.  Stack tamales, folded side down, on
  rack. Cover, steam about 2 hours or until done.  To test for
  doneness, remove one tamale from center and one from side of steamer.
  Open husks; tamales should be firm and come away easily from husk.
  Makes 24.
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 33426 (Apr 03, 2005)

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