Tamales nortenos 2 of 2
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Tamales nortenos 2 of 2
  Tamales    Pork    Beef    Mexican  
Last updated 6/12/2012 1:26:09 AM. Recipe ID 60431. Report a problem with this recipe.
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      Title: Tamales nortenos 2 of 2
 Categories: Pork, Beef, Mexican
      Yield: 6 Servings
 
 
  ~----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
  
  MASA Combine masa, baking powder and salt in a bowl. Dissolve the
  boullion in the lukewarm water to make a broth. Mix the broth into
  the masa a little at a time, working with your fingers to make a
  moist dough.
  
  In a small bowl, beat lard or shortening until fluffy, add to masa
  and beat until masa has a spongy texture.
  
  The Tamales
  
  Remove a soaked corn husk from the water and shake to remove excess
  water. Start with the largest husks because they will be easier to
  roll. If you end up with a lot of small husks, you can lay two
  together, overlapping about 1/2" but this is a little trickier and
  may take some practice. Lay the husk flat on a plate and spread about
  1 1/2 to 2 tablespoons (depending on the size of the husk) of masa in
  the center. Don't use too much! The easiest way to spread the masa is
  to spoon it onto the husk and spread it with your fingers. If the
  masa is sticky, wet your hands.
  
  Add about 1 tablespoon of meat filling on top of the masa. Again,
  don't use too much.
  
  Now comes the tricky part. Roll the corn husk so that the filling is
  enclosed in the masa. Don't worry if the filling is not completely
  surrounded with masa. When the masa cooks it will become firm and the
  tamale will be fine. Fold over each end. If the husks are very thick,
  you may find it difficult to fold the large end and get it to stay.
  If this is the case, don't worry about folding the large end and put
  that end up when you put the tamales into the steamer.
  
  Load the tamales into a steamer standing them up vertically. I use a
  large pot with a steamer basket in the bottom. When all the tamales
  are rolled, and the steamer is full, cover with a damp cloth and
  steam until the tamales are done, about 2 to 3 hours. During steaming
  it is very important to keep the water at a low boil. Also, DO NOT
  let the steamer boil out of water.
  
  TIP: Place a coin, a penny works good, in the bottom of the steamer
  with the water. You can tell when the water is boiling because you
  can hear the coin rattling around. If the coin stops rattling, the
  water has boiled away and you should add more.
  
  After about 2 hours, you may want to pull out a tamale and sample it.
  Let it cool for a few minutes and then unroll the husk. The tamale
  should be soft and firm and not mushy.
  
  




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Recipe ID 60431 (Apr 03, 2005)

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