Thank Sugar, This is making me hungry. It sounds like a lot of fun too!
-----Original Message----- From: Sugar via Cookinginthedark [mailto:[email protected]] Sent: Friday, August 26, 2016 6:46 PM To: [email protected] Cc: Sugar Subject: Re: [CnD] Tamales I remember growing up with my mom, grandmother's in the kitchen maing tamales. In fact I still make them. We make the maza by hand adding salt, lard or shortning, seasonings. We grill the chilli's then put them in the blender till it is a sauce. Thenmixing the chilli sauce and maza all together. Then bbbboiling the pork checien or beef and then cleaning the corn husk over night Then everyone would gather for a party to help spread the maza on the husk and then filling them with the meat sauce(combining the meat with the chilli sause) or with beans, chilli's, rasins, whatever sweetnees we wished and letting them stam in the pot for 2 hours. Here is what we do: Basic Tamales I. The Filling: 3.5 lbs of lean meat (pork, beef, or chicken) 2 cloves garlic, chopped 2 ½ teaspoons salt (or to taste) 2-3 quarts water (enough to cover meat) 1 teaspoon ground oregano Directions: Cut meat into 1-inch cubes and place in a large pan. Cover with water. Add garlic, salt and oregano. Bring mixture to a boil; lower the heat; cover and cook for about 1 ½ hours. Drain meat well, saving the broth for chile sauce and/or masa. Shred the meat using a fork and set aside. II. Chile Sauce (Mole [móh-lĕh]): ¾ cup flour 7 cups liquid (meat broth plus water) 1 ½ cups red chile powder ¼ teaspoon cumin ½ teaspoon ground garlic 3 teaspoons salt Directions: Using a jar with lid, place flour in 1 ½ cups of the broth and shake until well blended and creamy. Pour into large skillet and begin cooking over low heat. Add remaining broth a little at a time, stirring and cooking over low heat until sauce becomes thick. Add chile powder, cumin, ground garlic and salt. Mix well. Add well-drained, shredded meat to sauce and simmer ½ hour longer. Check to see if any additional salt is needed. III. The Dough or Masa: 5 lbs masa, plain 1 tablespoon baking powder 1 tablespoon salt or to taste 1 pound lard 1 cup or more broth or water Directions: Mix masa, with hands. Add baking powder and salt and mix well. Add ¼ cup of liquid and mix well. Add lard in small increments to the masa. Alternate adding lard and small amount of liquid. Knead well after each addition until masa is a creamy texture. (Avoid adding too much liquid or it will ruin the consistency.) IV. Preparing the Corn Husks Soak husks in hot water for 15 minutes or until they can be separated one by one without tearing. Rinse and drain well before spreading with masa. Spread masa 2 inches from pointed end onto smooth side of husks, using two or more tablespoons of masa depending on thickness desired. Use a table knife or spatula. Center one or more tablespoons of filling on the spread masa. Fold over sides of husks to form a roll. Fold pointed end over. V. Cooking Line a deep pan with small pieces of leftover husks. Stand tamales on folded ends with open ends up. Add 2 to 3 inches of hot water. Place a tight-fitting lid on the pan to ensure steam heat builds up to cook the tamales. Simmer for approximately 1 ½ to 2 hours or until masa does not stick to husk. Makes approximately 40 to 60 tamales, depending on size. Tamales may be frozen. Cool and freeze immediately. For best results, use within 6 weeks. ‘I have loved the stars too fondly to be fearful of the night. Sugar -----Original Message----- From: Naima Leigh via Cookinginthedark [mailto:[email protected]] Sent: Friday, August 26, 2016 3:28 PM To: [email protected] Cc: Naima Leigh Subject: Re: [CnD] Tamales Nicole If you want I could give you the information on the Mexican food group I'm in? But you'll have to write me off list, because I don't want to get anyone offended. Naima -----Original Message----- From: Nicole Massey via Cookinginthedark [mailto:[email protected]] Sent: Friday, August 26, 2016 2:26 PM To: [email protected] Cc: Nicole Massey Subject: Re: [CnD] Tamales I'm unable to get her recipe for the fruit tamales, as she's currently at war with my family after the divorce. The reason I asked is because I was curious as to what you turned up for the meat fillings. I've had a problem finding decent tamales -- it's hard to predict what will be available from independent cooks, and the different specialty places that make them in the area are inconsistent in quality. My best tamale source, amazingly enough, is at Braums, but my roommate has expressed interest in making them sometime, so that's why I'm always interested in recipes for them. Our front door has a sign up advising people of the rules of the house, and one of them is as follows: "No solicitation. Exceptions will be made for Girl Scout cookies and tamales." -----Original Message----- From: Naima Leigh via Cookinginthedark [mailto:[email protected]] Sent: Friday, August 26, 2016 12:30 PM To: [email protected] Cc: Naima Leigh <[email protected]> Subject: Re: [CnD] Tamales Well Nichole, I would love to try your versions too. Will you please post them? P.S. Every family has one or more of those in them. -----Original Message----- From: Nicole Massey via Cookinginthedark [mailto:[email protected]] Sent: Friday, August 26, 2016 1:26 PM To: [email protected] Cc: Nicole Massey Subject: Re: [CnD] Tamales To make this we'll need recipes for the filling too, as it's definitely more than just shredded meat. My former sister-in-law made a variation on this with raisins, diced apple, coconut, and chopped pecans, and she formed them as flat triangles instead of rolls. They were well liked by my family. (Far more than she was, but she was a drama queen who threw fits if she wasn't the center of attention) I've also encountered tamales made with cheese and spices or beans. -----Original Message----- From: Naima Leigh via Cookinginthedark [mailto:[email protected]] Sent: Friday, August 26, 2016 11:51 AM To: [email protected] Cc: Naima Leigh <[email protected]> Subject: [CnD] Tamales Tamales Tamales are wintertime food in the American Southwest, and a Christmas Eve must in the Mexican-influenced cuisine so popular there. Days before families gather round to fix these delicious bundles. Ingredients 1 recipe prepared Shredded Beef, Chicken or Pork filling, or Picadillo filling (about 5 cups total) 1 8-ounce) package dried corn husks 2/3 cup vegetable shortening or lard 4 cups masa harina flour, (Mexican corn masa mix) 2 teaspoons salt 3 cups broth from filling, or water 1/3 cups vegetable shortening or lard, melted Directions 1. Sort corn husks, setting aside any torn ones. Soak intact corn husks in warm water for at least 1 hour or until soften and easy to fold. 2. Beat 2/3 cup vegetable shortening or lard in large bowl until creamy. Combine masa harina and salt in medium bowl. Alternately add masa harina and broth to vegetable shortening or lard, mixing well after each addition. Gradually add melted vegetable shortening or lard, mixing until consistent of thick cake batter (masa). 3. Spread 1/4 cup masa, using back of spoon, to form a square in the center of one husk. Place 1/4 cup meat filling in center of masa square. Fold right then left edge over masa. Fold up bottom edge to roll. Repeat with remaining ingredients. 4. Place vegetable steamer in pot with lid; add water to just below steamer. Arrange tamales upright in steamer rack. Cover tamales with reserved dry husks and a damp towel; cover. Bring to a boil; reduce heat to low. Steam, adding water as needed, for 2 to 2 1/2 hours or until masa pulls away from husks. Makes 24 tamales. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
