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Active Time: 40 Minutes
Total Time: 1 Hour 55 Minutes
Yield: Makes 30 Tamales
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| This recipe from Laura Caraza, a well-known cookbook author and teacher, has been in her family for many generations. She has simplified it, to make it more adaptable to modern science. |
RECIPE INGREDIENTS
| For Filling: |
| 8 oz pork tenderloin (fillet) |
| 1/4 onion |
| 1/2 bay leaf |
| 1 sprig thyme |
| 1 sprig oregano |
| 1/2 teaspoon salt, or to taste |
| 2 oz ancho chiles, cleaned, seeded, and deveined |
| 1 1/2 cups warm water |
| 1 large garlic clove, peeled |
| 1/2 tablespoon lard |
| For Tamales: |
| 2 lb prepared corn tortilla masa |
| 1 1/2 cups lard |
| 1/2 tablespoon baking powder |
| 1 tablespoon salt, or to taste |
| 50 to 60 corn husk (dried if available), washed, soaked in warm water for 30 minutes, and drained well |
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DIRECTIONS
FOR FILLING: Place the pork, onion, herbs, and salt in a pot and add enough water to cover. Boil for 30 minutes, or until the meat is tender. Drain, reserving 2 cups of liquid, and shred the pork tenderloin. Set aside.
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Soak the chiles in the warm water for about 10 minutes. Puree the chiles, water, and garlic in a blender until very smooth. Heat the lard in a frying pan and fry the chile mixture over medium heat for about 10 minutes. Add the pork and adjust the seasoning if necessary. Cook for 5 minutes to heat through and thicken slightly.
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FOR TAMALES: Mix the masa and the reserved liquid with an electric beater for 5 minutes and set aside. In another bowl, whip the lard at maximum speed until light and fluffy, then add the masa mixture. Beat at high speed for 5 to 7 minutes or until a small ball of the dough floats when dropped in a glass of cold water. Add the baking powder and salt, and mixed well.
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Divide the masa mixture among 30 corn husk, spooning the dough into the center of each along with 1 tablespoon of filling. Fold the sides of the husk together and bring the tip down to seal completely. Heat water in the bottom of a tamalera or vegetable steamer, line the basket with husks, and place the tamales on top. Cover with the remaining husks, a dish towel, plastic wrap, and the lid. Steam for 45 to 55 minutes or until the husk can be easily separated from the filling and serve.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Makes 30 Tamales
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| Carbohydrates, Total: |
24g |
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