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Yield: Makes 14 Tamales
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| Fonda San Miguel in Austin, Texas is among the truly outstanding Mexican restaurants in the United States. Miguel Ravago, the creative chef and co-founder there, devised this butter-based tamal recipe. |
RECIPE INGREDIENTS
| For Filling: |
| 6 poblano or long green chiles, roasted, peeled, seeded, and chopped |
| 2 red tomatoes, roasted, peeled, seeded, and chopped |
| 1 white onion, chopped |
| 1 clove garlic, minced |
| For Tamale: |
| 1 1/4 cups butter, softened |
| 1/2 cup sour cream |
| 2 lb tortilla masa |
| 1 1/2 cups warm chicken stock |
| 1 tablespoon salt, or to taste |
| 14 trimmed banana leaves or dried corn husks soaked in hot water |
| banana leaves or corn husks, for lining the steamer |
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DIRECTIONS
FOR FILLING: In a bowl, mix together the chiles, tomatoes, onion, garlic and salt.
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FOR TAMALES: Whip the butter in a large mixing bowl with an electric beater until light and fluffy. Add the sour cream, beat to incorporate, then slowly beat in the masa. Lower the speed of the mixer to slow. Add the stock and salt to taste, and mix until blended. Let stand for 5 minutes.
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Divide the mixture evenly among the banana leaves or corn husks, spreading it about 1/8 inch thick in the center of each. Spread 1 tablespoon of filling on top. Overlap the sides of the leaves, then fold over the tops and bottoms to create little packages.
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Line a steamer basket with the remaining banana leaves or corn husk and place the tamales upright, packed tightly together. Cover with more leaves. Place the basket over boiling water, cover tightly, and cook for 45 to 55 minutes, or until the masa separates easily from the leaf when open.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 14 Tamales
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| Carbohydrates, Total: |
34g |
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