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LOCATION: Recipes >> Mexican >> Tamales 08

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Yield: 48 tamales

48 dried corn shucks
additional corn shucks for lining steamer

2 lb lean boneless pork, cut in 2" chunks
1/2 c raisins (optional)
salt and pepper
2/3 c onion, peeled and chopped
2 lg garlic cloves, peeled and chopped
1 lb tomato, chopped
8 oz tomato sauce
1 ts oregano
4 oz jalapeno peppers, roasted, seeded and skinned or to taste
2 T lard
1 lg bay leaf
pinch sugar

2/3 c lard, room temperature
4 c masa harina
1 T salt
1 T baking powder
3 c pork stock (reserved from pork filling recipe)

Place pork in a large, heavy saucepan or Dutch oven and add water
just to the top of the meat. Add two teaspoons salt and 1/2 teaspoon
pepper and raisins. Cover and bring to a boil over high heat.
Reduce heat to moderately low and simmer about two hours, or until
meat is very tender.

Strain stock into a container for use in the dough. When meat is
cool enough to handle, shred with a fork or fingers. Puree onion,
garlic, tomatoes, tomato sauce, oregano, shiles and jalapeno in a
blender or processor.

Heat lard in a skillet over moderate heat. Add puree, 1/2 tablespoon
salt, bay leaf, and sugar and cook for about 10 minutes, stirring
constantly. Mix puree with the shredded meat and raisins. Taste
and add additional salt, pepper, or jalapenos if desired. Makes
about five cups.

In a small, straight-sided mixing bowl beat the lard with an electric
mixer, processor, or fork until it is light and fluffy. On a piece
of wax paper mix masa with salt and baking powder and beat into
lard, adding about 1/4 of the mixture at a time. When well mixed,
beat in stock 1/4 cup at a time to make a slightly mushy, but not
watery, dough.

Put shucks in a large bowl, cover with very hot water, and let soak
for at least 1-1/2 to two hours, until soft and pliable. If using
packaged shucks, separate them after a few minutes of soaking to
make sure each one is in contact with the water. Before using,
shake excess water from the softened shucks. Wet your hands. For
each tamale spread about two tablespoons of the dough into a
rectangle on the inside of a shuck, spread to within 3/4 inch of
the edges and leave about three inches at the pointed end and 1-1/2
inches at the wide end of the shuck. Spread 1-1/2 to two tablespoons
filling lengthwise down the center of the dough. Fold over ends
of shucks so that dough completely covers filling. Arrange tamales
upright in steamer with folded wide ends down.

To cook tamales, fill the bottom of a steamer with water to a depth
of about one inch. If desired, line steamer basket with additional
corn shucks. Pack wrapped tamales upright in basket with the broad
ends of the shucks down. When steamer is full, cover tamales with
additional shucks or a clean dish towel to prevent condensation
from soaking them. Cover pot tightly and bring to a boil over high
heat. Reduce heat to moderately low and steam one to 1-1/2 hours.
Add water as necessary. Unwrap a tamale, and if dough comes away
from the shuck easily, tamales are cooked. Tightly covered, tamales
may be kept several days in the refrigerator, or they may be frozen
for several weeks. Reheat, covered, in a 300 F. oven.


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