Text 33804, 105 rader
Skriven 2013-02-18 05:59:14 av Dave Drum (1:261/38)
Ärende: Chile 2222
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mississippi Delta Tamales
 Categories: Latino, Vegetables, Beef, Pork, Chilies
      Yield: 12 Dozen

MMMMM--------------------------FILLING-------------------------------
      6 lb Pork shoulder, chuck roast,
           -chicken; to 8 pounds
    3/4 c  Vegetable oil
    1/4 c  Chilli spice mix
      2 tb Paprika
      2 tb Salt
      1 tb Onion powder
      1 tb Garlic powder
      2 ts Black pepper
      1 ts Cayenne
      1 ts Cumin; ground

MMMMM-------------------------CORN-HUSKS------------------------------
      1 ea Husk, corn, 7 to 8 dozen

MMMMM---------------------------DOUGH--------------------------------
      8 c  Cornmeal; yellow or masa
           - mix
      4 ts Baking powder
      2 ts Salt
  1 2/3 c  Lard
      6 c  Broth; from cooking the
           - meat, warm, to 8 cups

  Make the meat filling: Cut the meat into large chunks and
  place in a large, heavy pot. Cover with cold water. Bring
  to a boil over high heat. Cover the pot, reduce the heat
  to medium-low, and simmer until the meat is very tender, 2
  to 2 1/2 hours. Remove the meat and reserve the cooking
  liquid. When the meat is cool enough to handle, remove and
  discard any skin and large chunks of fat. Shred or dice
  the meat into small pieces. There should be 14 to 16 cups
  of meat. Heat the oil in a large, heavy pot over medium
  heat. Stir in the chili powder, paprika, salt, onion
  powder, garlic powder, black pepper, cayenne, and cumin.
  Add the meat and stir to coat with the oil and spices.
  Cook, stirring often, until the meat is warmed through, 7
  to 10 minutes. Set aside.

  To prepare the corn husks: While the meat is cooking, soak
  the husks in a large bowl or sink of very warm water until
  they are soft and pliable, about 2 hours. Gently separate
  the husks into single leaves, trying not to tear them.
  Wash off any dust and discard any corn silks. Keep any
  shucks that split to the side, since two small pieces can
  be overlapped and used as one.

  To make the cornmeal dough: Stir the cornmeal, baking
  powder, salt, and lard together in a large bowl until well
  blended. Gradually stir in enough warm broth to make soft,
  spongy dough that is the consistency of thick mashed
  potatoes. The dough should be quite moist, but not wet.
  Cover the bowl with a damp cloth.

  Assemble the tamales: Remove a corn husk from the water
  and pat it dry. Lay the husk on a work surface. Spread
  about 1/4 cup of the dough in an even layer across the
  wide end of the husk to within 1 inch of the edges. Spoon
  about 1 tablespoon of the meat filling in a line down the
  center of the dough. Roll the husk so that the dough
  surrounds the filling and forms a cylinder or package.
  Fold the bottom under to close the end and complete the
  package. Place the completed tamales in a single layer on
  a baking sheet. Repeat until all the dough and filling are
  used.

  Cook the tamales:

  To simmer: Stand the tamales upright, closed side down, in
  a large pot. Place enough tamales in the pot so that they
  do not fall over or come unrolled. Carefully fill the pot
  with enough water to come just to the top of the tamales,
  trying not to pour water directly into the tamales. Bring
  the water to a boil over high heat. Cover the pot, reduce
  the heat to medium-low, and simmer until the dough is firm
  and pulls away from the husk easily and cleanly, about 1
  hour.

  To steam: Stand the tamales upright, closed side down, in
  a large steamer basket. Cover the tamales with a damp
  towel or additional husks. Steam the tamales over
  simmering water until the dough is firm and pulls away
  from the husks easily and cleanly, about 1 to 1 1/4 hours.

  Serve the tamales warm, in their husks. Remove the husks
  to eat.

  Recipe from: Alton Brown; Feasting on Asphalt - The River
  Run -- Stewart, Tabori & Chang

  Uncle Dirty Dave's Archives

MMMMM

... Life is a combination of magic and pasta. - Federico Fellini

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)