Text 15189, 96 rader
Skriven 2014-07-27 06:35:32 av Dave Drum (1:261/38)
Ärende: Chile 7090
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tamales w/Chicken & Salsa Verde
 Categories: Poultry, Salsa, Breads, Chilies
      Yield: 4 Servings

  1 1/3 c  Shredded chicken

MMMMM-------------------------- TAMALES-------------------------------
      4 oz (1/2 pkg dried corn husks
      4 oz Lard
      1 lb Fresh masa
    2/3 c  Poultry broth
      1 ts Baking powder
    1/2 ts Salt

MMMMM------------------------SALSA VERDE-----------------------------
      1 lb Tomatillos
      3    Serrano chilies
           Salt
      1 tb Lard
      6    Sprigs fresh coriander;
           - rough chopped
      1 sm Onion; chopped
      1 lg Clove garlic; chopped
      3    Tomatillos; chopped
    1/4 c  Cilantro; chopped

  Prepare cornhusks: Simmer the husks in water to cover for
  10 minutes, weighting them with a plate to keep them
  submerged. Let them stand for a couple of hours until
  husks are pliable.

  TO MAKE THE DOUGH: Beat the lard in a mixer until very
  light, for about a minute. Add 1/2 pound (1 cup) fresh
  masa to lard. Beat until well blended. Continue beating,
  adding alternately the remaining 1/2 pound masa and the
  poultry broth, adding only enough broth to give
  consistency of medium thick cake batter. Then sprinkle in
  the baking powder and salt. Beat 1 minute more.

  TO MAKE THE SALSA: Husk and wash the tomatillos. Put the
  tomatillos and 3 Serrano chilies and some salt in a pot of
  water and boil them until tender, about 10 to 15 minutes.
  Then drain them and put them in the bowl of a food
  processor. Add the coriander, onion, and garlic. Process
  until smooth. Heat 1 tablespoon lard in a medium large
  skillet over medium high heat. When the lard is hot enough
  to make a drop of the tomatillo puree sizzle, pour it all
  in at once. Stir the sauce constantly for 45 minutes until
  it gets darker and thicker...thick enough to coat a spoon.
  Add the chopped tomatillos and cilantro. Season with salt.

  Mix the shredded chicken with 1/2 cup cooked tomatillo
  sauce.

  TO FORM THE TAMALES: Remove husks from water when they
  have softened. Pat husks dry. Tear extra husks into 1/4
  inch wide, 7 inch long strips one for each tamale. Take
  one that is at least 6 inches across on wider end and 67
  inches long. Lay out this cornhusk with tapering end
  toward you. Spread a couple of tablespoons of dough
  mixture into a square, leaving at least a 1 1/2inch border
  on side toward you and 3/4 inch border along other sides.
  Pick up two long sides of cornhusk and bring them
  together, overlapping one over the other. Fold up the
  bottom section of husk tightly right up to the filling
  line. Leave top open. Secure it in place by loosely tying
  one of strips of husk around tamale. Repeat with remaining
  husks and dough mixture.

  Stand tamales on the folded bottom in prepared steamer,
  being sure they are not packed too closely in steamer they
  need to expand. Cover with layer of leftover husks. Cover
  with lid and steam for 1 hour. Check carefully that all
  the water doesn't boil away, adding boiling water when
  necessary.

  Serve with additional salsa on the side.

  Yield: 4-6 servings

  NOTE: adapted from a recipe by Rick Bayless

  Recipe By: David Rosengarten

  From: Holly Butman | 28 Sep 1997

  Uncle Dirty Dave's Archives

MMMMM

... How can a nation be great if its bread tastes like wet Kleenex?-Julia Child

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