Text 1545, 84 rader
Skriven 2013-06-22 06:45:34 av Dave Drum (1:261/38)
Ärende: Chile 3184
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tamales Nortenos [Northern Tamales]
 Categories: Latino, Pork
      Yield: 12 Servings

MMMMM--------------------------FILLING-------------------------------
  1 1/4 lb Pork shoulder
    1/4 lg Onion; sliced
      1 cl Garlic; peeled
    1/2 ts Salt
      4    Peppercorns
           Water to cover
      3    Anchos chilies
    1/2 ts Cumin seeds
      2 tb Lard

MMMMM------------------------THE TAMALES-----------------------------
           Basic Tamal Dough
      2 ts Chilli sauce from filling
     72 sm Corn husks; soaked

  This recipe is from northern Mexico and I think it is
  closer to the tamales made in Texas. Tamales from central
  Mexico are thick and fluffy and are mostly dough. This is
  the original recipe as it would be prepared in Mexico,
  including lard. Adjust as necessary to suit your
  sensibilities. I substitute Crisco for the lard. I also
  make this recipe using chicken in place of the pork.

  Enjoy! Garry

  The smallest tamales of all are the nortenos from Coahuila
  and Chihuahua. They are as thick as a very fat finger and
  about 2 1/2 inches long. The northerners express contempt
  for the large, fluffy white ones of central Mexico, which
  to them are all dough and very little else--which is true
  of the commercially made ones. The dough in these is
  almost overcome by the filling of pork in a sauce of
  chilies anchos strongly flavored with cumin.

  Cut the meat into 1" squares--it should have a little fat
  on it--and put it into the saucepan with the onion,
  garlic, salt, and peppercorns. Barely cover the meat with
  water and bring to a boil. Lower the flame and simmer the
  meat until it is tender--about 40 minutes. Set the meat
  aside to cool off in the broth. Strain the meat, reserving
  the broth, and chop it roughly.

  Heat the griddle and toast the chilies well, turning them
  from time to time so that they do not burn. Let them cool
  a little. When they are cool enough to handle, slit them
  open and remove the seeds and veins. When the chilies have
  cooled off they should be crisp. Crumble them into the
  blender jar or spice grinder and grind them with the cumin
  seeds to a fine powder. Melt the lard, add the chilli
  spice mix, and cook it for a few seconds, stirring it all
  the time. Add the meat and, continuing to cook, let it
  season for a minute or so. Add the pork broth and let the
  mixture cook for about 5 minutes over a medium flame so
  that it reduces a little--there should be quite a bit of
  sauce left. Add salt as necessary. Make the basic dough
  but do not add any baking powder. Mix the chili sauce into
  the dough to give it a little color. Using the smallest
  husks or the large ones cut in half, spread a scant
  tablespoon of the dough thinly over each husk, covering an
  area about 2 X 2 inches. Put a little of the meat with
  plenty of sauce into the center of the dough and fold the
  husk as you would for ordinary tamales. Stack the tamales
  in the steamer and cook for about 2 hours. Test to see if
  they are done.

  Recipe from: The Cuisines of Mexico by Diana Kennedy

  From: Walt Gray - 10 Feb 1997

  Uncle Dirty Dave's Archives

MMMMM

... Where we have strong emotions, we're liable to fool ourselves. Carl Sagan

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