Tamales(Chile, Meat, Cornmeal-Filled Corn Husks)

* Exported from MasterCook *

Tamales (Chile, Meat, Cornmeal-Filled Corn Husks)

Recipe By : Sandy-Fabfood
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Corn Husks
Water
Masa -- see recipe
Chile Con Carme para Tamales*

Rinse corn husks and soak in warm water until pliable. Spread the center
portion of each husk with 2 tablespoons of masa mixture. Top with 1
tablespoon of chile-meat milling. Fold the sides of the husk toward the
center, the bottom of the husk up, and the top down. Tie each tamale with a
corn husk strip. Pour 2 inches of water into a large steamer. Arrange
tamales on a rack in steamer above the water level. Steam tamales for 45
minutes (Longer at high altitudes. May also be steamed in a pressure cooker
for 20 minutes at 15 pounds pressure.) Masa (Cornmeal Mixture) 6 c masa
harina* 3 c warm water, approximately 2 c lard 2 t salt Combine the Masa
Harina and water in a large mixing bowl to make masa. Set aside. Cream the
lard and salt in a medium-sized mixing bowl using a mixer at medium speed.
Add the creamed lard to the masa and mix well. NOTES : *Six cups commercially
prepared masa may be substituted and the water omitted.

Converted by MC_Buster.



- - - - - - - - - - - - - - - - - -