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Momo s Tamales
Ingredients:
30 corn husks, trimmed
***TAMALE FILLING***
1 pound beef
1 pound pork
1 large onion
1 tablespoon salt
2 garlic
2 tablespoon chile powder
3 tablespoon fat
2 tablespoon flour
5 cups broth; from cooking meat
***MASA***
2-1/2 cups masa or scalded corn meal
1/2 cup fat
2 tablespoon chile powder
salt
1 batch meat broth
Instructions:
Prepare Husks: Trim smaller end square and remove silks. Soak in boiling
water for 1 hr. Husks should be 6 or 7 inches long and 2 1/2 inches
wide or larger. Prepare Meat: Boil meat, onion, garlic and salt in
enough water to cover meat until very tender. Drain broth and save.
Run meat through chopper and season with chile powder and additional
salt to taste. (We prefer meat to have slightly more consistency so
we simply finely shred meat instead of running through chopper) Melt
fat in pan and add flour. Heat until flour browns, stirring constantly.
Add meat mixture and enough broth to make meat mixture like very thick
gravy. Cook for 15 minutes. Prepare Dough: Scald masa with remaining
meat broth. If you don't have enough broth, you can use water or additional
canned broth. Add salt and add chile powder until masa turns slightly
pink. Mix thoroughly. Prepare tamales: Spread masa onto shuck beginning
at the top and enough to bend over. Spread as thick as you like. After
smoothing masa on the shuck, put some of the meat mixture down the
middle and roll like a cigarette. Steam tamales for 1 1/2 to 2 hrs.
in a large pot with elevated rack high enough to keep tamales out
of the water. Tamales are done when the shuck peels easily away from
the masa without sticking. Yield: 30 tamales Finished transcribing
this recipe handed down from my grandmother. It's been in use, possibly
with slight enhancements, for 40 or 50 years at least. Add a Q twist
to it by wrapping about a dozen cooked tamales (2x6) and tying with
strips of corn shuck and then putting them in the smoker for an hour
or so. Also use smoked meat instead of plain. Would be a great way
to use up odds and ends from smoked leftovers. Posted to the BBQ List
on July 19, 1998 by Rodney Leist |
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