#639012 Moose Meat Tamales Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
BATTER FOR SHELLS
1/2 cup: Sifted flour,
2/3 cup: Milk,
1/2 tsp: Salt,
1 tbsp: Oil,
2: Eggs,
FILLING
1 lbs: Ground moose,
1 small: Onion, chopped
Directions:
Mix flour and salt; beat eggs, milk and oil. Add 1/2 of the egg
mixture and stir until lump free. Add remaining, mix until smooth.
Grease 5 inch fry pan; heat to sizzle. Pour in 1 tablespoon batter;
tip pan to make shell even and thin. Cook until golden. Turn and
cook other side. Roll shell as you remove from pan; set aside. Saute
in 1 tablespoon oil for 10 minutes. Add 3/4 teaspoon salt, 1/2 cup
chopped olives. Dissolve 1 bouillon cube in 1 cup boiling water; add
1/2 cup to above mixture. Blend 1 tablespoon paprika, 2 teaspoons
chili powder and 3 tablespoons flour with remaining 1/2 cup bouillon.
Stir into meat mixture; cook until thick. Unroll shells placing a
tablespoon of filling in each; reroll. Put in a greased glass dish.
Brush with butter and sprinkle with minced onions and grated cheese.
Bake at 350 degrees for 25-30 minutes. You may thin remaining meat
mixture and use as a sauce over tamales. Submitted By BARRY WEINSTEIN
On 08-21-95
Source from luhu.jp
mixture and stir until lump free. Add remaining, mix until smooth.
Grease 5 inch fry pan; heat to sizzle. Pour in 1 tablespoon batter;
tip pan to make shell even and thin. Cook until golden. Turn and
cook other side. Roll shell as you remove from pan; set aside. Saute
in 1 tablespoon oil for 10 minutes. Add 3/4 teaspoon salt, 1/2 cup
chopped olives. Dissolve 1 bouillon cube in 1 cup boiling water; add
1/2 cup to above mixture. Blend 1 tablespoon paprika, 2 teaspoons
chili powder and 3 tablespoons flour with remaining 1/2 cup bouillon.
Stir into meat mixture; cook until thick. Unroll shells placing a
tablespoon of filling in each; reroll. Put in a greased glass dish.
Brush with butter and sprinkle with minced onions and grated cheese.
Bake at 350 degrees for 25-30 minutes. You may thin remaining meat
mixture and use as a sauce over tamales. Submitted By BARRY WEINSTEIN
On 08-21-95
Source from luhu.jp