Tamales - Walt Recipe
Yield: 1 servingsYield: 1 servings
Recipe by luhu.jp
Ingredients:
4 lb: pork shoulder,
6 cup: water,
8 tablespoon: chile powder,
1/8 teaspoon: oregano,
1/4 teaspoon: cumin,
2: garlic,
1: salt,
5 lb: masa harina,
1 lb: lard,
1: pork broth,
1 pkg: corn husk,
Directions:
Boil meat in water until tender. Remove the meat from broth, saving
broth for dough and chile. Chop meat into 1/4 in. pieces and place
in pan. Dissolve chile powder in 1 1/2 cups of the broth, and add to
meat, add garlic, spices and salt, cook until d Cream lard in a
mixing bowl. Add masa flour and mix. Add enough of the broth to make
the dough speadable with a table knife. Rinse the husks and soak in
wateruntil pliable. Spread the center portion of the husk with 2 tbs.
of masa. Top with chile meat mix. Vary both amounts to your liking.
Fold the sides of husks toward the center, the bottom up and the top
down. Tie each husk with a narrow corn husk strip. Pour 2 in. of
water into a large kettle and arrange the tamales on a rack above the
water level. Steam the tamales for about 40 min.
Yield: 1 servings
Source from luhu.jp
broth for dough and chile. Chop meat into 1/4 in. pieces and place
in pan. Dissolve chile powder in 1 1/2 cups of the broth, and add to
meat, add garlic, spices and salt, cook until d Cream lard in a
mixing bowl. Add masa flour and mix. Add enough of the broth to make
the dough speadable with a table knife. Rinse the husks and soak in
wateruntil pliable. Spread the center portion of the husk with 2 tbs.
of masa. Top with chile meat mix. Vary both amounts to your liking.
Fold the sides of husks toward the center, the bottom up and the top
down. Tie each husk with a narrow corn husk strip. Pour 2 in. of
water into a large kettle and arrange the tamales on a rack above the
water level. Steam the tamales for about 40 min.
Yield: 1 servings
Source from luhu.jp