"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Tamales Recipe

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This recipe for Tamales, by , is from The Mock Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darlene (Mock) Fraide
Added: Monday, August 20, 2007


1 medium onion, chopped
1 clove garlic, chopped
2 T olive oil
1/2 tsp crumbled dried oregano
1/2 tsp dried cilantro or parsley
2 T wine vinegar
Salt & pepper
10 oz tomatillos or equal amount of fresh tomatoes
Chili peppers to make hotter version

Onion powder
Chopped garlic or garlic powder
1/2 tsp oregano
1/2 tsp coriander
Corn husks
Prepared masa dough
1 tsp baking powder

SAUCE: Saute the onion and garlic in the olive oil in a skillet. Add oregano, cilantro and wine vinegar. Add salt and pepper to taste. Add tomatillos and simmer 10 minutes. To make a hotter sauce add canned jalapeņo peppers to your taste.

TAMALES: Simmer chicken in water to cover adding the onion powder, garlic, salt, oregano and coriander. Cook until chicken is done, about 45 minutes. Remove from broth. Discard skin and all bones. Shred meat and add to chili sauce. Soak corn husks in tap water until soft and pliable, about 30-60 minutes. Add a teaspoon of baking powder to 5 lb of prepared masa. Spread masa over individual corn husks. Spoon about 3 tablespoons of the chicken in green chili sauce in center of masa and roll up; turn the ends of the filled corn husks up. Put tamales in steamer, stand upright, and steam for 20 minutes. Serve hot. Tamales may be frozen before steaming. Put about 6 in each freezer bag and freeze. Thaw and steam before serving.

Personal Notes:
Personal Notes:
Darlene suggests buying the green chili sauce in a can or making your own using this recipe.




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