Tamales Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chile Con Carne:
1 1/2 lbs. Lean Stewing Beef or Pork
2 tbsp. Lard (I use Crisco for this)
1 tbsp. Flour
1/2 cup Ground Red Chile
1 tsp. Salt
Pinch Oregano (more to taste)
1 clove Garlic, minced
1-2 cups Meat Stock
Masa:
6 cups Masa Harina
3 1/2 cups warm Water (approximately)
2 cups Lard
2 tsp. Salt
Corn husks
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Directions: |
Directions:Chile con Carne:
Simmer beef in water to cover, using medium to low heat of surface unit. Cook until tender. Shred the meat and brown in hot fat. Add the flour and brown it, stirring constantly. Remove from heat, add chile sauce or powder. Stir well. Season with salt, oregano and garlic. Add 2 cups stock and stir constantly until the sauce is thick and smooth. Cook for 30 minutes or until sauce is thick.
Masa:
Add water to the masa harina. Cream lard and salt with mixer on medium speed. Combine lard mixture with masa until well blended.
In the mean time, soak the corn husks in warm water until pliable. Rinse to remove any corn silk.
To Assemble:
Spread each husk with about 2 tbsp. masa and add one generous tbsp. of chile con carne. Fold the sides of the husk toward the center, one side at a time. Fold the bottom of the husk up and the top down tying if desired. If more masa is desired, a tablespoon or more may be added over the chile before folding. Steam the tamales on a rack in a large steamer for 45 minutes (or on a rack in a pressure cooker for 20 minutes at 15 pounds pressure). |
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Personal
Notes: |
Personal
Notes: I prefer to use brisket and slow cook it with a rub for added flavor...Cover brisket with a rub of spices (garlic, garlic salt, onion powder, chili powder, cayenne, etc; whatever your taste and spice preference). Place in baking dish to fit and cover with 2 cans Rotel. Cover with aluminum foil and cook on 250º 6-8 hours or until beef can be shred with a fork (I remove remaining chunks of Rotel and reserve remaining juices to use in the stock). Doing the meat this way doesn't leave you meat stock, so I use beef bouillon or store bought stock.
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