Directions: |
Directions:Put diced meat into large pot with enough water to cover meat. Add whole, dices or minced garlic clove. Cook until tender for about 3 hours. Check regularly. (Note: save broth for making chili sauce)
Chili seasoning: remove stems and seeds from chili pods (leaving some seeds will make the mixture hotter). Cook in a pot with water until tender. Test with fork for easy penetration. Approximately 30 minutes (save some of the chili water).
Place the chilies in a blender (to half of blender), once crushed garlic clove, ¼ teaspoon salt, ¼ teaspoon oregano and ¼ teaspoon cumin. Blend until pureed.
To make meat sauce: in large frying pan melt lard, then add small amount of meat, sautéing until slightly browned. Add 1-tablespoon flour, some of the chili seasoning (step 2) and some of the meat broth. Heat thoroughly, tasting frequently.
In preparation of the final making of tamales, place cornhusks in hot water to clean and soften.
Add small amount of meat sauce to masa for color and flavor.
Spread masa onto the bottom 2/3 of husks (not too thick). Add meat sauce and fold.
Steam for 2½ hours on regular flame |
Personal
Notes: |
Personal
Notes: Chili cheese tamales
• 1 can Ortega chilies
• Monterey Jack cheese, sliced
• 1 yellow chil
Directions:
Into prepared husks, place 1 slice of Ortega chili and slice of cheese onto masa. Fold, steam and enjoy.
*Makes approximately 10 dozen.
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This recipe for Mary’s Famous Tamales is from