Directions: |
Directions:Wipe peppers with a damp cloth. Cut off ends and remove seeds and stems.
Cover peppers with 1 quart of water adding seeds for the desired amount of "hot" flavors - (it doesn't take more than a teaspoon to be plenty hot, used less for mild heat) boil for 5 minutes. When cool, puree in blender adding garlic salt.
Melt Lard adding flour, mixing well, add above pepper mixture, cumin, oregano, and salt. Slowly heat to a boil, stirring all the time adding enough chicken broth to make a thick paste. Cool
Mix together corn meal, coriander, garlic, and black pepper to taste. Scald with boiling chicken broth adding rest of broth and heat to bubbling as for corn meal mush. As it thicken add butter.
The corn husks have to be cleaned. Wash in warm water with a brush.
Soak in water for 15 to 20 minutes. Then pat dry with paper towels.
To Assemble:
Lay out corn husks tip to base and base to tip, overlapping to make an area about 6 to 8 inches square. Spread masa in the center about 1/8 inch thick, leaving a couple of inches bare on the sides for tying. Put 2 heaping tablespoons of tamale filling on top of masa. Roll and tie ends with string and trim ends.
To Cook:
Steam tamales over boiling water for one hour. Serve with a simple salad, rice and re-fried beans.
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Personal
Notes: |
Personal
Notes: This recipe was handed down from Laura May Van Horn, (Summer, Phillips) born 1889. She was Juanita Sowles' father's sister. She learned to make the tamales from Modoc Indians in the area. Juanita and her sisters would make them during the Thanksgiving holidays every year for their families Christmas dinner.
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