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Tamales 01

This Tamales 01 recipe uses Salt, Turkey Or Chicken Broth, Pepper, Onion, and Cooked Turkey Or Chicken. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tsp
• 3/4 cup
• 1/8 tsp
• 1/4 cup
• 1 1/2 tsp
• 2 cup
• 1 tsp
• 1/2 cup
• 2 cup

Method (preview)

1. 1

   Sauce or Pork in Red Tomato Sauce)

2. 2

   To soak corn husks, cover with warm water; weigh down. Let soak at least 3 hours or overnight.

3. 3

   For tamale dough: Beat lard and salt until fluffy. Slowly beat in masa harina mix alternately with broth until very light and fluffy.

4. 4

   To assemble tamales: Drain corn husks, pat dry.

5. 5

   Spread 2 tablespoons dough on center of husks forming a 3 x 2-inch rectangle and spreading copletely to right edge.

6. 6

   To enclose tamales, turn right side over to center of filling; fold left side over filling, allowing plain part of husk to wrap around filling.

7. 7

   Fold top end down over bottom end.

8. 8

   Secure ends by tying a string around center of tamale.

9. 9

   To steam tamales, place a rack 2 inches above gently boiling water in steamer or 4-quart dutch oven.

10. 10

    Stack tamales, folded side down, on rack.

11. 11

    Cover, steam about 2 hours or until done.

12. 12

    To test for doneness, remove one tamale from center and one from side of steamer.

13. 13

    Place broth, sesame seed, cumin and pepper in blender container.

14. 14

    Blend until smooth, set aside.

15. 15

    Place tomatillos, onions, chilies, salt, garlic and coriander in blender, blend until smooth.

16. 16

    Heat lard in heavy 10-inch skillet; add tomato puree (hm, I noticed this recipe neglected to list the amount.

17. 17

    I'd say try 1/8 to 1/2 cup).

18. 18

    Cook over high heat about 10 minutes or until reduced, stirring occasionally. Reduce heat. Gradually stir in sesame seed mixture.

19. 19

    Do not boil. Add turkey; continue cooking over low heat 5 to 10 minutes or until mixture is thick. Makes about 2 1/2 cups.

20. 20

    Broil tomatoes until charred on all sides; cool.

21. 21

    Place in blender container with garlic and salt; blend until smooth.

22. 22

    Heat lard in heavy 10-inch skillet.

23. 23

    Add onion; saute until tender.

24. 24

    Add tomato puree and chilies.

25. 25

    Continue cooking over medium heat about 5 minutes.

26. 26

    Add pork; continue cooking over medium heat 8 to 10 minutes or until mixture is thick.