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Tamales Nortenos - Tamales Northern

Tamales Nortenos - Tamales Northern Style comes together with Pork Shoulder Or Beef Shoulder Roast Or Boneless Chicken, Garlic Peeled And Smashed, Salt, Lukewarm Water, and Wyler S Granulated Chicken Boullion. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 lb
• 5 clove
• 2 tsp
• 4 cup
• 4 tsp
• 2 tsp
• 2 tsp

Method (preview)

1. 1

   P lace the separated husks in a large pot and cover with hot water.

2. 2

   Leave them to soak for about one hour.

3. 3

   You can put a plate with a heavy object on it on top of the tamales to keep them submerged.

4. 4

   When soft, rinse the husks well and put back into a pot of clean water.

5. 5

   W hen cool, remove the seeds and stems and crumble into small pieces.

6. 6

   Put the pieces into a coffee mill or spice grinder and grind into a fine powder.

7. 7

   Store the ground chile mix in a jar to use for seasoning other Mexican dishes.

8. 8

   1 1/2 pounds pork shoulder or beef shoulder roast or boneless chicken

9. 9

   Add the chile seasoning and cumin and stir for a few seconds.

10. 10

    Add the meat and fry for two or three minutes.

11. 11

    Add the reserved broth and simmer until the liquid level is reduced.

12. 12

    The mixture should be soupy.

13. 13

    Set aside to cool while you make the masa.

14. 14

    Masa mix can be purchased in Latin American markets or supermarkets that carry Latin American products.

15. 15

    It is NOT the same as corn meal.

16. 16

    C ombine masa, baking powder and salt in a bowl.

17. 17

    Dissolve the boullion in the lukewarm water to make a broth.

18. 18

    Mix the broth into the masa a little at a time, working with your fingers to make a moist dough.

19. 19

    M akes about 3 1/2 to 4 dozen tamales.

20. 20

    R emove a soaked corn husk from the water and shake to remove excess water.

21. 21

    Start with the largest husks because they will be easier to roll.

22. 22

    If you end up with a lot of small husks, you can lay two together, overlapping about 1/2" but this is a little trickier and may take some practice.

23. 23

    Lay the husk flat on a plate and spread about 1 1/2 to 2 tablespoons (depending on the size of the husk) of masa in the center.

24. 24

    Don't use too much!

25. 25

    The easiest way to spread the masa is to spoon it onto the husk and spread it with your fingers.

26. 26

    If the masa is sticky, wet your hands.

27. 27

    A dd about 1 tablespoon of meat filling on top of the masa. Again, don't use too much.

28. 28

    N ow comes the tricky part.

29. 29

    Roll the corn husk so that the filling is enclosed in the masa.

30. 30

    Don't worry if the filling is not completely surrounded with masa.

31. 31

    Fold over each end.

32. 32

    If the husks are very thick, you may find it difficult to fold the large end and get it to stay.

33. 33

    If this is the case, don't worry about folding the large end and put that end up when you put the tamales into the steamer.

34. 34

    Place a coin, a penny works good, in the bottom of the steamer with the water.

35. 35

    If the coin stops rattling, the water has boiled away and you should add more.