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Hot Tamales




Source of Recipe


French Acadian


Recipe Introduction


Makes 16-18.


List of Ingredients




Meat filling;
2 pounds pork, veal or large chicken
2 T chili powder
1 clove garlic, mashed
1 tsp pepper
2 tsp salt
2 tsp cumin seed
broth to moisten

Wrapping;
cornhusks
2 pounds masa or corn meal
1 pound lard
salt
broth
2 tsp baking powder

Recipe



Cook meat in unsalted, boiling water until tender. Remove from broth and cool, reserving broth. Chop fine or run through coarse food grinder. Add seasonings and broth to moisten. Mix thoroughly.
Wrapping;
Soak the cleaned and trimmed husks (if dried) in boiling water while preparing masa
Combine nasa or corn meal, softened with lard and salt to make very salty, (salt cooks out). Add a little broth and beat until mixture is white and fluffy, adding baking powder half the way through.remove and dry the husks, lay them out flat and spread them with a thin paste of the masa 4x2 inches. Place meat filling along the middle and roll up, fold up the ends and tie with strips of corn husk to secure. Steam them over 1 1/2 inches of the broth, adding broth or water as needed.Steam for 1 hour.
A wire rack can be placed in the pot to raise the tamales above broth level, or if doing 6 at a time a wire sieve or colander works.
Serve as is or with a mole sauce poured over.