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    Grandma Anita’s Tamales (using canned ch


    Source of Recipe


    Grandma Nita

    Recipe Introduction


    Our family tradition is to get together each year and make Granda Nita's tamales for Christmas Eve! The best!

    List of Ingredients




    25 lbs. picnic and/or shoulder butt pork roast
    2 cloves garlic
    1 tsp. salt

    8 (28 oz.) Las Palmas Enchilada Sauce (reserve 1-2 cups for masa)
    ground cumin (good pinch)
    1 large clove garlic, mashed
    3 tbsp. oil
    2 tbsp. flour
    ground oregano (good pinch)

    35 lbs. Masa (prepared) - to use with chicken & cheese tamales too!

    3 large bags dried corn husks

    ========================================================

    For Chicken Tamales

    1-2 whole chicken, cooked
    2-3 (28 oz.) can Las Palmas green enchilada sauce

    ========================================================

    For Cheese Tamales

    1-2 lbs. jack cheese, cut into long 1/2" pieces
    2-3 (?) cans whole green chili, drained & cut into strips

    Recipe



    *
    *
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    MEAT PREPARATION:
    (Prepare day before if possible)


    Cover roasts with water, add garlic & salt.
    Boil approx. 3 hrs.
    *Turn every ½ hour adding water as needed & remove foam as needed.

    --------------------------------------------------------

    SAUCE:

    In large pot, heat oil until very hot.
    Add flour & brown.
    Add enchilada sauce, cumin, garlic oregano.
    Bring to a boil & heat through.
    Add shredded or cut up meat & return to a boil.
    Turn down & simmer at least an hour or longer.
    Cool until easy to handle.

    --------------------------------------------------------

    HUSKS:

    Soak husk in cool water to soften a bit & clean all seeds & corn silk.
    Remove corn husks from water & let drain.

    --------------------------------------------------------

    MASA:

    Work masa (mix with - quite awhile)
    * Until small pinch floats when dropped in glass of cold water.
    Add reserved sauce to masa & mix well.

    --------------------------------------------------------

    MAKING THE TAMALES:

    Spread masa (with back of spoon) onto husk, about 1” from larger end of husk & about 2"
    from smaller end of husk (this is the end you will fold over).
    Add 2 tbsp. or so of meat/sauce mixture in center.
    Add 1 olive and/or 5-6 raisins on top.
    Bring up sides of husk to cover & fold up small end of husk.

    --------------------------------------------------------

    STEAMING:

    Steam at med/high (boiling).
    Use large pot with steamer or upside down pie tin with small holes punched through
    to let steam escape.
    Add 2” water & place tamales standing upright (folded side down) & cover.
    Check to see if done in about 2 hours (no peeking early!).



    * Cute tip!!!

    Place a dime into bottom of pot *before adding tamales. The dime is put in so that when listening to it rattle, you know there is still enough water. If it stops rattling, you will need to add more!


    Makes about 7 dozen.


    ======================================================================================================================


    For Chicken Tamales:

    1-2 whole chicken, cooked
    2-3 (28 oz.) can Las Palmas green enchilada sauce


    Mix together cooked chicken & green enchilada sauce.
    Add 2 tbsp. or so of meat/sauce mixture in center prepared husk.

    --------------------------------------------------------


    For Cheese Tamales:

    1-2 lbs. jack cheese, cut into long 1/2" pieces
    2-3 (?) cans whole green chili, drained & cut into strips


    Layer 2 green chili strips & 1 long piece jack cheese onto center prepared husk.




 

 

 


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