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Tamales, 2

Source of Recipe

Unknown


List of Ingredients

* Tamale Dough:
* 2 cups masa harina
* 1 1/2 C broth or warm water
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1/2 cup lard
* 1 (8 ounce) package dried corn husks
* 1 cup sour cream






Recipe

Soak the corn husks in a bowl of warm water for 1 hour. In a large bowl, beat the lard with a tablespoon of the broth until light fluffy. Combine the masa harina flour, baking powder and salt; stir into the lard mixture, add broth gradually and mix until mixture holds together.
Spread the dough out over the corn husks to 1/4 inch thickness, leaving margin to tie corn husks. Place 2 heaping tablespoons of the meat filling into the center. Fold the right side of the husks in and roll tamale. place on a rack, in a steamer. Steam for 40 minutes.
Remove tamales from husks and drizzle red chile sauce over, or mole sauce. Plain if desired.
Var: fresh green corn may be used with corn meal for dough.

* Tamale Filling, pork:
* 1 1/4 pounds pork loin, chopped
* 1 apple, peel and chop
* 1 large onion, halved
* 1 clove garlic
* 1/4 C raisins soaked in 2 cups hot water(reserve )
* 1 C chili sauce
* 2 T cilantro, chopped
* 1/4 tsp cinnamon
* 1 1/2 teaspoons salt

Shred the cooked meat and mix in one cup of the chile sauce and the water the raisins were plumped in. Add the apples and spices, cook until the apples are firm-tender. Add raisins.

* Beef filling:
* Use beef roast instead of pork, Omit apple and raisin. Use beef broth in place of water and use 1/8 tsp cinnamon, (or omit cinnamon)

*Veal filling;
*2 pounds veal
*2 T chili powder
*1 clove garlic, mashed
*1 T black pepper
*2 tsp salt
*2 tsp ground cumin
*broth to moisten

*Chicken filling:
* 1 chicken breast, shredded
* 1/2 onion, chopped
* 1 C chili sauce
* salt to taste