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Tamales from scratch

Source of Recipe

by Millie, from BH&G Mexican Cookbook


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10107.2

List of Ingredients

Cornhusks
3 C Masa Harina tortilla flour
2 C warm water
1 C lard or shortening
1 tsp salt
½ recipe {2 C} Picadillo {Recipe follows}


Recipe

Soak cornhusks in warm water several hours or overnight to soften.  Pat w/paper toweling to remove excess moisture.

Mix together tortilla flour n’ water; cover n let stand 20 min’s.  In lrg mixer bowl beat together lard n’ salt til fluffy; beat in flour mix til well combined.

Measure 2T dough onto each tamale wrapper; spread to a 5x3” rectangle.  Spoon 1 scant T Picadillo onto dough.  Roll up; tie ends.

Place tamales on rack in steamer or electric skillet.  Add water to just below rack level.  Bring to boiling; cover n’ steam for 40~45 min’s or til tamale pulls away from wrapper.  Adding water as needed.

Makes 26~28 tamales

PICADILLO {Mexican Hash}:
1# ground beef
½ C chopped onion
1 clove garlic, minced
1, 10 ½ oz can tomato puree
1 med apple, peeled, cored n’ chopped
½ C raisins
¼ C snipped parsley
14 C chopped toasted almonds
1 T vinegar
1 tsp sugar
1 tsp salt
¼ tsp ground cinnamon
14 tsp ground cumin
18 tsp pepper

In 10” skillet cook ground beef, onion n’ garlic til meat is brown n’ onion is tender.  Drain off excess fat.  Stir in remaining ingred’s.  Cover; simmer 20~25 min’s.  Serve as main dish or use as filling for tacos, empanaditas, or tamales.