Mexican- Beef and Mole Tamales
List of Ingredients
(Tamales de Res y Mole)
Active Work Time: 1 1/2 hours
* Total Preparation Time: 3 hours
2 1/2 pounds beef chuck roast
1/4 pound dried California peppers
1/2 head garlic, peeled
1 cup flour
Salt
5 pounds prepared masa for tamales
1/2 pound corn husks
Recipe
* Place beef in large stockpot filled with cold water and bring to boil. Reduce heat and simmer until very tender, about 2 1/2 hours. Remove meat, set aside to cool and reserve broth.
* In a separate pot, boil peppers and garlic 1 1/2 hours. Remove from pot and reserve water. Remove stem and seeds from peppers and place peppers and garlic in a blender or food processor. Add small amount of broth from beef and blend to mix well.
* Pour contents of blender into medium stockpot and add flour slowly to ensure it mixes thoroughly. Add remaining beef broth and pepper cooking water until stockpot is filled three-fourths full, about 3 1/2 to 4 cups. Season with salt. Cook over low heat, stirring constantly, until flour is blended in thoroughly, about 5 minutes. Continue cooking until broth is slightly thickened, about 45 minutes.
* Shred beef, add to chile sauce and set aside.
* Soak husks in sink filled with warm water 15 minutes. Remove and pat dry. Stack them in a pile.
* For each tamale, take a spoonful of masa and spread on corn husk, making sure tapered end of husk points down and that there is room all around husk to allow for wrapping. Add about 3 tablespoons of mole to center of tamale. Fold in each side of husk, then fold up from the bottom. Set aside. Repeat to make rest of tamales.
* When tamales are all formed, place in batches in steamer set over simmering water. Steam until masa is firm, about 1 1/2 hours.
40 tamales. Each tamale: 293 calories; 631 mg sodium; 13 mg cholesterol; 7 grams fat; 45 grams carbohydrates; 11 grams protein; 0.84 gram fiber.
From LA Times 12/13/00
|
|
member logon
