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TAMALES, TAMALES, TAMALES

List of Ingredients

TAMALES

All recipes are for 8 tamales

Basic Tamale Dough

1 3/4 cups (7 oz.) masa harina
1 1/4 cups very hot water
1/2 cup plus 2 Tbs. cold shortening
1/4 cup homemade or low-salt chicken broth
1 1/2 teaspoons salt
1 teaspoon baking powder



Recipe

With electric mixer fitted with the whisk or paddle attachment, beat the masa harina on low speed, slowly adding the hot water in a constant stream to make a dough that's wet but not sticky. Increase the speed to height and continue beating for 5 minutes.

Remove dough from bowl; it should be firm and no longer wet. Wrap the dough in plastic and refrigerate for 30 min.

Return dough to mixer and, with the mixer on high, slowly add the shortening 1 Tbs. at a time. Scrape sides of bowl as needed. Continue beating until dough is smooth and light, about 10 min. total. Reduce speed to low and continue beating.

In a small bowl, whisk together the chicken stock, salt and baking powder. Slowly drizzle this mixture into the dough. Combine thoroughly, and then increase the speed to high; continue beating the dough until it's light and fluffy, about 5 min.

Fresh Corn and Cheese Tamale Filling

1 cup fresh or thawed frozen corn kernels
1 cup shredded Monterey jack or Mexican cheese
1 Jalapeno -- seeded and chopped
1 clove garlic -- minced
1/4 teaspoon salt
1 recipe Basic Tamale Dough
3/4 teaspoon cayenne
3/4 teaspoon ground cumin
Prepare tamale dough adding cayenne and cumin to mixture.

In a medium bowl, combine the corn, cheese, Jalapeno, garlic, and salt. Assemble and cook the tamales.

Spicy Beef Filling for Tamales

2 teaspoons olive oil
1/4 cup onion -- diced
1 clove garlic -- minced
1/2 lb. ground beef
1 cup diced tomato
1/4 cup diced red bell pepper
2 Jalapeno -- seeded and chopped
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1 teaspoon salt -- or to taste
1/4 teaspoon black pepper
1/4 cup chicken broth
1/4 cup red wine
1 recipe Basic Tamale Dough
Heat oil over med-hi heat. Add onion and garlic; cook until translucent. Add the beef and cook, stirring often, until the meat is no longer pink, about 5 min. Stir in the tomato, red pepper, Jalapenos, cumin, cayenne, and salt and pepper. Cook about 2 minutes. Add stock and wine, bring to a simmer and cook until liquid has evaporated, about 15 min. Remove from heat and cool to room temp. Taste and add more salt and pepper if needed; set aside. Assemble and cook the tamales.

Sweet Potato Tamale Filling

1 sweet potato (12 oz.) -- baked, peeled
1 Tablespoon maple syrup
1/4 teaspoon cayenne
1/2 teaspoon pure chile powder
1/4 teaspoon salt
1 recipe basic tamale dough
1 poblano peppers -- roasted and peeled
In a small mixing bowl, mash the sweet potato with the syrup, cayenne, chile powder, and salt with a fork until it's a rough puree. Add half of this mixture to the tamale dough to flavor the dough. Combine the remaining mashed sweet potato with the roasted, peeled and chopped poblano to make the filling. Assemble and cook the tamales.