Bermuda Chicken
Source of Recipe
Chef John Folse
Recipe Introduction
The tamales can be frozen and reheated in a microwave oven or re-steamed.
List of Ingredients
3 lbs ground beef
1 extra large onion, chopped
4 oz chili powder
1 tbs oregano
2 tbsps salt
1 1/2 tbsps garlic powder, unsalted
1 1/2 tbsps cumin
1 tsp paprika
1 tsp cayenne pepper
1 (10 oz) can Rotel tomatoes with juice
1 (16 oz) can tomatoes with juice, peeled and chopped
3 cups water
2 cups Masa Harina
1 cup beef stock from ground meat
Recipe
In a 1 gallon stock pot, saute onions over medium high heat. Add ground beef and brown, drain stock and reserve. Add all ingredients except Masa and reserved stock. Cook for 45 to 55 minutes. When ready, the spices mix into a deep blood red liquid that does not separate. Take care that the mixture doesn't schorch while cooking. Stir frequently. Remove from stove and drain juices from meat. Set aside and add Masa to meat mixtue. Mix thoroughly while slowly adding beef stock. You may adjust the consistency by adding a little more Masa or beef stock as needed to get a moist dough-like consistency. Roll into tamale papers and fold one end. NOTE: Papers must be moistened first. Stack each tamale in a double boiler with the open end up. Add enough water in the boiler, but take care not to let tamales sit in the water. Ladle a little juice into the open end of each tamale. Steam for 45 minutes on low heat. Remove from cooker and allow to cool for about 10 minutes. Serve with remainder of juice.
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