Post by blackcrowheart on Jan 16, 2007 0:03:33 GMT -5
Prize-winning tamale recipe
Amanda Machado won first place in the traditional category at the second annual Casino del Sol Tucson Tamal & Heritage Festival earlier this month.
Here is her traditional tamale recipe:
Makes 10 dozen
Ingredients:
8 lbs. masa
2 bags of corn husks
4 lbs. vegetable lard
5 lbs. pork
5 lbs. beef
1 jar of green olives
1 can of sliced jalapeños
1 1/2 lbs. whole red chile pods
1 whole garlic head
1 whole white onion
2 tsp. of powdered chicken broth
1 tbl. baking powder
salt to taste
water as needed
Meat preparation:
Cook the pork and beef in a large pot with enough water, onion, garlic for about 2 1/2 hours on medium heat.
Once the meat is cooked, remove from heat and let cool. Separate the meat from the broth and shred the meat in a separate bowl.
Chile preparation:
Cook the chile pods in water for 30 minutes at medium heat (can use some of the broth). When cooked, puree the chiles in blender (you can leave the seeds if you like).
Heat a separate pot and add 3/4 cup of the lard and sautee the chile puree. Put aside some chile puree to use for the masa and add the shredded meat and broth to the remaining chile puree to the desired consistency; add two teaspoons of powdered chicken broth. Leave on low heat for 10 minutes.
Masa preparation:
Beat the remaining lard until soft and smooth, add one tablespoon of baking powder.
Add the masa and mix it by hand. Add the remaining chile to the masa mixture, add some of the remaining broth and salt to taste. Continue to mix the masa mixture.
To soften corn husks, soak them in hot water for 30 minutes and drain.
Take a corn husk and spread the masa mixture half way down and across the husk. Add meat to the center of the husk, an olive and a slice of jalapeño and roll up and fold the end of the tamal. When all of the tamales are ready to be cooked, prepare a large tamal steamer pot with water in the bottom and place the tamales standing up. Cover the pot and steam for 2 1/2 hours.
Remove pot from heat and let cool for 30 minutes before serving.
Amanda Machado won first place in the traditional category at the second annual Casino del Sol Tucson Tamal & Heritage Festival earlier this month.
Here is her traditional tamale recipe:
Makes 10 dozen
Ingredients:
8 lbs. masa
2 bags of corn husks
4 lbs. vegetable lard
5 lbs. pork
5 lbs. beef
1 jar of green olives
1 can of sliced jalapeños
1 1/2 lbs. whole red chile pods
1 whole garlic head
1 whole white onion
2 tsp. of powdered chicken broth
1 tbl. baking powder
salt to taste
water as needed
Meat preparation:
Cook the pork and beef in a large pot with enough water, onion, garlic for about 2 1/2 hours on medium heat.
Once the meat is cooked, remove from heat and let cool. Separate the meat from the broth and shred the meat in a separate bowl.
Chile preparation:
Cook the chile pods in water for 30 minutes at medium heat (can use some of the broth). When cooked, puree the chiles in blender (you can leave the seeds if you like).
Heat a separate pot and add 3/4 cup of the lard and sautee the chile puree. Put aside some chile puree to use for the masa and add the shredded meat and broth to the remaining chile puree to the desired consistency; add two teaspoons of powdered chicken broth. Leave on low heat for 10 minutes.
Masa preparation:
Beat the remaining lard until soft and smooth, add one tablespoon of baking powder.
Add the masa and mix it by hand. Add the remaining chile to the masa mixture, add some of the remaining broth and salt to taste. Continue to mix the masa mixture.
To soften corn husks, soak them in hot water for 30 minutes and drain.
Take a corn husk and spread the masa mixture half way down and across the husk. Add meat to the center of the husk, an olive and a slice of jalapeño and roll up and fold the end of the tamal. When all of the tamales are ready to be cooked, prepare a large tamal steamer pot with water in the bottom and place the tamales standing up. Cover the pot and steam for 2 1/2 hours.
Remove pot from heat and let cool for 30 minutes before serving.