Tamales |
|
Tamales Published by: Quepasa Recipes 1 lb boiled pork, shredded 2 lbs corn dough 1 lb white vegetable fat 1 to 2 cups beef stock 1 tsp baking powder 15 to 20 Anaheim dried chilies 10 garlic cloves 1 lb pitted olives Bay leaves and oregano Powdered chicken consommé Salt and pepper Oil (as much as you need) 90 corn leaves (washed and rinsed) Servings: 30 Preparation Time: 2 Hrs. 0 Min. Cooking Time: 45 Min. INSTRUCTIONS FOR TAMALES Boil the dry chilies, garlic, bay leaves, oregano, pepper, and chicken consommé for 10 to 15 minutes. Blend and drain. Heat some oil in a pan and fry the blended chili until it boils; add the shredded pork and stir until it boils again. Remove from the heat and allow to cool. Cream the vegetable fat in a mixing bowl, until it has a light and soft consistency. Add the corn dough little by little and continue whisking; at the same time, add some salt and baking powder. Add some beef stock and check the salt. Whisk vigorously to give some air to the dough (*you know it’s ready when you drop a small dough ball into water and it floats; if it doesn't you must keep whisking). Spread 1 or 2 tablespoons of the dough in each of the corn leaves; then add a tablespoon of the filling and an olive; fold the leaves in order to form a small package.
|
|||||||||||||||||
|
|
|||||||||||||||||
|
|||||||||||||||||
|
 |
|
|
FoodEditorials Cuisines Guide takes you on a trip around the world with useful information on Asian Food, European Cuisine & International Cuisines. Read up on food from all over the globe to get a feel on the different tastes that appeal to different cultures!
© 2025 Streetdirectory & Foodeditorials