There is nothing better than a fresh, Hot Tamale. If you take your time and love these tamales receive many compliments.
4 pounds boneless chuck roast
4 cloves of garlic
3 (8 oz) pkgs. dried corn husks
4 dried ancho chiles
2 tablespoons vegetable oil
2 tablespoons flour
1 cup beef broth
1 teaspoon cumin
1 teaspoon ground cumin
2 cloves garlic, finely chopped
2 teaspoons freshOregano
1 teaspoon pepper
1 teaspoon white wine vinegar
Salt to taste
1 tablespoon salt
9 cups masa harina
Directions
Place the beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. Once the water boils, reduce heat and cook the dish. Simmer 3-1/2 hours, until meat is tender and shreds easily pierce with a fork.
After the meat is done, remove the book from the pot, 5 cupsCooking liquid. Discard the garlic. Let the meat cool slilghtly. Shred into small pieces with 2 forks.
Meanwhile, instead of corn husk coverage in a large container with hot water. Soak the beans for 3 hours, until soft and smooth. You may need to weight it down with an upturned plate or heavy.
Chiles in a cast iron pan, being careful not to burn toast ancho. Allow to cool and then remove the stems and seeds. Crumble and grind in peppera clean coffee grinder or with a mortar and pestle.
a large skillet, heat the oil in the flour and brown slightly. Pour in 1 cup of broth and stir until smooth.
Mix the ground pepper, cumin, cumin, garlic, oregano, paprika, vinegar and salt. Add the ground meat and cover. Boil for 45 minutes.
Put the lard and salt in a large bowl. Whip with an electric mixer at high speed for several minutes. Addin masa harina and beat at low speed until well blended. Pour the reserved cooking water, a bit 'at a time, until the mixture is the consistency of soft cookie dough.
Drain the water from the skins of corn.
Flatten each corn husk, one after a certain time, with the narrow end up. Spread two tablespoons of masa harina mixture of upper 2 / 3 of the shell.
Spread 1 tablespoon of meat mixture in center of masa harina.
Roll the corn husk fromone of their sides. Fold the narrow side of the bowl down on the rolled tamale and tie with a piece of butcher twine.
Place tamales wrapped in a steamer basket. Steam over boiling water for one hour to set the Masa and keeps its shape. Make sure the steam does not run out of water.
Serve immediately, so that each person discard their own tamales.
Keep the radicals in their shells and refrigerate covered.
=> Authentic MexicanTamales recipes: Mexican Tamale Relish
Delicious on your hot tamales or other meats such as beef, pork and chicken. Try growing plums for extra flavor.
Medium 8 large ripe tomatoes, peeled and cut into 3/4-inch pieces
2 cups firm apples, chopped
1-1/2 cups chopped fresh peaches
1-1/2 cups fresh pears, peeled and chopped
1-1/2 cups finely chopped onion
1 cup finely chopped celery
3 tablespoons pickling spices all
2-1/2Cups packed brown sugar
2 teaspoons pickling salt
1-1/2 cups cider vinegar
Directions
Place the apples tomatoes, peaches, pears, onions and celery in a heavy saucepan. Stir in pickling spices, brown sugar, pickling salt and vinegar. Bring to a boil, stirring constantly.
allow heat to medium and simmer until mixture is thick, stirring occasionally to prevent sticking. Bake about 45 minutes.
Pour into hot jars to enjoy the fruits so that1/-inch headspace. Adjust caps. Process for 15 minutes in a boiling water bath. Cool glasses. Store Relish keep in a cool, dry place.
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