Tamales

* Exported from MasterCook *

Tamales

Recipe By : Iris Dunaway
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pork, Ham, Chicken, Beef, or Turkey -- shredded
onion -- chopped
garlic -- minced
anaheim chili pepper -- chopped
jalapeno chile pepper -- chopped
chili powder
ground cumin
salt
tomato sauce, to moisten
recipe for corn tortillas
corn husks
recipe for green chili

Cook meat; cool; and shred. Season meat with salt, garlic, onion,
peppers, and spices. Add tomato sauce to make the mixture moist. Make
the corn tortillas using a tortilla press, but do not cook tortillas.
(if a tortilla press is not used, add more liquid so that dough can be
spread onto the corn husks with back of a spoon) Put corn husks in water
and simmer on stove until husks are soft. Remove and drain. Spread out
the corn husks large enough to place a corn tortilla on. Sometimes it is
necessary to 'piece' a number of corn husks together. Place meat mixture
on tortilla and roll up making sure the tortilla is totally closed, and
corn husk is securely in place (I fold like a burrito). Place in a
steamer (so water is not touching the tamales) and steam for 2 to 4
hours, adding water as needed. I usually pressure the tamales instead of
steaming them. I place the platform insert into the pressure pot, then I
place a expandable vegetable steamer on top of the platform insert. Put
water in pressure pot just to the bottom of the tamales. When 10 pounds
pressure is reached, pressure for 20 minutes. Reduce pressure
immediately and remove tamales. Let set 5 minutes before serving. When
serving, remove corn husks and pour green chili on top.

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