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Pork Tamales INGREDIENTS

INSTRUCTIONS

-6 cups MASECA for Tamales -7 cups pork broth -1¼ cups lard (or vegetable shortening) -1 tablespoon baking powder -1¼ tablespoons salt -1 cup red chile chipotle sauce -1¼ pounds shredded pork or chicken -9 ounces cream cheese in slices -80 corn husks

-Soak corn husks in warm water about two hours or until soft. -Using a mixer, combine MASECA with pork broth, lard or vegetable shortening, baking powder, and salt until well mixed. -Layer two softened corn husks; using a large spoon, spread a portion of the masa in the center of top corn husk in a rectangle. Top with a slice of cream cheese, some shredded pork, and a spoonful of chile chipotle sauce. Fold sides of corn husks to the center; fold the empty parts of the husks under so that they rest against the side of the tamale with the seam, making certain to enclose all ingredients. -Fill the bottom of a steamer with water and line steamer rack with some of the extra corn husks. Without crowding, arrange tamales upright in the steamer (folded side down). - Cover tamales with more husks and then the steamer lid. Bring water to a boil and steam tamales over medium-high heat for about an hour. -Tamales are ready when filling pulls away from the husks. 13

Mexico en la cocina de Sandy  

Mexican Recipies

Mexico en la cocina de Sandy  

Mexican Recipies

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