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Tamales, Monterrey Style |
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Serves: 24 Print this Recipe(Tamalitos Norteños) Category: Tamales Makes about 24 small tamales These little tamales are a traditional evening treat for the residents of Monterrey, in the northern state of Nuevo Leon. The small, thin tamales are filled with machaca (dried beef), or picadillo (minced meat sautéed with flavorings), accompanied by a hot chocolate drink known as champurrado. I've simplified the filling by using ground pork cooked with a few herbs and spices. Pick out 24 of the smallest dried corn husks for these small tamales or trim larger ones, if you like. Serve them hot in the husks along with cups of hot chocolate, if you want to be traditional. Some people prefer a cold beer. Basic Tamale Dough 24 small corn husks, plus extra to line the steamer 1 teaspoon vegetable oil 1 pound lean ground pork 1/4 teaspoon salt, or to taste 2 tablespoons finely chopped onions 1 clove garlic (small), finely chopped 1/4 cup thick and chunky bottled red salsa 1 teaspoon chili powder 1/4 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred) 1/4 teaspoon ground cumin 1/8 teaspoon ground allspice 1. Prepare the tamale dough and reserve it at room temperature. Soak the corn husks in hot tap water about 2 hours. 2. Meanwhile, heat the oil in a skillet and cook the pork, stirring and breaking it into small pieces, until no longer pink, 3 to 4 minutes. Add salt, then the onion and garlic. Cook, stirring, until the onion softens, about 3 minutes. Add the remaining ingredients. Cook 5 minutes, stirring frequently to blend flavors. Add salt if desired. Remove from heat to cool. When cool enough to handle, using fingers or a fork, break up any pork clumps to make a fine-textured mixture. Cool completely. 3. To assemble the tamales, remove corn husks from the water, pat dry and put on a plate. Cover with a damp kitchen towel to keep moist. Tear about 30 thin strips from the extra corn husks for tying around the tamales. Put 1 husk on a flat surface. Put 2 teaspoons of tamale dough in the center of the husk and spread into a thin rectangle. Put 1 teaspoon filling down the center of the dough. Fold the sides of the husk toward the center, overlapping. Fold the top and bottom toward the center and repeat with remaining husks and filling. Any extra filling can be refrigerated or frozen for another use. 4. Put about 3 inches of water in the bottom of a large steamer and drop in a coin. (A rattling coin means there's still water in the steamer.) Line the steamer rack with extra husks. Arrange tamales seam side down. Cover with more corn husks or aluminum foil. Tuck a kitchen towel on top. Put on the lid and steam about 1 hour or until the dough is firm and the husk pulls away from the dough. Do not let the steamer boil dry. If the coin stops rattling, very cautiously add hot water. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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