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Tamales with Beef or Pork |
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Serves: 16 Print this Recipe(Tamales de Res o Cerdo) Category: Tamales Makes about 16 small tamales Tamales are always easier to prepare if the dough and filling are made in advance. Remember also to soak the corn husks ahead of time. Tamales can be wrapped and steamed in pieces of aluminum foil if corn husks aren't available. Basic Tamale Dough 2 cups Ancho Chile Sauce for Enchiladas (1/2 recipe) 16 corn husks, plus extra to line the steamer 2 pounds boneless beef stew meat or pork shoulder, cut into 1-inch pieces 1/2 medium white onion, finely chopped 2 cloves garlic (medium), finely chopped 1 bay leaf 1. Prepare the tamale dough and keep it at room temperature. Prepare ancho chile sauce and reserve. 2. Soak corn husks in hot tap water for 2 hours. Meanwhile, put the meat, onion, garlic, and bay into a large saucepan. Add water to just cover. Bring to a boil; reduce heat to medium-low and simmer, until meat is tender, about 1 hour. 3. Cool the meat in the broth; then remove and tear into shreds. Put the meat in a bowl. Add 1/2 cup of the ancho sauce. Mix well. Strain the meat broth and save for another use. 4. Remove the corn husks from the water. Put on a plate and cover with a clean damp kitchen towel to keep moist. Put 1 husk on a work surface. Put about 2 tablespoons of dough in the center of the husk and spread into a 1/4-inch thick rectangle to within 1 inch of the wide end and about 3 inches from the pointed end. Put about 1 tablespoon of filling down the middle of the dough. Overlap the sides of the husk over the filling. Fold the pointed end toward the wide end and put on a plate folded side down. Repeat with remaining husks and fillings. 5. Put about 3 inches of water and a coin into a large steamer. (A rattling coin means there's still water in the pot.) Line the steamer rack with extra corn husks. Arrange the tamales folded ends down on the husks. Cover with more corn husks or aluminum foil. Tuck a kitchen towel on top and put on the lid. Bring to a boil and steam tamales 1 hour or until the dough is firm and easily pulls away from the husk. Do not let the steamer boil dry. If the coin stops rattling, very cautiously add hot water. 6. Reheat the remaining chile sauce. Serve with the tamales. To store, keep tamales wrapped and refrigerated up to 3 days, or freeze up to 3 months. Reheat in a steamer or microwave. 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!
Basic Corn Tortillas Basic Tamale Dough Masa Dumplings White Flour Tortillas Basic Crepes Corn Crepes Cheese Enchiladas in Red Sauce Swiss Enchiladas Turkey Enchiladas in Green Sauce Seafood Enchiladas Black Bean Enchiladas Stacked Beef Enchiladas Vegetable Enchiladas Folded Tortillas in Bean Sauce Folded Tortillas in Tomato Sauce Folded Tortillas in Pasilla Chile Sauce Mushroom Crepes Crepes with Corn Mushroom Corn Crepes with Chicken and Corn Tamales with Chicken Tamales with Beef or Pork Tamales with Shrimp Fresh Corn Tamales Tamales with Jalapeños, Cheese, and Corn Vegetable Tamales with Black Bean Sauce Tamales, Monterrey Style Tamales in Banana Leaves, Oaxaca Style Tamales Wrapped in Swiss Chard Yucatán Tamale Pie Baked Aztec Chicken Casserole Chicken and Tortilla Casserole with Green Sauce Meatball and Tortilla Casserole Pork and Tortilla Casserole Cheese and Tortilla Casserole Potato and Tortilla Casserole Tortilla, Corn, and Zucchini Casserole Tortilla, Bean, and Corn Casserole Tortillas in Ancho Chile and Red Pepper Cream Sauce * Enchiladas, Tamales, and Tortilla Casseroles |
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