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Quoted message said:When I was a kid in California (a long time ago) We used to get big
fat
Quoted message said:tamales wrapped in corn husks and paper with string tying the ends.
We
Quoted message said:found them in the grocery store. Maybe they still have them there. I
would love to find a recipe that might come close to them.
Anyone here make tamales?
Funny you asked. I just made a dozen tamales this morning. Total
working time was about an hour for eight pork tamales and four of
cheese and green chiles. Then they were in the steamer for 2 hours.
There are some shortcuts you can take. It doesn't need to be an all
day production as others are saying. Yesterday I cooked a pork
shoulder in the crock pot and then separated the meat from the bone
and gristle so I could use it in several ways this week. I used about
a quarter of it for the tamales. I also used most of the strained meat
drippings left from the pork to moisten the masa for the tamales.
Canned green chile sauce was combined with the meat for the pork
filling. I used cut strips of poached jalapenos and small chunks of
mozzarella cheese and a spoonful of the green chile sauce little to
fill the cheese and chile tamales. I used to tie them but not any
more. I saw a demo from Azteca Milling/Gruma Corp.at the annual Indio
Tamale Festival where they folded one end of the tamal closed and left
the other end open. Those tamales (recipe below) were delicious and
I've been following the same procedure since then. That's another time
saver.
(**ADM, a partner in Gruma Corp. is a convicted corporate felon. Yet
ADM denies employment to anyone with a past felony conviction.) :-(
Here is a quick recipe for tamales from Azteca Milling, makers of
Maseca corn flour. I have used this several times with yummy results.
60 minute Chicken Tamales
This recipe was the 1st place winner for the "Best Commercial Gourmet
Tamale" at the Indio International Tamale Festival Indio, CA - Dcc. 2,
2000
Yields aprox. 25 Tamales
Ingredients:
6 Cups Maseca corn flour for tamales
1 Large (49oz.) Can Chicken broth
1 Cup Vegetable corn oil
Salt
1 1/2 tsp.Baking powder
2 Large rotisserie chickens
2 Jars Green tomati sauce (12oz.) lie
1 Bag Corn husks (shells)
Instructions
Soak the corn husks in warn water until soft.
Blend with an electric mixer, Maseca, corn oil, salt, baking powder
and the chicken broth to
obtain a consistent mixture.
Shred the chicken and marinate in the green tomatillo sauce.
Spread masa evenly over corn husks. and spread a spoonful of marinated
chicken on top of the masa.
Fold the sides of the corn husk to center over the masa so that they
overlap to make a long package.
Fold the empty part of the husk under so that it rests against the
side of the tamale with a seam
Place the tamales in a steamer and cook tamales for 35 - 40 minutes.
Check every 20 minutes.
The tamale is cooked when it separates easily from the corn husk.
(I recommend longer steaming times than indicated in this
ecipe. --DR)
