Free Recipe Basic Tamales

Recipe Type: Free Meat Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8

Ingredients for Basic Tamales Recipe

24 Dried corn husks
1 c Lard
1 ts Salt
2-1/2 c Masa harina mix
1-1/2 c Warm pork or poultry broth
-filling (turkey in green
-mole sauce or pork in red
-tomato sauce–see recipes)

Basic Tamales Preparation

This is a simplified recipe for tamales but they still should have a fairly authentic taste. To soak corn husks, cover with warm water; weigh down. Let soak at least 3 hours or overnight. For tamale dough: Beat lard and salt until fluffy. Slowly beat in masa harina mix alternately with broth until very light and fluffy. To assemble tamales: Drain corn husks, pat dry. Spread 2 tablespoons dough on center of husks forming a 3 x 2-inch rectangle and spreading copletely to right edge. Spoon 1 tablespoon filling lengthwise down center of rectangle. For fillings, see recipes Turkey in green mole sauce or Pork in red tomato sauce . To enclose tamales, turn right side over to center of filling; fold left side over filling, allowing plain part of husk to wrap around filling. Fold top end down over bottom end. Secure ends by tying a string around center of tamale. To steam tamales, place a rack 2 inches above gently boiling water in steamer or 4-quart dutch oven. Stack tamales, folded side down, on rack. Cover, steam about 2 hours or until done. To test for doneness, remove one tamale from center and one from side of steamer. Open husks; tamales should be firm and come away easily from husk. Makes 24. ARIELLE@TARONGA.COM (STEPHANIE DA SILVA) REC.FOOD.RECIPES From archives. Downloaded from Glen’s MM Recipe Archive, .

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