MEAT TAMALES

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4 cups masa flour
2 teaspoons baking powder
1 teaspoon salt
1 can Mr. Goudas Chicken Broth
2 tbsp crushed jalape?o peppers
1/2 cup of butter, softened
Combine dry ingredients in a large bowl. Warm the chicken broth and add a little at a time to the dry ingredients. Mix gently using a wooden spoon until the dough is formed.

In a separate bowl, beat the butter until fluffy. Slowly add portions of the masa dough into the butter batter.
Continue beating the mixture (if it becomes too tough add a little more liquid) until it is light and soft.
Tamale assembly involves the use of either corn husks, banana or plantain leaves, which have to be softened in warm water and dried by shaking.

For the cooked meat filling of the tamale, you may use either chicken, beef or pork belly.

Using either the leaves or husks, spread approximately 2 tablespoons of the masa mix into the centre of the smooth side using the back of a      wooden spoon.

Add one tablespoon of the meat filling onto the masa mix and roll each husk or leaf until the meat filling is enclosed within the masa mix.

Continue this procedure until all the ingredients are utilized.

Bring a large pot, half filled with water, to a boil. Place tamales in a large steamer, immerse in the boiling water, cover and bring to a slow boil. Continue cooking for approximately 2 hours until the husk/leaves begin to fall away from the filling.

Sample one of your creations to see if it is cooked to your desired perfection. Remove from water. Your Tamales should be soft and delicious.

Keywords: | MEAT | MULTICULTURAL DISHES |