Alycia's Tamales Nortenos

8 Servings
Chicken Mexican
chiles maseca boullion main chicken mexican Chicken Mexican

2 oz. Ancho les dried
2 oz. Pasilla les dried
2 oz. Guajilla les dried
2 oz. New Mexican les dried
1 n Husks Dried
4 Tb. Vegetable rtening (crisco)
1 1/2 lbs. cken breasts in 1" cubes
1/2 White on sliced
5 cloves lic peeled
10 whole black peperns
2 tsp. t
1 tsp. in Powder
4 Tbs. Fresh le Powder recipe follows
4 c. Maseca
2 tsp. ing Powder
2 tsp. t
4 tsp. Granulated cken Boullion
4 C. Warm Water
1 1/3 c. Vegetable rtening (Crisco)

Soak corn husks in hot water to soften. Lightly toast chiles in a hot, dry pan until puffed up (careful not to scorch). Seed the chiles and let cool. Once cooled, place chiles in a blender (coffee grinder preferably) and grind into powder. Set aside, this is the CHILE POWDER you will use later. Heat 4 Tb. Crisco in heavy pot, over med-hi heat. Add chicken and brown. Add onion, garlic, peppercorns, and 2 tsp. salt. Cover with water, and simmer until fork tender (approx. 2 hrs). Strain, reserving broth, and discarding solids. Once cooled, shred chicken. Heat 2 Tbs. Crisco in heavy saucepan, add 4 Tbs. Chile powder and 1 tsp. Cumin powder. Stir 2 mins. Add shredded chicken, stir 2 mins. Add enough reserved broth to cover, and simmer until reduced and soupy. Combine 4 c. Maseca, 2 tsp. Baking Powder, and 2 tsp. Salt in Large mixing bowl. Dissolve 4 tsp. boullion into 4 c. warm water. Slowly add boullion mixture into maseca mixture. In a separate bowl, cream 1 1/3 c. Crisco, with an electric mixer until iight and fluffy. Add Crisco to maseca, and beat with mixer until spongy. Spread a thin layer of maseca mixture into the middle of each corn husk, then apply a thin layer of the chicken filling to the center of the maseca mix. Roll the corn husks up and place in a steamer basket over a large pot of boiling water. Cover tamales with a kitchen cloth or pot lid, and steam until firm, approx 2-3 hours. Serve with guacamole, rice, and beans. Enjoy!


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Tamales

Click here for a larger picture of Tamales - Better Homes
50 Tamales
Mexican
Tamales Mexican Corn Garlic Onion

1 2 1/2 lb boneless k
10 c Water
1 md on; quartered
3 Cloves lic minced
4 c Red chili sauce
3/4 c rtening
6 c A HARINA
1 1/2 ts ing powder
About 50 dried n husks;

In a 4 1/2 to 5 quart dutch oven bring pork, water, onion, garlic, and 1 1/2 t salt to boiling. Simmer, covered, about 2 1/4 hrs until meat is very tender. Remove meat from broth and cool Using two forks, shred meat, discarding fat. You should have 3 1/2 to 4 c shredded meat. Strain broth and reserve 5-6 cups. In a 3 quart saucepan, heat the red chili sauce and add shredded meat. Simmer, covered about 10 minutes. For MASA: beat shortening with a mixer on medium for 1 minute. Stir together MASA HARINA, baking powder and 2 t salt. Alternately add MASA HARINA mixture and broth to shortening, beating well after each addition. Add just enough broth to make a thick creamy paste. Soak corn husks in warm water for 5 minutes then rinse to remove and corn silk and debris. Drain. To assemble each tamale, spread 2 T MASA mixture in the center of a husk. Place 1 T meat sauce in the middle of the MASA. Fold in sides of husk then fold up bottom. Place a mound of extra husks in the center of a steamer basket in a dutch oven and put tamales in basket, open end up. Bring water to boiling. Reduce heat. Cover and steam 40 minutes, adding more water as necessary. Microwaving for a couple minutes works too. From: Better Homes and Gardens, December 1994 Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #888 by Bill Webster and lt;thelma and at;pipeline.com and gt; on Nov 07, 1997


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