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Ingredientes
- Â Â About 2 dozen dry corn husks
- 1/2 c. shortening or possibly lard
- 2 c. masa flour
- 1/2 tsp salt
- 3/4 c. chicken stock
- 1/4 c. water
- 1 tsp baking pwdr
- Â Â For filling
- 1 sm onion, peeled and minced
- 1 x (16-oz) can whole tomatoes with juice, minced
- 3 x serrano chilies, chopped (see Note)
- 2 x ancho chilies, minced
- 1/2 tsp salt
- 1/4 tsp freshly grnd black pepper
- 1Â 1/2 lb boneless pork
- Â Â Water to cover pork
Direcciones
- Soak corn husks in warm water till they are pliable. Tear 2 corn husks into strips for tying the tamales closed.
- To prepare masa dough: Beat shortening in a bowl. (You can substitute 2 Tbsp. of bacon drippings for 2 Tbsp. of the lard for added smoky flavor.) In another small bowl, mix together flour and salt. In a third bowl, combine stock and water. Alternately beat dry and wet mixtures into shortening till a hard dough forms. Add in additional water if the dough seems dry. Finally, beat in baking pwdr.
- To prepare filling: Combine filling ingredients in a pan over medium-high heat. Bring to a boil. Reduce heat to medium, cover and cook about 1 hour, or possibly till pork is very tender. Add in more water as needed during cooking. Remove pork from cooking liquid and reserve on a plate. With a slotted spoon, remove vegetables and reserve in a separate dish.
- When pork is cold sufficient to handle, tear it into bite-sized shreds using two forks. Add in meat to cooked vegetables and toss.
- To assemble: Spread 1-2 Tbsp. masa dough on each corn husk. Top with 2 Tbsp. filling. Fold corn husk and tie with a strip of husk. Place tamales
- In a steamer pan over boiling water. Cook, covered, over medium high heat about 1 hour, adding more water to steamer pan if needed.
- To serve: Top tamales with salsa, cheese and crema Mexicana or possibly lowfat sour cream before serving, if you like.
- Note: Leave chilies unseeded for extra heat.
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