Tamales. Yuuum. This was the first time I ever made them. They were really good, but do have some kinks to work out. That is my introduction.=D (Warning, I got picture crazy.)
4 oz dried corn husks
Cover with water in a large pot. Place a plate on top to weigh down the husks. Bring water to boil. Boil 10 min. Turn heat off, cover with lid let stand 3 hours-overnight.
2 C masa harina
1 1/2 C fine ground grits
2 1/4 C hot water
2 tsp baking powder
1 tsp salt
Combine dry indredients. Add hot water. Mix into a paste-like consistency. Keep covered with a damp cloth while working so it does not dry out.
2.5-3 C shredded garlic roasted pork
1 large dried ancho chili
2 dried New Mexico chilies
(~1 C very hot water)
1 chipotle in adobo
2 tsp brown sugar
2 tsp pasted garlic
1 tsp vinegar
1/2 tsp smoked paprika
1/4 tsp salt
1/8 tsp clove
1/8 tsp cayenne (optional)
Remove stem and seeds from dried chilies. In very hot water, soak ancho and New Mexico chilies until tender and pliable (about 30 minutes). In a food processor (the immersion blender food processor attachment works just as well) puree reconstituted chilies and chipotle with about 1 Tbsp of the chili water. Add all other ingredients except pork. Pulse food processor to mix. Pour over pork and mix to evenly coat.
1. Take a large corn husk. Spread a rounded Tbsp of dough into a 3x3 square on one edge of husk. You will need to use your fingers.
Makes about 3 dozen. (Freeze at this point, thaw completely before steaming. Or refrigerate up to 1 week, then steam.)
Add about 2 inches of water to a large pot. Place in steamer basket (water should not touch basket.) Layer extra corn husks around steamer basket. Add half of the tamales to basket. Cover. Bring water to a boil, turn down to med-low. Allow to steam for 45 minutes if there are several layers of tamales. Only 25 if there is a single layer.
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