Pat wrote:
Tamales, anyone?

Mexican or american? ;-)

Here's a recipe I posted a few years back in another newsgroup.

Tamales guanajuatenses

1 kg white masa (buy the fresh one at a tortilleria or buy dry maseca
and reconstitute according to instructions)
~1 cup of pork broth (recipe follows)
400 g fresh lard (do not use the white stuff that keeps forever, buy the
real thing that requires refrigeration)
2 tsps baking powder
1 Tbsp salt
corn husks, soaked overnight

Beat the masa with the broth for 10 minutes in a power mixer. Beat the
lard until it turns the consistency and color of whipped cream. Mix the
lard with the masa mixture.
Put 2 Tbsp of masa on a husk, then 1 Tbsp stuffing. Arrange vertically
in a steamer and cook until done. To check for doneness, peek after
about 1 hr of steaming and see if the dough looks done. If it looks
done, take one tamal out and see if the masa separates from the husk. If
it does, you're done.

Meat for stuffing

Cook 600 g of pork butt or tenderloin in water with a couple of garlic
cloves, half an onion, a bay leaf and some marjoran. Cook until very
done so it will be easy to shred. Save some of the water for the masa.

Red sauce

125 g chile ancho, seeded, deveined and soaked in boiling water
3 garlic cloves

Puree chiles with garlic and about 1 cup of the meat broth. Melt a Tbsp
of lard in a pan and strain the sauce into it. Cook until it thickens a
bit. Season with salt and mix with half of the shredded pork.

Green sauce

750 g tomatillos, washed and husked
1/4 cup chopped cilantro
1 finely chopped onion
6 or so serrano peppers

Boil the tomatillos and chiles in water until soft, strain. Puree
tomatillos and chiles with some broth. Add the onion and cilantro and
season with salt. Mix with the other half of the meat.


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Victor M. Martinez
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