from her book FOOD FROM MY HEART
Basic Tamal Dough and Tamale Preparation
- 4 1/2 cups masa harina
- 5 cups warm broth or water
- 1 pound lard, non-hydrogenated, no preservatives -- preferably
- 2 1/2 Tablespoons salt
Place masa harina in large bowl and reconstitute by adding 4 cups warm stock, to start with. Beat with a wooden spoon or mix with hands until you have a stiff, smooth dough, like medium-pliable bread dough. Use a little more stock if necessary, but the mixture should not be loose.
Beat lard (can use shortening) with an electric mixer for 3 minutes on medium speed until light and fluffy. May take longer.
Still mixing on medium speed, begin adding tdhe masa a handful at a time. Stop to scrape down the sides of the bowl with a rubber spatula as necessary. If mixture becomes too stiff to beat, add up to 1 cup tepid chicken or pork stock a little at a time. When all the masa has been incorporated, the mixture should be very light and delicate, the texture of buttercream fromsting. Beat in the salt.
Tamale Preparation:
Soak corn husks in boiling water for about 30 minutes. Drain and select larger husks. Pat husks dry.
With a spatula or sandwich spreader, spread 1/4 to 1/2 cup masa dough on each shuck across the wide end, extending to about half way to the narrow end. If there is a filling, place about 1-2 Tbsp. in the center of the masa. Fold right one third over, and then left third over and roll up so that filling is encased in masa. Fold up bottom of shuck and then mash top (open) end slightly to seal. Place tamales in a steamer with a basket with the open ends up.
Pour boiling water in bottom of steamer and place a dish towel on top of tamales. Cover with lid. Steam for about 1 hr., or longer if necessary or tightly packed. Remove basket and let stand 10 minutes before serving.
Note: The ratio of prepared masa to fat (lard or shortening) should be 3:1 by weight.
Tamales with Corn and Poblano Chiles
by Zarela Martinez
- 1/2 recipe Basic Tamal Dough
- 35 corn husks
- 2 Tablespoons oil -- 1/2 liquid drained
- 1 cup chopped onion
- 2 garlic cloves -- minced
- 2 poblano peppers -- roasted and peeled
- 2 cups corn kernels, fresh, canned or frozen -- drained
- 1 1/2 Tablespoons fresh cilantro -- chopped
- salt to taste
Prepare husks and masa dough. Dice the roasted, peeled, and seeded poblanos.
Heat oil in a large skillet over high heat until rippling. Add the onion and garlic and cook, stirring often, until golden, 2-3 minutes. Reduce heat to medium; add the poblanos, stirring well to combine, and cook 2 minutes longer. Stir in the corn kernels and season with cilantro and cook until the moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.
Fold or beat the corn mixture into the prepared tamal dough, being sure it is evenly distributed. Fill, fold and steam the tamales. Serve with a picante sauce.
Oaxacan Tamal Casserole
by Zarela Martinez
Filling:
- 1/2 cup dry sherry -- heated
- 1/2 cup golden raisins
- large pinch saffron threads
- 1/4 cup warm broth
- 2 medium tomatoes -- roasted and peeled
- 1 small onion (about 1/2 cup) -- coarsely cut up
- 2 garlic cloves -- peeled & chopped
- 1/4 cup vegetable oil
- 3 cups shredded cooked chicken
- 1 pound cooked pork butt -- shredded
- 2 teaspoons ground true Ceylon cinnamon or 3/4 ts. US
- 1 cup slivered almonds -- toasted
- 1/4 teaspoon saffron threads
- 1 1/2 cups warm broth or chicken stock
- 2 cups masa harina with 2-21/2 c. broth or water -- beaten
- 5 1/2 cups cooked or canned chick peas -- peeled
- 2 large hard-boiled egg yolks
- 2 teaspoons ground true Ceylon cinnamon or 3/4 t. U.S.
- 1/2 cup lard
- salt and sugar to taste
- 1 cup toassted bread crumbs
Filling: Pour hot sherry over raisins and let steep 15 minutes. Crumble saffron into the warm broth or stock and let sit.
Puree the roasted tomatoes in a blender or processor along with the onion and garlic. Heat the oil in a large skillet until very hot but not quite smoking. Add the tomato puree, reduce heat to medium and simmer, stirring occasionally, until slightly concentrated, about 5 minutes. Add the meats, raisins and sherry, saffron and broth, and cinnamon. Season with salt and pepper. Cook over med-hi heat, stirring occasionally, until the liquid has evaporated and the flavors are well blended. Let cool to room temperature.
Dough: Crumble saffron into the warm broth or stock and let steep a few minutes. Working in three batches, place the masa, chick peas, egg yolks, cinnamon, and broth in a blender or processor and blend with an on/off motion until smoothly pureed.
Beat the lard in a large bowl with an electric mixer or medium speed until very light and fluffy. Beat in the masa mixture a little at a time, and continue beating until very well combined. Taste for seasoning; beat in a little salt and sugar.
To assemble, preheat the oven to 325 degrees. Butter a 13 x 9" Pyrex baking dish and sprinkle on all sides with a few tablespoons of the bread crumbs; reserve the remainder.
Wet your hands in cold water and spread half the masa mixture across the bottom of the baking dish. Add the toasted almonds to the meat filling; pour the filling over the masa mixture and spread evenly.
Top with thr remaining masa mixture; spread evenly and sprinkle with the breadcrumbs.
Bake until a knife inserted into the middle comes out clean, about 45 minutes. Serve with Salsa.
NOTES : This dish is served at weddings and other celebrations in the small town of Sola de Vega in Oaxaca. It is a great winter party dish and works well for brunches. When I make the dish, I simmer the pork and chicken together and use some of the cooking broth to steep the saffron.
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