Nothing is more delicious fresh, Hot Tamale. If you take the time for and with so much love these tamales, you will receive many compliments.
4 pounds boneless Chuck Roast
4 cloves garlic
3 (8 oz) pkgs. Dried corn
4 dried ancho chiles
2 tablespoons vegetable oil
2 tablespoons flour
1 cup beef stock
1 teaspoon cumin
1 teaspoon ground cumin
2 cloves garlicMinced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
Salt
1 tablespoon salt
9 cups masa harina
Directions
Place the meat and garlic in a large pot. Cover with cold water and bring to a boil over high heat. Once the water boils, reduce heat to leave a simmer and cover pot. Simmer for 3-1/2 hours, until meat is tender and shreds easily pierced with a fork.
After the beefbe done, remove from pot, reserving 5 cups cooking water. Discard the garlic. Let your meat slilghtly cool. Cut into pieces and shred with 2 forks.
Meanwhile, corn placed in a large container and cover with hot water. Soak the skins for 3 hours, until they are soft and elastic. You may need the weight down and can present in a plate upside down or excessively burdensome.
Toast ancho chiles in a cast iron skillet, not to burn safely. Let cool and remove the stems and seeds. Crumble andGrind the pepper in a clean coffee grinder or with a mortar and pestle.
In a large skillet, heat the oil. Mix the flour and let brown. Pour in 1 cup of broth and everything until smooth.
Stir in ground pepper, caraway, cumin, garlic, oregano, pepper flakes, vinegar and salt. Stir in minced meat and cover. Simmer for 45 minutes.
Put the lard and salt into a large bowl. Whip with an electric mixer at high speed untilBeat until fluffy. Add the masa harina mixture and beat at low speed until well. Pour the reserved cooking water, a bit 'at a time, until the mixture is the consistency of soft cookie.
Drain the water from the cobs of corn.
Flatten each tank of corn, one after the other, opposite the tight end. 2 tablespoons Masa harina mixture spread of the upper 2 / 3 of the tank.
Spread 1 tablespoon of meat mixture in center of masa harina.
Roll the corn shellHome to one of the sides. Fold the narrow end of the shell rolled down in Tamale and tie with butcher's twine.
Place tamales in a steamer basket packed. Steam over boiling water for one hour, until masa is firm and holds its shape. Make sure not to run the steam water.
Serve immediately, so that each person discard their tamales.
Do not store food in their bowls and store them uncovered in the refrigerator.
=> AuthenticMexican Tamales Recipe: Mexican Tamale Relish
Delicious on their hot tamales or other types of meat such as beef, pork and chicken. Try increasing the plums for extra flavor.
8 medium-large ripe tomatoes, peeled and cut into 3/4-inch pieces
2 cups firm apples, chopped
1-1/2 cups fresh peaches, chopped
1-1/2 cups fresh pears, peeled and chopped
1-1/2 cups finely chopped onion
1 cup celery, finely chopped
3 tablespoons pickling everythingSpices
2-1/2 cups light brown sugar
2 teaspoons pickling salt
1-1/2 cups cider vinegar
Directions
Place the tomatoes, apples, peaches, pears, onions and celery in a heavy pot. Mix the pickling spices, brown sugar, pickling salt and vinegar. Bring to a boil, stirring constantly.
Reduce heat to medium and simmer until the mixture is thick, stirring occasionally to avoid attack. Bake about 45 minutes.
Pour enjoy the fruits ofcontainers to heat, so that 1/-inch headspace. Adjust caps. Process for 15 minutes in a bath of boiling water. Cool glasses. Pleasure Shop in a cool, dry place.
