From wayneleake@wayneleake.net Mon Sep 3 16:58:41 2001 Date: Mon, 27 Aug 2001 01:04:42 -0700 From: Wayne Newsgroups: alt.food.mexican-cooking Subject: Re: Pork and Red Chile Tamal What I would want is a recipe using the premade masa they sell in the stores here for tamales and such. I have limited energy left much of the time. Tomorrow (Tonight, actually) I plan on making some Italian style spaghetti sauce with sausage simmered in. Haven't had any like that in a long time... -- Wayne. <|:^)> http://www.wayneleake.net "Linda Gonzalez" wrote in message news:Z5j27.94276$%a.4075992@news1.rdc1.sdca.home.com... > > Pork & Red Chile Tamal > > Recipe by Rick Bayless > > > > INGREDIENTS > > 4 med Dried ancho chiles or 6 dried New Mexico (red) > chiles, stemmed and seeded. > 3 large cloves Garlic, peeled and roughly chopped > 1/2 tsp black pepper > 1 slice (1 1/2 in thick) White onion > 1/2 lb Boneless pork shoulder, trimmed and cut into 1" cubes > Salt to taste > ----------------------------------------------- > > 1/2 cup Chilled rich tasting lard (or shortening) > 1 tsp Baking powder > 1 3/4 cups Masa harina for tamales mixed with 1 cup plus > 2 tbs hot water then allowed to cool > 1/2-3/4 cup Cool beef broth, divided > 1 (2')length Banana leaf, if available (thawed if > frozen) > > > > PREPARATION > > 1.One at a time, toast the chiles on an ungreased skillet > over medium heat. To do this, tear the chile into flat > pieces. Use a metal spatula to press the pieces flat > against the flat surface, then in a few seconds (when > they crackle and change color, even send up a wisp of > smoke), flip them and press down to toast the other > side. > In a small bowl, cover the chiles with hot water and > rehydrate them for 30 min., stirring frequently to > ensure even soaking. Strain, reserving the soaking liquid. > > 2.In a food processor or blender, combine the garlic, black > pepper and onion with chiles and just enough of the > soaking liquid to barely cover everything. Process to a > smooth puree, then press through a medium mesh strainer > into a medium (2-3 quart) saucepan. > > 3.Add the pork cubes, 1 1/2 cups water and 1/2 tsp salt. > Bring to a boil, cover partly, and let gurgle away over > medium low heat about 1 hr. or until the kitchen is > filled with a rich, spicy aroma and the meat is fall-apart > tender. > > 4.With a slotted spoon, remove the meat to a plate and > shred with two forks (or let cool and shred with your > fingers).Taste and season the sauce with salt (usually > about 1/2 tsp), then let sauce cool completely. There > will be about 1 1/2 cups shredded meat and 2 cups sauce. > > 5.With an electric mixer, beat the lard with the baking > powder about 1 minute or until light in texture.Continue > beating as you add the masa harina mixture in three > additions. Slowly pour in a generous 1/3 cup broth, > beating all the while. Beat in 3 or 4 tbs of the cooled > sauce. Beat in additional broth (2 to 3 tbs) if necessary to > o give the mixture the consistancy of soft (not runny) > cake batter; It should softly hold it's shape in a spoon. > Season with salt (usually about 1 scant tsp.) depending > upon the saltiness of the broth. > > 6.For the lightest textured tamal, refrigerate the batter > for an hour or so, then rebeat, adding enough additional > broth (up to 1/3 cup) to bring the consistancy it had > before. Add salt to taste, if necessary. > > 7.If you have the banana leaf, slowly run it across a gas or > electric burner set on medium (you're moving at the right > speed when the leaf becomes shiny and limp as it crosses > the heat). Cut a 9" sec- tion of the leaf. Put the leaf in a 9 > X 5 inch loaf pan to line the pan, pressing it snugly > against the sides and bottom, leaving the flaps hanging > over the sides (the ends will still be exposed). If you are > unable to find banana leaves, just omit these steps. > > 8.Scoop half of the batter into the pan, then distribute the > shredded meat over the batter. Splash with several > tablespoons of the sauce, spoon in the remaining batter, > and smooth it to cover the filling evenly. If using banana > leaf, fold the flaps over the top. Cover tightly with > aluminum foil, even if not using banana leaf. > > 9.Bake in a preheated 375 deg. oven for about 30 minutes, > then reduce oven temperature to 325 deg. and bake for 1 > hour. Peel back the foil and the banana leaf. The tamal > should feel nearly firm in the center. If it still feels soft > (like there is still uncooked batter in there), cover and > return to the oven for a few more minutes. > > 10.Let tamal stand for a few minutes to firm up while you > warm up the remaining sauce. Gently turn out the tamal > onto a cutting board. Peel off the banana leaf if you used > one. Cut into thick slices (it's rustic--somewhat > crumbly--so the slices won't be perfect). Serve on warm > plates with a little sauce spooned over the top. > > 11.Yield: 8 first course servings; 4-6 main course servings. > -- > *********************************************** > http://www.shibumi.org/eoti.htm