*  Exported from  MasterCook  *

            Tamales (Chile, Meat, Cornmeal-Filled Corn Husks)

Recipe By     : Sandy-Fabfood
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Corn Husks
                        Water
                        Masa -- see recipe
                        Chile Con Carme para Tamales*

Rinse corn husks and soak in warm water until pliable.  Spread the center
portion of each husk with 2 tablespoons of masa mixture.  Top with 1
tablespoon of chile-meat milling.  Fold the sides of the husk toward the
center, the bottom of the husk up, and the top down.  Tie each tamale with a
corn husk strip.  Pour 2 inches of water into a large steamer.  Arrange
tamales on a rack in steamer above the water level.  Steam tamales for 45
minutes (Longer at high altitudes.  May also be steamed in a pressure cooker
for 20 minutes at 15 pounds pressure.) Masa (Cornmeal Mixture) 6 c masa
harina* 3 c warm water, approximately 2 c lard 2 t salt Combine the Masa
Harina and water in a large mixing bowl to make masa.  Set aside.  Cream the
lard and salt in a medium-sized mixing bowl using a mixer at medium speed.
Add the creamed lard to the masa and mix well.  NOTES : *Six cups commercially
prepared masa may be substituted and the water omitted.

Converted by MC_Buster.



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