Tamales and nactamales
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Lbs.corn meal | |
| 1 | tablespoon | Baking powder |
| 1½ | cup | Lard |
| ½ | cup | Chicken broth |
| 10 | Tomato skins | |
| 2 | tablespoons | Anise |
| Corn husks; washed | ||
| Salt | ||
Directions
1. In two cups of water, boil the tomato skins with the anise. Drain and save the water.
2. In a pot, put the corn meal, and add a little salt and baking powder.
Heat the lard until semi-melted and add it to the above mixture. Begin to form the dough, gradually adding the chicken broth and water (in which the tomatoes were cooked) until the dough forms a uniform consistency and little balls of the dough may float in water without separating.
3. Place a portion of the dough in the corn husks and wrap them up. Steam for a half hour.
Nactamales: Place a portion of the dough in each each corn husk. Add green mole, red mole, picadillo or strips of poblano peppers with cheese. Cover with more dough, and wrap it into a tamal. Steam for a half hour.
Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland <kirkland@...> on Nov 07, 1997