Yeast free meat tamales

60 servings

Ingredients

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Directions

This recipe comes from the kitchen of Maria Arrizon. She is a wonderful cook and has a personality to match! She has given us many Mexican recipes and has filled our tummies with fabulous food. This recipe makes the perfect amount for hungry guests at a Mexican fiesta. But don't worry ++ if you don't have an army to feed, these tamales freeze well. We are sure you will enjoy them! Makes 60-65 tamales %%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% MEAT FILLING %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%% 6-½ lb meat (chicken, beef, pork, or combo) 1-½ cups water 3 oz chili pasilla (???) is this a pepper?? 3 cloves fresh garlic, minced, or 1-½ tsp bottled salt to taste Place meat and 1 cup water in a 5 quart pot, bring to a boil, and cook meat until tender. Drain and reserve the broth for dough. Cool meat and shred. Meanwhile, boil chili pasilla in ½ cup water for 30 minutes. When done, carefully remove seeds and discard. Place chili, water in which it was cooked, and garlic in a blender. Blend 2 minutes. In a pan, mix chili mixture with shredded meat and salt.

Stir fry mixture 3 minutes, set aside. %%%%%%%%%%%%%%%%%%% %%%%% DOUGH %%%%% %%%%%%%%%%%%%%%%%%% 10 lb corn dough (masa harina - bought at your local Mexican food store) 2 lb lard, melted 6 tbsp baking powder salt to taste 4 tbsp red chili powder (WOW!!) ½ cup reserved broth, or more if necessary to make dough moist and spreadable 2-3 packages corn husks (can be found in most grocery stores) Place dough in a large bowl. Make a medium sized hole in the center of the dough. Place melted lard, baking powder, salt, chili powder and broth in hole. Beat well until the dough mixture is a moist, spreading consistency. Place 2-½ large spoonfuls of dough mixture on each corn husk, spreading evenly. Place about 3 tbsp of meat filling on the dough. Roll husk up lengthwise, and fold in half.

Place folded tamales on steamer rack over boiling water; cover. Cook over medium heat for 1-½ hours, or until done. Serve. Origin: Yeast Free Living. Shared by: Sharon Stevens, Oct/94.

Submitted By SHARON STEVENS On 10-13-94

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