Tamales

My family didn't eat out a lot when we were young. When we did, it was ALWAYS El Torro. When I was a teenager my dad took me there for lunch every friday after I worked for him at his office. I would always order number 3, the tamale and enchilada combo. I live hundreds of miles from there now, but I still get the craving. I always thought they would be very difficult to make, but I found that it wasn't difficult especially if you divided tasks into two days. (recipe from Better Homes and Gardens America's Ethnic cuisines page 122)




Ingredients:
1 1/2 beef or pork roast
1 onion
4 garlic cloves
3 teaspoons salt
4 dried New Mexico Peppers
2 dried ancho peppers
3 beef broth
1/2 teaspoons cumin seeds toasted
1 cup shortening.
2 teaspoons baking powder
4 cups corn flour
36 dried corn husks

Day 1 (preferably right before bed)
Place roast, chopped onion, two garlic cloves chopped, and 3 cups of beef broth in a crockpot. Set to lo and go to sleep. (make sure you get all eight hours of sleep. Might as well since the roast won't be done until the eight hours has past.)Wake up to yummy cooked roast. Don't eat for breakfast. Practice some will power. :)Let roast cool. SAVE THE LIQUID!!! Shred the beef.

Now you are going to make a sauce for the beef. Toast 3 dried peppes in a skillet over medium heat until they have a toasted aroma. Let cool. Remove seeds and ribs. Place in a bowl and cover with hot water. Let sit for 30 minutes at least to soften. Strain soaking liquid through a cheesecloth and reserve the liquid.

Place soaked peppers, cumin, 2 cloves garlic, and 1 teaspoon in a blender along with one cup of the reserved pepper liquid. Cover and puree. Transfer to saucepan. Simer, uncovered until reduced to 1 1/3 cups. Add beef. Cool completely.

For dough, beat lard and baking powder until smooth. Combine with corn flour and 1 1/2 teaspoons salt. Mixture should look like a thick paste. Meanwhile soak corn husks in hot water for 30 minutes or until soft.

To assemble take husk and spread 2 tablespoons of dough into a rectangle 3 inches wide and 4 inches long so that one of the long sides is along the edge of the wrappers. Spoon filling down center. Fold the long edge of the wrapper over the filling so it overlaps dough slightly. Roll wrapper around outside of filled dough mixture. Tie ends with strips of corn husk or heavy kitchen string.

To steam, stand tamales upright in a steamer basket. Don't pack them tightly, but fill the space. Place at least 2 inches of water in the bottom. Bring to boiling; cover. Reduce heat to medium-low. Steam for 45 -60 minutes. Tamales are done when dough easily pulls away from corn husks and is spongy and well cooked throughout.

Eat for breakfast, lunch, and dinner. Enjoy!