To make masa for tamales:
Place the vegetable shortening
For the Filling
arinate for about 30 minutes in refrigerator.
Place the masa harina
f the recipe, make sure to cook the filling for a longer
Make the masa dough for the tamales: Beat one stick of butter
lectric mixer, blend the masa flour (Maseca for Tamales), corn oil, salt, baking
ouble this portion of the recipe and freeze half, it holds
d use to make tamales now or freeze for use later.
n large heavy pot, place masa flour and 3 cups cooled
til apples are tender.
For the masa, puree half the cinnamon
Masa harina is a fine
usks to make strips for tying the tamales.
Take about 1
In a large bowl combine the masa, pumpkin and sugar. Add the vanilla, mace, cinnamon, and raisins and mix until well blended.
To assemble the tamales, place 2 - 3 heaping tablespoons of the masa mixture in the net of the smooth side of the corn husk.
Fold the sides of the husk in toward the center and tie the tamale at both ends.
Prick the husk several times using the tip of a very sharp knife. Repeat for the remaining tamales.
Steam the tamales for 45 - 50 minutes.
Serve with a dollop of crema.
killet, toast over medium heat for 4 to 5 minutes, stirring
side to cool.
Mix masa harina and baking powder in
Set aside at room temperature for about 30 minutes so that
Place roasts in separate kettles; cover with water and boil until tender.
Reserve pork broth.
After meat is cool, grind fine.
Melt 1 pound lard in large kettle and combine ground meat; mix well.
Add cumin, peppers, garlic, 1/2 jar of chili powder, 2 to 4 tablespoons salt, picante sauce and green chilies if desired. Stir until well mixed.
If mixture seems dry, add pork broth until moist.
Simmer uncovered until flavors are absorbed.
Skim off any excess grease and save for masa.
For the Tamale Dough:
In
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
ot. Do not move it for 3-4 minutes until well