Green chili, pork, and a masa made with lard. That's some great tamale fixens to me.
These are two bite tamales. Perfect for cocktail parties and potlucks.
The masa is made using corn masa flour, chicken broth, lard, salt and baking powder.
Start by soaking the cornhusks for about 30 minutes or until soft, in a bowl of warm water.
Drain, then wrap the husks in a kitchen towel.
While the cornhusks are soaking, roast or grill the poblano chilis until they are charred,
then place the chilis in a brown paper bag to cool and loosen the skins.
When the chilis are cool, peel and seed them,
and cut into strips.
Heat the chicken broth in a small saucepan until just simmering.
In a medium bowl combine the masa, baking powder, salt and set aside.
In a large bowl, beat the lard with a mixer until light and fluffy.
Alternately add the masa mixture,
and the warm broth to the lard. Continue to beat until the dough becomes a creamy paste.
The closest thing I can compare the consistency to, is play dough.
For these tamales I used some leftover pork roast.
I reheated the roast in a medium skillet and added the green chili strips.
Using one tablespoon of dough,
pat out the dough out on the wide side of the corn husk.
then fold the the narrow end up and under.
I made and cooked them in batches of 6.
Since they are so small I improvised a little steamer using cornhusks and a soup bowl. I lined the bottom of a small saucepan with a few cornhusks and added enough water to cover the cornhusks, on top of the cornhusks I placed the soup bowl with the tamales. Check to make sure the water comes no more than half way up the outside of the bowl.
Cover and steam for 25-30 minutes or until the masa pulls away from the husks easily.
You will keep a better eye on the water level than I did though. Trust me, it only takes once burning the husks to teach you to keep a better eye on things.
The pay off,
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18-24 dried cornhusks
3/4 cups chicken broth
1-1/4 cups masa harina
1/2 teaspoon Salt
1/4 teaspoon Baking Powder
1/4 cup lard
1 cup cooked pork roast
2 poblano chiles; roasted, seeded, peeled
cut into strips
In a large deep bowl, soak the cornhusks in hot water about 30 minutes
or until soft.
In the meantime, in a small saucepan heat broth just until simmering.
Remove from heat; set aside. In a medium bowl combine masa harina, salt and
baking powder, set aside. In the bowl of the mixer beat lard on medium to high speed
until light and fluffy.
Alternately add masa harina mixture and warm broth to lard, continuing to
beat until dough resembles a thick, creamy paste.
Drain cornhusks well and wrap in a kitchen towel. For each tamale, pat about 1 tablespoon
of the dough into a rectangle with a long side of the rectangle
parallel to a long edge of the husk. Using a kitchen tongs, place the pork and green chili
strips down the center of the dough rectangle. Fold the long edge of the
cornhusk so it slightly overlaps the filling; roll the husk around the
outside of the filled dough rectangle.
Fold the long narrow end up toward the wider end of the husk. Place folded side down and
repeat with remaining cornhusks, dough and filling.
Arrange tamales in a single layer in a steamer basket. (Do not pack
tightly.) Pour about 1 1/2 inches of water into a stock pot. Add steamer
basket (bottom of basket should be above water level.) bring to boiling.
Cover; reduce heat to medium-low. Steam for 45 to 60 minutes or until
tamales easily pull awary from husks and are spongy and cooked through. Add
additional boiling water if necessary during cooking.
Makes 18 to 24 tamales.
Notes: Adapted from H&G Ultimate Mexican magazine
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And that's that.