|Posted by Stephen Romero on April 21, 2013 at 3:05 AM|
4 lbs lean stewing beef or pork 2 teaspoons chile pequin Makes 5 to 6 dozen
6 cups water 1 tablespoon chile caribe
1/2 teaspoon oregano 2 cups beef broth
2 garlic cloves minced 1 lb. cornhusks
4 tablespoons chile powder 6 cups masa harina
Simmer the meat with the salt until well done. Shred meat. Reserve the stock. Dissolve the 3 varieties of chile in 2 cups stock and add to the meat along with the oregano and garlic. Cook until the liquid is almost absorbed.
Prepare the masa harina as directed on the package using the rest of the meat stock. Wash and trim cornhusks at both ends. They should be about 4 inches wide and 7 inches long. Soak in warm water for an hour or until soft and pliable. Shake water off the husks. Spread about 2 tablespoons of the dough 1/4 inch thick and 4 inches square in the middle of each husk.. Put a heaping tablespoon of filling in center of the dough. Fold over to seal, starting with the sides of the husk toward the center. Fold up the bottom and the top. Tie with string or strands of cornhusk. Place tamales on a rack in a large steamer or covered pan. Steam over boiling water for at least one hour or until tamales loosen off the husk. To test remove a tamale from steamer. If the dough comes cleanly away from the husk, the tamales are done.