Tamales are a wonderful meal of cheese filling in a corn masa shell made. The whole thing is steamed while wrapped in a corn husk. If it is done, you have a delicious traditional Mexican dish. The great thing about tamales is post them savory or sweet. Fill them with meat, vegetables, fruit or sweet filling. They love all the variations.
It may take some practice to perfect your tamales, but once you have mastered it, you will be ablemake large batches ahead of time and freeze them until you need them. Since tamales a big company, it was eligible for the families together to make large quantities together.
If you filled the tamales with apples, like to experiment a bit with other fruit fillings. You should also try savory versions for your main meal to make.
Recipe for sweet tamales
Tamales can be either savory or sweet.
What You Need to Know
4 ozdried corn husks (about 32 pods)
1-1/4 cups masa harina
1-1/4 cups boiling water
2 Golden Delicious apples, peeled, cored and coarsely chopped
1 / 3 cup raisins
1 cup and 1 tablespoon sugar
2 teaspoons ground cinnamon
3 cups water
1 teaspoon vanilla
1 / 2 cup vegetable oil shortening
1 teaspoon baking powder
1 / 4 teaspoon salt
How to do it
Separate the corn husks and enjoy it in a large bowl of hot water for about an hour. They should be smooth.
In a mediumBowl, 1-1/4 cups of boiling water to the masa harina. Beat smooth with a wooden spoon. The dough with plastic wrap and let it cool down to room temperature, about an hour.
Place the apples, raisins, 5 tablespoons sugar, 1 teaspoon cinnamon and 3 cups water in a medium saucepan and cook over medium heat for half an hour. Strain, retaining 1 cup of the cooking liquid. Move to give the fruit in a bowl and mash with a fork it. Add vanilla. Set aside the cooking water tocool completely.
In a large bowl, beat shortening on medium speed with an electric mixer until fluffy (about 2 minutes). Add the masa dough and remaining sugar and cinnamon. Beat smooth (about 1 minute). Add the cooking liquid retained gradually, beating until the mixture is thick, feels like pie dough. Add the baking powder and salt. Beat the mixture for another minute.
Drain the husks. Tear 8 of the shells cut lengthwise into 48 thin strips. Set aside. Place 24 shells on theWork surface, concave side up. Fill the center of each bowl with 2 tablespoons of masa dough. Place 1 heaping teaspoon of the fruit in the middle of the dough. Fold the long sides so they cover the filling. Tie the ends of the tamale closed with a strip of peel. Repeat until all are finished 24th Place them upright, leaning against each other, the top of the steamer.
Place the steamer over a pot of boiling water over medium heat. Cover. Steam, easy to separate the chaff from the Tamale,about an hour.
stand for 15 minutes before serving.
For 24 tamales.
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