| Don Enrique® Tamales ~ Don Enrique a name brand of World Variety Produce Inc. This recipe is on the back of their Corn Husk package. You can order more recipes from Don Enrique (address below). This recipe has been put into the ChileMasters format. No other changes to the recipe have been made. 7 pounds boneless pork loin or shoulder 8 oz (½ lb) Don Enrique dried California or New Mexico Chile Pods® ¾ cup vegetable oil cumin and pepper to taste 2 tbsp salt 16 ounces Don Enrique Corn Husks® 1. Cover meat with cold water, bring to boil, reduce heat and simmer until done ( about 2 hours). 2. While meat is cooking, remove stems and seeds from the chile pods. Roast slightly in ¼ cup oil, place in blender, add water and blend until smooth. 3. Cut meat into small pieces and cook in ½ cup oil until browned. Add chile mixture, cumin, salt and pepper, cook for 7 minutes. 4. Spread Masa evenly over husks. Place a rounded tablespoon of meat mixture in center. Fold all sides to the center. 5. Place in steamer, cover with a wet cloth and steam for approximately 1½ to 2 hours. Masa Dough: 8 cups masa harina 1-1/3 cups vegetable shortening or lard 2 tsp salt 6 cups warm beef or pork broth 1. Combine ingredients, mixing well, until the dough has the consistency of thick frosting. Set aside. Corn Husks To prepare corn husks: Soak in warm water, just until pliable: remove any silk strands and wash shucks thoroughly. Keep the shucks that have split, since two small pieces can be overlapped and used as one. Cover with warm water and let stand 2 hours until softened. Use to make tamales. Make 7 to 8 dozen For more Don Enrique recipes, free of charge, send a self-addressed, stamped envelope to: Masa Harina ~ Masa=dough, harina=flour (all purpose wheat flour) Masa Harina de Maize ~ masa=dough, harina=flour, de=of, maize=corn. It is made by boiling corn kernels in powdered lime, washing them (to remove the hard shells), then grinding. Enough water or broth is then mixed into the meal to make a dough. Smoother, soft masa is for "corn" tortillas, and coarser, stiff masa is used for tamales. Dried corn (hominy) flour (hominy in Mexico is called pozole) processed in a metate or smaller version of a molcajete (stone mortar and pestle). The masa harina is boiled with powdered lime ~ calcium oxide (not the citrus lime) and then dried. For corn tortillas the grind is a bit finer than for tamales. There is another corn used, somewhat of an Indian (American) Blue Corn...from this is made the"blue corn" tortillas and chips. |
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| World Variety Produce Inc. PO Box 21127 Los Angeles, CA 90021 (USA) |