NEED RECIPE!!

[harponit]

I need a light recipe for tamales!! Please help!!

[kwormann]

Either Dec or Jan/Feb issue (I think Dec) had tamales...do you have that issue? If not, I will try to post it, but it will be tomorrow night...in fact, you probably should email me to remind me!

Kim

[HARRYET]

here you are:

mama totota's tamales
(from the dec. 2000, CL page 142)

14 large dried cornhusks

filling
1 lb pork tenderloin
1 1/2 t ground cumin
1 1/2 t chili powder
1 1/2 t dried oregano
1/2 t salt
1/2 t paprika
cooking spray
1 c chopped onion

dough
3 c masa harina
1 1/2 t paprika
1 t salt
2 c water
2 t vegetable oil

1. place cornhusks in a large bowl of hot water, weigh down husks with another bowl. soak for at least 30 mins. drain husks, rinse with cold water. drain and pat dry.

2. tear 2 cornhusks lengthwise into 12 (1/2 inch wide) strips (6 strips per husk).

3. preheat oven to 400 degrees

4. to prepare the filling, trim fat from pork. combine the cumin and the next 4 ingredients (cumin through paprika), rub pork with 2 1/4 t cumin mixture. place pork on a broiler pan coated with cooking spray, insert meat thermometer into pork. bake at 400 for 30 minutes or until meat thermometer registers 155 degrees. cover pork loosely with foil, let stand 10 mins. cut pork in 1/2 crosswise, shred with 2 forks.

5. heat a small nonstick skillet coated with cooking spray over medium-high heat. add onion saute 5 mins. or until tender. combine pork onion and 2 1/4 t cumin mixture.

6. to prepare dough, combine masa harina, paprika, and 1 t salt in a large bowl. add water and oil, stirring to form a soft dough. turn dough out onto a lightly floured surface, knead lightly 4 - 5 times. divide dough into 12 equal portions. working with 1 protion, place dough in the center of 1 husk. press the dough into a 4 x 2 1/2 inch rectangle, leaving abut a 1 1/2 inch border at the tapered end and a 1 inch border at the broad end. arrange about a 1/4 c filling down the center of dough. take 1 long side of husk, and roll dougharound filling. tie 1 husk strip around tapered end of husk to secure it. trim all but about 1/2 inch excess cornhusk from broad end. repeat procedure with remaining husks, dough, and pork mixture.

7. arrange tamales in steamer, and cover with steamer lid. add waterto a large skillet to a depth of 1 inch, bringing to a boil. place steamer in pan, steam 1/2 of tamales for 12 mins., or until the husks peel away cleanly. remove tamales from steamer. repeat procedure with remaining tamales.

yield 6 servings (serving size 2 tamales)

calories 344 (19% from fat), fat 7.4g (sat 1.7g; mono 2.5g; poly 2.5g), protein 23.1g, carbs 45.9g, chol 56mg, iron 6.3 mg,sodium 638mg, calc 144mg

[This message has been edited by HARRYET (edited 01-29-2001).]