If you are reading this, thinking it's the menu for the week of 11-9-09, you will be pleasantly surprised to know that I thought far enough ahead to realize you would probably kill me if I gave you a menu with so many steps and less than a day before the week started.... This is for NEXT week - so you have all week to slowly start to prepare the tamales...
What I didn't think about was what the rest of the menu for the week would be - so I think we will just focus on all the different types of tamales you can make with this:
Here is the basic recipe I use to make the masa.
Here is a recipe for fat-free masa.
Here is the recipe for the red chile sauce.
Here is the recipe for the salsa verde.
The types of tamales I am making this week are:
chicken (with red chile sauce)
chicken (with salsa verde)
chicken with no sauce
black bean and cheese (with salsa verde)
green chile and cheese (with red chile sauce)
corn and chile (with salsa verde)
jalapeno and cheese (with red chile sauce)
chicken and jalapenos (with salsa verde)
To assemble the tamales:
--you need dried corn husks--
Place dried corn husks in large pot. Add enough very hot water to cover. Let husks soak until soft and pliable, at least 2 hours and up to 1 day.
Remove 1 husk from water; remove any corn silk. place husk on work surface. Spread 6 tbs of masa dough over bottom third (wide end) of husk, covering completed. Spoon 3 Tbs chicken filling in strip down center of masa. Fold 1 long side of husk over filling, then continue to roll up, forming log that is open at both ends (some husk will end up between masa layers). Fold up narrow end of husk over filled end to seal. Tear narrow strip from another soaked corn husk. Slide strip of husk under folded end and tie tamale to secure (wide end will be open). If husk strip is too short, tear 2 narrow strips off another husk and tie ends together to form long strip. Repeat to make about 18 tamales.
Stand tamales, open end up, in steamer basked insert of large pot. Pour water into pot to come to bottom of basket. Cover pot; bring water to boil over medium-high heat. Steam tamales until dough is cooked through and separates easily from husk, adding more water to pot occasionally, about 1 hour 15 minutes. Let tamales rest in steamer 15 minutes.
What I didn't think about was what the rest of the menu for the week would be - so I think we will just focus on all the different types of tamales you can make with this:
Here is the basic recipe I use to make the masa.
Here is a recipe for fat-free masa.
Here is the recipe for the red chile sauce.
Here is the recipe for the salsa verde.
The types of tamales I am making this week are:
chicken (with red chile sauce)
chicken (with salsa verde)
chicken with no sauce
black bean and cheese (with salsa verde)
green chile and cheese (with red chile sauce)
corn and chile (with salsa verde)
jalapeno and cheese (with red chile sauce)
chicken and jalapenos (with salsa verde)
To assemble the tamales:
--you need dried corn husks--
Place dried corn husks in large pot. Add enough very hot water to cover. Let husks soak until soft and pliable, at least 2 hours and up to 1 day.
Remove 1 husk from water; remove any corn silk. place husk on work surface. Spread 6 tbs of masa dough over bottom third (wide end) of husk, covering completed. Spoon 3 Tbs chicken filling in strip down center of masa. Fold 1 long side of husk over filling, then continue to roll up, forming log that is open at both ends (some husk will end up between masa layers). Fold up narrow end of husk over filled end to seal. Tear narrow strip from another soaked corn husk. Slide strip of husk under folded end and tie tamale to secure (wide end will be open). If husk strip is too short, tear 2 narrow strips off another husk and tie ends together to form long strip. Repeat to make about 18 tamales.
Stand tamales, open end up, in steamer basked insert of large pot. Pour water into pot to come to bottom of basket. Cover pot; bring water to boil over medium-high heat. Steam tamales until dough is cooked through and separates easily from husk, adding more water to pot occasionally, about 1 hour 15 minutes. Let tamales rest in steamer 15 minutes.
1 comment(s) to... “Menu 19 - The tamale menu”
1 comments:
its been the tamale menu for about a month now
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