*  Exported from  MasterCook  *

            Tamales (Chile, Meat, Cornmeal-Filled Corn Husks)

Recipe By     : Cocinas De New Mexico Cook Book
Serving Size  : 1    Preparation Time :0:00
Categories    : Tamales

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Corn husks
   6       c            Masa
   3       c            Water -- warm
   2       c            Lard
   2       ts           Salt
                        Chile con carne para tamales

Masa Mixture:

Combine the masa harina and water in a large mixing bowl to make
masa. Set aside. Cream the lard and salt in a medium-sized mixing
bowl using a mixer at medium speed. Add the creamed lard to the masa
and mix well.

To Assemble:

Rinse corn husks and soak in warm water until pliable.

Spread the center portion of each husk with 2 tb of masa mixture. Top
with 1 tb of chile-meat filling.

Fold the sides of the husk toward the center, the bottom of the husk
up, and the top down. Tie each tamale with a corn husk strip.

Pour 2" of water into a large steamer. Arrange tamales on a rack in
steamer above the water level.

Steam tamales for 45 minutes (Longer at high altitudes. May also be
steamed in a pressure cooker for 20 minutes at 15 lb pressure.)

Busted by Lisa-Fabfood


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