International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Bifes Bem Bens






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > meat > tamal preparado
from US Yields 30 tamales. Use either jarred mole or, if you have the time to invest, include your own mole. 30 corn husks Basic Masa Dough 1 1/4 cups shredded pork from our Pork Mole Coloradito 1 1/4 cups mole sauce Place corn husks in a large bowl or baking dish, cover completely with hot water, and weigh down with a plate or bowl to fully submerge. Soak until husks are very pliable, at least 2 hours at room temperature or overnight in the refrigerator. Drain, squeeze out excess water, and wipe dry. Place a steamer basket in a large pot and fill the pot with enough water to reach the bottom of the steamer. Cover and bring the water to a simmer over low heat. Lay a corn husk on a clean work surface with the wide edge toward you (this is the bottom). Measure 1/4 cup masa dough and spread 1/4 inch thick on the husk, leaving a 1/2-inch border at the bottom. Spread 2 teaspoons of the pork down the center of the dough, then top with 2 teaspoons of the mole sauce. Bring the two sides of the husk together until the dough meets over the filling. Wrap the husk over the dough, making sure you donít get any of the husk in between the dough and the filling. Fold the top of the husk (the empty, tapered edge) back over the filled husk to close. (If your husks are particularly small or they donít want to stay closed, use a bit of butcherís twine to tie them closed.) Repeat to make 30 tamales. Arrange tamales upright in the steamer with the open ends facing up. If your steamer is too big to hold all of the tamales snugly together, place a small heatproof bowl upside down in the center to stabilize the tamales. Cover and steam until the dough is set and no longer raw-tasting and the tamales pull away easily from the husks when unwrapped, about 1 1/2 hours. Turn the heat off and let the tamales rest for 15 minutes before serving.

Tamal Preparado


SUBMITTED BY
list all recipes for MEAT (1007)
list all Central American recipes (91)
list all recipes by AMANDA (175)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Photo
(posted August 22, 2010)

from US

Yields 30 tamales. Use either jarred
mole or, if you have the time to invest, include your own mole.

30
corn husks
Basic Masa
Dough
1 1/4 cups shredded
pork from our Pork Mole Coloradito
1 1/4 cups
mole sauce

Place
corn husks in a large bowl or baking dish, cover completely with hot water, and weigh down with a plate or bowl to fully submerge. Soak until husks are very pliable, at least 2 hours at room temperature or overnight in the refrigerator. Drain, squeeze out excess water, and wipe dry.

Place a steamer
basket in a large
pot and fill the pot with enough water to reach the bottom of the steamer. Cover and bring the water to a simmer over low heat.

Lay a
corn husk on a clean work surface with the wide edge toward you (this is the bottom). Measure 1/4 cup masa dough and spread 1/4 inch thick on the husk, leaving a 1/2-inch border at the bottom. Spread 2 teaspoons of the pork down the center of the dough, then top with 2 teaspoons of the mole sauce. Bring the two sides of the husk together until the dough meets over the filling. Wrap the husk over the dough, making sure you donít get any of the husk in between the dough and the filling.

Fold the top of the
husk (the empty, tapered edge) back over the filled husk to close. (If your husks are particularly small or they donít want to stay closed, use a bit of butcherís twine to tie them closed.) Repeat to make 30 tamales.

Arrange tamales upright in the steamer with the open ends facing up. If your steamer is too
big to hold all of the tamales snugly together, place a small heatproof bowl upside down in the center to stabilize the tamales. Cover and steam until the dough is set and no longer raw-tasting and the tamales pull away easily from the husks when unwrapped, about 1 1/2 hours. Turn the heat off and let the tamales rest for 15 minutes before serving.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2019 SimpleSolutions Corporation. All Rights Reserved.