Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How to make tamales from quaker?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How to make tamales from quaker?),it will help you,my kids.
Answers:
Tamales using Quaker? Masa Harina de Maíz
Prep time: 1 hour
Cook time: 3 hours
Stand Time: overnight
Overnight Preparation
1/2 lb. dried corn husks
2-1/2 lbs. pork butt or shoulder or beef chuck, boneless and lean
2-1/2 quarts of water
Pork Filling
4 dried ancho chiles, roasted or dried
2 dried guarillo or puya chiles, roasted or dried
1/2 teaspoon dried oregano
1/4 teaspoon dried cumin
1/8 teaspoon ground cloves
1 cup reserved pork or beef broth
2 tablespoons solid shortening or lard
1 cup onions, chopped
2 cloves garlic, chopped
1 teaspoon salt
Masa Batter
2/3 cup solid shortening or lard
4 cups Quaker? Masa Harina de Maíz
1 teaspoon salt
2 cups reserved pork or beef broth
1/3 cup shortening or lard, melted
Overnight preparation: Place cornhusks in large pan; cover husks with hot water. Set aside and allow to soften overnight at room temperature, or for 6 to 12 hours. Do not drain until just before assembly of the tamales (see step 4). Combine pork and the 2 1/2 quarts water; simmer 35 to 45 minutes or until tender. Drain, reserving broth. Refrigerate pork and broth in covered containers.
Pork Filling: Cover roasted chiles with boiling water; soak 20 minutes. While chiles are soaking, skim fat off top of reserved pork broth; set aside. Break meat into fine shreds. In a large skillet, heat 2 tablespoons shortening and cook onions and garlic until tender. Add meat and 1 teaspoon salt, mixing well. Drain chiles; place in blender container along with oregano, cumin, cloves and 1 cup defatted pork broth. Blend until smooth. Stir in blended chile mixture into meat; simmer 15 minutes.
Masa Batter: In large bowl, beat 2/3 cup shortening until fluffy. In medium bowl, combine masa and 1 teaspoon salt. Alternately add masa and broth to shortening, mixing well after each addition. Gradually beat in 1/3 cup melted shortening, mixing to consistency of thick cake batter.
To assemble: Spread 2 tablespoons masa batter in center of each husk. Spoon 1 tablespoon meat filling lengthwise down center of masa. Fold husk over filling, allowing plain part of husk to wrap around tamale. Fold bottom end up over enclosed filling.
To Steam: In steamer or 4-qt. Dutch oven, place rack 2 inches above gently boiling water. Arrange tamales upright in steamer basket. Do not pack tightly as tamales will expand during steaming. Fill in spaces with extra corn husks to keep upright. Cover top of tamales with additional husks; cover, steam 2-1/2 to 3 hours or until tamales are firm and fall away from husk.
To Serve: Unwrap tamales from husks and discard the husk. Serve plain, with mole sauce or your favorite Mexican sauce.
Yield: 3 dozen
P.S. the previous answer had the link to this information ;-)
Other Answers:
This sounds good...I hope it's what you were loooking for: http://www.tortillamix.com/Recipes/tamales-tm.htm
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
PRE: how to make tasty home cook mushroom soup? NEXT: NONE
Kitty said: Yes.How to make tamales from quaker?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How to make tamales from quaker?),it will help you,my kids.
Answers:
Tamales using Quaker? Masa Harina de Maíz
Prep time: 1 hour
Cook time: 3 hours
Stand Time: overnight
Overnight Preparation
1/2 lb. dried corn husks
2-1/2 lbs. pork butt or shoulder or beef chuck, boneless and lean
2-1/2 quarts of water
Pork Filling
4 dried ancho chiles, roasted or dried
2 dried guarillo or puya chiles, roasted or dried
1/2 teaspoon dried oregano
1/4 teaspoon dried cumin
1/8 teaspoon ground cloves
1 cup reserved pork or beef broth
2 tablespoons solid shortening or lard
1 cup onions, chopped
2 cloves garlic, chopped
1 teaspoon salt
Masa Batter
2/3 cup solid shortening or lard
4 cups Quaker? Masa Harina de Maíz
1 teaspoon salt
2 cups reserved pork or beef broth
1/3 cup shortening or lard, melted
Overnight preparation: Place cornhusks in large pan; cover husks with hot water. Set aside and allow to soften overnight at room temperature, or for 6 to 12 hours. Do not drain until just before assembly of the tamales (see step 4). Combine pork and the 2 1/2 quarts water; simmer 35 to 45 minutes or until tender. Drain, reserving broth. Refrigerate pork and broth in covered containers.
Pork Filling: Cover roasted chiles with boiling water; soak 20 minutes. While chiles are soaking, skim fat off top of reserved pork broth; set aside. Break meat into fine shreds. In a large skillet, heat 2 tablespoons shortening and cook onions and garlic until tender. Add meat and 1 teaspoon salt, mixing well. Drain chiles; place in blender container along with oregano, cumin, cloves and 1 cup defatted pork broth. Blend until smooth. Stir in blended chile mixture into meat; simmer 15 minutes.
Masa Batter: In large bowl, beat 2/3 cup shortening until fluffy. In medium bowl, combine masa and 1 teaspoon salt. Alternately add masa and broth to shortening, mixing well after each addition. Gradually beat in 1/3 cup melted shortening, mixing to consistency of thick cake batter.
To assemble: Spread 2 tablespoons masa batter in center of each husk. Spoon 1 tablespoon meat filling lengthwise down center of masa. Fold husk over filling, allowing plain part of husk to wrap around tamale. Fold bottom end up over enclosed filling.
To Steam: In steamer or 4-qt. Dutch oven, place rack 2 inches above gently boiling water. Arrange tamales upright in steamer basket. Do not pack tightly as tamales will expand during steaming. Fill in spaces with extra corn husks to keep upright. Cover top of tamales with additional husks; cover, steam 2-1/2 to 3 hours or until tamales are firm and fall away from husk.
To Serve: Unwrap tamales from husks and discard the husk. Serve plain, with mole sauce or your favorite Mexican sauce.
Yield: 3 dozen
P.S. the previous answer had the link to this information ;-)
Other Answers:
This sounds good...I hope it's what you were loooking for: http://www.tortillamix.com/Recipes/tamales-tm.htm
correctness,It's Non-profit and only for informational purposes.
PRE: how to make tasty home cook mushroom soup? NEXT: NONE
- Peanut oil.?
- Is it safe to eat store brought cookie dough without baking it?
- Looking for some tail?
- is it true that an average human butt is 15 inches long?
- I would like to find an easy fudge recipe with out evap. milk or sweet condense
- I follow the brownie box instructions why do my brownies have hard edges?
- Looking for soft sugar cookie recipe that has single raisin in the middle?
- How to make veg Potty burger?
Related Question about Food and Health
- how to make tasty home cook mushroom soup?
- how to make thai dip sauce that usually go with steamboat?
- How to make Thai tom yam paste?
- how to make the best chocolate cake?
- how to make the best cookie in the whole world?
- How to make the best fruit smoothy?
- How to make the best grilled cheese?
- HOw to make the BEST mash????EASY ones please..^_^?