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Mexican Tamales Recipe

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This family favorite can be served for all occasions-dinner, a quick lunch, a hearty snack or an unusual appetizer.

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Mexican Tamales Recipe

Prep: 40 min. Cook: 25 min.

Yield: 18 Servings

40 25 65

Ingredients

PASTRY:
1 package corn husks
3 cups Masa Harina flour
1-3/4 cups water
1 cup lard or shortening
1 teaspoon salt
FILLING:
1 pound ground pork or beef
1/2 cup chopped onion
1 garlic clove, minced
1 can (10-1/2 ounces) tomato puree
1 tart apple, peeled and chopped
1/4 cup minced fresh parsley
1/2 cup chopped almonds, toasted
1 tablespoon cider vinegar
1 teaspoon sugar
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon coarsely ground pepper
1/2 teaspoon chili powder

Directions

Immerse husks in water; cover. Soak overnight.
Mix flour and water to form dough; cover. Let stand 30 minutes. In large bowl, beat lard and salt until mixture resembles beaten egg whites (about 6 minutes). Add dough 2 tablespoons at a time, beating constantly.
In large skillet, cook the pork, onion and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly.
Pat husks dry with paper towels and spread about 2 tablespoons dough (1/8- to 1/16-in. thick) on each, leaving 1-in. border. Top with 1 tablespoon filling. Roll. Tie in center.
Place upright, folded end down, in Dutch oven with steam rack or oven-proof inverted plate on bottom. Add 1 cup water or chicken broth. Bring to boil; cover and steam for 45 minutes, adding water as needed. When done, husk should peel back easily from dough. Yield: about 3 dozen.

Originally published as Mexican Tamales in Country February/March 1990, p47

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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