Mexican Tamales Recipe

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.

Mexican Tamales published in Country February/March 1990, p47