Corundas & Tamales [English]
por noehly91 el Noviembre 15th, 2008, 12:50 pm

Corundas

Ingredients:
2 cups of Maseca for tamales
2 cups lukewarm broth or water
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup lard or vegetable shortening

Procedure:
Combine Maseca, baking powder and salt in a bowl, work broth or water with your fingers to make a soft moist dough. In a small bowl, beat the lard or shortening until fluffy, add masa and beat until dough has a spongy texture. Prepare tamales with desired filling. Makes enough dough for about 16 small tamales.


Tamales
Ingredients:
1 1/4 lbs. boneless pork lion or shoulder
(you may substitute chicken or beef)
1 1/2 oz. chile pasilla or california pods
1/8 cup cooking oil (corn)
3/4 cup water
1/2 tablespoon salt
16 corn husks
2 1/4 lbs. prepared masa (above)

Procedure:
Cover meat with water, and bring to a boil. Reduce heat and simmer until done, about two hours. Lightly saute clean chile pods (removing stems and seeds) in cooking oil. Place in blender, add water and blend until smooth. Cut meat into small pieces, and cook in cooking oil unitl browned. Add chile mixture and salt to meat, cook for approximately 7 minutes. Soak corn husks for a few minutes and rise well. Spread masa evenly over corn husks, place a tablespoon of meat mixture in the cebter. Fold all sides to the center, place in steamer. Cover with a wet cloth and steam, approxiamately 1 hour.


noehly91