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preparada fresh anaheim chiles fresh pasilla chiles fresh serrano chiles cheese hojas lard for chicken broth for
Viewed: 113 - Published at: 2 years agoIngredients
- 20 lb Masa preparada (already prepared)
- 5 lb Fresh anaheim chiles
- 3 lb Fresh pasilla chiles
- 3 lb Fresh serrano chiles
- 15 lb Monterey jack cheese
- 4 bags of hojas (corn husks)
- 1 cup Lard for every 10 lbs. of masa
- 1 cup chicken broth for every 10 lbs. of masa.
Method
- Place hojas in hot water until ready to wrap tamales.
- Add 1 cup of melted lard and 1 cup of chicken broth for every 10 lbs.
- of masa.
- Yes the masa already has lard but this will prevent your masa from drying out during steaming.
- You might have to place masa in the freezer for a while so the melted lard doesn't make it too watery.
- Roast chiles in oven broiler or on grill enough so that skin will peel easily.
- Placing chiles in plastic bag as soon as roasting is done will help skin sweat off.
- Slice cheese into about 1"x1"x4" pieces.
- Small enough to make wrapping tamales easy.
- Slice chiles into long strips (rajas).
- Get an hoja in one hand and a spoon in the other... scoop some masa onto the hoja and spread it up.
- (It's an art) place one piece of cheese and some chile strips.
- The serranos are the hot chiles so be careful.
- Wrap.
- Place in a steamer pot for at least an hour.
- Maybe longer depending on your pot and how many tamales you are steaming at once.
- Test a tamale after an hour to judge how long.
