TAMALES

FOOD&WINE

Tamale Dough (Masa)

Contributed by ANNA ZEPALTAS                               Published OCTOBER 2012

Active:  20 minutes
Total Time:  1 hour
Servings:  Makes 6 cups (30 tamales)

*MAKE AHEAD*                                                         OUR VERSION

3 1/2 cups masa harina for tamales (20 ounces)    
3 cups very hot water                                                     2 cups very hot water
1/2 pound lard                                                                1 cup olive oil
5 tablespoons unsalted butter, softened                          * If you use salted butter, just
2 teaspoons salt                                                              decrease the amount of salt
1 1/2 teaspoons baking powder                                         you put in
1 cup chicken stock                                                        2 cups chicken stock



1.  In a large bowl, stir the masa with the hot water until evenly moistened.  Knead several times to make a smooth dough.

2.  In a standing mixer fitted with the paddle, beat the lard with the butter at medium speed until smooth, about 2 minutes.  Add the salt and baking powder and beat at medium-low speed until incorporated.  With the machine on, add the masa in 4 batches, beating until smooth and scraping down the bowl occasionally.  Pour in the stock in a steady stream and beat until the dough is fluffy and soft, about 2 minutes; it should have the consistency of thick corn bread batter.  Refrigerate the tamale dough in the bowl for 30 minutes.

WE DON'T HAVE A STANDING MIXER.  INSTEAD, I WAS VERY FORTUNATE TO HAVE A STANDING HUSBAND WHO MIXED AND KNEADED THE DOUGH BY HAND! HE WORKED THE SOFTENED BUTTER INTO THE MIX.  I POURED IN THE OLIVE OIL A QUARTER CUP AT A TIME.  WE ADDED THE DRY INGREDIENTS, THEN WORKED THE CHICKEN STOCK IN THE SAME WAY AS THE OLIVE OIL.  

3.  Return the bowl to the mixer and beat the dough at high speed for 1 minute before assembling the tamales.

WE SKIPPED THIS PART AND WENT STRAIGHT INTO ASSEMBLING THE TAMALES.


MAKE AHEAD - The tamale dough can be covered in plastic wrap and refrigerated for up to 3 days.

http://www.foodandwine.com/recipes/tamale-dough

FILLING

BEEF

* MAKES 6 DOZEN.  I CUT THE RECIPE IN HALF.

4 lbs. boneless chuck roast
4 cloves garlic
1 - 2 teaspoons paprika or chili powder (depends on how spicy you want it)
2 tablespoons olive oil
2 tablespoons flour
Reserved beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
salt

1.  Put beef and garlic in a large pot.  Cover with water and boil.  Then bring heat down and simmer for 3 1/2 hours.  Remove beef and shred.  Reserve broth.

2.  Heat oil in skillet.  Mix in flour and brown.  Pour in broth as needed, 1/4 cup at a time, and stir until smooth and covering the bottom of the skillet.  Mix in the rest of the ingredients, then stir in the shredded beef.  Add more broth if needed to keep the beef moist.  Cover and simmer for 45 minutes.

_________________________________________________________________________________


CHICKEN

Green Chile Chicken (from www.epicurious.com)
Bon Appetit | May 2003

1 pound tomatillos, husked, rinsed
4 3-inch-long serrano chiles, stemmed, chopped (Anaheim chiles or Poblano chiles are good ones too)
4 large garlic cloves, chopped
1 1/2 tablespoons olive oil
2 cups low-salted chicken broth
4 cups (packed) coarsely shredded chicken (about 1 pound; from purchased rotisserie chicken)
2/3 cup chopped fresh cilantro

* Preheat broiler.  Broil chiles and remove skin.  Chop and set aside.

Line heavy baking sheet with foil.  Arrange tomatillos on prepared sheet.  Broil until tomatillos blacken in spots, turning once, about 5 minutes per side.  Transfer tomatillos and any juices on sheet to processor and cool.  Add chiles and garlic to processor and blend until smooth puree forms.

I USED A BLENDER INSTEAD.

Heat oil in medium saucepan over medium-high heat.  Add tomatillo puree and boil 5 minutes, stirring often.  Add broth.  Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes.  Season with salt.  Mix in chicken and cilantro.

(Can be made 1 day ahead.  Cover and chill.)

I DIVIDED THE RECIPE IN HALF SO I COULD MAKE ONE REGULAR AND ONE MILD.  

_________________________________________________________________________________

ANAHEIM CHILES WITH CORN

2 Anaheim chiles, stemmed, chopped
2 garlic cloves, minced
2 T olive oil
8 ounces frozen corn
sugar and salt to taste

Heat the broiler and place chiles on lined baking sheet.  Broil until skin starts to blacken, making it easier to remove.  Once chiles are ready, place in a plastic bag and seal, letting chiles steam for 10 minutes.  Remove chiles from bag and chop.  Set aside.

In skillet, heat oil.  Add chiles and garlic.  Stir.  Add corn and stir until heated through.  Season with salt and sugar.