Chicken Tamales
Tamales - Carne De Puerco Cocido


> From: "beth" >
> Subject: Request pork or chicken tamales


Chicken Tamales

Recipe By aisy Martinez
Serving Size : 15

Tamale Batter

6 cups chicken stock
1 1/4 cups cornmeal
1/4 cup cilantro -- chopped
salt and pepper -- to taste

Chicken Filling

1/4 cup Achiote Oil
1 1/4 cups Sofrito
1/2 teaspoon cumin
1/3 cup green olives -- coarsely chopped
1 bay leaf
3 cups cooked chicken -- shredded
1/3 cup peanuts
2/3 cup milk

1 pound corn husks

Tamale Batter:
Bring the stock to a boil in a 3 quart saucepan over medium heat.
Gradually add the cornmeal, stirring constantly. Cook, whisking, until
thickened. Stir in cilantro, salt and pepper. Let stand, whisking often to
prevent lumps until it is thick enough for a spoon to stand in.

Chicken Filling:
Heat the oil in a medium skillet over medium heat. Add the sofrito and
cook until liquid has evaporated and the sofrito begins to sizzle. Stir in
the olives and bay leaf, cook 2 minutes, then stir in chicken. Reduce heat
to low and simmer until all the liquid has evaporated and the chicken is
coated with the seasonings.
Blend the peanuts with the milk, in a blender, at low speed until smooth.
Pour into the skillet and bring to a boil. Reduce heat and simmer until
reduced enough to just cling to chicken. Transfer mixture to a bowl and
let
cool.

Tamale Assembly:
Separate corn husks and soak in warm water at least 30 minutes,
preferably overnight. Wash each husk thoroughly under running water,
making
sure to remove all silk. Place on newspaper and drain well.
Pat drained corn husks dry and stack in an overlapping fashion. Spread
about 2 tablespoons tamale batter over bottom half of each husk within 1/2
inch from sides and 1/4 inch from bottom. Top with a generous tablespoon
of
chicken mixture then fold in half pressing lightly to seal. Continue until
all ingredients have been used.
At this point tamales may be either steamed and served or they may be
placed in a single layer on a cookie sheet and placed in the freezer for
30
minutes. Remove from freezer, place into freezer bags or foil, usually 1
dozen per package, and place back into freezer.
Do not thaw frozen tamales before steaming.


Changes to original recipe made by: The Thieving Gourmet

Source:
"Daisy Cooks"





Tamales - Carne De Puerco Cocido

MEAT
5 pounds lean pork butt
6 cloves garlic -- halved crosswise
3 tablespoons shortening
3 tablespoons flour
5 cups red chili sauce
1/2 teaspoon black peppercorns
4 large bay leaves
salt -- to taste
RED CHILI SAUCE
3 dozen dried red chilies
1 teaspoon sugar
4 cloves garlic
3 quarts beef stock
4 tablespoons shortening
4 tablespoons all-purpose flour
2 tablespoons oregano
salt and pepper -- to taste
TAMALE WRAPPERS
1 1/2 pounds corn husks
4 1/2 cups masa harina -- packed
3/4 pound shortening
1 1/2 cups red chili sauce
salt -- to taste

MEAT: Prepare meat a day in advance. Place pork butt in a large Dutch oven
and add 3 cloves garlic, peppercorns, bay leaves and salt. Add enough cold
water to cover by at least 3 inches. Over high heat, bring to a boil,
reduce heat, partially cover and let simmer for 2 hours, skimming any
scum/froth during the first 15 - 20 minutes. Remove pork from stock and
let cool to room temperature. Strain and degrease stock. When meat is cool
enough to handle pull into fine shreds. Place meat into reserved stock
and refrigerate overnight. In a large pot, over medium heat, melt 2
tablespoons shortening and saute 3 cloves garlic until slightly browned.
Remove garlic and discard. Add 2 tablespoons garlic and stir until lightly
browned. Add 3 cups red chili sauce and 2 - 3 cups reserved pork stock.
Sauce should be the consistency of a medium spaghetti sauce. Simmer 10 -
15 minutes. Remove 2 cups sauce and set aside. Add shredded meat to sauce
and simmer an additional 15 - 20 minutes. Taste for seasoning and set
aside to cool. CHILI SAUCE: Place chilies in a bowl and cover with warm
water. Allow to soak until softened. When softened, split chilies open and
remove seeds and veins and discard. (Leaving some seeds and veins will
make for a hotter sauce) Place chilies, oregano, garlic, sugar, salt and
pepper in a food processor, along with 1 cup stock and process until
smooth. In a large saucepan, over medium heat, melt shortening and add
flour, stirring constantly until flour is golden. Add pepper puree, bring
to a boil, reduce heat and simmer 15 - 20 minutes, stirring occasionally.
Set aside and keep warm. TAMALE WRAPPERS: Separate corn husks and soak in
warm water at least 30 minutes, preferably overnight. Wash each husk
thoroughly under running water, making sure to remove all silk. Place on
newspaper and drain well. Place shortening in a large bowl and beat until
fluffy. Add masa harina a handful at a time, stopping to scrape down the
sides of the bowl. If mixture becomes to stiff add some stock. When masa
harina is incorporated add salt and red chili sauce for color. Mixture
should be the consistency of buttercream frosting for good spreadability.
ASSEMBLY: Pat drained corn husks dry and stack in an overlapping fashion.
Spread about 2 tablespoons masa mixture over bottom half of each husk
within 1/2 inch from sides and 1/4 inch from bottom. Top with a generous
tablespoon of meat mixture then fold in half pressing lightly to seal.
Continue until all ingredients have been used. At this point tamales may
be either steamed and served or they may be placed in a single layer on a
cookie sheet and placed in the freezer for 30 minutes. Remove from
freezer, place into freezer bags or foil, usually 1 dozen per package, and
place back into freezer. Do not thaw frozen tamales before steaming.

Yield:
"3 dozen"

NOTES : Tamales can be wrapped in plastic and refrigerated for up to one
week or frozen for one month.

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