*  Exported from  MasterCook  *
 
                                  Tamales
 
 Recipe By     : Iris Dunaway
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Ethnic                           Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Pork, Ham, Chicken, Beef, or Turkey -- shredded
                         onion -- chopped
                         garlic -- minced
                         anaheim chili pepper -- chopped
                         jalapeno chile pepper -- chopped
                         chili powder
                         ground cumin
                         salt
                         tomato sauce, to moisten
                         recipe for corn tortillas
                         corn husks
                         recipe for green chili
 
 Cook meat; cool; and shred.  Season meat with salt, garlic, onion,
 peppers, and spices.  Add tomato sauce to make the mixture moist.  Make
 the corn tortillas using a tortilla press, but do not cook tortillas.
 (if a tortilla press is not used, add more liquid so that dough can be
 spread onto the corn husks with back of a spoon)  Put corn husks in water
 and simmer on stove until husks are soft.  Remove and drain.  Spread out
 the corn husks large enough to place a corn tortilla on.  Sometimes it is
 necessary to 'piece' a number of corn husks together.  Place meat mixture
 on tortilla and roll up making sure the tortilla is totally closed, and
 corn husk is securely in place (I fold like a burrito).  Place in a
 steamer (so water is not touching the tamales) and steam for 2 to 4
 hours, adding water as needed.  I usually pressure the tamales instead of
 steaming them.  I place the platform insert into the pressure pot, then I
 place a expandable vegetable steamer on top of the platform insert.  Put
 water in pressure pot just to the bottom of the tamales.  When 10 pounds
 pressure is reached, pressure for 20 minutes.  Reduce pressure
 immediately and remove tamales.  Let set 5 minutes before serving.  When
 serving, remove corn husks and pour green chili on top.
 
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