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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 4 |
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This traditional Mexican recipe uses an untraditional cooking method. Ingredients:
2 cups reduced-sodium fat-free chicken broth |
2 ancho chilies |
1 1/2 cups frozen corn kernels, thawed |
3 3/4 cups masa harina |
1 1/2 teaspoons salt |
1 1/2 teaspoons baking powder |
1/4 cup lard, chilled |
24 dried corn husks |
1 cup onion, chopped |
3 garlic cloves, minced |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1 lb ground sirloin |
1 (7 ounce) can canned chipotle chile puree |
2 cups hot water |
Directions:
1. Prepare Basic Masa Dough up to three days ahead, and refrigerate in an airtight container.
2. Basic Masa Dough: Combine chicken broth and ancho chiles in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until chiles are tender; cool slightly, Combine broth mixture and corn in a blender; process until smooth.
3. Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, salt, and baking powder, stirring well with a whisk. Cut in lard with a pastry blender or two knives until mixture resembles coarse meal. Add broth mixture to masa mixture; stir until a soft dough forms. Cover and chill until ready to use.
4. Tamales: Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
5. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute, stirring frequently. Add oregano, salt, and beef; cook 8 minutes or until beef is browned, stirring to crumble. Add chipotle sauce; cook 2 minutes, stirring frequently.
6. Preheat oven to 450°F.
7. Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon beef mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
8. Steam tamales at 450F for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let the tamales stand for 10 minutes.
9. Can be frozen for up to 3 months. Reheat in microwave for 2 minutes.
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