Recipe of the month
Lindita's Tamale Surprise!
Masa
Soak corn husks in hot water while preparing masa.
Masa For Tamales
4 cups Maseca Corn Masa Mix for Tamales
4 cups Cooking Beef Stock or broth (I prefer the stock)
1 cup corn oil
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon garlic powder
1 tablespoon Chile powder
1-2 bags of cornhusks
Using a Mixer
Mix masa and stock, set aside.
To oil, add salt, garlic powder and Chile powder and mix.
Add to masa and mix.
Add baking powder, whip for 5 minutes.
Let masa rest for 5 minutes.
Remove corn husks from water remove access water.
Spread masa on silky side with the Tamale Masa Spreader.
Veggie’s provided by Dahlia Campus and Health & Well Being
Email greenhouse@mhcd.org
Farm Sales inquiries 720-583-4743
For more information for frozen tilapia filets & vegetables www.bit.ly/dahliawebstore.com
Green boxes at www.bit.ly/dahliafoodbox.com for pricing.
Meat Filling
4 cups cooked shredded pork
2 medium diced tomatoes
1 package of Linditas’ Hot or Mild Salsa & Spice Mix ( I prefer the Hot)
1 teaspoon salt
1 1/2 cups stock
1 can medium pitted black olives, drain
Place shredded warm pork in large bowl.
Using a blender, add tomatoes and stock as well as Linditas’ Salsa Mix and pulse 2 -3 times to make a sauce.
Add sauce to pork and mix well.
Filling & Cooking
12 Quart Steamer Pot is ideal for this recipe
Place tablespoon of filling length wise, add olive for a surprise (Sorpresa) fold edges toward center & fold end.
Fill tamale steamer with water up to the line on your streamer.
Place tamales in a pyramid.
Cover tamales with additional cornhusks. Start cooking tamales on high heat, bring to a boil.
Reduce to a medium heat.
Steam cook for 2 hours.
Turn heat off and let tamales set for 30 minutes or more before taking them out of the steamer.
This allows them to set.
Recipe makes 2 1/2 - 3 dozen.
Cooked and uncooked tamales can be frozen for a later cooking date!
Enjoy!