7 cups stock
12 cups masa
2 cups margarine
1 1/2 tbsp salt
1 tsp baking powder
In a saucepan heat stock until warm. In mixer, combine stock and masa harina. With paddle attachment on medium, mix until texture is like a firm pudding. Remove mixture from bowl and set aside. Add butter and salt to the mixer and whip at high speed for 2 minutes. Add masa harina mixture and mix on medium for 1 minute. Continue until all masa has been mixed in. Increase to high and mix for 3-5 minutes, until it is a thick soft paste.
1 1/2 lbs tomatillos husked and washed
2 onions quartered
8 fresh poblano chiles roasted and peeled
3 cloves garlic
2 teaspoon salt
1 teaspoon ground pepper
Place tomatillos, chiles, onions and garlic in saucepan. Cover with warm water and bring to boil over high heat. Decrease to medium heat for 15 minutes. Remove from heat and let cool.
Place mixture including liquid in blender and pulse for 30 seconds until thick and smooth. Add salt and pepper and pulse again. Salsa will last for up to two week in refrigerator.
2 28 oz cans of whole tomatoes
1 large onion minced
1 bunch cilantro minced
1/4 tsp cumin
1/4 tsp salt
1 tsp pepper
1/4 tsp powdered chicken stock
1 tsp oregano
2 tbsp vinegar from canned jalapenos
2 whole fresh jalapenos seeded and minced
Remove tomatoes from sauce and chop. Combine tamtoes and other ingredients together. This salsa will keep in the refrigerator for one week.
Spread masa on smooth side of corn husk that has been soaked in water. Add 1 tbsp of meat of choice, 1 tbsp of cheese, and 2 HEAPING tbsp of salsa. Fold and put in a large steamer pot upright. Cover tamales with damp cloth and steam for one hour.
Recipe courtesy of Lane Huerta.