http://www.health-andme.com/caps-detox/
There is nothing more delicious than fresh hot Tamale. If you take your time and make the tamales with care and love, you will receive many compliments.
4 pounds boneless chuck roast
4 cloves garlic
3 (8 ounces) Pkgs. dried corn husks
4 dried ancho chilies
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup broth Beef
1 teaspoon cumin seeds
1 teaspoon cumin
2 cloves garlic, minced
2 teaspoons fresh oregano, chopped
1 teaspoon red pepper, flakes
1 teaspoon white vinegar
Salt to taste
1 tablespoon salt
9 cups masa harina
Directions
Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. Once the water boils, reduce heat to simmer and cover pan. Simmer for 3-1/2 hours, until meat is tender and shreds easily with a fork.
After the beef is done, remove the pot, reserving 5 cups cooking liquid. Discard garlic. Let the meat cool slilghtly. Shred into small pieces with 2 forks.
Meanwhile, Place corn husks in a large container and cover with hot water. Allow clams to soak for 3 hours, until soft and flexible. You May need to weight it down with an inverted plate or heavy can.
Toast ancho chilies in a cast iron skillet, making sure not to burn. Cool and remove stems and seeds. Crumble and grind the peppers in a clean coffee grinder or with mortar and pestle.
In a large skillet, heat the oil. Mix the flour and let brown slightly. Pour in 1 cup beef broth and blend until smooth.
Stir in ground pepper, cumin seeds, cumin powder, chopped garlic, oregano, red pepper flakes, vinegar and salt. Add the shredded meat and cover. Simmer for 45 minutes.
Place the bacon and salt in large bowl. Whip with electric mixer high speed until fluffy. Add in the Masa harina and beat at low speed until well blended. Pour the cooking liquid reserved, a little at a time, until mixture has consistency of soft cookie dough.
Drain the water from leaves corn.
Flatten each piece of corn, one at a time, to the narrower end facing you. Spread 2 tablespoons tablespoons masa harina mixture on the top 2 / 3 of the envelope.
Spread 1 tablespoon of meat mixture in the middle of the Masa harina.
Roll the corn leaf, from one of the long sides. Fold the narrow end of the ball down on the rolled Tamale and tie with a piece of butcher twine.
Place wrapped tamales in a steamer basket. Steam over boiling water for one hour, until that the MASA is firm and holds its shape. Make sure the liner does not run out of water.
Serve immediately, allowing each person to unwrap their own tamales.
Store leftovers in their pods and store them uncovered in the refrigerator.
=> Tamales Tortilla Recipes: Mexican Tamale Relish
Delicious on your hot tamales or other meats such as beef, pork and chicken. Try plums, adding a boost extra flavor.
8 medium large ripe tomatoes, peeled and cut into 3/4-inch chunks
2 cups firm apples, chopped
1-1/2 cups fresh peaches, chopped
1-1/2 cups fresh pears, peeled and chopped
1-1/2 cups finely chopped onion
1 cup celery, finely chopped
3 tablespoons pickling spices together
2-1/2 cups brown sugar lightly packed
2 v. Tea pickling salt
1-1/2 cups cider vinegar
Directions
Submit tomatoes, apples, peaches, pears, onions and celery in a heavy saucepan. Stir the marinade spices, brown sugar, pickling salt and vinegar. Bring to a boil, stirring constantly.
Reduce heat to medium and simmer until the mixture is thick, stirring occasionally to prevent sticking. Bake approximately 45 minutes.
Pour the fruit flavor in hot jars, leaving a 1/-inch head. Adjust caps. Process 15 minutes in a boiling water bath. Cool. Relish Store in a cool, dry place.
Cha…cha…cha…it’s chili time!
[http://www.best-chili-recipes.com]
Yung Berg feat. Pleasure P, Jim Jones, Twista, Maino, Cap One, Casha – The Business (Official Remix)
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