Tuesday, November 8, 2011
Tamale with Chipotle Grilled Red Fish
1lb diced, chopped or pulled beef
pieces of dried corn husks or Aluminum foil (Soak corn husk in cold water/Remove and leave moist)
Blended chile pepper (Ancho or Guajillo)
1 tbs olive oil
1 cup beef broth or chicken stock
1/2 tbs cumin powder
1 tsp chopped garlic
1 tsp crushed chili pepper
1tsp dried oregano 1tsp vinegar
Salt and pepper to taste
salt to taste
Diced red and green bell pepper
2-4 cups masa harina or corn bread mix.
Heat olive oil in a pot or skillet
Add salt and black pepper
Add 1tbs chopped ancho pepper
Simmer cook till tender
pull beef in small strands
Combine and mix together all ingredients in a mixing bowl
Spread out corn husk or aluminum foil
Place 2-3 tbs scoops of mixed ingredients in the middle of corn husk or aluminum foil.
Fold corn husk or aluminum foil
Place tamales in a steamer basket.
Steam over boiling water for about 45 minutes - 1 hour, until masa is firm.
Serve with salsa, green or red/rojas sauce
at 5:31 PM