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.



Pulled beef-


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

Making Tamale

Combine and mix together all ingredients in a mixing bowl

Adjust seasoning

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

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