Post by JJ Judkins on Apr 22, 2012 20:51:51 GMT -6
* Exported from MasterCook *
Aunt Chilada's Yucatan-Style Pork Tamales
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Famous Eatery Pork
Tex-Mex Yahoo Grouos
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean pork
2 cloves garlic
1/2 onion -- cut in half
1 teaspoon salt
6 ancho chiles -- seeds and membranes removed
8 guajillos chiles -- seeds and membranes removed
2 tomatoes
1 teaspoon dried marjoram
4 black peppercorns
2 whole cloves
1 pound masa
5 tablespoons lard
1 large banana leaf
In a large saucepan, cover the pork with water and add 1 garlic
clove, 1 onion
quarter and 1/2 teaspoon salt. Bring to a boil, cover and simmer
until pork is
tender, 45 to 60 minutes. Shred meat, reserving the stock.
Toast the chiles and place in a bowl, cover with warm water and
soak for 20
minutes. Meanwhile, roast the tomatoes, peel and puree in a
blender. Roast the
other onion quarter, 2 cloves garlic, marjoram, peppercorns and
cloves.
Drain the chiles and transfer to a blender. Add the roasted
onion, garlic,
marjoram, peppercorns, cloves and 1 cup of the reserved stock,
then puree until
smooth.
Melt 1 tablespoon lard in a skillet and sauté the chile puree
for 5 minutes.
Add the pureed tomatoes and sauté for another 5 minutes; add the
pork, stir and
cover. Lower the heat and cook for 10 minutes.
Hold banana leaf directly over the heat for 5 seconds. Cut into
5-inch squares.
Knead masa with 2 tablespoons lard for 5 minutes.
Grease one side of the banana leaf. Place a 3-inch square of
masa on the lard
and top with 1 1/2 tablespoons of pork mixture. Fold opposite
edges of leaf
towards the center and do the same with other edges to form a
closed rectangle.
Use strips of leaf to tie and secure. To cook, steam for about
20 minutes.
Source:
"Aunt Chilada's - Phoenix, Arizona"
S(Imported to MC by JJ):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 703 Calories; 68g Fat (83.2% calories from fat); 4g Protein; 27g Carbohydrate; 9g Dietary Fiber; 61mg Cholesterol; 2189mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Vegetable; 13 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Aunt Chilada's Yucatan-Style Pork Tamales
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Famous Eatery Pork
Tex-Mex Yahoo Grouos
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean pork
2 cloves garlic
1/2 onion -- cut in half
1 teaspoon salt
6 ancho chiles -- seeds and membranes removed
8 guajillos chiles -- seeds and membranes removed
2 tomatoes
1 teaspoon dried marjoram
4 black peppercorns
2 whole cloves
1 pound masa
5 tablespoons lard
1 large banana leaf
In a large saucepan, cover the pork with water and add 1 garlic
clove, 1 onion
quarter and 1/2 teaspoon salt. Bring to a boil, cover and simmer
until pork is
tender, 45 to 60 minutes. Shred meat, reserving the stock.
Toast the chiles and place in a bowl, cover with warm water and
soak for 20
minutes. Meanwhile, roast the tomatoes, peel and puree in a
blender. Roast the
other onion quarter, 2 cloves garlic, marjoram, peppercorns and
cloves.
Drain the chiles and transfer to a blender. Add the roasted
onion, garlic,
marjoram, peppercorns, cloves and 1 cup of the reserved stock,
then puree until
smooth.
Melt 1 tablespoon lard in a skillet and sauté the chile puree
for 5 minutes.
Add the pureed tomatoes and sauté for another 5 minutes; add the
pork, stir and
cover. Lower the heat and cook for 10 minutes.
Hold banana leaf directly over the heat for 5 seconds. Cut into
5-inch squares.
Knead masa with 2 tablespoons lard for 5 minutes.
Grease one side of the banana leaf. Place a 3-inch square of
masa on the lard
and top with 1 1/2 tablespoons of pork mixture. Fold opposite
edges of leaf
towards the center and do the same with other edges to form a
closed rectangle.
Use strips of leaf to tie and secure. To cook, steam for about
20 minutes.
Source:
"Aunt Chilada's - Phoenix, Arizona"
S(Imported to MC by JJ):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 703 Calories; 68g Fat (83.2% calories from fat); 4g Protein; 27g Carbohydrate; 9g Dietary Fiber; 61mg Cholesterol; 2189mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Vegetable; 13 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0