Chef Leeser's Holiday Tamales

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by Chef Craig Leeser, Arizona Catering

azfamily.com

Posted on December 22, 2009 at 5:24 PM

Tamale Mixture Ingredients:
4 cups     Masa
1 cup       Lard
1 cup       Water
1 Tbsp.    Salt

Tamale Mixture Ingredients:
Combine all ingredients and mix together on low speed for 2 minutes.
Consistency should be that of playdough.
May be refrigerated up to 48 hours.
Place a golf ball sized masa dough in a hydrated corn husk ( if dried soak in luke warm water for fifteen minutes).
Press dough flat and in an oval shape.
Place 1 Tbsp. of desired filling in center.
Roll being sure that masa seals all around filling.
Press ends closed and fold over top.
Steam for 1.5 hours, until cooked through out.
 

Craig's recommended fillings

Green Chili Chicken Ingredients:
|1 leg and thigh quarter
1 piece bacon (cubed)
1/4 carrot (cubed)
1 sm onion (diced)
1 stalk celery ( diced)
12 ounces diced green chilis
2 bulbs garlic (chopped)
Herbs and S&P to taste
2 cups water

Instructions:
Brown chicken in pot on both sides
Add in remaining ingredients except water.
Saute stirring occasionally for 8 minutes.
Add water and boil until chicken is done.
Remove bird and allow to cool. puree and re-season sauce.
Pull chicken meat and add with sauce for a great tamale filling!
 

Cinnamon Apple Ingredients:
2 green apples ( sm. diced)
1/2 cup brown sugar
1 Tbsp. lemon juice
1 tsp. cumin
1 tsp. curry
1 fl oz. water
1 fl oz. cornstarch

Cinnamon Apple Instructions:
Toss together and place in perferated pan to macerate for 45 minutes
Bring liquid to a boil and add in slurry.  Stir in thoroughly.
Turn off heat and stir in apples. Season to taste

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