Basic Tamale Dough 6 cups masa harina 1 pound vegetable shortening 3 Tablespoons Kosher salt, or to taste 2 Tablespoons ground chili powder 2 teaspoons ground cumin powder 3 Tablespoons baking powder 4—Seeups water ect Game Cream shortening in the bowl of an electric mixer; and, with the paddle attachment, cream the shortening on low speed. Add the masa harina and mix until just blended. LL ot once Add spices, salt and baking powder. When these are well mixed, slowly add liquid to the masa mixture and beat until the masa is smooth and all is well incorporated. ler it oc Hm a RO macte tor check + sed hind mot 426 _) ot soak corn husks —wWark Wry. mourt /slignrla on Cy | Ge Mt ipakcom wurde ef hob | pat Scoop nu coin | Aode, a ae Vo abun sft f )Fiesta Black Bean & Corn Tamales 4 ears of com, kemels shaved from the cob ~ 2 cloves garlic, minced 2 cups cooked black beans ed 1 roasted poblano pepper, minced Lcup white Mexican cheese, grated —— «J ras 2-"> Cy 3 Tablespoons chipotle pepper sauce Kosher salt and pepper ee Make re — Dee _ of Basic Tamale Dough Couflo! uae More Rolling Method 1: Add above ingredients to prepared tamale dough. Spread masa mixture evenly and thickly onto husk, leaving about | ¥4 inches of exposed husk on each end, and just under an inch on the sides.- Squeeze the ends and tie off with a strip of husk. Steam for | hour or until husk comes off easily from the masa. Howe 20 bolus, Wher puk tamales ow Rolling Method 2: Spread masa on the husk from the top down, leaving ¥4 - | inch of the sides exposed. Lay down a strip of filling to span the length of the masa. Roll one side of the husk, bring up the point, and roll this over. Lay on aluminum foil sheets, six ata time and place in steamer, seam side up. Steam for I hour.Chipotle Chitken Zamates ’ 5 pounds Roma tomatoes 1 onion, quartered I head garlic recut reach 1 carrot, split down the center Olive oil for roasting the above ingredients Vie ye Kosher salt and pepper 2 pounds chicken breast, poached and shredded 2 Tablespoons chipotle pepper puree Preheat oven to 350°. Coat all vegetables with olive oil, salt and pepper. Roast in a shallow pan until the carrot is cooked all the way through. This will take about an hour. Place chicken in pot and fill with water. Bring to a boil and simmer for 10- 12 minutes until it is no longer pink. Set aside and cool in ice bath. When cooled, shred it. When vegetables are cooled, transfer to a food processor and pulse 2-3 times and leave a little chunky. Add the chipotle puree, salt and pepper and season to taste. Make 1 recipe of Basic Tamale Dough. Rolling Method 1: ‘Add above ingredients to prepared tamale dough. Spread masa mixture evenly and thickly onto husk, leaving about 1 ¥ inches of exposed husk on each end, and just under an inch on the sides. Squeeze the ends and tie off with a strip of husk, Steam for 1 hour or until husk comes off easily from the masa.Rolling Method 2: Spread masa on the husk fro exposed. Lay down a strip of fill ‘ofthe husk, bring up the point, and roll this over. Lay st2ttime and place in steamer, seam side up. Steam fort hour.Hominy & Jalapeno Tamales | 2.28-ounce cans hominy 6 jalapeno peppers 1 onion, chopped small 3 cloves garlic, minced 1 pound white Mexican melting cheese (Queso Quesadilla, Oaxaca, Jack), shredded Kosher salt and pepper A \tHle bla add Sorta Fe Chie Ina non-stick sauté pan or directly on a stovetop, roast jalapenos until Ow Wi oe charred. Rub the charred skins off the jalapenos and julienne, set aside. t aloptesd While peppers are roasting, rinse the hominy and grate the cheese. Either mix all ingredients together or add all ingredients to the masa. Make | recipe of Basic Tamale Dough. Rolling Method 1: Add above ingredients to prepared tamale dough. Spread masa mixture evenly and thickly onto husk, leaving about | ¥4 inches of exposed husk on each end, and just under an inch on the sides. Squeeze the ends and tie off with a strip of husk. ‘Steam for 1 hour or until husk comes off easily from the masa. Rolling Method 2: Spread masa on the husk from the top down, leaving % - 1 inch of the sides exposed. Lay down a strip of filling to span the length of the masa. Roll one side of the husk, bring up the point, and roll this over. Lay on aluminum foil sheets, six ata time and place in steamer, seam side up. Steam for 1 hour.