sparks
Nov 30, 1919, 12:00 AM
Post #3 of 5
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Tortillas are usually what you fill and cook or eat plain with meals. Tamales are stuffed corn husks or banana leaves filled with all kinds of things. From dainty little things in a resturante ... to large chicken parts (with bone) covered with masa. Some cooked in sauce and some baked rather dry.
Here's one ... sorry I don't know pit cooking
OAXACAN PUMPKIN TAMALES (TAMALES MIAHUATECOS)
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main Dish Times
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----LARRY LUTTROPP FVKC70A-----
-----L.A. TIMES FOOD SECTION 4/94-----
1 pound Banana leaves -- thawed or
Frozen
2 cups (heaping) masa harina
2 cups To 2 1/2 cups warm chicken
Stock or water
1/2 pound Lard
2 cups Pureed cooked or canned
Pumpkin or winter squash
Drained if watery
1 1/2 teaspoons Ground Ceylon cinnamon OR
1/2 teaspoon Cassia cinnamon (American)
3 ounces Piloncillo -- grated or
Crushed -- OR
1/2 cup Dark-brown sugar -- firmly
-- packed
Salt
-----BEAN FILLING-----
2 cups Water
2 teaspoons Anise
2 To 3 Oaxacan pasilla OR
Dried or canned chipotle
Chiles
2 cups To 2 1/2 cups cooked or
Canned black beans -- drained
5 To 6 garlic cloves -- peeled
2 tablespoons Lard
Salt
~-----From the library of Charlie in Philly CJPV06A-----------------
"OAXACAN PUMPKIN TAMALES (TAMALES MIAHUATECOS)" Unfold banana leaves, being
careful not to split them unnecessarily. Wipe with clean damp cloth and pat
dry
.
With kitchen scissors, trim leaves into 12 to 14 rectangles, each about 14x11
inches. Save some of the longer trimmings.
Mix masa harina in a bowl or pot with enough warm stock to make soft but not
sticky dough. Beat lard in separate large bowl on medium speed until very
light
and fluffy. Add masa harina mixture and pumpkin puree to lard little at time,
beating on medium speed and scraping down as needed. Mixture should be as
light
as
butter cream. Beat in cinnamon, piloncillo and salt to taste.
Place 1 or 2 banana leaf rectangles flat on work space. Tear off some long,
thi
n
strips from reserved banana leaf trimmings. Place 2/3 to 1 cup masa mixture in
center of leaf and with spatula or fingers spread into 3x4x1/2-inch thick
oval.
Place 1 heaping tablespoon Bean Filling in center of oval, Fold left and right
edges of banana leaf toward center to meet, overlapping little to cover
filling
,
then fold top and bottom edges to center to make a neat, flat package about
4x5
inches. Fasten by tying with thin strip of banana leaf. Repeat with remaining
banana leaves, masa and filling.
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