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- 1 lb tomatillos (10 to 12), husked, stemmed and rinsed
- 2 to 3 fresh jalapenos stemmed
- 4 large garlic cloves peeled and roughly chopped
- 1 1/2 tablespoons olive oil
- 3 1/2 cups chicken stock
- Salt about 2 teaspoons
- 4 cups cooked chicken, coarsely chopped a roasted chicken from the supermarket works well
- 2/3 cup fresh cilantro, chopped
- 16 medium dried guajillo and/or ancho chiles stemmed, seeded and torn into rough pieces
- 4 tomatillos
- 4 cloves garlic, minced
- 1/2 tsp ground black pepper
- 1/4 tsp ground cumin
- 1 1/2 lbs lean boneless pork shoulder or butt works well, cut into 1/2-inch cubes
- 2 1/2 cups of pork lard melted
- 1 tsp salt
- 1 1/2 tsp of baking powder
- 7 cups of flour mixed with 4 1/2 cups hot water
- 2 1/2 cups chicken stock
- 1 16 oz package of dried corn husks
PREPARE THE HUSKS
- Place the husks in a large bowl, or even your kitchen sink with the stopper in. Fill with warm water and weight the husks down with heavy pot(s).
- Let soak for at least 2 hours.
PREPARE THE DOUGH/BATTER
- Get a large pan (I like to use a roasting pan), and add the wet masa (make sure you’ve already added the hot water to the masa) salt, and baking powder, and mix with your hands.
- Pour in the melted lard, and continue to incorporate with your hands.
- Now, add in the broth, one cup at a time.
- Keep mixing with your hands. The consistency should be like a cake batter…but not runny. It should hold its shape in a spoon.
- Add more stock if necessary.
FORMING THE TAMALES
- Take a corn husk and rip into string size pieces (you’ll use these later to tie up the pork tamales…this will help you know which are pork and which are chicken)
- Now, take a corn husk, and pat if off with a dish towel.
- Flatten the husk, and with a spoon, scoop out about 1/4 cup of the batter.
- In the upper, wider portion of the husk, spread the batter to the size of about a post card. With the short side of the rectangle at the top of the husk, and the body of the rectangle running down the length of the husk. Leave about an Inch of space on each long side of the husk (watch the video for reference). Don’t worry about making the batter thick…it will expand as it steams.
- Now, scoop out about two tablespoons of the chicken mixture and spread it down the middle of the batter.
- Fold over the right third of the husk, then fold in the left side.
- Fold up the bottom.
- Repeat, alternating between chicken and pork filling.
- When making the pork tamale, tie with a string.
- Place uncooked tamales on a large baking sheet.
STEAMING THE TAMALES
- Place unused corn husks on each layer of your steamer. Place corn husks over the top of the tamales.
- Add water to the steamer and cover.
- Heat and steam over a constant medium heat for about 1 and 1/4 hours.
- Garlic Cloves: Garlic is a plant used in cooking and to repel vampires; cloves are the small parts of it.
- Stemmed: with the stem, the central part of the plant, removed.
- Batter: A mixture of flour, milk or water, eggs, etc., beaten together for use in cookery.
- Husks: the enveloping or outer part of anything.
Learning Mexican recipes with an American vocabulary it’s an interesting challenge, because the American people refuse to use the metric system! So try to check the recipes for your favourite dishes in order to learn how to measure and to increase your cooking vocabulary! Bon Appétit!
- We have so many different kinds of tamales in México, which ones are your favourites?
Welcome to this activity created by Team Leader in Charge Mr. Braulio D. López Vázquez from Polanco Branch. Take note of all the pink words, read the text, watch the video and answer the question in the comment section below.