El Burrito Product Recipes

TAMALES

1. THE FILLING:
31/2 pounds lean meat-pork,beef or a combination of both
1 medium garlic, chopped
1 whole onion
21/2 teaspoons salt-or taste
2-3 quarts water, enough to cover meat
3 bay leaves
1 teaspoon oregano

Cut meat into 1 inch cubes and put into a large pan. Cover with water, add garlic, bay leaves and salt. Bring to boil, lower heat, cook with lid on for about 1 1/2 hours. Drain meat well; save the broth for chile sauce & masa.

2. PREPARE THE CHILI SAUCE
3/4 cup flour
1/2 cup shortening or vegetable oil
1 1/2 cups chile powder
7 cups liquid (meat broth plus water
Spices to taste, or add:
1/4 teaspoon cloves
1/4 teaspoon cumin
1/2 teaspoon ground garlic

Brown the flour in fat. Add broth a little at a time, stirring and cooking over low heat until sauce becomes thick. Add chile powder and other spices you are using. Mix well. Add well drained meat to sauce and simmer 1/2 hour longer.

3. THE DOUGH OR MASA:

5 pounds El Burrito Plain masa
l tablespoon baking powder
1 tablespoon salt or to taste
1 cup vegetable oil or 1lb. lard
1 1/2 cups or more broth or water

With hands, mix masa. Add ingredients alternately in very small amounts to masa. Knead well after each addition until the masa is a creamy texture. Too much liquid will ruin the consistency so add with caution.
* The more you mix, the fluffier the Tamale!

4. PUTTING IT ALL TOGETHER:

Soak husks in hot water for 15 minutes or until they can be separated one by one without tearing. Drain them well before spreading with masa (dough). If necessary, pat dry with towel.

Spread masa 2 inches from pointed end onto smooth side of husks, using two or more tablespoons depending on thickness desired. Use table knife or spatula: DO NOT COVER BOTTOM INCH. Center 1 or more tablespoons filling on the spread masa. Fold over sides of husks to form a roll. Fold pointed over.

Steam for approximately 1 1/2 hours, or until masa does not stick to husk.

Makes 40 to 60 tamales, depending on size. Tamales may be frozen. Cool and freeze immediately. For best results, use within 6 weeks

IF USING CHILE PACILLA PODS:
Wash them in warm water; remove stem and seeds. Put in pan and cover with water. Bring to a boil and simmer 5 minutes. Remove loose skin and make into paste. A blender is ideal.