Tamales 2

RG

Ingredients

Wrappers

  • Cornhusks

Masa

  • 6 cups corn masa flour
  • 2 1/2 tablespoons vegetarian chicken seasoning
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 cup vegetable oil
  • 6 1/2 cups water
  • 1/2 cup of salsa verde

Red Chili Sauce

  • 6 New Mexico Chiles
  • 2 De arbols chiles
  • 3/4 cup water

Burger Filling

  • 1 1/2 cups onions
  • 1 tablespoon garlic
  • 16 ounces ground beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1 tablespoon oregano

Potato Green Chili Cheese Filling

  • 4 cups diced potatoes
  • 1/2 cup onions
  • 1 tablespoon garlic
  • 2 teaspoons jalapenos
  • 3/4 cup diced green chiles
  • 2 1/4 teaspoons vegetarian chicken seasoning
  • 1/2 teaspoon salt
  • A dash cumin
  • 3/4 cup sharp cheddar cheese

Instructions

  1. Put the corn husks in a bowl and cover them with warm water, letting them soak for 20 minutes.
  2. To prepare masa, mix the flour, seasoning, salt and baking powder together. Add the water, salsa verde and vegetable oil. Mix together until it forms a paste.
  3. To make the red chili sauce, soak the New Mexico chiles in hot water and remove the seeds. Throw the seedless chiles into a blender with the arbol chiles and water. Blend until you end up with a paste.
  4. To make the burger filling, add the ground beef, onions, garlic, salt, cumin and oregano to a pan and saute it and mix it together well. Add the red chili sauce to the burger filling.
  5. To make a potato green chili cheese filling, cook the diced potatoes until they are soft. Add the onions, garlic, jalapenos and green chiles and mix them together. Add the seasoning, salt, cumin and cheddar cheese. Mash and stir and mix everythingup.
  6. Remove the corn husks from the bowl of water. Put a quarter cup of masa on each of the corn husks. Spread it out like a 4 x 4-inch square on one side of the corn husk. Take two tablespoons of filling and place it in the center. Roll the filling in the husks.
  7. Load the tamales in the tamale pot standing straight up and fill the pot. Steam the tamales at a medium heat for about 1 hour. Take them out, let them cool for 20 minutes. Plate and serve or place them in the freezer for a later date.



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