|Name:||Inside Out Tamales||Contributor:||Martin Golding|
|Description:||Tamale stuffed chipotles||Posted:||2001-10-21|
|Key words:||chipotle, tamales||Category:||Side Dishes|
|Ingredients:||1 lb dried chipotle, soaked in water for about an hour or 'til soft
2 c masa harina for tamales
2/3 c tasty broth
2 c prepared masa for tamales
1 tsp salt or to taste
2 tsp ground cumin
2 tsp dried oregano, crushed
|Preparation:||Snip off the top of the chipotles, and scrape or squeeze out the seeds.
Combine masa harina, liquid, and spices, stir until it forms a thick dough.
Beat in eggs.
The dough should be thin enough to squeeze, but thick enough not to pour.
Using a pastry bag, fill chipotles with tamale filling.
Steam 20 minutes or until done through.
Serve hot or cold with vast quantities of beer to anybody crazy enough to eat them.
|Notes:||A thin sharp knife or long skinny scissors would help immensely. A well managed scully would be even better, but who can afford decent equipment these days?|