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| Name: | Inside Out Tamales | Contributor: | Martin Golding |
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| Description: | Tamale stuffed chipotles | Posted: | 2001-10-21 |
| Key words: | chipotle, tamales | Category: | Side Dishes |
| ID: | 353 | Updated: | 2005-11-28 07:24:05 |
| 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 OR 2 c prepared masa for tamales 1 tsp salt or to taste 2 tsp ground cumin 2 tsp dried oregano, crushed 4 eggs |
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| 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. |
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| 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? | ||
| Equipment: | |||