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food & entertaining
entertaining at home
the real deal meal
The Real Deal Meal
May, 2006, Page 172
Produced and photographed by Werner Segarra
Food Styling by M. Allan Schanbacher
Tamales de Frijoles
Are you longing for the TASTE OF AUTHENTIC MEXICAN CUISINE? THEN COME ALONG AND RELIVE OUR SAVORY JOURNEY TO NORTHERN MEXICO.
TAMALES de Frijoles
Makes 40 tamales
1 pound dry pinto beans, sorted, washed
and soaked overnight
4 sticks cinnamon
1 5-ounce piloncillo, chopped coarsely (Mexican brown cone sugar or brown
1 cup raisins
10 ounces lard or vegetable shortening
1 pound harina de maiz (corn flour)
2 to 2 1/2 cups chicken broth
1 package dried corn husks, washed and soaked in warm water for 10 minutes (reserve a few husks to tear into strips for tying tamales)
1. Drain and rinse beans. Place in 2-quart pot and cover with 2 inches of water. Turn heat to high, cover and bring to a boil; simmer until very tender, about 1 1/2 to 2 hours.
2. Drain and save 1/2 cup of cooking water. Place beans, 1/2 cup cooking water, cinnamon, sugar and raisins in pot over medium heat. Cook, stirring, for about 10 minutes or until a stiff paste forms and beans have broken up a little. Set bean mixture aside.
3. In a large bowl, add lard or shortening and beat with wooden spoon until light and fluffy. Add harina de maiz in small amounts and continue beating. To create a masa, or dough, gradually add broth while stirring. Mixture will be soft and easy to spread. Set masa aside.
4. Spread a heaping tablespoon of masa across the middle of a corn husk. Then add a tablespoon of bean mixture to the middle of the masa. Fold over the sides of the corn husk. Holding both ends of the tamale, twist to close. Using thin strips of corn husk, tie both ends. Repeat the process for remainder of tamales. Place a layer of tamales in a steamer; water should not touch the tamales.
5. Steam in batches 45 to 55 minutes over medium-high heat and serve.
Photos - Left to Right
Spooning bean mixture
-Salsa de Chile Guerito
-Salsa de Chile Tepín
Carne con chile and frijoles
Arroz con leche
Grilled green onions pozole de pollo
Makes 18 to 20
1 pound New Mexican or California
chiles, stems and seeds removed
10 cups boiling water
2 tablespoons canola oil
1 tablespoon flour
1 tablespoon garlic salt
2 pounds harina de maiz (corn flour)
1 teaspoon baking powder
1 tablespoon salt
1 tablespoon canola oil
5 to 6 cups warm water
2 cups canola oil for frying
2 pounds queso fresco (fresh white
1 bunch scallions, white and green parts
1 head iceberg lettuce, cored and shredded
1 cup Mexican crema
1. Place chiles in bowl, pour boiling water over them and cover. Let set 20 minutes. Purée chiles and liquid in blender until smooth, then strain.
2. Combine oil and flour in saucepan over medium heat; cook 1 minute. Add chile purée and garlic salt; cook 15 to 20 minutes or until mixture thickens. Set sauce aside.
3. Place harina de maiz in large mixing bowl; add baking powder and salt and mix thoroughly. Add oil and warm water gradually, blending to make a soft dough. Dough should pull away from bowl and not stick to hands.
4. With wet hands, roll dough into 2-inch balls. Place each ball between plastic wrap and flatten with a tortilla press, or roll into 6-inch circles that are 1/4 inch thick. Fry in hot oil until golden brown on both sides, about 2 to 3 minutes per side; drain on paper towels. Set tortillas in oven to keep warm.
5. Mix cheese and scallions together. Bring sauce to boil; then dip one tortilla until coated on both sides. Lay in the center of a plate. Place a small handful of cheese mixture on top. Next, dip another tortilla in sauce and lay on top of cheese. Top with more cheese and a handful of lettuce; drizzle crema over the enchilada and serve. Repeat with remainder.
Photos - Clock-wise from top left
Dipping tortilla in sauce
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