INGREDIENTS: Tamale Dough:
3 cups masa harina
6 oz. lard
1 tsp. salt
2 tsp. baking powder
2 cups chicken stock
½ tsp. cumin
½ tsp. ground coriander
1 jalape±o pepper, minced
1 ½ cup Dunbars Roasted Red Pepper, diced
2/3 cup pine nuts, toasted
2 Tbsp. vegetable oil
to taste, salt and pepper
½ cup mozzarella cheese, shredded
12 corn husks
as needed, Roasted Red Pepper Salsa (recipe follows)
Roasted Red Pepper Salsa (yields 1 gallon):
1 #10 can Dunbars Roasted Red Pepper, drained, diced
1 bunch green onions, sliced thin
10 cloves garlic, minced
3 cups green chilies, minced
2 cups fresh cilantro, finely chopped
2 oz. olive oil
1 cup lime juice, freshly squeezed
to taste, salt and pepperDIRECTIONS: For tamale dough:
Place all dry ingredients in food processor. Process for two minutes until blended. While processing, add enough chicken stock and lard to reach a dough consistency. Remove and set aside in a covered bowl.
Heat vegetable oil in a sautT pan over medium heat. Add spices, jalape±o pepper, roasted red pepper, pine nuts, salt and pepper. Simmer for 2 to 3 minutes to incorporate flavors. Set aside to cool. When cooled, toss in mixing bowl with mozzarella cheese.
Overlap two corn husks with tips pointing in opposite directions. Spread 2 oz. (4 Tbsp.) of tamale dough in center to form rectangle, using a sandwich spreader dipped in hot water. Top the dough in the center third with 2 oz. of filling. Roll up side of husk to encase filling. Tie ends with string or strips of corn husk.
Stand tamales up in steamer rack, making sure to not pack too tightly. Steam over medium heat for about an hour. Serve with Roasted Pepper Salsa.
For Roasted Red Pepper Salsa:
In large mixing bowl, combine garlic and salt. Make a paste using back of a spoon. Add remaining ingredients and stir. Allow to stand in refrigerator for several hours before serving, so flavors will marry.SERVINGS:6 servingsPHOTO CREDIT:Photo Credit: DUNBARS