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Home Mexican California Farm Tamale Lunch for One

California Farm Tamale Lunch for One

Name: How to cook California Farm Tamale Lunch for One - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 person, 2 tamales
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Tamale Lunch for One

The more I cook Tex Mex dishes, the more I realize these are large meals for lots of hard working people. Here is how I make a light tamale lunch for just one person, 2 tamales only, with a dip on the side. Serve with pickled vegetables, they cut the hot taste if tamale is too spicy for you.

Ingredient

Food ration :

1 person, 2 tamales

Cooking time :

Overnight, prep 1/2 hour, steam 2 hours

1/2 cup

Masa flour

1 cup

Pork shoulder meat, sliced in thin strips

1/2 cup

tomato puree

2 Tbs

pickled sweet red peppers

4 cups

water

dried corn husks, soaked overnight

thin strips of cornhusk to tie tamales shut

4 strips

cheese

Red dried arbol chilli

2 Tbs

chopped fresh cilantro leaves

garlic cloves, peeled

1/2 tsp

cumin

2 Tbs

Lard

Cooking instructions

* Step 1

Submerge and soak 2 corn husks in warm water, steep overnight.

* Step 2

Slice 1 cup of shoulder pork thin, add arbol pepper, cumin and garlic, cover with 4 cups water, bring to boil, cook an hour, turn off, steep overnight to transfer chilli flavor from the pepper into the pork. Taste, if meat is too spicy, use smaller pepper next time. Save pork broth to steam tamales in.

* Step 3

Make the masa. Mix Tbs lard in doughmaker with 1/2 cup of masa, run in dough mixer with whisk attachment till fluffy. Destem and deseed, chop half the arbol pepper, add with Tbs pork broth, mix with masa. Do the droptest: float knife point of masa mix in water, if it sinks, fluff longer till it floats. Taste crumble of masa, add more arbol pepper and broth if desired, mix well.

* Step 4

Make chilli pulled pork in tamale sauce: fry remaining chopped, deseeded and destemmed arbol pepper in Tbs lard till fragrant, about two minutes, add cooked pork, shred with fork into pulled pork. Fry to brown, about 2 minutes. Add tamale sauce ingredients: tomato puree, pickled red sweet peppers. Sautee till thick. Taste.

* Step 5

Fill the tamales. Lay flattened cornhusk with widest part up. Slice masa ball in two, use half of masa mix in center, spead with spatula like mayonaise, dont press. Sprinkle chopped cilantro leaves on top. Lay 2 strips of cheese on top.

* Step 6

Cover with shredded pork in tamale sauce. Sprinkle with fresh lime juice. Fold sides of husk to close, fold bottom up, tie with string of 2 cornhusk strips knotted together. Top stays open.

* Step 7

Steam tamales. Pack 2 tamales upright in used olive oil can or heat resistant soup cup with aluminum foil wrap to stand up. Place in deep pan with lid, filled with 4 cups of pork broth. Simmer to steam till pork broth has evaporated, lid on, about 2 hours. When done, remove husks and serve. Enjoy!