TAMALES DE PICADILLO DE CERDO
Provided by My Food and Family
Categories Recetas de cena
Time 1h25m
Yield 12 porciones
Number Of Ingredients 12
Steps:
- Bate los primeros 4 ingredientes en un tazón grande con una batidora eléctrica a velocidad baja hasta mezclarlos bien. Añade gradualmente el agua tibia, batiendo bien después de agregar cada vez hasta que la masa esté ligera y esponjosa.
- Calienta el aderezo en una sartén mediana a fuego medio-alto. Agrega la carne y el chile en polvo; cocínala 5 min. o hasta que esté ligeramente dorada, revolviéndola de vez en cuando. Incorpora las pasas y las aceitunas; cocínalas durante 2 min. Sácala del fuego.
- Esparce cerca de 1/3 taza de masa en un rectángulo de 5x3 pulgs. al centro de cada una de 12 hojas de maíz. Pon encima de la masa 1/3 taza de mezcla de carne. Dobla ambos lados de las hojas para encerrar el relleno. Amarra los tamales con tiras recortadas de algunas de las hojas de plátano restantes.
- Vierte 3 tazas de agua en una tamalera o una olla alta de 8 qt. de capacidad, con una vaporera adentro. Forra el fondo de la tamalera o de la vaporera con algunas de las hojas restantes. Pon los tamales en la tamalera, con el lado abierto hacia arriba; cúbrelos con las hojas restantes o un paño de cocina húmedo. Tapa la tamalera. Deja que el agua hierva a fuego medio-alto; cocina los tamales a fuego medio-bajo, manteniendo un hervor suave durante 1 hora o hasta que los tamales se separen de las hojas; agrega más agua hirviendo y ajusta el fuego según sea necesario para mantener un hervor suave.
Nutrition Facts : Calories 250, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PORK-PICADILLO TAMALES
Pork sweetened with raisins fills these tasty tamales. The banana leaf wrappers give them even more flavor.
Provided by My Food and Family
Categories Mexican Dinner
Time 1h25m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Beat first 4 ingredients in large bowl with mixer on low speed until blended. Gradually add water, beating well after each addition until light and fluffy.
- Heat dressing in medium skillet on medium-high heat. Add meat and chili powder; cook 5 min. or until lightly browned, stirring occasionally. Stir in raisins and olives; cook 2 min. Remove from heat.
- Spread about 1/3 cup masa dough into 5x3-inch rectangle down center of each of 12 banana leaf pieces. Top each with 1/3 cup meat mixture. Fold in sides of leaves to completely enclose filling. Tie closed with strips cut from some of the remaining banana leaves.
- Pour 3 cups water into tamalera pot or 8-qt. stockpot fitted with steamer basket. Line bottom of tamlera liner or steamer basket with some of the remaining banana leaves. Add tamales, overlapping as necessary to fit; cover with remaining leaves or damp kitchen towel. Cover with lid. Bring water to boil on medium-high heat; simmer on medium-low heat 1 hour or until tamales pull away from leaves, adding more boiling water to pan and adjusting heat as necessary to maintain a gentle boil. Serve tamales topped with salsa.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
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