Auntie Ingrid Style Aluminum Foil Tamales
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You don't have corn husks, or crisco, or lard, to make your tamales? That's ok, get out the olive oil, or peanut oil, and aluminum foil, and you're ready to rock and roll Tamales. (as far as, possible, try and use ORGANIC ingredients in all of your recipes).
INGRID'S TINFOIL TAMALES
2cups masa harina
1 1/4 cup chicken broth
1/2 tsp salt
1/4 cup crisco (i use olive oil)
2 cups cooked chicken, pork (any meat), or beans
cut foil into 30 pieces about 6inches by 6 inches, stir together masa flour, oil, chicken broth. (you can make a gravy with the broth to pour over the chicken)
make a paste of the masa and flatten about 1 TBSP, of this paste, on top of the aluminum foil squares. spread this paste toward the edge of the foil, not in the center. put shredded chicken pieces on top of this paste. put some gravy on top of chicken. roll it up like a burrito. seal the edges by twisting them like a giant joint, like you see in the cheech and chong movies. stack tamales in a large steamer or a pot. if you use a pot put something like a rack, or a metal vegetable steamer on the bottom. pour water in the bottom of the pot, and cover the tamales tightly with a lid. i use a hand towel, lay it over the top of the pot, then put the lid on top of that, to seal in the steam. steam for 1 to 2 hours.
NOTE: i varied some of the ingredients in the recipe. Ingrid uses Lard, and some other secret ingredients. =)
EAT YOUR FOOD AND ENJOY!
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