Dirty DaVinci on 27/10/2005 at 21:25

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Tamales With Chiles Anchos And Chipotle

Overall ingredients are:
2 tb canned chipotles in adobo-sauce, chopped
3 largeg dried ancho chiles (the green, broad chiles, flat and pointed)
3 cans low sodium chicken broth
1 large onion or 2 small onions, chopped
1 lb tomatoes, chopped
5-7 large cloves garlic; chopped
2 teaspoon oregano; dried (you don't need the oregano unless you want it to be a bit bitter)
1 teaspoon cumin seed (strong spice, use with caution)
1/2 teaspoon ground cloves
1/2 cup lard or corn oil (go with the lard, hear your arteries clog)
1/2 teaspoon baking powder
2 1/2 cups chicken broth
4 cups masa harina (kneeded flour)
1 1/2 teaspoon salt

Wash and seed the chiles anchoes, the put in hot water for five minutes. Take the cumin, cloves, anchos, chipotles, broth, tomatoes, oinion, garlic and oregano and place in large pot. Cover and simmer at low to medium heat about 40 minutes to an hour. Working in batches, drain most of the liquid, put the ingredients afterwards in a blender and puree mixture until smooth. Cover and refrigerate, and it should hold for a day or two.

Beat lard in a large bowl until it's light and fluffy. Add masa
harina, salt and baking powder, beat to blend. Now, you heat the chicken broth and add gradually to masa mixture, pouring and beating until thick. Should be ready in about ten minutes. As a finally touch, some people take the pureed chili and mix it in the masa, giving it a reddish tone and diffusing the flavor throughout the tamale.

Wash and soak the corn husks and dry them off. Fill tamales to the point where they can be tightly wrapped, making sure one edge of the husk folds over the opposite edge, and steam for about 90 minutes. It is at this point were some people prefer to put the pureed chili in, first coating the husk, putting the pureed chili in, smoothing it out, then wrapping the tamale up. This way, you never know which type of tamale you're getting because the puree doesn't reach the edges, but is concentrated in the middle. A mexican trick. Steam in a large pot (stainless steel if you've got it) over med-hi heat. A thin tall pot works best for it. For tamales, gas actually works better then electricity for heating purposes, while actual fire (such as a wood burning stove) works best. If you have only electricity, be mindful of the heat.

You can reheat the left over chile that you pureed and serve it with the tamales as a side sauce.

Any questions, just ask :thumb:

And for those of you who like tamales and want to see the variety, here's a link in English: (http://www.recipegoldmine.com/swtamale/swtamale.html) The bastards left out raisin tamales, though :(

Mr.Duck on 27/10/2005 at 22:24

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Shush homes, you love it when I bait ;D

But, to do my word true, here's another recipe for the C-Book:

Note: I expect to translate all ingredients' names from Spanish to English correctly, but any incorrection (to any fluent-Spanish speakers) feel free to correct me, kthxbye.

Mole Poblano (v.classic recipe, this is one way to prepare it, if memory doesn't fail me, serves 7):

INGREDIENTS -

1 small and tender turkey
8 wide chili peppers
15 mulatos chili peppers
2 chili peppers pasilla
1 dry chili pepper chipotle
3 big, ripe tomatoes
50 grs. of almonds
50 grs. of raisins
2 spoons of toasted sesame seeds
1/2 fried, bread bolillo http://www.foodsubs.com/Photos/bolillo.jpg <---a bolillo :D
1 pinch of cloves, crushed
1 pinch of cinammon, crushed
parsleyl
1 pinch of pepper, crushed
1 medium onion, fried
3 garlic teeth, roasted
1 teaspoon of sugar
1/4 chocolate small board
1 fried tortilla
1 cup of lard
salt

PREPARATION -

The day before, toast and take away the seeds of all chilis, remove their ribs (kills some of the heat, but none of dat ol'flavor bayybeh!!!) and soak in water with salt during the entire night.

Next day, drain all chilis well and crush'em with the spices, the sesame, the bread, the fried tortilla, the onion and 2 garlic teeth.

Roast and take away the skin and seeds of the tomatoes and crush'em with the chipotle. Clean, flame and wash the cut turkey and put the innards (if memory serves) and the neck in water with onion, parsley and 1 garlic tooth until you obtain a good broth.

Fry the turkey pieces with lard in a large casserole. When they're very well fried, add the crushed tomatoes with the chipotle. When it begins to dry, add broth, and when it dries again, add the crushed chilis with the rest of the stuff.

Refry for a bit, add broth and salt. Boil until the turkey's very soft, if needed, add water or broth. Add the sugar and chocolate, letting it boil a while longer.

Decorate it with the raisins and the almonds. Serve hot, accompanied with a dish of toasted sesame, this is so people can spread'em over the turkey if they want to.

Enjoy and don't sue me if you fuck it up and go bluuurgh :D

Dirty DaVinci on 27/10/2005 at 22:31

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booolllilllloooooo....can't get that stuff here :(

Mr.Duck on 27/10/2005 at 22:35

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ah, yes...I wondered if it were cloves...

yus, pull'em out, silly :)

and...do you have ICQ/MSN/YIM perchance?, if yes, send me yer contact info, silly cabron :D <----- THIS IS MEANT FOR Dirty DaVinci (seeing how I already have you at ICQ, SA ;)). DIRTY, MANDAME ESA INFO, PLIS!!!

correcting fuckups, now...fs...

Mr.Duck on 28/10/2005 at 03:00

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Culiacan, Sinaloa. Tierra del Narco. :)

Claro, no tengo ni el acento, ni el comportamiento de mi gente. Pero hey, es el hogar.

De San Luis, ¿eh?

Un muy buen amigo mio que vive y estudia en Monterrey, Nuevo Leon (ahi ando viviendo y estudiando yo tambien), el tambien es de San Luis :).

Oyes, pasame tu ICQ/MSN/YIM, cualquiera de los que tengas de esos tres, y pos...a poner mas recetas :D.