Basic Tamale Dough
Makes 14 to 16 small Tamales
To make preparation of tamales easier you can make the dough and filling a day ahead. Cover and refrigerate until ready to use.
Ingredients:
1½ cups masa harina (flour for corn tortillas)
1 teaspoon baking powder
1 teaspoon salt
¼ cup vegetable shortening
¼ cup unsalted butter, at room temperature
1¼ cups warm water plus extra if needed
Let's Begin:
In a medium bowl, mix together the masa harina, baking powder and salt. Set aside. In another medium bowl, using an electric mixer, beat shortening and butter until creamy. Beat in one quarter of each of the masa mixture and water. Continue beating and adding the remaining masa and water in 3 additions. Beat until the dough is soft and fluffy, scraping down the edges of the bowl as needed, about to 4 or 5 mintues.
To test, drop a small piece of dough into a glass of water. If it floats, the dough is ready, if not, beat some more. The dough should be soft, moist and easy to spread, but not wet and sticky. If dough is too thick, beat in 1 tablespoon water at a time.
The dough is now ready to make tamales!
If not ready to use, you can cover and refrigerate up to 3 days, or label and freeze up to 3 months. Bring to room temperature before using.
Tamales in Banana Leaves
Makes about 12 tamales
Ingredients:
Basic Tamale Dough
12 (10 inch) squares of banana leaves
12 thin strip of banana leaves (for tying)
Shredded Wild Salmon
Prepare the banana leaves, sauce that you are using like mole or smoked tomato salsa and the shredded salmon. You can use any filling like pork, chicken, etc . . .
Southwest Tomato Sauce
Ingredients:
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried Mexican oregano
1 28-ounce can whole tomatoes, pureed
1 15-ounce can diced tomatoes with juice
2 or 3 tablespoons chipoltes en adobo, finely chopped
Pinch of sugar
Sea salt to taste
Let's Begin:
Warm the oil in a saucepan over medium-high heat. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and oregano and sauté for 1 minute. Add the tomatoes with their juices and the chipoltes. Season with sugar and salt to taste. Simmer uncovered until slightly thickened, about 25 to 30 minutes. Set aside until ready to use.
Green Chile Pesto
Yields 2 to 2½ cups
Ingredients:
1 ½ cups roasted green chile, peeled and seeded
½ cup roasted piñ on nuts
6 cloves garlic
¼ cup grated parmesan cheese
¼ cup olive oil
Sea salt and cracked black pepper to taste
Let's Begin:
Combine the chile, piñ on nuts, garlic and cheese in the work bowl of a food processor and pulse to combine. While motor is running, drizzle in the oil. Adjust seasoning with salt and pepper.
