Tamales Dulce (Sweet Tamales) 20 to 25 large or 30 to 40 smaller dried corn husks 3 cups water 1 tablespoon plus 1 teaspoon aniseed, divided 1/2 cup golden raisins 1/2 pound lard (1 cup plus 2 tablespoons) or shortening 1/2 cup granulated sugar or to taste 1 1/2 pounds tamale dough 1/2 teaspoon salt 1/2 cup pecans, coarsely broken (optional)
Mushroom Risottosf submitted: Is this a joke? Cooking that on high for two hours and only stirring every 30 minutes would result in a badly...
Place corn husks in a large bowl, cover with boiling water, and soak for at least 1 hour.
Bring 3 cups water and 1 tablespoon aniseed to a boil over high heat. Cook until reduced to 2 cups, about 15 minutes.
Strain and use 1 cup of anise tea to soak the raisins until softened, about 15 minutes. Set aside the remaining cup of tea.
Germanstyle mustardGerman-style mustard Yield: 6 Servings Ingredients: 1/4 c Yellow mustard seed 2 tb Black or brown mustard seed, heaping 1/4 c Dry mustard 1/2 c...
Beat lard or shortening and sugar with an electric mixer at high speed until light and fluffy. Reduce speed and add tamale dough mixture a little at a time. When all is added, beat for 3 minutes.
Drain raisins and add to tamale dough mixture. Reserve drained liquid to use for steaming. Beat for 1 minute. If tamale dough mixture is stiff add 1/4 to 1/2 cup of the reserved anise tea a little at a time while beating. Add remaining aniseed and salt, and beat until light and fluffy. Fold in pecans.
Drain corn husks. Place about 2 tablespoons of filling in each husk, wrap and steam the tamales (see instructions).
Optional: Add extra anise tea and raisin-soaking liquid to the water in the steamer. Makes about 20 large or 30 small tamales.
--
Ham and eggs. A day's work for a chicken, a lifetime commitment for a pig.
