> See this recipe on-air on 01/25/2003 at 7:00 PM ET.
Recipe courtesy Indian Pueblo Cultural Center Albuquerque
1 pound mutton or lamb, cut into 1/2-inch pieces
1 garlic clove, minced
1/2 medium sized onion, minced
1 teaspoon coriander, ground
Red chili powder
1 cup coarse white cornmeal
6 cups blue cornmeal
2 tablespoons baking powder
3 cups water
3 teaspoons oil
60 to 80 corn husks (soak corn husks in hot water until soft/pliable)
make the filling, combine meat, garlic, onion, and coriander in a large pot.
Add water to cover and bring to a simmer. Cook until tender, about 2 to 2
1/2 hours. Add red chili powder and salt, to taste. Gradually add white cornmeal
and stir, until filling is about the same consistency as "runny oatmeal."
Remove from the heat and let sit while you make the masa.
Mix the cornmeal and baking powder in a large bowl. Add the water
and oil and mix. Masa must be a bit thicker than a pancake batter. Add small
amounts of additional water and blue corn meal to achieve needed consistency.
To assemble, lay corn husk out flat. Place masa inside middle of
corn husk about 1/4 to 1/2-inch thick. (depending upon amount of filling
used). Leave outer edges uncovered about 1-inch on each side. Place filling
in center of Masa and fold in each side. Next fold the bottom upward.
Place tamale in 2nd corn husk and repeat with tamale in opposite direction of first husk.
Fold and tie with small strips of corn husks. Place in boiling water for 60 to 90 minutes.
Note: A viewer, who may not be a professional cook, provided this
recipe. The FN chefs have not tested this recipe and therefore, we cannot
make representation as to the results.
Yield: Approximately 30 to 40 tamales
Prep Time: 1 hour
Cook Time: 6 hours