|by Ursula Ferrigno|
Covering the essential techniques of mixing, kneading, shaping, and baking bread, and accompanied by an inspirational bread gallery with over 100 ...
Tip: Try masa lard for more results.
1 - 10 of 15 for tamales masa lard
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Combine these ingredients ... to fill the tamales. Using your ... dough until the masa expands and is ... microwave oven. The best result is to resteam.
Soak corn husk ... bowl beat together lard, sugar, salt, ... corn husk. Roll tamales jelly roll style ... 1/2 hours. Add water as needed. Makes 18 tamales.
In medium mixing bowl, beat lard until fluffy. Beat in corn, masa mix, baking powder ... In steamer, steam tamales until firm, 30 ... foil instead of husks.
This should make 10 dozen tamales. Mix these ... If not all masa mixture is used ... garlic 2 tbsp. lard 2 tbsp. chili ... off easily, the tamale is done.
Place husks in water to soak, covered, overnight. Mix flour and water to form dough. Cover and let stand 30 minutes. Mix shortening and salt for 6 ...
Cut husks from ... mixer bowl, cream lard, sugar, baking ... or string. Place tamales on rack in ... from wrapper, adding water as needed. Makes 36 tamales.
Mix all ingredients. Pour 1/2 into greased 8 inch pan. Top with 1/2 of cheese and green chili. Pour rest of ingredients on top and layer rest of ...
Mix all ingredients together at room temperature. Wrap in corn shunks. Can be stored in plastic bags in the freezer. Cooking directions. Steam in a ...
Saute onion in ... set aside. For masa dough, cream shortening ... seal well. Stack tamales, open end ... sauce. Can be frozen and reheated successfully.
Boil meat in ... in slices. Prepare masa with liquid from meat and add to lard. 1 cup ... and roll. Place tamales in a deep ... slide out of shook easy.
Result Page: 1
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