Vito Prosciutto: Teaching community college math on the road to a PhD.

Thursday, May 19, 2005

Recipe: Tamalon de acelgas 

A Tamalón is a tamale the size of your head. My first attempt turned out a bit weak, but it was still well received. Adapted from Rick Bayless' Mexican Kitchen.

1 teaspoon baking powder
2/3 cup vegetable shortening
1 1/4 cup maseca
1 tablespoon salt
One small bunch chard
One bunch watercress
2/3 cup chicken broth
1 large banana leaf

In an electric mixer, mix the shortening and the baking powder for about 1 minute until well mixed.

Meanwhile, reconstitute the maseca by adding 1 cup of hot water and mixing thoroughly. Add the maseca to the shortening a bit at a time until all is well-mixed.

Coursely chop the chard and watercress then mix in with the dough mixture.

Pour in the chicken broth, continuing to mix.

Spoon the mixture from the mixing bowl into the banana leaf in a form a bit less than a 12 inches long and about 4-5 inches wide. Roll into a big giant tamale and use strips of banana leaf to tie up the leaf.

Place into a bamboo steamer and steam over medium heat for 75-90 minutes.

Place the finished tamalon into a serving dish and cut open the top of the banana leaf to expose the corn dough. If it's a bit gooey still, place in the oven uncovered for about 5-10 minutes.

Serve with the salsa of your choice.

And now we have no more chard left. You can substitute just about anything for the chard and watercress. Meat, other vegetables, have fun. This is a great party/potluck dish.

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