Tamales

• 8 cups masa harina
• (add blue corn?)
• 3 tsp salt
• 3 tsp baking powder
• 4 cups chicken stock and ancho
• 1/2 cup veg oil/crisco/chicken fat/lard
• 3 cups corn from kernels, in blender with 1 cup stock
• 3 packs of husks (about 80?) soaked
• 2 green peppers, one red onion, sauteed, mushrooms
• (could add queso fresco, cilantro)
• pack of chicken andouille sausage ground up and one large pack chicken, cooked with ancho salsa
• (or beef braised in chilie sauce)
• cumin
• chiptel in adobo

1. mix masa and flours, then beat in oil and stock and chilie
2. some put chicken and salsa on top
3. stand up packets
4. boil 1.5 hrs?
5. (salsa: boil or roast tomatillas, jalaneos, red peppers dried)
6. could make the paste thin and paint it on all other the husk, or add it as a ball.
7. add red salsa (tomatillo, onion, garlic, pepper, salt, cilantro, red onion, red peppers soaked, or use jalapeno instead for green chilie)
8. roast in oven and food processor.
9. could use ground beef. cayenne, tomato sauce

masa harina, salt, baking powder, chicken, veg oil, corn from kernels, green peppers, queso fresco, pack of chicken andouille sausage ground, cumin

Taken from www.epicurious.com/recipes/member/views/tamales-52883141 (may not work)