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Tamales de Rajas Makes 1 Dozen 1 8-ounce package dried cornhusks Separate the cornhusks and discard the silk -- be careful since the papery husks break easily when they are dry. Select 12 of the biggest and best-looking husks from the bunch and soak them in a large bowl or sink filled with warm water for 30 minutes to soften. In a deep bowl, combine the masa harina and salt. Pour the warm broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the lard with a hand mixer until fluffy, add it to the masa, and mix until the dough has a spongy texture. Cover and set aside. Rub the poblano peppers with oil and roast them on a very hot grill, over a gas flame, or under a broiler until the skin is blistered and blackened on all sides. Put the peppers into a bowl, cover with plastic wrap, and let sweat for about 10 minutes to loosen the skins. Peel and rub off the charred skin, pull out the cores, and remove the seeds. Cut the peppers into ¼ -inch strips. In a deep skillet or pot, heat 2 tablespoons of canola oil over medium flame. Add the onion, garlic and epazote, and cook for 5 minutes, until soft. Add the pepper strips, and sauté for 2 minutes to combine. Stir in the cream and cook for 2 minutes, until steam rises from the pan. Remove the pan from the heat and fold in the cheese until melted, thick and creamy; season with salt and pepper to taste. To make the tamales, drain the cornhusks and pat dry with paper towels. Lay a husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of the masa mixture over the surface of the husk with a spoon that has been dipped in water. Add a spoonful of the rajas filling down the center of the masa. Fold the narrow end up to the center, then fold both sides together to enclose the filling and pinch the wide top closed; the sticky masa will form a seal. Repeat with the remaining husks.
Makes 1 Quart 2 or 3 pounds fresh pork fatback Place the fat in a large, heavy pot with 1 cup of water. Heat over a medium-low flame and cook slowly, stirring with a wooden spoon to avoid sticking and scorching. Try to push the raw fat under, so it can dissolve and doesn't start to split as it crisps. Continue to render for 2 hours, until the fat pieces have shrunk to small tasty bits and sink to the bottom of the pot. The rendered fat should be clear yellow. Let the lard cool and settle for 10 minutes, then strain through a sieve lined with 2 layers of cheesecloth (the brown bits are great on salad). Cool for 1 hour, then pour in a heatproof glass container. Lard keeps for 3 months tightly covered in the fridge.
POBLANO EPAZOTE |