Tamale Kit Created Exclusively for You
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TAMALE KIT CREATED EXCLUSIVELY FOR YOU PREPARATION INSTRUCTIONS PREPARATION INSTRUCTIONS Before you begin Here are items you’ll need from your kitchen to get started: • A large pot with steamer insert and a tight-fitting lid (a 10- or 11-inch pot is best) • Spatula or spoon for spreading masa • 3-quart microwave-safe dish or shallow baking pan Tamale Preparation 1. Allow masa to sit at room 2. Separate corn husks and place 3. To prepare fillings, place 4. To prepare tamales, spread temperature for 1 hour to soften. husks in a large bowl. Cover with chicken in a medium bowl and about 3 tablespoons masa evenly Transfer to a large bowl and beat warm water and let stand for 15 stir in packet of green sauce. onto a corn husk, creating a for 1 to 2 minutes with a wooden minutes, pressing down to make Place pork in a medium bowl and 4-inch square in the center of the spoon or electric mixer until texture sure husks are submerged. Drain stir in packet of red chile sauce. husk. is spreadable, adding a few table- and pat dry. spoons of water if necessary. 5. Place about 1/4 cup of pork or 6. Fold one side of the husk over 7. Fold the remaining side of the 8. Fold the bottom of the husk chicken filling in an even line in filling so both ends of the masa husk over like an envelope. under. When you’re finished, the the center of the masa. meet and filling is covered. bottom end of the tamale will be closed and the top will be open. You will have about 18 chicken and 18 pork. Tamale Cooking Place a steamer insert into a large pot with a tight-fitting lid (a 10 or 11-inch pot is best.) Add enough water to the pot to almost touch the bottom of the steamer insert. The tamales should not be touching the water. Place tamales upright in the pot, folded side down, close together so that they stand up, but not packed too tightly. It may be necessary to steam tamales in 2 batches if pot is too small, or place extra corn husks between the tamales to keep them upright if the pot is too big. Cover pot and bring water to a boil. Reduce heat to medium and cook for at least 1 hour. IMPORTANT: CheCk wateR eveRy 15 MINuTeS TO MAke SuRe IT hASN’T COOked Off, AddINg MORe hOT wateR AS Needed. Remove a tamale from the pot using tongs (be careful of steam) and let stand for 5 minutes. The husk should separated easily from the masa and the masa should be firm. If the masa is not firm, cook tamales for 15 minutes more. Refried Beans Microwave: Remove beans from bag and place in a microwave-safe dish and cover. Heat in the microwave for approximately 5 minutes or until heated through, stirring halfway through cooking time. Top with cotija cheese and keep warm. Conventional Oven: Remove beans from bag and place in a shallow oven-safe pan and cover. Cook for 30 minutes at 375°F until heated through stirring halfway through cooking time. Top with cojita cheese and keep warm. INGREDIENTS Chicken Tamale: MASA (stone ground fresh corn, water, lard, [bha, propyl gallate and citric acid], baking powder [sodium bicarbonate, cornstarch, sodium aluminum sulfate, calcium sulfate, monocalcium phosphate {as leavening agents}], salt, preservatives [sorbic acid, calcium propionate, potassium sorbate], trace of lime), GREEN TAMALE SAUCE (tomatillo, onion, green chili pepper, poblano pepper, water, jalapeño pepper, cilantro, green onion, garlic, sugar, modified corn starch, chipotle pepper [chipotle pepper, water, vinegar, tomato puree, salt, vegetable oil, garlic], salt, soybean oil, spices), COOKED SEASONED SHREDDED CHICKEN BREAST WITH RIB MEAT (chicken breast with rib meat, water, salt). Contains: Soy A allergen Pork Carnitas Tamale: MASA (stone ground fresh corn, water, lard, [bha, propyl gallate and citric acid], baking powder [sodium bicarbonate, cornstarch, sodium aluminum sulfate, calcium sulfate, monocalcium phosphate {as leavening agents}], salt, preservatives [sorbic acid, calcium propionate, potassium sorbate], trace of lime), RED TAMALE SAUCE (water, tomato paste, chili powder, salt, distilled vinegar, modified corn starch, soybean oil, ancho chili pepper, spices, chipotle pepper [chipotle pepper, water, vinegar, tomato puree, salt, vegetable oil, garlic], garlic powder), PORK CARNITAS (pork, water, sodium lactate [as a preservative], salt, orange juice, sodium phosphate & sodium diacetate [as preservatives], spice, dried garlic). Contains: Soy A allergen Refried Pinto Beans: pinto beans, salt, water, COTIJA CHEESE (pasteurized milk, salt, cheese cultures, enzymes). Contains: Milk A allergen Pico de Gallo Salsa: (tomatoes, assorted peppers, onions, tomato sauce, cilantro, salt, lemon juice from concentrate, evaporated cane juice, garlic powder, citric acid, potassium sorbate and sodium bisulfite [a sulfite agent to protect freshness], xanthan gum). Tortilla Chips: (ground corn treated with lime, water, vegetable oil [contains one or more of the following: cottonseed oil, corn oil], salt, cellulose gum). PERISHABLE KEEP REFRIGERATED Proudly Distributed By: Nob Hill General Store, Inc., West Sacramento, CA 95605.