SHUCK CORN RECIPES

Steps:

• To prepare chile paste:.
• Break caps off all red chiles and shake seeds out. Soak red chiles in hot water until soft. Blend or process chiles into a paste using a small amount of water in which they were soaked to help it move in the food processor or blender. Put paste through a sieve to remove the skins. Throw skins away. This may be made way ahead of time and refrigerated until you make the tamales.
• To prepare meat:.
• Use the cheapest roasts you can find! Try to cook the meat the day before assembling tamales, keeping it in the refrigerator until tamale-making time. Cut meat into large chunks. Cover meat with water in a very large pot. Add 6 to 12 garlic cloves and 2 or 3 tablespoons salt. Cook meat, covered, for 3 hours or until meat is tender and falling apart. Remove meat from juice and shred. SAVE THE JUICE. Mix meat sauce with the meat.
• To prepare meat sauce:.
• Melt 2/3 cup lard or Crisco and add 2/3 cup flour. Boil for 2 minutes. Pour over shredded meat and mix. Add chili paste, one cup at a time, to taste. Add 1 tablespoon of cumin. Add salt and pepper to taste.
• To mix masa:.
• Place 12 pounds masa (room temperature) in a very large pan and mix with 1 1/4 cups lard or Crisco, 2 tablespoons salt, 2 tablespoons baking powder, 1 cup chile paste and 2 cups meat broth.
• Mix with hands. Add more meat broth (about 1 cup). Add more chile paste for color if desired. Work all ingredients together with hands for about 10 minutes. The dough is ready when a small lump floats slowly to the bottom of a glass of water.
• To assemble tamales:.
• Soak corn husks in hot water until soft. Using the larger husks, place each husk waxy side up (ribbed side down). Spread masa onto each husk out to the wide edge. Place a small portion of meat in the center of masa. (You may place a stuffed green olive on the meat if you care to.) Roll husks and fold back, wide sides to center, then tapered flap up.
• Set a wire rack or vegetable steamer in the bottom of a large kettle. Put water in kettle just up to the bottom of the rack or steamer. Set tamales in kettle standing on end. Pack them in, allowing room for expansion of masa as they cook. Steam for about 20 to 40 minutes, or until masa pulls away from corn husk easily.

Steps:

• "1. Soak corn husks in warm water for 3 hours or until soft. You may have to put someting on the husk to keep them under water. 2. Grind lean pork with medium grind plate. you can purchase it already ground at your market. 3. Mix ground meat and all ingredients together until the mass feels sticky. 4.Spread out a corn husk and apply about 1/4 cup of the meat mixture. Large husk may take more and the smaller ones less. Form the meat into a log ending approximately 1 to 1 1/2 inches from each end. Roll the husk around the meat like a sushi roll. After rolling twist the ends and tie them with husk strips or kitchen twine. 5. Put the rolled up sausages on a drying rack on a cookie sheet, and put in the fridg. overnight. 6.Sausages are smoked in two stages: 1.Smoke for 1 hour around 120? F 2.Smoke for about 20 min at 200? F until the meat reaches a temperature of 154-160? F inside. You can put the sausages in your oven for the last part of cooking process. "