Black Tamales

Recipe Ingredients

		Masa Dough
6 tablespoons	90ml	Butter - (3/4 stick) - softened
2 1/4 cups	533ml	Masa harina
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Salt
1 1/4 cups	296ml	Hot Mole Sauce I - see * Note
		Filling
1 cup	62g / 2.2oz	Shredded roast pork, chicken or mushrooms
1/3 cup	48g / 1.7oz	Chopped pitted prunes
1/3 cup	53g / 1.9oz	Dark raisins
1/4 cup	59ml	Toasted pine nuts
1/4 cup	36g / 1.3oz	Chopped, pitted green olives
1/2 cup	118ml	Mole Sauce I - see * Note

Recipe Instructions

* Note: See the "Mole Sauce I" recipe which is included in this collection.

In the bowl of an electric mixer with a paddle, beat the butter until light and fluffy. Add the masa, baking powder and salt and mix until blended. Add the Mole Sauce and beat for 2 to 3 minutes until dough is very smooth. Dough should be soft and light in texture, add more mole or hot water if necessary.

Spread the dough out evenly in a square approximately 1/4-inch thick on soaked corn husks or large squares of banana leaf. Mix filling ingredients together and divide among tamales putting the filling in the center of the dough. Roll up tamales to enclose filling and tie or fold ends over. Steam for 30 to 40 minutes or until masa is firm and puffed. Serve warm with fresh salsa if desired.

This recipe yields 10 to 12 tamales.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9723 broadcast 10-03-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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