Rural Missouri - September 2012 - (Page 20)

H E A R T H & H O M E Corn-husk Wrapped Tamales t i ck Ki M by Heather Berry page design by Megan Schibi Try a dish that packs a little heat! Corn-husk Wrapped Tamales 1-1/4 pounds pork loin 1 large onion, halved 1 clove garlic 4 dried California chili pods 2 cups water 1-1/2 teaspoons salt 2 cups masa harina (a flour used to make tortillas) 1 10-1/2 ounce can beef broth 1 teaspoon baking powder 1/2 teaspoon salt 2/3 cup lard 1 8-ounce package dried corn husks 1 cup sour cream Place pork into a Dutch oven with onion and garlic; add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours. Use rubber gloves to remove stems and seeds from the chili pods. Place chilies in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chilies and water to a blender and blend until smooth. Strain the mixture, stir in the salt and set aside. Shred the cooked meat and mix in 1 cup of the chili sauce. Soak the corn husks in a bowl of warm water. In another large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough. Spread the dough out over the corn husks to 1/4- to 1/2-inch thickness. Place 1 tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour. Remove tamales from husks and drizzle with remaining chile sauce. Top with sour cream. For a creamy sauce, mix sour cream into the chili sauce and serve. ost people are happy just adding herbs, salt and pepper to a recipe to enhance the flavor. But some people crave a warmth that comes only by tossing in some jalapeño peppers, green chilies, chili powder, hot sauce and the like to a recipe so they can kick the flavor up a notch. Heat packers such as chili peppers are high in calcium and vitamins A and C. Some experts even say that adding chilies or jalapeños to your diet can protect against the buildup of cholesterol in the blood. And hot peppers also are good because they help boost metabolism and keep you feeling full. If you’re not used to adding heat to your recipes, start by adding only a small amount to a favorite recipe. As your tolerance (or addiction!) to spice grows, start experimenting. One of the easiest ways to learn how to add heat is to tinker with a chili or a spice rub recipe. Pretty soon, you’ll be adding spice to lots of recipes. So don’t be afraid to heat it up the next time you’re in the kitchen! 20 WWW.RURALMISSOURI.COOP u p! For a bonus recipe, visit this page in the digital edition at http://WWW.RURALMISSOURI.COOP

Table of Contents for the Digital Edition of Rural Missouri - September 2012

Rural Missouri - September 2012
Table of Contents
Where the wild things are
Hit the trail
Plowing forward with a new tradition
Out of the Way Eats
Devastating drought
Hearth and Home
Closing the gateway
Around Missouri
A man & his monsters

Rural Missouri - September 2012