Callisto in NC
Washing Up
[FONT="]1 3# chuck roast
1 14 oz can of tomatoes
1/2 onion
2 cloves Minced garlic
Kosher salt
Course Pepper
Add all ingredients to a crock pot or dutch oven, cover with water. Cook roast until it shreds apart.
I do it in the crock pot for several hours. On the stove top it takes about an hour and a half depending on your pot.
Shred beef. Place in fry pan with some canola oil and fry until brown, add a can of Enchilada sauce. Stir and coat liberally.
For outside. [/FONT]
[FONT="]2 cups masa harina (fine corn flour) [/FONT][FONT="]
2 tablespoons melted butter
3 tablespoons salt[/FONT]
[FONT="]3 to 4 cups water [/FONT]
[FONT="]Take on bag of corn husks, soak husks in water for 30 minutes. [/FONT]
[FONT="]Mix masa, water, butter and salt into a thick paste. [/FONT]
[FONT="]Apply 5 tablespoons of the masa mix into the center of the corn husk. Push mix to 1-inch of the side of the husk. Add 2 tablespoons of the meat to center, fold 1 edge of the husk to the center, and then fold the other side to cover entire tamale. Fold ends over by 2-inches. [/FONT]
[FONT="]Place a colander in large pot of boiling water, but do not let the colander touch the water. Place the tamales in the colander, cover and allow steam to rise to the top. Steam the tamales for 30 to 40 minutes. [/FONT]
[FONT="]Serve with cilantro sour cream. [/FONT]
[FONT="]Cilantro Sour Cream:
1 container sour cream
2 tablespoons chopped cilantro leaves
1 garlic clove, minced
1 lime, juiced
Salt and freshly ground black pepper[/FONT]
[FONT="][/FONT]
1 14 oz can of tomatoes
1/2 onion
2 cloves Minced garlic
Kosher salt
Course Pepper
Add all ingredients to a crock pot or dutch oven, cover with water. Cook roast until it shreds apart.
I do it in the crock pot for several hours. On the stove top it takes about an hour and a half depending on your pot.
Shred beef. Place in fry pan with some canola oil and fry until brown, add a can of Enchilada sauce. Stir and coat liberally.
For outside. [/FONT]
[FONT="]2 cups masa harina (fine corn flour) [/FONT][FONT="]
2 tablespoons melted butter
3 tablespoons salt[/FONT]
[FONT="]3 to 4 cups water [/FONT]
[FONT="]Take on bag of corn husks, soak husks in water for 30 minutes. [/FONT]
[FONT="]Mix masa, water, butter and salt into a thick paste. [/FONT]
[FONT="]Apply 5 tablespoons of the masa mix into the center of the corn husk. Push mix to 1-inch of the side of the husk. Add 2 tablespoons of the meat to center, fold 1 edge of the husk to the center, and then fold the other side to cover entire tamale. Fold ends over by 2-inches. [/FONT]
[FONT="]Place a colander in large pot of boiling water, but do not let the colander touch the water. Place the tamales in the colander, cover and allow steam to rise to the top. Steam the tamales for 30 to 40 minutes. [/FONT]
[FONT="]Serve with cilantro sour cream. [/FONT]
[FONT="]Cilantro Sour Cream:
1 container sour cream
2 tablespoons chopped cilantro leaves
1 garlic clove, minced
1 lime, juiced
Salt and freshly ground black pepper[/FONT]
[FONT="][/FONT]