|Tamales Nortenos [Northern Tamales]|
This recipe is from northern Mexico and I think it is closer to the
tamales made in Texas. Tamales from central Mexico are thick and fluffy
and are mostly dough. This is the original recipe as it would be prepared
in Mexico, including lard. Adjust as necessary to suit your sensibilities.
I substitute Crisco for the lard. I also make this recipe using chicken in
place of the pork.
The smallest tamales of all are the nortenos from Coahuila and Chihuahua. They are as thick as a very fat finger and about 2 1/2 inches long. The northerners express contempt for the large, fluffy white ones of central Mexico, which to them are all dough and very little else--which is true of the commercially made ones. The dough in these is almost overcome by the filling of pork in a sauce of chiles anchos strongly flavored with cumin.
Cut the meat into 1-inch squares--it should have a little fat on it--and
put it into the saucepan with the onion, garlic, salt, and peppercorns.
Barely cover the meat with water and bring to a boil. Lower the flame and
simmer the meat until it is tender--about 40 minutes.
From: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3
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