Monday, June 30, 2008

Tamales Colorados de Navidad (Colorful Christmas Tamales)

  • 1-1/2 pounds of tomatos
  • 2 large pimiento chiles
  • 3 dried chiles (include if you want it more spicy)
  • 2 ounces of pepitoria (ground pumpkin seeds)
  • 2 ounces de ajonjolĂ­
  • 1 small stick of cinnamon
  • 1 ounce of lard
  • Achiote (Annatto)
  • Salt
  • Boil the tomatos with the pimiento chiles and dried chiles with a small amount of water.
  • Liquify and colander while adding the achiote.
  • Brown the ground pumpkin seeds, ajonjolĂ­, and cinammon, and grind it dry in a blender.
  • Mix the resulting powder with to cooked tomatos and colander.
  • Boil for 20 minutes, adding the ounce of lard, pieces of meat and additional seasoning.
  • This recado sauce needs to be rather thick and a bit salty since the tamales lose salt when they are cooked.

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