Recipe - Black Tamales

Masa dough
6 tablespoon Butter; softened
2 One fourth cup Masa harina
2 teaspoon Baking powder
1 teaspoon Salt
1 One fourth cup Hot mole sauce (recipe
follows)
For the filling
1 cup Roast pork, chicken or
mushrooms; shredded
1/3 cup Prunes; pitted, chopped
1/3 cup Dark raisins
One fourth cup Pine nuts; toasted
One fourth cup Green olives; pitted,
chopped
One half cup Mole sauce

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 23 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 1/4inch 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 3040 minutes or until masa is firm and puffed. Serve warm with fresh
salsa if desired. Yield: 1012 tamales
Recipe By : COOKING RIGHT SHOW #CR9723

Posted to EATL Digest 4 October 96

Date: Sat, 5 Oct 1996 09:08:44 0400

From: Bill Spalding billspa@ICANECT.NET