Recipe - Tamales And Nactamales

2 Lbs.corn meal
1 tablespoon Baking powder
1 One half cup Lard
One half cup Chicken broth
10 Tomato skins
2 tablespoon Anise
Corn husks; washed
Salt

1. In two cups of water, boil the tomato skins with the anise. Drain and
save the water.

2. In a pot, put the corn meal, and add a little salt and baking powder.
Heat the lard until semimelted and add it to the above mixture. Begin to
form the dough, gradually adding the chicken broth and water (in which the
tomatoes were cooked) until the dough forms a uniform consistency and
little balls of the dough may float in water without separating.

3. Place a portion of the dough in the corn husks and wrap them up. Steam
for a half hour.

Nactamales: Place a portion of the dough in each each corn husk. Add green
mole, red mole, picadillo or strips of poblano peppers with cheese. Cover
with more dough, and wrap it into a tamal. Steam for a half hour.
Posted to recipeludigest Volume 01 Number 218 by James and Susan Kirkland
kirkland@gj.net on Nov 07, 1997