Bedienungsanleitung Cuisinart MSC-800 Series (Seite 18 von 32) (Englisch)

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Green Chile Tamales

Although this meal involves multiple steps,

the final results are well worth the effort.

Settings: Roast

Brown/Sauté

Slow Cook

Steam

Makes 25 to 30 tamales

Green Chile:

2 pounds poblano peppers

2 tablespoons vegetable oil

1 onion, finely chopped

1 red or yellow pepper, finely chopped

2 jalapeño peppers, seeded and finely

chopped

4 garlic cloves, finely chopped

3 tablespoons unbleached, all-

purpose flour

2½ cups chicken broth, low sodium

3½ pound chicken, roasted, meat

removed and shredded

30 corn husks

Masa Dough:

4 cups masa harina*

3 cups water

1 cup vegetable oil

1 tablespoon baking powder

2 teaspoons kosher salt

2 quarts water for steaming

1. Prepare the green chile. Line the cooking

pot of the Cuisinart

Multicooker with the

poblano peppers. Cover and set to Roast

at 450°F. Roast for about 20 to 30 minutes,

turning every 8 to 10 minutes, until all sides

are charred (time will vary depending on the

size and quantity of the peppers). Remove,

put into a mixing bowl and cover with

plastic wrap. Once cool to the touch, peel,

seed and roughly chop. Reserve. Carefully

clean any of the char from the bottom of the

pot before using for the next step.

2. Put oil into the cooking pot and set to

Brown/Sauté at 400°F. When the oil is hot,

add the vegetables and garlic to the pot.

Stir and sauté until softened and slightly

golden. Stir in the flour and cook for about

1 to 2 minutes. Whisk in the broth, using

a nonstick whisk and bring to simmer

until smooth and thickened (about 8 to

10 minutes). Stir in the chicken and the

reserved, chopped poblanos, and switch to

Slow Cook on High for about 2 to 4 hours.

3. Remove the finished chile from the cooking

pot. It should be moist, not soupy. If

necessary, transfer to a strainer to remove

any excess liquid. Allow cooking pot to cool

enough to handle and clean. Replace in the

unit to steam tamales.

4. While the chile is cooking, pour boiling

water over the corn husks to soak. Soak,

using an inverted plate to keep the husks

submerged for up to 1 hour.

5. Prepare the masa: In a large bowl, using a

hand mixer, mix together the masa, water,

oil, baking powder and salt.

6. Assemble tamales: Drain and rinse corn

husks and lay flat. Hold one in your hand

and spread about ¼ cup of masa dough

onto the husk. You want to cover

of the

husk toward the wider end. Place about ¼

cup of chile on top of the masa. Fold the

narrow end of the husk up into the tamale

and then roll the sides together to enclose.

7. Repeat with remaining tamales.

8. Fill multicooker pot with 2 quarts of water

and set the unit to Steam fitted with the

steaming rack. Load the tamales onto the

rack and set timer to 1½ hours. Check

after 1 hour has passed – the husk should

easily peel away from the side and the masa

should be set.

*Masa harina is flour made from the dried

corn dough used to make tortillas, and can

be found in speciality food stores or in the

international aisle of most supermarkets.

Nutritional information per serving (1 tamale):

Calories 204 (40% from fat) • carb. 14g • pro. 13g

• fat 11g • sat. fat 2g • chol. 44mg • sod. 284mg

• calc. 22mg • fiber 2g

Steak and Roast Rub

Steak rub can be purchased pre-made,

but it is simple to make your own.

Makes about ¼ cup

2 tablespoons coarse sea salt

1 tablespoon black peppercorns

½ tablespoon whole coriander

½ tablespoon dill seed

2 teaspoons ancho chili powder

2 teaspoons garlic powder

1. Put all spices into the Cuisinart

Spice

Grinder. Pulse to chop and blend, about

10 to 12 pulses.

2. Use immediately or contain in a sealed glass

jar. Store in a dry, cool place.

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