Ingredient: vegetable shortening

Buttery Flaky Pie Crust

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 Buttery Flaky Pie Crust
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Course Dessert
Cuisine American
Servings
servings
Ingredients
Course Dessert
Cuisine American
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Mix the flour and salt together in a large bowl. Add the shortening.
  2. Using a pastry cutter or two forks, cut the shortening into the mixture until it resembles coarse meal. A pastry cutter makes this step very easy and quick. Grate the frozen butter in and use the pastry cutter to bland it all together. (pea-sized bits with a few larger bits of fat is OK).
  3. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup).
  4. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
  5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
  6. When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!
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Nutrition Facts
Buttery Flaky Pie Crust
Amount Per Serving
Calories 525 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 11g 55%
Cholesterol 23mg 8%
Sodium 242mg 10%
Potassium 99mg 3%
Total Carbohydrates 54g 18%
Dietary Fiber 2g 8%
Protein 7g 14%
Vitamin A 6%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

Beef Tamales

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 Beef Tamales
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Course Main Dish
Cuisine Mexican
Prep Time 1 hour
Cook Time 4 1/2 hour
Servings
tamales
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 1 hour
Cook Time 4 1/2 hour
Servings
tamales
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over medium heat. Once browned on all sides, add enough water to cover the roast along with the 1 sliced onion and about 6 cloves of garlic. Cook until the meat is fork tender and comes apart with no resistance, about 2 hours. When done, remove the roast to a platter to cool, reserve the beef broth. Hand shred the meat and set aside.
  2. To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds. Place the chilies in a large stockpot and cover them with water. Add the cumin, remaining sliced onion and garlic. Boil for 20 minutes until the chiles are very soft. Transfer the chiles to a blender using tongs and add a ladle full of the chile water (it is best to do this in batches.) Puree the chiles until smooth. Pass the pureed chiles through a strainer to remove the remaining seeds and skins. Pour the chili sauce into a large bowl and add salt, stir to incorporate. Taste to check seasonings, add more if necessary. Add the shredded beef to the bowl of chili sauce, and mix thoroughly. Refrigerate until ready to use.
  3. Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry. Soak them in a sink filled with warm water for 30 minutes to soften. In a deep bowl, combine the masa, baking powder, and salt. Pour the broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the vegetable shortening until fluffy. Add it to the masa and beat until the dough has a spongy texture.
  4. Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and beef in chili sauce. Start with the largest husks because they are easier to roll. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. Do not use too much! Add about a tablespoon of the meat filling in the center of the masa. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.
  5. Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.
  6. The tamales are done when the inside pulls away from the husk. The tamale should be soft, firm and not mushy. To serve, unfold the husk and spoon about a tablespoon of remaining beef filling on top.
Recipe Notes

Original recipe:  https://www.foodnetwork.com/recipes/tyler-florence/beef-tamales-recipe-1910207

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Nutrition Facts
Beef Tamales
Amount Per Serving
Calories 422 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 35mg 12%
Sodium 877mg 37%
Potassium 389mg 11%
Total Carbohydrates 41g 14%
Dietary Fiber 6g 24%
Sugars 1g
Protein 18g 36%
Vitamin A 47%
Vitamin C 1%
Calcium 10%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.