Tamales - Oster CKSTST6711 Instruction Manual

1. Season green beans and carrots with salt and pepper. Place in the lower tray.
2. Spread a small amount of butter into 4 pieces of aluminum foil. Place one bacon
strip and one trout fillet on each piece of aluminum foil, and evenly distribute the
mushrooms. Season with salt and pepper. Add a piece of butter and the lemon juice.
Arrange on the upper tray.
3. Fill the water reservoir to the maximum level. Stack the upper tray with the fillets over
the lower tray with the vegetables, and place assembly on the Food Steamer base.
4. Set the timer to 25 minutes. When time has elapsed, remove both trays using oven
mitts. Remove fillets from the aluminum foil and serve with a side of vegetables.

TAMALES

• Trays to be used: 1
• Preparation time: 1 hour and 20 minutes
• Yields about 16 tamales
3 cups corn flour
½ kg pork leg, cut in small cubes
½ Tbsp baking soda
3 cups of pork broth, rendered from
cooking the pork
For the sauce:
½ kg green tomatillos
½ white onion
2 Serrano chili peppers
1. Cook the pork leg in 4 cups of water with baking soda and salt. When the pork is
ready, set aside 3 cups of the rendered broth.
2. In the bowl of your Oster
slowly add the broth until smooth and thick. Set aside.
3. Cook the tomatillos with the chili peppers, onion, garlic, salt, and cumin for
approximately 10 minutes. Then, using your Oster
ingredients to make the sauce.
4. To assemble the tamales, add to each corn husk one heaping spoonful of dough.
Spread the dough and arrange the meat inside. Pour one tablespoon of sauce over
meat. Wrap each tamale, taking care that the dough does not stick out. Repeat this
step until there are no ingredients left.
5. Fill the water reservoir to the maximum level.
6. Arrange the tamales in the upper and lower trays, and stack both trays over the Food
Steamer base.
7. Set the timer to one hour. If the level of water falls under the minimum level, add more
water through the external access port.
8. When time has elapsed, carefully remove the tamales and serve hot.
150 g lard
1 bunch dried corn husks, previously
1 Tbsp salt
1 tsp salt
1 cloves of garlic
¼ tsp cumin
MIXER, place flour, salt, and lard. Turn on the mixer and
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en g lish-1 9
soaked in water
BLENDER, blend all the
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