BEAN TAMALES (TAMELES DE FRIJOLES)
Homemade ancho pepper chile sauce is mixed with both the masa and the refried beans which gives these authentic Mexican bean tamales their unique flavor. [Recipe originally submitted to Allrecipes.com.mx]
Provided by María Eugenia
Categories World Cuisine Recipes Latin American Mexican
Time 4h40m
Yield 24
Number Of Ingredients 11
Steps:
- Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel.
- Place ancho chiles in a saucepan and cover with water. Bring to a boil over medium heat and cook until soft, about 10 minutes. Drain.
- Combine ancho chiles, garlic, cumin, salt, pepper, and a little water in a blender; blend salsa until smooth. Strain through a sieve.
- Heat oil in a large skillet over medium heat. Add 1/2 the salsa and cook, 3 to 5 minutes. Add refried beans, stir well, and cook until most of the liquid has evaporated, about 5 minutes. Set aside.
- Beat lard with an electric mixer until fluffy. Add masa and beat until well combined. Add remaining salsa and continue beating until dough has a uniform red color.
- Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Place 1 tablespoon of beans and 1 jalapeno slice in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.
Nutrition Facts : Calories 164.6 calories, Carbohydrate 16.5 g, Cholesterol 9.7 mg, Fat 10.1 g, Fiber 2.8 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 191.4 mg, Sugar 0.3 g
CHICKEN TAMALES
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 3 pounds of masa equals 3 dozen
Number Of Ingredients 37
Steps:
- For the chicken filling: Place fryers in stock pot. Fill the pot with water to cover chickens. Add the remaining ingredients boil for 1 hour.
- When chickens are done remove from pot, peel off the skin, de-bone chicken, chop and set aside.
- For the sauce: Parboil tomatillos, poblano pepper, bell pepper, onion. Chop, add remaining ingredients and coarsely blend. Set aside.
- Saute chopped chicken in a little oil and tomatillo sauce. Cook for 10 minutes.
- For the been filling: In a large stock pot, cover beans with water. Add onion, head of garlic and salt. Boil until done, drain, reserving liquid. Mash beans and set aside.
- Mince 1 cup onion, 1 ounce garlic and saute in 1/4 cup of oil. When onion is clear add flour constantly mixing with whisk until golden. Add mashed beans with a conservative amount of liquid from beans. Add chile powder, oregano, comino. Add salt if needed. Taste again.
- For the masa: Mix all ingredients on low mixer setting. After thoroughly mixed, beat (or knead) at medium for 15 minutes until masa dough is smooth. To check readiness, drop a small amount of masa in a glass filled with water. If masa floats, it's ready.
- Using back of spoon, spread masa mixture thinly and evenly on inside of corn husk. Covering half the length of each husk. Fill with tamale filling and fold. Get 16 quart stock pot with lid, steamer with lid or tamalera: tamale steamer. Tamaleras as a rule come equipped with rack and lid. Stainless steel vegetable steamer fan like: sold in most grocery stores. Damp kitchen towel. The bottom of the pot is filled with hot water being careful not to cover the rack. The rack is covered with tamale husks that were left over from the ones used for the tamales. The vegetable steamer is placed over the husks bottom side up to give a dome effect. The tamales are placed open and up, side by side around the dome. Continue this process with about 2 dozen tamales. As the pot begins to fill up the tamales can be placed flat on top of each other. Corn husks again are used to cover the mound of tamales then cover with a cloth and close with the lid. The lid should fit well enough as to keep the steam in the pot. Bring to rapid boil, reduce heat, steam for 30 minutes. To test doneness, open husk. Tamale should be firm. Masa should not adhere to the husk. When cooked remove all tamales. Ready to eat.
CHICKEN TAMALE PIE
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Heat the chicken, salsa, beans, 1/2 cup of the broth and the chili powder in a 10-inch cast-iron skillet over medium heat, stirring, until simmering. Stir in the scallions and remove from the heat.
- Meanwhile, combine the cornmeal with the remaining 1 cup broth and 1 cup water in a medium pan. Bring to a simmer over medium heat, stirring, until very thick, 5 to 7 minutes. Remove from the heat and stir in the cheese and butter. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes. Serve with sour cream.
CHICKEN TAMALES
I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. -Cindy Pruitt, Grove, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 20 tamales.
Number Of Ingredients 18
Steps:
- Cover corn husks with cold water; soak until softened, at least 2 hours., Place chicken, onion, salt and garlic in a 6-qt. stockpot. Pour in 3 qt. water; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth. When cool enough to handle, remove bones and skin; discard. Shred chicken. Strain cooking juices; skim fat. Reserve 6 cups stock., For dough, beat shortening until light and fluffy, about 1 minute. Beat in small amounts of masa harina alternately with small amounts of reserved stock, using no more than 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float. If not, continue beating, rechecking every 1-2 minutes., For filling, heat oil in a Dutch oven; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and remaining stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened, about 45 minutes., Drain corn husks and pat dry; tear 4 husks to make 20 strips for tying tamales. (To prevent husks from drying out, cover with a damp towel until ready to use.) On wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken filling and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure., Place a large steamer basket in the stockpot over water; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.
Nutrition Facts : Calories 564 calories, Fat 35g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 835mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 7g fiber), Protein 20g protein.
BLACK BEAN TAMALE BAKE
A version of a few of my favorite Mexican-flavored dishes combined and cooked in one skillet.
Provided by Deborah Norris
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a cast iron skillet until shimmering. Add onion, green pepper, and salt. Cook and stir until soft, about 5 minutes. Add ground chuck and garlic; cook until meat is browned, about 5 minutes. Drain fat if desired. Add beans, chile cooking sauce, and tomatoes. Cook until sauce thickens slightly, about 5 minutes.
- Bring water to a boil in a medium saucepan. Add cornmeal and salt; cook until thick and creamy, about 2 minutes. Remove from heat. Add corn, Monterey Jack cheese, and jalapeno. Stir well and spread over meat mixture.
- Bake in the preheated oven until top is golden and filling is bubbling, about 45 minutes. Remove from oven and let stand for 15 minutes before serving.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 25.2 g, Cholesterol 29.5 mg, Fat 12.4 g, Fiber 5.3 g, Protein 13.8 g, SaturatedFat 4.9 g, Sodium 636.6 mg, Sugar 2.4 g
CORN AND BLACK BEAN TAMALES
Try out our recipe for Corn and Black bean Tamales. Our Corn and Black Bean Tamales are an attractive dish that just so happens to also taste amazing.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 24 servings.
Number Of Ingredients 11
Steps:
- Beat masa harina, water and lard in large bowl with mixer on low speed 3 min. or until well blended. Gradually beat in broth. Add sour cream; beat 5 min. or until light and fluffy. Place half the dough in medium bowl; mix in beans, chipotle peppers and 1/2 cup cheese. Add corn, poblano chiles and remaining 1/2 cup cheese to remaining dough; mix well.
- Place 1 corn husk on flat surface. Spoon 1 Tbsp. corn mixture onto husk about 1 inch from one end; spoon 1 Tbsp. bean mixture 1 inch from other end. Fold husk over fillings, then tie in center with thin strip of additional corn husk before tying at both ends. Repeat with remaining husks and filling.
- Line bottom of steamer with half the remaining husks; place tamales in steamer. Cover with remaining husks to completely enclose tamales. Cover tamalera; steam 50 min. or until fillings pull away from husks, adding more water to pot when necessary.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHICKEN TAMALE BAKE
When I serve this Mexican-style casserole, everyone scrapes the plate clean. Offer fresh toppings like green onions, tomatoes and avocado. -Jennifer Stowell, Smithville, Missouri
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, combine the first 6 ingredients; stir just until dry ingredients are moistened. Transfer to a greased 13x9-in. baking dish. Bake until light golden brown and a toothpick inserted in center comes out clean, 15-18 minutes., In a large skillet, combine chicken, enchilada sauce, cumin and onion powder; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Spread over cornbread layer; sprinkle with cheese., Bake until cheese is melted, 10-12 minutes longer. Let stand 10 minutes before serving. If desired, top with green onions, tomatoes and avocado.
Nutrition Facts : Calories 364 calories, Fat 17g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 851mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 4g fiber), Protein 21g protein.
BBQ CHICKEN AND BEAN TAMALES
Don't be surprised if you find yourself making roast chicken one night just to get the leftovers for these BBQ Chicken and Bean Tamales the next.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Soak corn husks in hot water 30 min. Meanwhile, beat next 4 ingredients in large bowl with mixer on low speed until blended. Gradually add warm water, beating well after each addition until light and fluffy. Stir in 1/2 cup beans.
- Combine remaining beans with remaining ingredients.
- Spread about 1/3 cup masa dough into 4-inch square on center of each of 12 drained corn husks, leaving about 2 inches at top of husk. Top each with about 3 Tbsp. chicken mixture. Fold over both sides and one end of each husk to enclose filling.
- Pour 3 cups water into tamalera pot or 8-qt. stockpot fitted with steamer basket. Line bottom of tamalera liner or steamer basket with some of the remaining corn husks. Place tamales, open-ends up, in tamalera; cover with remaining corn husks or damp kitchen towel. Cover with lid. Bring to boil on medium-high heat; simmer on medium-low heat 1 hour or until tamales pull away from leaves, adding more boiling water to pan and adjusting heat as necessary to maintain a gentle boil.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
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- Remove the damaged leaves from the ears of corn. With a knife, make a long incision through the leaves, from head to tail. Gently open the leaves without breaking them. With a sharp knife, cut the ear closest to the shank and remove it, being careful to keep the husk intact. Keep the corn for another use. Remove the silk.
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