Chicken Pork Tamales Recipes

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CHICKEN TAMALES



Chicken Tamales image

Provided by Food Network Kitchen

Time 2h

Yield 24 tamales

Number Of Ingredients 12

24 dried corn husks
1 tablespoon chicken-flavored bouillon powder
1 pound skinless, boneless chicken breasts
3/4 pound skinless, boneless chicken thighs
2 cups loosely packed fresh cilantro
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 cup hot salsa verde
Kosher salt
1 dried ancho chile, stemmed and seeded
4 cups masa harina (instant corn flour)
1 1/3 cups lard

Steps:

  • Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
  • Meanwhile, make the filling: Bring the bouillon powder and 4 cups water to a simmer in a medium pot over medium heat. Add the chicken and simmer until cooked through, 12 to 15 minutes. Remove the chicken and let cool; cut into small pieces. Reserve the broth.
  • Puree the cilantro and 1 1/4 cups of the reserved broth in a food processor until smooth (save the remaining broth for another use). Transfer to a medium pot. Add the garlic, cumin and salsa and bring to a simmer over medium heat; cook until slightly reduced, about 12 minutes. Stir in the chicken and season with salt. Remove from the heat and let cool.
  • Make the dough: Soak the ancho chile in hot water until soft, about 15 minutes. Drain the chile, then mince to make a paste. Combine the chile paste, masa harina, lard, 2 2/3 cups warm water and 2 teaspoons salt
  • in a bowl. Mix with your hands (or use a mixer with the paddle attachment) 10 to 15 minutes, or until a marble-size ball of dough floats in water.
  • Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon about 2 tablespoons of the chicken filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
  • Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, then cover and steam until the tamales pull away from the husks, about 1 hour. Remove from the steamer and let cool slightly before unwrapping.

PORK TAMALES



Pork Tamales image

Provided by Food Network Kitchen

Time 3h55m

Yield 24 tamales

Number Of Ingredients 16

2 1/2 pounds boneless pork shoulder, cut into 3-inch pieces
Kosher salt
1 onion, quartered
4 sprigs fresh thyme or 2 teaspoons dried thyme
2 teaspoons dried oregano (preferably Mexican)
2 bay leaves
12 black peppercorns
24 dried corn husks
2 teaspoons ground cumin
1/3 cup plus 1/2 teaspoon chili powder
1 clove garlic, minced
2 teaspoons all-purpose flour
2 teaspoons sugar
1 tablespoon vegetable oil
4 cups masa harina (instant corn flour)
1 1/3 cups lard

Steps:

  • Make the filling: Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm.
  • Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
  • Combine the pork, cumin, 1/3 cup chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes.
  • Meanwhile, make the dough: Mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 2/3 cups of the reserved cooking liquid in a bowl until combined.
  • Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon 2 tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
  • Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and let cool slightly before unwrapping.

CHICKEN TAMALES



Chicken Tamales image

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

24 dried corn husks
1 broiler/fryer chicken (3 to 4 pounds), cut up
1 medium onion, quartered
2 teaspoons salt
1 garlic clove, crushed
3 quarts water
DOUGH:
1 cup shortening
3 cups masa harina
FILLING:
6 tablespoons canola oil
6 tablespoons all-purpose flour
3/4 cup chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 cans (2-1/4 ounces each) sliced ripe olives, drained
Hot water

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.

TRADITIONAL TAMALES (PORK)



Traditional Tamales (Pork) image

This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use. I have also used beef, but they just do not taste quite the same. These take about all day to make and are a lot of work, but they are so worth the time and the effort. Not for the faint-hearted cook for sure. They are a huge hit here in the West. For added flavor, top with either some of the red sauce used to prepare this recipe, or with my favorite, green chili sauce with pork, recipe #20574. Serve with sides of Spanish rice, refried beans topped with cheese and frosty margaritas for a delicious authentic Mexican meal. For an online tamale-making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum.

Provided by Karen From Colorado

Categories     Pork

Time 6h

Yield 50 Tamales

Number Of Ingredients 10

3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up
10 cups water
1 medium onion, quartered
3 garlic cloves, minced
3 1/2 teaspoons salt
4 cups red chili sauce (see Red Chili Sauce (To Be Used With Traditional Tamales) for red chili sauce)
3/4 cup shortening
6 cups masa harina
1 1/2 teaspoons baking powder
50 dried corn husks (about 8 inches long)

Steps:

  • In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
  • Simmer covered, about 2 1/2 hours or until meat is very tender.
  • Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
  • Shred the meat using 2 forks, discarding fat.
  • Strain the broth and reserve 6 cups.
  • In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
  • To make masa beat shortening on medium speed in a large bowl for 1 minute.
  • In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
  • Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
  • In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
  • To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
  • Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
  • Fold in sides of husk and fold up the bottom.
  • Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
  • Lean the tamales in the basket, open side up.
  • Add water to Dutch oven just below the basket.
  • Bring water to boil and reduce heat.
  • Cover and steam 40 minutes, adding water when necessary.
  • To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.

PORK TAMALES



Pork Tamales image

A little variation here from the traditional, in that this is 100% my own personal recipe for the pork mixture. I also prefer beef broth in the masa as compared to chicken broth. But I think you'll agree these are some darn good tamales.

Provided by Brian Genest

Categories     Tamales

Time P1DT5h55m

Yield 15

Number Of Ingredients 20

15 corn husks, or as needed
2 peppers dried guajillo chile peppers, seeded
1 cup beef broth
1 cup tomato sauce
¼ medium onion, minced
5 cloves garlic, minced
2 peppers chipotle peppers in adobo sauce
1 tablespoon apple cider vinegar
1 tablespoon ground cloves
1 tablespoon salt
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground black pepper
1 (4 pound) boneless pork butt (shoulder)
2 cups masa harina
2 tablespoons baking powder
2 tablespoons garlic powder
1 teaspoon salt
2 cups beef broth
⅔ cup lard, at room temperature

Steps:

  • Soak corn husks in water for 24 hours prior to cooking, using something heavy to keep them submerged.
  • Prepare pork filling: Place guajillo chile peppers in a dry skillet over medium heat; dry roast until fragrant, 20 to 30 seconds per side. Pour some water over top and simmer until tender, about 2 minutes. Remove chiles from the skillet and transfer to a blender.
  • Add beef broth, tomato sauce, onion, garlic, chipotle peppers in adobo sauce, vinegar, cloves, salt, cumin, allspice, and pepper to the blender and process until smooth.
  • Place pork butt in a slow cooker and pour marinade over top. Cook on Low until pork is tender and can be easily pulled apart with a fork, 4 to 5 hours. Shred pork and return to the slow cooker. Mix with the sauce until combined.
  • Combine masa, baking powder, garlic powder, and salt for dough in the bowl of a stand mixer fitted with the whisk attachment; whisk to combine. Add beef broth and lard and whisk well; the resulting mixture should have an almost fluffy consistency and be relatively tacky.
  • Roll out a corn husk and pat it dry. Spread the dough evenly in the center of the corn husk, leaving room around the edges. Dollop a line of pork filling down the center. Fold the bottom of the husk up, then fold one edge over the filling. Tuck that edge under the filling and dough, and roll toward the other edge to seal around the filling. Fold the top down and tie with kitchen string, wrapping twice to secure. Repeat to make remaining tamales.
  • Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
  • Place tamales vertically into the steamer basket, with the sealed edges down. Cover the pan and steam for 1 hour. Serve hot.

Nutrition Facts : Calories 411.1 calories, Carbohydrate 15.3 g, Cholesterol 77.9 mg, Fat 31.3 g, Fiber 2.7 g, Protein 18.1 g, SaturatedFat 11.2 g, Sodium 2474.4 mg, Sugar 1.3 g

QUICK CHICKEN-AND-CHEESE TAMALES



Quick Chicken-And-Cheese Tamales image

Inspiring Idea To make his tamales, Guillermo Pernot of Cuba Libre in Philadelphia mashes masa dough and a slow-braised pork filling together in a saucepan instead of assembling the tamales one by one. He also steams the tamales in aluminum foil instead of the traditional corn husks Quick Take Grace Parisi mixes store-bought rotisserie chicken and cheddar cheese into a quick dough, then she wraps the tamales in plastic before steaming them. F&W Magazine, July 2008 edition. From "Chef Tips For Speedy Dishes, Delicious Summer Recipes on the Cheap. Pairing of the day: July 2008"

Provided by Manami

Categories     Whole Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups masa harina
1 teaspoon baking powder
1 1/4 teaspoons kosher salt
1 1/4 cups cool water
1/2 cup vegetable shortening, softened (3 ounces)
1/2 cup chicken stock or 1/2 cup low sodium chicken broth
2 1/2 cups shredded chicken (from 1 rotisserie chicken)
1/4 lb sharp cheddar cheese, shredded (1 packed cup)
1/2 cup chopped fresh cilantro
2 scallions, finely chopped
hot sauce, for serving

Steps:

  • In a food processor, pulse the masa harina with the baking powder and salt.
  • Add the water and pulse to moisten the masa harina.
  • Add the vegetable shortening in clumps and drizzle with the chicken stock.
  • Process until smooth and evenly blended, scraping the side of the bowl occasionally.
  • Transfer the dough to a large bowl and stir in the shredded chicken, shredded cheese, chopped cilantro and scallions.
  • Tear twelve 12-inch-square sheets of plastic wrap.
  • Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet.
  • With lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2 inch thick.
  • Fold up the squares of plastic around the tamales, twist the ends securely and then fold them under to make packets.
  • Repeat to form the remaining tamales.
  • Arrange the tamales seam side down in the bottom of a large bamboo (or other) steamer.
  • Steam over 2 inches of boiling water for 25 minutes.
  • Let the tamales cool slightly, then carefully transfer them to a large platter:
  • Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter.
  • Serve the tamales with hot sauce and a Juicy, cherry-rich Merlot: 2005 Covey Run Columbia Valley.

Nutrition Facts : Calories 375.4, Fat 25, SaturatedFat 9.2, Cholesterol 20.4, Sodium 574.1, Carbohydrate 30.5, Fiber 0.2, Sugar 0.5, Protein 8.9

CHICKEN OR PORK TAMALES



Chicken or Pork Tamales image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 7

2 bags corn husks
36 pounds shoulder
1 units corn masa
610 units jalapeno pepper
23 pounds tomatillos
1 cloves garlic
1 units salt

Steps:

  • Soak the corn husks overnight until soft. Boil chicken or pork shoulder until tender and able to shred. Prepare masa according to package or prepared way quicker.
  • Boil peppers, tomatillos (green tomatoes until ready then add to blender, add garlic and salt to taste boil together) When meat is shredded cook with salsa. Now you are ready to assemble.
  • Grab a corn husk and spread about 1-2 Tbsp. of masa. Start from bottom and spread to top of husk. Then add-
  • Meat fold from bottom then sides. Put in a big steamer pot. Place a towel on top of steamer part with the holes. Tamales will cook faster from the steam.
  • Remember: not on bottom you can have a fire!!
  • Keeping adding tamales on top of the towel, at the very top add another towel to keep moister in the pot
  • Cooking time may vary from 2 1/2 hours-4 hours
  • When tamales are done masa will peel easily off of husks.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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From fooddiez.com


CHICKEN AND VEGETABLE TAMALES (TAMALES DE VERDURAS Y POLLO)
2013-11-30 Soak for about 45 minutes. Remove, drain and set aside. This step will soften the husks and make them pliable-easy to fold. In a large bowl mix filling ingredients, shredded chicken, carrots, peas, potatoes, salsa and garlic clove. Season with salt and pepper. Mixture has to be cool when assembling the tamales.
From mexicoinmykitchen.com


AUTHENTIC PORK AND BEEF TAMALES | I FORGOT SALT!
2020-01-15 Directions: Into a large stock pot, add 4 qt. water (1/2 the volume of your stock pot), pork, beef, onion, and half of the spices sans chilis (5 bay leaves, 1/4 cup Mrs. Dash, 1/4 cup cumin, ~3 tbsp turmeric, ~3 tbsp garlic salt). Bring pot to a boil over high heat, then reduce to a simmer until the meat is cooked entirely through, about 2 hours.
From iforgotsalt.com


HOMEMADE AUTHENTIC CHICKEN TAMALES - SOFABFOOD
2015-12-14 Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, then cover and steam until the tamales pull away from the husks, about 1 hour. Remove from the steamer and let cool slightly before unwrapping.
From sofabfood.com


RED PORK CHILI FOR TAMALES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


PORK FOR TAMALES RECIPE - CREATE THE MOST AMAZING DISHES
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From recipeshappy.com


AUTHENTIC HOMEMADE TAMALES WITH PORK AND RED SAUCE | KENT …
Add them to a medium saucepan that is about 3/4 full of water. Add a white onion (cut in half) and 2 whole garlic cloves. Take the dried ancho chilies and de-stem and remove the seeds from these as well and add to the saucepan. Finally, de-stem the jalaepno and serrano peppers – remove the seeds if you like less heat.
From kentrollins.com


TAMALES WITH GREEN CHILI AND PORK RECIPE - SERIOUS EATS
2018-08-29 Fill a large pot with 1 inch of water and bring to a boil. Rest tamales upright in a steamer insert or on rack above the water level. Cover and steam until dough is cooked through and pulls away easily from the husk, about 1 hour. Remove tamales from steamer and let rest until dough firms up, about 15 minutes.
From seriouseats.com


EASY GREEN CHICKEN CHILI TAMALES RECIPE | THE NOVICE CHEF
2021-06-28 For dough: Using stand mixer, beat vegetable shortening with salt and baking powder, until fluffy. Beat in masa in 4 additions. Reduce speed to low and gradually beat in 2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften. Then gently stir in the corn kernels.
From thenovicechefblog.com


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