RED CHILE TAMALES
This is an Aunt Chilada's spin on tamales. Every one has their own version. And believe me if you can find one you like, you can't get enough of them. A good on the go food. Nice for hunting.
Provided by Kaccy G.
Categories Roast Beef
Time 1h40m
Yield 3 Dozen
Number Of Ingredients 10
Steps:
- In a mixer or by hand, combine masa, lard, salt and baking powder until well blended.
- Deseed the chile pods, then soak the pods in hot water until soft.
- Puree the soft chile pods.
- Boil roast with salt, pepper and garlic until beef is cooked through.
- Remove beef; shred.
- Reserve the beef broth.
- Mix red chile puree with shredded beef.
- Add reserved beef broth until moist.
- Spread masa in a corn husk.
- Place about 1 1/2 ounces beef in the center of the masa.
- Fold over sides of tamale, then wrap tamale in wax paper.
- Place tamales in steamer pot, cover and cook 45 minutes or until the tamales are firm.
Nutrition Facts : Calories 4311.5, Fat 284.5, SaturatedFat 109.4, Cholesterol 561.4, Sodium 4834.7, Carbohydrate 294.2, Fiber 36.9, Sugar 4.4, Protein 147.3
RED CHILE CHICKEN TAMALES
Provided by Valerie Bertinelli
Categories main-dish
Time 5h30m
Yield about 30 tamales
Number Of Ingredients 15
Steps:
- For the filling: Toast the chiles on both sides in a dry skillet over medium heat until pliable, about 3 minutes. Transfer to a large bowl and cover with boiling water; let stand until soft, about 30 minutes.
- Reserve 1 cup of the soaking water and drain the rest. Puree the chiles, reserved soaking liquid, garlic, onion, oregano and cumin in a blender until smooth.
- Heat the oil in a medium skillet over high heat until hot. Add the chile puree and fry, stirring (be careful, the mixture may splatter), until very thick and fragrant, about 5 minutes. Stir in the chicken broth and 1 teaspoon salt, then add the chicken. Bring to a boil, then reduce the heat to medium low and simmer, partially covered, turning the chicken occasionally, until cooked through, about 35 minutes.
- Transfer the chicken to a cutting board. Increase the heat to medium high and simmer, stirring occasionally, until the sauce thickens, about 15 minutes. Shred the chicken into small pieces and then coarsely chop. Transfer to a bowl and add enough of the sauce to coat it well; season with salt. Reserve the remaining sauce to serve on the side. Refrigerate both until ready to use.
- Soak the corn husks in a large bowl of hot water until pliable, about 1 hour. Fill a large pot with 1 inch of water and place a steamer insert inside.
- For the masa: Mix the masa harina with 2 cups of the chicken broth, kneading by hand to incorporate. Cover and let stand for 20 minutes.
- Beat the lard, baking powder and salt in a large bowl with an electric mixer on high until fluffy, about 2 minutes. Add the masa harina mixture in 2 batches and beat very well to combine. Add the remaining 3/4 cup chicken broth and beat until lightened and fluffy, about 3 minutes. Form a small ball of masa and see if it floats in a glass of water. If it does not, continue to beat the masa for a few minutes until the masa floats. Cover with plastic and let sit for 30 minutes.
- Assemble the tamales: Drain the corn husks and wring them dry.
- Lay a corn husk on a work surface, smoother side up, with the wide part of the husk closer to you. Spoon about 3 tablespoons of masa onto the bottom half of the husk and use an offset spatula to spread in a thin, even layer (leaving the top half of the husk bare). Spoon a heaping tablespoon of the chicken mixture onto the masa. Then roll the husk up to enclose the filling. Fold the narrow side of the tamale under and arrange the tamale, open-side up, in the steamer insert. Repeat with the remaining masa, husks and filling.
- Bring the water in the pot to a boil over high heat, then reduce the heat to medium, cover the pot and steam until the masa is cooked through and separates easily from the husk, about 1 hour 20 minutes. Transfer to a platter and let stand for 10 minutes before serving.
- Warm the reserved sauce and serve on the side.
CHILE-CHEESE TAMALES
The tamales can be made through step 4 up to a month in advance and frozen; steam directly from the freezer (cooking time will be longer-follow recipe directions to check for doneness).
Yield makes 16
Number Of Ingredients 9
Steps:
- Place the husks in a deep saucepan; cover with water. Bring to a boil over high heat. Remove from heat; set a plate over the husks to keep them submerged. Soak 1 hour.
- Prepare the filling: Place 2 cups corn in the bowl of a food processor; pulse to a medium-coarse puree. Add the lard; pulse five or six times. Add the masa harina, sugar, salt, and baking powder; pulse until combined. Process until the mixture is light, fluffy, and evenly combined, about 1 minute; scrape down the sides of the bowl once or twice.
- Transfer the mixture to a bowl; stir in the remaining 1 cup corn until combined. Chill the filling until ready to assemble.
- Remove a large husk from the water; pat dry. Unroll, and tear along the grain to make 1/4-inch-wide strips (you need two per tamale). Remove another large piece; pat dry. Place on a work surface, pointed end facing away from you; scoop 1/4 cup batter into the middle; spread into a 4-inch square, leaving a 1 1/2-inch border. Place some chile strips down the center; sprinkle with 2 tablespoons cheese. Pick up the long sides of the husk so the batter encases the filling. Bring the sides together to form a cylinder. Fold the wide end under; tie with a husk strip. Tie the pointed end near batter; fray the exposed husk. Repeat with the remaining husks, batter, poblanos, and cheese.
- Fill a wok or large skillet with 2 inches water. Line the bottom of a bamboo steamer basket with husks; set the basket in place. Lay the tamales in the steamer over high heat. When steam puffs out, reduce heat to medium. Steam 1 hour 15 minutes; add water to the pan as necessary. Check for doneness by unwrapping a tamale; the mixture should release easily and feel soft. If it sticks, rewrap; steam 15 to 20 minutes more. Remove from heat; let stand 15 minutes; tamales will stay warm about 1 hour.
CHEESE WITH ROASTED CHILE TAMALES
My mom came up with this tangy cheese-filled tamale. It's one of the recipes in the cookbook our family published, Muy Bueno: Three Generations of Authentic Mexican Flavor.-Yvette Marquez-Sharpnack, Highlands Ranch, Colorado
Provided by Taste of Home
Yield about 5 dozen.
Number Of Ingredients 14
Steps:
- MAKE TAMALE MASA:, Place 1 pound of lard in a large stand mixer with a flat beater and mix until fluffy; scraping sides so the lard stays in the center of the mixing bowl. Add half the baking powder and half the salt and mix all together., Add half the masa and mix together. Slowly add half the broth to the masa and mix until combined. The mixture should be about the consistency of smooth peanut butter. If not, add more broth as necessary. Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of warm water. If it floats, it is ready. If it sinks, add a little more lard, beat for another minute, and test again. Repeat this process until the masa floats. Pour the masa mixture into a bigger bowl. Repeat the process with the remaining ingredients., Cover the masa and set aside while you prepare filling., For filling, heat olive oil, add flour and stir for 3 minutes. Add diced green chiles and garlic powder and stir for 5 minutes., Add suero, salt, and ½ cup of shredded cheese, and simmer for 7 minutes, stirring until cheese melts and mixture thickens. Let mixture cool before filling tamales., PREPARE OJAS (CORN HUSKS):, Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using., SPREAD MASA:, Place the wide end of the husk on the palm of your hand. The narrow end is at the top. Starting at the middle of the husk, with the back of a spoon, spread 2 tablespoons of the masa in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk., FILL CORN HUSKS:, Spoon 1½ tablespoons of filling down the center of the masa, sprinkle with 1 tablespoon cheese. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it's a snug closure so the tamale will not open during steaming. Secure by tying a thin strip of corn husk around the tamale. This will keep the tamale from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded., STEAM TAMALES:, Use a deep pot or tamale steamer to steam tamales. If using a tamale steamer, fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tight fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2½ to 3 hours. Keep lid on tightly. To test if done, place one tamale on a plate and take off the corn husk. If it comes off without sticking to the tamale, they're done.
Nutrition Facts :
CHILE TAMALE PIE
This crowd-pleasing potluck dish is easy to prepare. It packs a little heat, a little sweet and a big-time authentic southwestern flavor. There is no substitute for freshly ground chiles. A small food processor on high speed may be used to grind the chiles and cumin, or use a dedicated coffee grinder for fresh spices. It is a fantastic $15 investment for fresh spices anytime-and your palate will thank you! -Ralph Stamm, Dayton, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Drain corn, reserving liquid; set corn aside. Place masa harina in a large bowl. In a small bowl, combine the broth, butter, egg and reserved corn liquid; stir into masa harina just until moistened. Set aside., In a large skillet coated with cooking spray, cook pork and onion over medium heat until pork is no longer pink. Add the beans, chiles, chocolate, orange juice, lime juice, garlic powder, cumin, reserved corn, and cilantro and jalapeno if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Meanwhile, preheat oven to 325°., Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Spread masa harina mixture over cheese. , Bake, uncovered, until golden brown, 50-60 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 371 calories, Fat 15g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 496mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 6g fiber), Protein 28g protein.
TAMALES DE CHILE ROJO (RED CHILE TAMALES WITH MEAT)
Tamales are often served with complementing salsas and soups, but Claudia Serrato serves her exquisite tamales de chile rojo - made with freshly ground nixtamalized blue corn and filled with tender, braised bison - plain, exactly as they are, with nothing else on the plate. The tamal is so deeply flavored, so perfumed with corn and chiles, that it doesn't need a thing to hold your attention. Eat these the day you steam them, when they're still piping with steam from the tamalera, and the next day, fry leftover unwrapped tamales in a hot pan for a perfect holiday breakfast.
Provided by Tejal Rao
Time 2h30m
Yield About 20 tamales
Number Of Ingredients 7
Steps:
- Sort through the husks to get 20 large ones and place in a large bowl, along with 10 additional smaller husks. Add enough boiling water to cover and weigh down with a plate to soak until softened, at least 30 minutes or up to 3 hours. Drain and wipe dry.
- Mix the harina de maíz nixtamalizado azul and baking powder in a large bowl and gradually add 1 1/2 cups broth while mixing and kneading with your hands. Add the remaining broth as needed to achieve a smooth dough that feels neither moist nor dry. It shouldn't stick to your fingers but should hold together in a single mass.
- Beat the vegetable shortening in a large bowl by hand or with an electric stand or handheld mixer on medium-high speed until it becomes very smooth and brighter in color, 3 to 5 minutes. Beat in the salt until incorporated. Add the masa by the handful and beat, on low speed if using an electric mixer, until evenly incorporated. Beat on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. The mixture should be the texture of buttercream. To see if the dough is ready, fill a small cup with water and drop in a 1/4 teaspoon dough. It should immediately rise and float.
- To assemble the tamales: Place a large corn husk on your work surface or in your hand. Using the back of a spoon or a small palette knife, spread about 1/3 cup masa (2 ounces) in a rectangle (about 5- by 6-inches) in the center, leaving a few inches empty on the long sides. Add 3 tablespoons meat filling (2 ounces) in a line down the center of the masa. Wrap the tamal: Hold the long sides of the husk and bring them together, so the masa meets in the center and encloses the filling, then fold those sides of the husk together over and around the enclosed filling. Fold the pointed end over the tamal to secure and place on a sheet pan. Repeat with the remaining ingredients, stacking the folded tamales on the pan.
- To steam the tamales: Place a few coins in the bottom of a tamalera or other deep steamer pot and add enough water to come to the bottom of the steamer insert and no higher so the water won't touch the tamales. The coins will stop clattering if your water runs low and let you know that you need to replenish with more hot water. Arrange the tamales upright in the steamer, open-side up, leaving a space in the center. The tamales should be touching. Cover the tops with the remaining corn husks, then cover the steamer with the lid. Bring the water to a boil and steam for 1 hour, pouring in more water through the empty center as needed.
- To test for doneness, remove one tamal, unwrap and cut through the center. There should be no raw masa remaining, and the tamal should peel away easily from the husk as you unwrap it. If not, continue steaming, checking for doneness every 15 minutes. When cooked, remove from the heat and let stand in the steamer for 15 minutes before serving. The tamales can be kept warm in the steamer off heat for up to an hour. Steamed tamales can be cooled completely, wrapped tightly, and frozen for up to 3 months. Thaw overnight in the refrigerator, then steam again in husks or unwrap and pan-fry until heated through, about 15 minutes.
GREEN CHILE CHICKEN TAMALES
I've actually had people bring me the ingredients for this recipe so that I would make them a batch. It's time consuming but OH so worth the wait. Even my 1 1/2 year old son loves them.
Provided by Brieness79
Categories Chicken
Time P1DT1h30m
Yield 26 serving(s)
Number Of Ingredients 13
Steps:
- Filling Directions:.
- Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day - I find that over-night is perfect.
- Preheat boiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet and broil until tomatillos blaken in spots, turning once (about 5 minute per side). Transfer tomatillos and any juices on sheet to processor and cool.
- Add chiles and garlic to processor and blend until smooth puree forms.
- Heat oil on medium sauce pan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often.
- Add broth and reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes.
- Season with salt and mix in chicken and cilantro (can be made 1 day ahead, cover and chill).
- I usually double this portion of the recipe and freeze half, it holds very well in the freezer.
- Dough Directions:.
- Using electric mixer, beat shortening (with salt and baking powder if using) in large bowl until fluffy.
- Beat in fresh masa or masa harina mixture in 4 additions.
- Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, two tablespoons at a time to soften.
- Fill bottom of pot with steamer insert with enough water (about two inches) to reach bottom of insert. Line bottom of insert with some softened corn husks.
- Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. This isn't necessary, I only do it when I want to make the tamales look "pretty".
- Open 1 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2-3-inch plain border at narrow end of husk.
- Spoon heaping tablespoon filling in strip down center of dough square. Fold sides of husk towards center and the narrow bottom end up so that the chicken mixture is "contained" in the center of dough and husk. This is where you can tie them with a strip of husk, but I find it isn't necessary. Leave wide end of tamale open.
- Stand tamales in steamer basket, open end UP. Repeat with more husks, dough and filling until all filling has been used. If necessary, to keep tamales upright in steamer, insert pieces of crumpled foil between them.
- Bring water in pot to boil, cover and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes.
- Let stand 10 minutes.
- Can be made 2 days ahead. Cool one hour, cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.
Nutrition Facts : Calories 148.6, Fat 13.1, SaturatedFat 3.6, Cholesterol 16.1, Sodium 182.9, Carbohydrate 1.8, Fiber 0.4, Sugar 0.8, Protein 6.3
TAMALES CON ELOTE Y CHILE POBLANO (TAMALES WITH CORN AND POBLANO CHILES)
I long for tamales de elote. But our Mexican corn cannot be swapped with US sweet corn, so this tamale recipe uses regular masa with sweet corn added.
Provided by Zarela Martinez
Categories Hominy/Cornmeal/Masa Mexico Corn Chile Pepper Poblano Wheat/Gluten-Free Soy Free Tree Nut Free Dinner Christmas
Number Of Ingredients 9
Steps:
- Place the corn husks in a large bowl, cover with boiling water, and let soak while you prepare the filling.
- Heat the oil in a large skillet over high heat until rippling. Add the white onion and garlic and cook, stirring often, until golden, 2-3 minutes. Reduce the heat to medium; add the poblanos, stirring well to combine, and cook 2 minutes longer. Stir in the corn kernels and season with cilantro and cook until the moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.
- Fold or beat the corn mixture into the prepared tamal dough, being sure it is evenly distributed. Fill, fold, and steam the tamales, using about ¼ cup of the masa-corn mixture for each husk.
- Serve with a picante sauce such as Pico de Gallo Norteño or Salsa de Tomatillo con Chipotle.
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