HOMESTYLE HOT TAMALES
From The Times-Picayune - "This recipe ran in the Times-Picayune in the early 1970s and is similar to Manuel's Hot Tamales, which did not return after Hurricane Katrina." If anyone knows what type of paper is used in this recipe please Zmail me - wax paper doesn't seem right as it doesn't need wetting ...
Provided by Busters friend
Categories Onions
Time 2h45m
Yield 90 tamales
Number Of Ingredients 10
Steps:
- Mix by hand in a large bowl the meat, onion, 2 ounces chili powder, 1 can tomato sauce, water, salt, garlic powder, black pepper, cayenne and ½ cup corn meal. Prepare two shallow bowls, one with water and one with additional plain corn meal. Take about 1 tablespoon of the meat mixture at a time and shape into a small log. Roll lightly in additional corn meal.
- Roll in paper that has been passed through water (one paper at a time). Close one end and roll up, folding remaining edge under. Put tamales in rows in opposite directions in a large roaster that can be covered and used on the stove.
- Bring two quarts water to a boil and add remaining tomato sauce and 1 ounce chili powder. Cover tamales with mixture, adding more water if needed. Cover and simmer for 2 hours on stovetop. Serve warm with buttered crackers. Tamales re-warm well in microwave.
CHICKEN TAMALES
Provided by Food Network Kitchen
Time 2h
Yield 24 tamales
Number Of Ingredients 12
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.
REAL HOMEMADE TAMALES
I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.
Provided by SADDIECAT
Categories World Cuisine Recipes Latin American Mexican
Time 3h35m
Yield 16
Number Of Ingredients 13
Steps:
- Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
- Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
- Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
- Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
- Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.6 g, Cholesterol 36.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 401.4 mg, Sugar 0.4 g
HOT TAMALES (LOUISIANA STYLE)
These take a bit of time to roll, but the end result is well worth the effort. My Maw maw-in-law taught me how to make hot tamales with this recipe (she learned how to make them from a friend in Texas.) You can adjust the spices to your tastes- my husband loves it when you use tablespoons instead of teaspoons, but I find it too hot. You can also use all beef instead of that 1 lb of pork, if you prefer. Tamale wrappers are available in specialty stores, or online, although some grocery stores carry them. You will need 80-100 6-inch paper tamale wrappers, which are not listed in the ingredients as they aren't food. This recipe makes a lot by design, and they freeze wonderfully. I took pictures of the steps involved in rolling the tamales and posted them on my blog in case my directions aren't clear: http://randomcreativity.wordpress.com/2012/06/08/tamales/
Provided by Random Rachel
Categories Meat
Time 3h30m
Yield 75 tamales, 25 serving(s)
Number Of Ingredients 15
Steps:
- Run onions, celery, garlic, and bell pepper through your food processor until they are finely minced.
- In a very large bowl, combine ground meat, minced veggies, chili powder, cayenne pepper, and salt. Mix together thoroughly using your hands. Add in the rotel, 1 cup of corn meal, and 1 can of tomato sauce; mix again. (You need to mix the wet ingredients in separately from the spices so that the spices don't all clump together in one spot.)
- Lay out your papers beside two baking sheets or trays. Add 1 cup of cornmeal to one baking sheet, to roll the tamales in (the other one is to stack completed tamales on.)
- Pinch off some of the meat mixture, and form into a ping pong sized ball. Roll it in the cornmeal, coating it as thick as you can. Place in the center of a tamale paper on one side, and roll. The ball should squish into a log, leaving an inch of the wrapper empty on either end. Press down the top of both empty ends, and fold the two sides of the ends in before folding them under the tamale.
- Repeat with the remainder of the meat mixture. After a few, you get the feel of how much meat it will take to fill the wrapper up enough. We got 75 tamales out of one batch, it depends on how big you make them.
- In a large dutch oven, pour in the 1/2 cup oil and 1 can tomato sauce. Cover with a layer of tamales, then a can of sauce, and a sprinkle of chili powder, repeating until you run out of tamales. Fill the pan with water until the tamales are just covered.
- Bring to a boil, lower the heat and simmer 2 - 2 1/2 hours till done, adding water if necessary.
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HOMEMADE HOT TAMALES RECIPE - DELISHABLY
From delishably.com
Estimated Reading Time 4 mins
- Make the Filling. In a dutch oven, combine pork roast, 1 medium onion, crushed garlic, and salt. Add water to cover. Bring to a boil. Cover, reduce the heat, and simmer for 1 to 1 1/2 hours or until the meat is tender.
- Soften the Dried Corn Husks. First, place the dried corn husks in a large bowl with hot water; let stand 1 hour or until softened. To keep the corn husks submerged in the water, place a heatproof plate over them.
- Make the Dough. In a large mixing bowl, cream the shortening. Add baking powder, baking soda, and reserved broth; mix well. Gradually add the corn masa to the shortening mixture, mixing well.
- Finish the Filling. In a large skillet, sauté the meat in the vegetable oil until browned. Stir in the tomato mixture. Cook over low heat for 15 to 20 minutes, stirring occasionally.
- Assemble and Steam the Tamales. In the center of each corn husk, place 1 tablespoon of the masa dough. Spread dough within 1/2 inch of the edge of the corn husk.
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- Place corn husks in a large container; cover with hot water. Let stand 1 to 2 hours or until softened. Drain well; pat dry.
- Combine cornmeal, 1 1/2 teaspoons salt, shortening, and boiling water in a large mixing bowl; stir until shortening melts and mixture is well blended.
- Place 2 tablespoons cornmeal mixture down center of each husk; spread to within 1/2 inch of edge. Place 2 tablespoons meat mixture on cornmeal, spreading evenly.
- Layer tamales in a large Dutch oven; add water to cover. Bring to a boil; cover and simmer 40 minutes. Drain well. Serve tamales in husks. Remove husks before eating.
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