REAL HOMEMADE TAMALES
Homemade tamales with a tasty pork filling.
Time 3h
Yield 16
Number Of Ingredients 15
Steps:
- Place the pork loin in a Dutch oven along with the onion and garlic. Add enough water to just cover the pork. Bring to a boil, then reduce the heat to a simmer and let cook for 2 hours or until the pork is cooked. Meanwhile, remove the stems and seeds from the chile pods. Place the chiles in a pan with the 2 cups of water. Simmer, uncovered, for 20 minutes. Remove from heat and let cool. When the chiles are cool, place them along with the cooking water in a blender and process until smooth. Pour the mixture through a fine mesh strainer or cheesecloth. Season with the salt and then set aside. Soak the corn husks in warm water as directed on package. While the husks are soaking, remove the pork from the cooking liquid and shred the cooked pork with two forks. Combine the shredded pork with one cup of the chile liquid. Add the lard to a large bowl and add one tablespoon of the beef broth. Beat until the lard is fluffy. Combine the masa harina, baking powder, and salt in a bowl. Add to the lard mixture, stirring to blend. Add more broth as needed to make a dough. Spread the dough over the corn husks, about 1/4 inch thick. Place a tablespoon of the pork in the center of each. Roll the husks over the pork and place in a steamer. Steam for one hour. To serve, remove the tamales from the husks. Combine the sour cream with as much of the remaining chile liquid as desired and drizzle the mixture over the tamales.
PORK TAMALES
Provided by Food Network Kitchen
Time 3h55m
Yield 24 tamales
Number Of Ingredients 16
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.
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
REAL TRADITIONAL TAMALES
Make and share this Real Traditional Tamales recipe from Food.com.
Provided by Manuel Rios
Categories Chicken
Time 4h
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- You have to beat the lard, (I use a machine), beat it until it gets soft, and fluffy.
- Add the flour, and keep beating it.
- Into a blender put the jalapenos, onion, tomatoes, salt, and the peregil. Add some water, you are making a salsa.
- In another pot, put some water and the chicken, and boil them.
- Take a big spoon of the mixture of the lard and spread it on the corn leaves, add a spoon of salsa, and a piece of chicken in it. Wrap the husk so the flour mixture seals around the meat and salsa
- Keep doing this until the mixture is gone
- Steam them in an oversized pot.
- In mexico we use special pots, you can use any but be sure to cook them in the vapor.
- Let it cook, you'll know when its ready when you touch the tamale and its not fluffy any more, it gets solid.
- When you eat it put the leaf into the trash can, you won't eat the leaf, in mexico people add some cream over it and thats good.
REAL TAMALE CASSEROLE
Not a casserole made with cornmeal, but real tamales. Very Good. Comes from Dallas Tortilla & Tamale factory. Yes they hand make every tamale and have for years.
Provided by Chef Jeff Garland
Categories Mexican
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Mix black beans, corn, chopped bell pepper, diced pickled jalapenos, chopped onions and sour cream together. Add cumin, salt, paprika and pepper. In a square lasagna baking dish, arrange your first layer of tamales. Over the top, pour half of the stewed tomatoes and spread to cover first layer. Next, spread a layer of your sour cream mixture and then grated cheese. Arrange a second layer of tamales and repeat. Cover with aluminum foil and place in preheated oven to 350 degrees.
- Bake for 45 minutes at 350 degrees covered. Uncover and bake for an additional 10-15 minutes uncovered.
Nutrition Facts : Calories 182.8, Fat 12.1, SaturatedFat 7.2, Cholesterol 36.3, Sodium 307.9, Carbohydrate 12.3, Fiber 2.6, Sugar 4.7, Protein 7.9
AUTHENTIC MEXICAN TAMALES
In response to a request. I have not made these myself...but have had many a happy New Years eating them when received from a neighbor! I have no idea how long this takes. Seems like the family all got together before the holiday and spent the day cooking various amazing Mexican delights.
Provided by TishT
Categories Pork
Time 6h
Yield 30-40 serving(s)
Number Of Ingredients 6
Steps:
- To make tamales, cook meat by boiling in a large covered pot with enough water to cover completely.
- Add salt to taste and slow boil till completely done.
- Cool meat and save broth.
- When meat has cooled, shred and mix in the chili sauce.
- Clean oujas (corn shucks or outer husk) in warm water.
- (make masa by hand or with mixer) Mix the masa, lard, salt and enough broth to make a smooth paste.
- Beat till a small amount (1 tsp) will float in a cup of cool water.
- Spread masa (1/8 to 1/4 inch thick layer, or to preference) on ouja, add a small amount of meat and roll up.
- Fold up ends of ouja and place (fold down) on a rack in a pan deep enough to steam.
- Add 1 to 2 inches water, cover with a tight fitting lid and steam about 1 1/2 hours.
- (a cloth can be used under the lid to make a tighter fit) You can use a combination of beef and pork, use chicken or even fried beans.
- One or two olives may be added to the center or try adding a few raisins.
- This recipe will make 4 to 5 dozen Mexican tamales.
Nutrition Facts : Calories 644.8, Fat 30.5, SaturatedFat 10.9, Cholesterol 66.2, Sodium 276.4, Carbohydrate 69.3, Fiber 5.8, Sugar 1.5, Protein 24.6
REAL HOMEMADE TAMALES
I looked for a good tamales recipe for years. One day I went to the international market and stood in the Mexican aisle until 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 replaced with either chicken or beef. This is great served with refried beans and a salad.
Provided by SADDIECAT
Categories Tamales
Time 3h35m
Yield 16
Number Of Ingredients 13
Steps:
- Make filling: Place pork, onion, and garlic in a Dutch oven. Add enough water to cover and bring to a boil. Reduce heat to low and simmer until pork is cooked through, about 2 hours.
- Meanwhile, make chile sauce: Use rubber gloves to remove stems and seeds from chiles. Place chiles in a saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat and cool.
- Transfer chiles and cooking water to a blender and blend until smooth. Strain mixture into a bowl and stir in salt. Set aside.
- Shred cooked pork and mix in 1 cup chile sauce. Reserve remaining sauce for serving.
- Prepare husks and dough: Soak corn husks in a bowl of warm water until softened, about 30 minutes.
- While the husks are soaking, beat lard with 1 tablespoon broth until fluffy. Combine masa harina, baking powder, and salt in a separate bowl; stir into the lard mixture, adding more broth as needed to form a spongy dough.
- Remove husks from water and pat dry. Spread dough out over husks to 1/4- to 1/2-inch thick.
- Place 1 tablespoon pork filling over center of each. Fold the sides, top, and bottom of each husk in toward the center to enclose dough.
- Arrange tamales in a steamer basket. Place over simmering water and steam for 1 hour.
- Remove tamales from husks. Drizzle with remaining chile sauce and top with sour cream, or mix sour cream into chile sauce first for a creamy 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
REAL HOMEMADE TAMALES
I looked for a good tamales recipe for years. One day I went to the international market and stood in the Mexican aisle until 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 replaced with either chicken or beef. This is great served with refried beans and a salad.
Provided by SADDIECAT
Categories Tamales
Time 3h35m
Yield 16
Number Of Ingredients 13
Steps:
- Make filling: Place pork, onion, and garlic in a Dutch oven. Add enough water to cover and bring to a boil. Reduce heat to low and simmer until pork is cooked through, about 2 hours.
- Meanwhile, make chile sauce: Use rubber gloves to remove stems and seeds from chiles. Place chiles in a saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat and cool.
- Transfer chiles and cooking water to a blender and blend until smooth. Strain mixture into a bowl and stir in salt. Set aside.
- Shred cooked pork and mix in 1 cup chile sauce. Reserve remaining sauce for serving.
- Prepare husks and dough: Soak corn husks in a bowl of warm water until softened, about 30 minutes.
- While the husks are soaking, beat lard with 1 tablespoon broth until fluffy. Combine masa harina, baking powder, and salt in a separate bowl; stir into the lard mixture, adding more broth as needed to form a spongy dough.
- Remove husks from water and pat dry. Spread dough out over husks to 1/4- to 1/2-inch thick.
- Place 1 tablespoon pork filling over center of each. Fold the sides, top, and bottom of each husk in toward the center to enclose dough.
- Arrange tamales in a steamer basket. Place over simmering water and steam for 1 hour.
- Remove tamales from husks. Drizzle with remaining chile sauce and top with sour cream, or mix sour cream into chile sauce first for a creamy 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
REAL HOMEMADE TAMALES
I looked for a good tamales recipe for years. One day I went to the international market and stood in the Mexican aisle until 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 replaced with either chicken or beef. This is great served with refried beans and a salad.
Provided by SADDIECAT
Categories Tamales
Time 3h35m
Yield 16
Number Of Ingredients 13
Steps:
- Make filling: Place pork, onion, and garlic in a Dutch oven. Add enough water to cover and bring to a boil. Reduce heat to low and simmer until pork is cooked through, about 2 hours.
- Meanwhile, make chile sauce: Use rubber gloves to remove stems and seeds from chiles. Place chiles in a saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat and cool.
- Transfer chiles and cooking water to a blender and blend until smooth. Strain mixture into a bowl and stir in salt. Set aside.
- Shred cooked pork and mix in 1 cup chile sauce. Reserve remaining sauce for serving.
- Prepare husks and dough: Soak corn husks in a bowl of warm water until softened, about 30 minutes.
- While the husks are soaking, beat lard with 1 tablespoon broth until fluffy. Combine masa harina, baking powder, and salt in a separate bowl; stir into the lard mixture, adding more broth as needed to form a spongy dough.
- Remove husks from water and pat dry. Spread dough out over husks to 1/4- to 1/2-inch thick.
- Place 1 tablespoon pork filling over center of each. Fold the sides, top, and bottom of each husk in toward the center to enclose dough.
- Arrange tamales in a steamer basket. Place over simmering water and steam for 1 hour.
- Remove tamales from husks. Drizzle with remaining chile sauce and top with sour cream, or mix sour cream into chile sauce first for a creamy 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
REAL HOMEMADE TAMALES
I looked for a good tamales recipe for years. One day I went to the international market and stood in the Mexican aisle until 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 replaced with either chicken or beef. This is great served with refried beans and a salad.
Provided by SADDIECAT
Categories Tamales
Time 3h35m
Yield 16
Number Of Ingredients 13
Steps:
- Make filling: Place pork, onion, and garlic in a Dutch oven. Add enough water to cover and bring to a boil. Reduce heat to low and simmer until pork is cooked through, about 2 hours.
- Meanwhile, make chile sauce: Use rubber gloves to remove stems and seeds from chiles. Place chiles in a saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat and cool.
- Transfer chiles and cooking water to a blender and blend until smooth. Strain mixture into a bowl and stir in salt. Set aside.
- Shred cooked pork and mix in 1 cup chile sauce. Reserve remaining sauce for serving.
- Prepare husks and dough: Soak corn husks in a bowl of warm water until softened, about 30 minutes.
- While the husks are soaking, beat lard with 1 tablespoon broth until fluffy. Combine masa harina, baking powder, and salt in a separate bowl; stir into the lard mixture, adding more broth as needed to form a spongy dough.
- Remove husks from water and pat dry. Spread dough out over husks to 1/4- to 1/2-inch thick.
- Place 1 tablespoon pork filling over center of each. Fold the sides, top, and bottom of each husk in toward the center to enclose dough.
- Arrange tamales in a steamer basket. Place over simmering water and steam for 1 hour.
- Remove tamales from husks. Drizzle with remaining chile sauce and top with sour cream, or mix sour cream into chile sauce first for a creamy 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
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HOW TO MAKE TAMALES: AUTHENTIC HOMEMADE TAMALES …
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2.9/5 (148)Category EntreCuisine MexicanTotal Time 1 hr 45 mins
- 1. In the bowl of a stand mixer fitted with the paddle attachment, cream lard and butter together until light and fluffy, about 2 minutes. (Alternatively, use a hand mixer or whisk.) 2. In a separate bowl, mix masa harina, baking powder, and kosher salt together until well combined. Add dry ingredients to the whipped lard and mix until a shaggy dough forms. 3. Add broth one cup at a time, mixing after every addition, until a light, spongy dough forms. (You may not need to use all of the broth.) Test the masa by pressing a little into the palm of your hand. If it holds its shape and doesn’t crack, and is able to be easily removed from your palm without sticking, the dough is ready. If not, add more liquid and continue to mix.
- 1. In a large bowl or stockpot, soak corn husks in warm water and cover. (If the corn husks rise to the surface, cover with a clean plate or other weight.) Soak until softened, about 30 minutes and up to overnight, then drain and pat dry with a clean kitchen towel. 2. Line a large strainer or steamer basket with corn husks (this is a good use for any extra-large or extra-small husks) and place a ball of foil in the center. Place tamales against the ball, open side up, leaning them against each other. 3. Set a softened corn husk on a flat surface smooth side up, with the wide end facing you and the tapered end pointing away from you. Starting from the wide end of the husk, spread 2 tablespoons masa with your fingers or an offset spatula from edge to edge and about ⅔ of the way up the husk. You should have a rectangle about a ¼ inch thick. Repeat with remaining husks. 4. Add 2 tablespoons of chilled filling to the center of the masa-covered husk. Fold one side of the husk over the fillin
AUTHENTIC TAMALES RECIPE - TASTES BETTER FROM SCRATCH
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5/5 (202)Calories 72 per servingCategory Main Course
- Make the masa dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl; stir into the lard mixture and beat well with an electric mixer.
- Add the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter and be slightly sticky.* Cover the mixing bowl with a damp paper towel, to keep the dough from drying out.
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