Real Homemade Tamales Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

REAL HOMEMADE TAMALES



Real Homemade Tamales image

Homemade tamales with a tasty pork filling.

Time 3h

Yield 16

Number Of Ingredients 15

Tamale Filling
1 1/4 pound pork loin
1 large onion, halved
1 clove garlic
4 dried California chili pods
2 cups water
1 1/2 teaspoon salt
Tamale Dough
2/3 cup lard
1 can (10.5 ounce size) beef broth
2 cups masa harina
1 teaspoon baking powder
1/2 teaspoon salt
1 package (8 ounce size) dried corn husks
1 cup sour cream

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



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.

REAL HOMEMADE TAMALES



Real Homemade Tamales image

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

1 ¼ pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 ½ teaspoons salt
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
½ teaspoon salt
⅔ cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream

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



Real Traditional Tamales image

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

1 kg lard
1 kg cornflour (white corn Mexican)
4 chicken breasts
5 jalapenos
1/2 onion
8 small green tomatoes or 3 red tomatoes
20 corn husks, dry (if you cant find any dry youll have to get them in the market with the corn and let them dry)
25 g chopped parsley

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



Real Tamale Casserole image

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

5 dozen fully cooked tamales, corn husks removed
1 (14 ounce) can black beans, drained
1 (14 ounce) can corn, drained
1 bell pepper, diced
1 lb of grated mexican cheese
3 (14 ounce) cans of stewed diced tomatoes
16 ounces sour cream
1/4 cup pickled jalapeno pepper, chopped
1/2 cup chopped onion
cumin, to taste just dust each layer
salt, to taste just dust each layer
paprika, to taste just dust each layer
black pepper, to taste just dust each layer

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



Authentic Mexican Tamales image

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

5 lbs lean pork or 5 lbs beef, cooked and shredded
6 -7 lbs fresh masa harina flour
1 1/2 lbs lard
1 tablespoon salt
1 1/2 pints red chili sauce
1 bunch corn husk (oujas)

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



Real Homemade Tamales image

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

1 ¼ pounds pork loin
1 large onion, halved
1 clove garlic
4 dried chile peppers
2 cups water
1 ½ teaspoons salt
1 (8 ounce) package dried corn husks
⅔ cup lard
1 (10.5 ounce) can beef broth, or as needed
2 cups masa harina
1 teaspoon baking powder
½ teaspoon salt
1 cup sour cream

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



Real Homemade Tamales image

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

1 ¼ pounds pork loin
1 large onion, halved
1 clove garlic
4 dried chile peppers
2 cups water
1 ½ teaspoons salt
1 (8 ounce) package dried corn husks
⅔ cup lard
1 (10.5 ounce) can beef broth, or as needed
2 cups masa harina
1 teaspoon baking powder
½ teaspoon salt
1 cup sour cream

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



Real Homemade Tamales image

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

1 ¼ pounds pork loin
1 large onion, halved
1 clove garlic
4 dried chile peppers
2 cups water
1 ½ teaspoons salt
1 (8 ounce) package dried corn husks
⅔ cup lard
1 (10.5 ounce) can beef broth, or as needed
2 cups masa harina
1 teaspoon baking powder
½ teaspoon salt
1 cup sour cream

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



Real Homemade Tamales image

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

1 ¼ pounds pork loin
1 large onion, halved
1 clove garlic
4 dried chile peppers
2 cups water
1 ½ teaspoons salt
1 (8 ounce) package dried corn husks
⅔ cup lard
1 (10.5 ounce) can beef broth, or as needed
2 cups masa harina
1 teaspoon baking powder
½ teaspoon salt
1 cup sour cream

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

More about "real homemade tamales recipes"

HOW TO MAKE TAMALES: AUTHENTIC HOMEMADE TAMALES …
how-to-make-tamales-authentic-homemade-tamales image
2019-12-06 How to Make Tamales: Authentic Homemade Tamales Recipe. Written by the MasterClass staff. Last updated: Jul 29, 2021 • 6 min read. Filling and …
From masterclass.com
2.9/5 (148)
Category Entre
Cuisine Mexican
Total 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
authentic-tamales-recipe-tastes-better-from-scratch image
2020-02-03 Instructions. Soak the corn husks in a bowl of very hot water for 30 minutes or until softened. Prepare desired fillings*. Make the tamal dough: In a large …
From tastesbetterfromscratch.com
5/5 (202)
Calories 72 per serving
Category 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.


EASY TAMALES RECIPE | MEXICAN PLEASE
easy-tamales-recipe-mexican-please image
2018-07-04 Add 6 tablespoons of lard and 3 tablespoons of butter to a mixing bowl and let it come to room temp. Use a hand mixer on medium-high to whip the fat to a lighter consistency, approx. 2 minutes. Add half of the masa dough to the fat and …
From mexicanplease.com


REAL HOMEMADE TAMALES - PINTEREST
real-homemade-tamales-pinterest image
Picture Food. This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many use. These take about all day to make and are a lot of work, but they are so worth the time and the effort. They are a huge …
From pinterest.com


HOMEMADE TAMALES RECIPE - COOKING MEXICAN RECIPES
homemade-tamales-recipe-cooking-mexican image
Place the damp cotton towel over the top of the tamales and cover with the lid. Make sure you add just enough water to the bottom of the pan so the water doesn’t touch the tamales. Check it often so the water doesn’t run dry. Get the water to boil and then …
From cooking-mexican-recipes.com


HOW TO MAKE AUTHENTIC MEXICAN TAMALES - MY LATINA TABLE
how-to-make-authentic-mexican-tamales-my-latina-table image
2019-04-19 Add the carrots to boiling water for 5 minutes. Add the potatoes and let everything boil together for an additional 10 minutes. The potatoes and carrots should still be pretty firm. Transfer the carrots and potatoes to a frying pan and cook with …
From mylatinatable.com


REAL HOMEMADE TAMALES RECIPE | CDKITCHEN.COM
real-homemade-tamales-recipe-cdkitchencom image
2019-10-01 1 1/4 pound pork loin; 1 large onion, halved; 1 clove garlic; 4 dried California chili pods; 2 cups water; 1 1/2 teaspoon salt; Tamale Dough; 2/3 cup lard; 1 can (10.5 ounce size) beef broth
From mastercook.com


REAL HOMEMADE TAMALES - DVO
real-homemade-tamales-dvo image
Directions: Place pork into a Dutch oven with onion and garlic. Use rubber gloves to remove stems and seeds from the chile pods. Place chiles, onion garlic, and salt in a saucepan with 2 cups of water.
From dvo.com


HOMEMADE AUTHENTIC CHICKEN TAMALES - SOFABFOOD
homemade-authentic-chicken-tamales-sofabfood image
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 …
From sofabfood.com


REAL HOMEMADE TAMALES - FOOD NEWS
4. Assemble the tamales: Lay a corn husk, glossy side up, on the counter with the wide end at the top.Scoop about ¼ cup of dough onto the top, center of the corn husk. Lay a piece of plastic wrap over the dough and use your hands to press and spread the masa into a thin layer, about 1/4 inch thick.
From foodnewsnews.com


HOW TO MAKE HOMEMADE TAMALES | ALLRECIPES.COM - YOUTUBE
Get the recipe @ http://allrecipes.com/recipe/real-homemade-tamales/detail.aspxWatch how to make delicious Mexican tamales from scratch. This top-rated recip...
From youtube.com


REAL HOMEMADE TAMALES | ALLRECIPES - MASTERCOOK
2020-12-08 5 star values: 192; 4 star values: 75; 3 star values: 18; 2 star values: 13; 1 star values: 12; 310 Ratings; 241 Reviews; 59 Photos; 1 1/4 pounds pork loin; 1 large ...
From mastercook.com


REAL HOMEMADE TAMALES | ALLRECIPES - MASTERCOOK
2021-12-17 2 cups masa harina. 1 (10.5 ounce) can beef broth. 1 teaspoon baking powder. 1/2 teaspoon salt. 2/3 cup lard. 1 (8 ounce) package dried corn husks. 1 cup sour cream. 5 …
From mastercook.com


TAMALES FOR BREAKFAST RECIPES ALL YOU NEED IS FOOD
Add the cilantro, season with salt and pepper, stir well and let cool to room temperature. Using pot holders, lift out the inner pot, rinse well, and return the inner pot to the Instant Pot housing. In a large bowl, mix the corn masa mix, salt, and baking powder, then stir in 3 cups of the water until blended.
From stevehacks.com


REAL HOMEMADE TAMALES
Delicious tamales from scratch: Braise pork until tender, toss it in an easy chile sauce, wrap the filling in a traditional dough and corn husks and steam.
From avize.aussievitamin.com


RECIPES – DEL REAL FOODS
Del Real Foods makes tamales, carnitas, salsas, and other recipes inspired by the Cardenas’ native Jalisco—all created by hand with fresh ingredients and nothing artificial. Delicious, slow-cooked meats and homemade sauces that taste like you cooked them yourself are now available at your local grocery store and ready to serve in minutes.
From delrealfoods.com


AUTHENTIC HOMEMADE TAMALES | HOW TO FEED A LOON
2018-11-11 Place corn husks over the top of the tamales. Add water to the steamer and cover. Heat and steam over constant medium heat for about 1 and 1/4 hours. Watch carefully to make sure that all the water doesn't boil away, add more water as necessary. Tamales are done when the husks peel away from the masa easily.
From howtofeedaloon.com


REAL HOMEMADE TAMALES | RECIPE | HOMEMADE TAMALES RECIPE, …
Sep 11, 2019 - 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. This is great served with refried beans and a salad.
From pinterest.ca


REAL HOMEMADE TAMALES – MEALESA
Super Duper Slow Cooker Beef Stroganoff. Real Homemade Tamales. Previous Next
From mealesa.com


HOW TO MAKE TAMALES: AN EASY RECIPE AND GUIDE - ALL WAYS …
2019-12-12 In a medium bowl, stir together the corn masa and the warm water. Set aside to cool for 10 to 15 minutes. Meanwhile, using an electric mixer, beat together the shortening, salt, and baking powder until the mixture is light and fluffy, about 1 minute. Add the cooled masa and water mixture and beat at medium-low speed until well combined.
From allwaysdelicious.com


TAMALES | HOW TO MAKE TAMALES | EASY RECIPE FOR TAMALES
UPDATE: Printable recipe link below. Today I am cooking at home and making tamales. This is a great way to make tamales in a small batch for dinner and lefto...
From youtube.com


REAL HOMEMADE TAMALES RECIPE MAIN DISHES WITH TAMALE FILLING, …
May 28, 2016 - Homemade tamales with a tasty pork filling. May 28, 2016 - Homemade tamales with a tasty pork filling. May 28, 2016 - Homemade tamales with a tasty pork filling. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And ...
From pinterest.com


REAL HOMEMADE TAMALES RECIPE | KEEPRECIPES: YOUR UNIVERSAL …
KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds. Real Homemade Tamales Recipe. See original recipe at: allrecipes.com. kept by gbriana recipe by AllRecipes. Categories: Pork; print. See original recipe at allrecipes.com . Comments. To prevent automated …
From keeprecipes.com


24 WAYS TO MAKE TAMALES - FOOD.COM
24 Ways to Make Tamales. Tamales traditionally have various fillings, wrapped in a corn husk or banana leaf and steamed to perfection. Let's change it up by turning it into a casserole for a potluck, a crispy cake for a brunch staple or stuffed peppers for a weeknight meal. recipe.
From food.com


REAL HOMEMADE TAMALES | ALLRECIPES - MASTERCOOK
1 1/4 pounds pork loin; 1 large onion, halved; 1 clove garlic; 4 dried California chile pods; 2 cups water; 1 1/2 teaspoons salt; 2 cups masa harina; 1 (10.5 ounce) can beef broth
From mastercook.com


REAL HOMEMADE TAMALES - MEXICAN RECIPES - FOODDIEZ.COM
Real Homemade Tamales requires about 3 hours and 35 minutes from start to finish. Watching your figure? This gluten free recipe has 136 calories, 10g of protein, and 5g of fat per serving. This recipe serves 16. A mixture of onion, pork loin, california chile pods, and a handful of other ingredients are all it takes to make this recipe so ...
From fooddiez.com


HOMEMADE TAMALES | STEP-BY-STEP TUTORIAL ON HOW TO MAKE PORK …
2020-12-30 Cut the pork off the bone and cut it into large chunks and remove any large fat pieces. Add the pork to a large soup pot along with the salt, bay leaves, garlic, onion, cumin powder and pepper. Pour enough water in to cover the pork with one inch of water. Bring it …
From thenovicechefblog.com


WHAT TO SERVE WITH TAMALES - SMARTYPANTSKITCHEN
2022-06-26 26. Roasted bell peppers and onions. Serve your tamales with a trilogy of smoked or roasted Mexican vegetables: red bell pepper, green bell pepper, orange bell pepper, all caramelized on the stove top with sweet onion and a hint of a smoky flavor! 27. Black Beans or Pinto Beans.
From smartypantskitchen.com


MEXICAN PORK TAMALES (TAMALES ROJOS DE CERDO)
2015-02-02 In a medium-size pot, combine the pork meat, garlic, onion, bay leaf, and 1 teaspoon of salt. Cover with the water. Bring to a boil and then reduce heat. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour or until meat is tender enough to shred.
From mexicoinmykitchen.com


REAL HOMEMADE TAMALES - FOOD RECIPES
2021-12-31 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 […]
From recipes.studio


Related Search