SPOON BREAD TAMALE BAKE
"This is a favorite comfort food for my family on winter nights-and all year round! Make it ahead for convenience, then pop in the oven to bake about an hour before dinner," suggests Marjorie Mersereau of Corvallis, Oregon.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a Dutch oven coated with cooking spray, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, olives, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Combine cornmeal and water until smooth; gradually stir into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Transfer to a 2-1/2-qt. baking dish coated with cooking spray., In a small saucepan, bring 1 cup milk to a boil. Combine the cornmeal, salt and remaining milk; slowly whisk into boiling milk. Cook and stir until mixture returns to a boil. Reduce heat; cook and stir for 3-4 minutes or until slightly thickened., Remove from the heat; stir in cheese and butter until melted. Stir in egg substitute. Pour over meat mixture. Bake, uncovered, at 375° for 30-40 minutes or until topping is lightly browned.
Nutrition Facts : Calories 331 calories, Fat 12g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 754mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
TAMALE PIE
Steps:
- Preheat the oven to 400 degrees F.
- Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the beef, onions, garlic and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until the meat is brown and the onions are softened, about 6 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, about 1 minute. Stir in the enchilada sauce, beans, corn and cilantro and season with salt. Bring to a simmer. Remove from the heat and sprinkle with the cheese.
- Add the cornmeal to a mixing bowl. Mix in the buttermilk and oil. You want the mixture to be thick but pourable. Stir in the scallions. Pour on top of the meat mixture in the skillet and spread in an even layer. Bake until the meat is bubbling and the cornbread is golden brown, 20 to 25 minutes.
TAMALE DOUGH
Provided by My Food and Family
Categories Recipes
Time 5h
Yield Makes enough for 26 servings, 2 tamales each.
Number Of Ingredients 6
Steps:
- Mix masa harina, lard, salt and baking powder in large bowl with wooden spoon until well blended. Gradually add just enough of the hot water to make a smooth stiff dough, stirring constantly.
- Assemble tamales, using about 2 Tbsp. of the masa mixture and 1 to 2 Tbsp. of your favorite filling for each tamale.
- Stand tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary. Cool slightly.
Nutrition Facts : Calories 180, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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
CORNBREAD TAMALE PIE
This recipe came to The Times in a 2006 magazine article about the 75th anniversary edition of The Joy of Cooking, the soup-to-nuts cookbook found on practically every home cook's shelf since its first publication in 1931. Like many of the book's beloved recipes, this dish is a crowd-pleasing, homespun classic that is incredibly simple to put together. First, make a quick chili of beef, black beans, corn, green pepper and onion seasoned with chile power and cumin. Spread that in a baking dish, top with a simple cornbread batter and pop it into the oven. In about a half hour: tamale pie. Serve with hot sauce, a dollop of sour cream and a few slices of avocado. If you're trying to eat less red meat, ground turkey or chicken would make a fine substitute for the beef.
Provided by Jennifer Steinhauer
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 14 grams, Carbohydrate 37 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 678 milligrams, Sugar 8 grams, TransFat 1 gram
TAMALE LOAF
If you like Southwest-style food, then perhaps you'll enjoy this zesty meat loaf. I've made it for large groups and have received many compliments.
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook beef, celery, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, cornmeal, corn, olives, eggs, chili powder, salt and pepper. , Pour into a well-greased 9x5-in. loaf pan. Bake, uncovered, at 350° for 1-1/2 hours until a thermometer reaches 160°. Serve with taco sauce if desired.
Nutrition Facts : Calories 215 calories, Fat 8g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 854mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.
TAMALE BREAD
This recipe is a little different from the other Tamale Breads already posted. I use canned Hormel Turkey Chili and ground turkey, but will post it as given to me
Provided by mandabears
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Brown ground beef.
- Drain well.
- Add taco seasoning and water to ground beef.
- Prepare corn muffin mix as directed on box.
- Mix ground beef and corn muffin mixture.
- Spray 10x15 pan with cooking spray.
- Pour mixture into pan.
- Level mixture.
- Bake for 25 minutes.
Nutrition Facts : Calories 442.4, Fat 21.5, SaturatedFat 7.9, Cholesterol 97.2, Sodium 1246.6, Carbohydrate 40.5, Fiber 6.9, Sugar 10.2, Protein 22.4
GRANDMA'S TAMALE PIE
The best tamale pie. I have fond childhood memories of being out at the farm begging grandma to make tamale pie. Best served with a garden salad and some fresh bread.
Provided by princess of doom
Categories Savory Pies
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a large skillet over medium heat. Add onion and sauce until soft, about 5 minutes. Add creamed corn, tomatoes with juice, chili powder, garlic powder, and salt; bring to a boil.
- Stir in cornmeal, milk, and eggs; return to a boil. Cook until it thickens, 2 to 3 minutes. Remove from the heat.
- Stir in corned beef, olives, and Monterey Jack cheese. Transfer to a 2-quart casserole dish.
- Bake in the preheated oven for 30 minutes.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 30.9 g, Cholesterol 95.2 mg, Fat 14.6 g, Fiber 2.9 g, Protein 18.9 g, SaturatedFat 6 g, Sodium 1233.6 mg, Sugar 5.7 g
BASIC TAMAL DOUGH
Though the amount of salt may seem excessive, a lot of the salt will be lost when the mixture is steamed inside the tamal wrapping. You can reduce the amount somewhat, but remember that the particular flavor of masa in tamales is complemented by salt.
Provided by Zarela Martinez
Categories Hominy/Cornmeal/Masa Corn Christmas Dinner Wheat/Gluten-Free Tree Nut Free Soy Free
Number Of Ingredients 8
Steps:
- If using fresh masa, skip to next step. If using masa harina, place it in a large bowl and reconstitute by adding 4 cups warm stock. Beat with a wooden spoon or mix with your hands until you have a stiff, smooth dough like a medium-pliable bread dough. Use a little more stock if necessary, but mixture should not be loose.
- Beat lard in the large bowl of an electric mixer on medium speed until very fluffy and fully aerated, about 3 minutes. It may take longer if your mixer is not of the most powerful. (A heavy-duty machine such as a KitchenAid is best.) The best alternative to a mixer is not a spoon but your bare hand: Whip and beat the lard with a rapid folding motion until you feel it lightening and continue to whip until it is fluffy and full of air. It should be as light as butter creamed for the lightest butter cake.
- Keeping mixer on medium speed, begin adding masa or reconstituted masa harina to lard a handful at a time. Stop to scrape down sides of bowl with a rubber spatula as necessary. If mixture becomes too stiff to beat, add up to 1 cup tepid chicken stock a little at a time. Alternatively, beat in masa or reconstituted masa harina using your bare hand as a whipping and folding tool, adding up to 1 cup chicken stock as necessary. When all masa or reconstituted masa harina has been incorporated the mixture should be very light and delicate, the texture of buttercream frosting. Beat in salt.
- The mixture is now ready to be filled or spread onto corn husks, banana leaves, or other wrappers, and steamed.
CHICKEN TAMALE CASSEROLE
When I think of tamales, I think of the rich masa and a chicken filling. This recipe recreates the masa in the topping, kind of like cornbread, but without sugar. If you don't have masa, use finely ground cornmeal. The filling uses convenience items too, like leftover cooked chicken, a can of fire-roasted tomatoes, and a can of chopped green chiles. Top with a good melting cheese of your choice, avocado slices, and chopped tomatoes. Garnish with black olives and sliced green onions, if desired. A little dollop of sour cream would be good, too!
Provided by Bibi
Categories Mexican Casserole
Time 1h45m
Yield 8
Number Of Ingredients 22
Steps:
- Combine masa harina, baking powder, and salt in a small bowl and stir to combine.
- Place vegetable shortening in the bowl of a stand mixer and whip on medium-high speed until fluffy.
- Mix in 1/3 of the masa harina mixture on medium speed, about 2 minutes. Mix in 1/2 of the chicken broth and mix until combined. Add 1/3 of the masa marina mixture, and mix about 2 minutes. Pour in the remaining broth and mix an additional 2 minutes. Add in the remainder of the masa mixture and mix about 5 minutes. The mixture will be a slightly thick batter. Allow to stand while the filling is prepared.
- Preheat the oven's broiler. Place poblano chiles directly on the oven rack under the broiler and broil until the skin is blackened and bubbly. Turn the peppers to blacken the skin on all sides, about 8 minutes total.
- Place broiled peppers in a paper bag, close the bag, and allow the peppers to steam inside the bag, about 10 minutes.
- When peppers are cool enough to touch, remove the skins. Cut the peppers open and remove the seeds and membranes. Slice into 1/4-inch thick slices.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and cook until softened, 2 to 3 minutes.
- While the onions are cooking, use some more olive oil to grease a 10x10-inch baking dish, and preheat the oven to 375 degrees F (190 degrees C).
- Add garlic to the skillet and cook about 1 minute. Stir in sliced poblano peppers, fire-roasted tomatoes and juice, green chiles, capers, cumin, and cloves. Cook for 4 minutes. Stir in cooked chicken and continue to cook, stirring occasionally, about 5 minutes.
- Pour filling into the prepared dish.
- Carefully and evenly spread the masa harina mixture on top of the filling.
- Remove excess water from each corn husk and place on top of the masa mixture, overlapping as necessary. Cover the dish tightly with aluminum foil.
- Bake in the preheated oven for 1 hour.
- Remove foil and corn husks. Sprinkle on Monterey Jack cheese and return to the oven until the cheese melts, about 5 minutes.
- Top with avocado slices, black olives, chopped tomatoes, sour cream, and green onions to taste. Serve warm.
Nutrition Facts : Calories 609.5 calories, Carbohydrate 37.6 g, Cholesterol 69.5 mg, Fat 40.7 g, Fiber 6.5 g, Protein 26.9 g, SaturatedFat 13.1 g, Sodium 1184.1 mg
More about "tamale bread recipes"
TAMALE PIE | THE RECIPE CRITIC
From therecipecritic.com
CORNBREAD TAMALE PIE IS THE GREATEST RECIPE OF ALL TIME
From bonappetit.com
BEST TAMALE PIE RECIPE - HOW TO MAKE TAMALE PIE
From delish.com
QUICK + EASY TAMALE RECIPES - PILLSBURY.COM
From pillsbury.com
PERFECT GLUTEN FREE TAMALE PIE RECIPE - A SPICY …
From aspicyperspective.com
10 BEST CORNBREAD TAMALE PIE RECIPES | YUMMLY
From yummly.com
TAMALE PIE WITH JIFFY CORN MUFFIN MIX RECIPE - THE …
From thespruceeats.com
TAMALE PIE - BROWN EYED BAKER
From browneyedbaker.com
10 IRRESISTIBLE TAMALE RECIPES YOU'LL CRAVE - LIFE BY …
From dailyburn.com
CORNBREAD TAMALE PIE - PUREWOW
From purewow.com
10 BEST TAMALES RECIPES | YUMMLY
From yummly.com
EASY TAMALE CASSEROLE + VIDEO | KEVIN IS COOKING
From keviniscooking.com
BEST CORNBREAD TAMALE PIE RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
HOMEMADE TAMALE DOUGH FROM MASA HARINA RECIPE
From thespruceeats.com
EASY TAMALE PIE RECIPE WITH CORNMEAL CRUST • THE FRESH COOKY
From thefreshcooky.com
15+ BEST TAMALE RECIPES | MYRECIPES
From myrecipes.com
TAMALE PIE (FREEZER FRIENDLY!) - SPEND WITH PENNIES
From spendwithpennies.com
24 WAYS TO MAKE TAMALES - FOOD.COM
TAMALE PIE - THE SEASONED MOM
From theseasonedmom.com
EASY TAMALE PIE RECIPE | TASTES OF LIZZY T
From tastesoflizzyt.com
BEST TAMALES RECIPE - HOW TO MAKE TAMALES - DELISH
From delish.com
AMAZING TAMALE PIE {TASTES LIKE A REAL TAMALE!} • FIVEHEARTHOME
From fivehearthome.com
HOW TO MAKE TAMALES (STEP-BY-STEP GUIDE!) - MINIMALIST BAKER
From minimalistbaker.com
HOW TO MAKE TAMALE MASA DOUGH WITH MASA HARINA - 24BITE® …
From 24bite.com
TRADITIONAL MASA RECIPE - TAMALE DOUGH RECIPE | FOOD & WINE
From foodandwine.com
OLD SCHOOL TAMALE PIE WITH THE BEST CORNBREAD TOPPING
From greatgrubdelicioustreats.com
TAMALE PIE RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
EASY TAMALE CASSEROLE RECIPE - SHELF COOKING
From shelfcooking.com
AUTHENTIC TAMALES RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HOW TO MAKE THE BEST TAMALE PIE CASSEROLE - MAMAGOURMAND
From mamagourmand.com
MY GRANDMOTHER'S TAMALE RECIPE, PLUS THE TOOLS THAT MAKE THEM …
From modernbrowngirl.com
CHICKEN TAMALE CASSEROLE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
CORNBREAD SWIRL TAMALE PIE RECIPE - PILLSBURY.COM
From pillsbury.com
BEEF TAMALE CASSEROLE - JO COOKS
From jocooks.com
OLD SCHOOL TAMALE PIE RECIPE - THE MOM 100
From themom100.com
TAMALE BREAD - PLAIN.RECIPES
From plain.recipes
CORNBREAD TAMALE PIE - WEST VIA MIDWEST
From westviamidwest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love