Tamale Bundit Round About Recipes

TAMALE ROUND-ABOUT

Steps:

• Preheat oven to 375 degrees. Spray a bundt pan with cooking spray.
• For filling, brown the ground beef (drain if necessary & return to pan), sprinkle with seasonings, and add in the salsa. Simmer for 5 minutes.
• Meanwhile, chop the bell pepper(s) and sprinkle them in the bottom of the bundt pan (this is mostly for decoration).
• For cornbread, prepare the muffin mix as directed on the box and stir in the cheddar cheese. Spread half the batter over the peppers.
• Dump all the meat mixture in the bundt pan next and spread the remaining batter evenly on top of the meat.
• Bake 35-40 minutes or until top is lightly browned. Invert onto a serving plate. Slice into wedges and serve with sour cream, cilantro or whatever toppings you like.

BUFFALO TAMALES

Steps:

• For the buffalo: Season buffalo meat with salt and pepper. In a large stockpot, cover buffalo meat with water, add onion, garlic, chiles and cumin. Cover and bring to a simmer. Slowly braise for about 2 hours or until the meat is fork tender. Reserve cooking liquid for the sauce.
• For the corn husks: Place the corn husks in a large bowl and cover with tepid water. You may have to weigh them down with another bowl of water. Allow to soak as needed to hydrate, while the buffalo is braising.
• For the masa de maez: Melt 2/3 cup of the shortening in a saucepan and set aside. With an electric mixer, beat the other 1 1/3 cups of the shortening until fluffy and gradually and alternately begin adding the harina and beef stock, mixing well after each addition. Then gradually add the melted shortening mixing completely after each addition. Cover the bowl of dough with a damp kitchen towel and set aside.
• Transfer the buffalo meat to a utility platter and shred with 2 forks. Reserve 2 cups of the cooking liquid for the sauce. (If there is not enough, don't worry, you will supplement it with beef stock for the sauce.) Leave enough of the cooking juices to keep the meat just moist and return the shredded beef to this liquid, and cover to keep warm.
• Lay out the corn husks and spread about 1 to 1 1/2 tablespoons of the masa dough into each followed by 1 to 2 tablespoons of the shredded buffalo. Fold each tamale so that the masa encases the meat, and use a thin strip of corn husk to tie the tamale. Place in a steamer basket, on end if possible, so that each tamale supports the one next to it. Place over a pot filled with a couple of inches of simmering water for steaming, cover and let steam until firm, about 1 hour. (The corn husk will fall away easily when it is done.
• While the tamales are steaming, make the tamale sauce. Heat the grapeseed oil over medium to medium high heat in a medium saucepot. When the oil begins to shimmer add the shallots and garlic and saute until the onion becomes translucent. Add 2 cups of the buffalo cooking liquid and/or beef stock to the shallots and garlic and increase heat to bring to a rapid boil. Add the chili powder, salt and pepper, to taste, and let reduce by half. Add the cornstarch to a separate small bowl and gradually whisk in 1 tablespoon of the liquid to create a slurry. Gradually whisk this into the saucepot to thicken the mixture.
• Let tamales rest briefly before serving, and serve with small bowls of tamale sauce.

TAMALE BUNDIT ROUND-ABOUT

Steps:

• Pre Heat oven 375 Spray a Flutted Bundit pan with Pam/Flour added. For Filling Place cooked beef in skillet and heat and cook as directions on Taco packet add tomatoe sauce, Cumin and salt. Cook over medium heat for 5 minutes. For corn bread: aCombine flour, cornmeal, sugar, baking powder and salt. Add Milk, eggs and Vegetable oil and stir till all the dry ingredients are moistened. Stir in cheese (saving a little to sprinkle over top when cooked) and Jalapenos Spread half the mixture around the botton of the bundit pan covering all the bottom. Now spoon the meat mixture over this being careful not to put any around the outter edge. (you want the cornbread to rise around it) I use all the meat mixture now spoon the rest of the mixture over the top of this and spread it all over covering the meat. Bake for 35-40 minutes or till the top is lightly browned. Loosen edges with a knife and turn over onto a serving plate. Sprinkle with cheese.