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
TAMALE CUPS
Ready in only 35 minutes, our tamale cups are made with shredded beef, Old El Paso taco seasoning and taco sauce. Make in muffin cups for individual servings.
Provided by Paula Jones
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
- In medium bowl, stir together flour and water until a dough ball forms, kneading dough if necessary. Divide dough into 12 pieces; shape each into a ball. Place 1 ball in each muffin cup. Press dough in bottom and up side of each cup.
- In another medium bowl, mix cooked beef, taco seasoning mix and taco sauce. Divide beef mixture evenly into dough-lined cups.
- Bake 15 to 20 minutes or until crust cups are thoroughly baked.
- Top each tamale cup with cheese and cilantro before serving.
Nutrition Facts : ServingSize 1 Serving
ONE-BITE TAMALES
Clever little meatballs deliver the flavor and rich sauce of a traditional tamale in a bite-sized portion. They're a delightfully different addition to a holiday spread. -Dolores Jaycox, Gretna, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 4h
Yield about 5-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Mix cornmeal, flour, 3/4 cup V8 juice, 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon salt, garlic powder and cayenne. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls., Place meatballs on a greased rack in a 15x10-in. pan. Bake until cooked through, 20-25 minutes., Meanwhile, in a 4-qt. slow cooker, mix remaining V8 juice, chili powder, cumin and salt. Gently stir in meatballs. Cook, covered, on low until heated through, 3-4 hours. Serve with tortilla chip scoops.
Nutrition Facts : Calories 37 calories, Fat 2g fat (0g saturated fat), Cholesterol 4mg cholesterol, Sodium 172mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0g fiber), Protein 1g protein.
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.
MUFFIN-TIN TAMALE CAKES
We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor without the fuss. Pair with skewered fruit. -Suzanne Clark, Phoenix, Arizona
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce., Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter., Bake until golden brown, 13-15 minutes. Sprinkle tops with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 137 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 313mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
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