Tamale Dip Recipes

REAL HOMEMADE TAMALES

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.

TAMALE DIP

Steps:

• Mix all ingredients except tamales in crockpot and heat until melted.
• Remove corn husks from tamales and crumble into melted cheese mixture. Frozen or canned tamales are fine. Thaw if frozen.
• Have a bowl of tortilla or corn chips available to scoop up dip or warm flour or corn tortillas so they can use as a filling.
• To make it more figure friendly I like to also serve this with fresh veggies like shredded lettuce and chopped tomato! Makes a great and different taco (tamale) salad.

TAMALE DIP

Steps:

• Cube velveeta.
• place all ingredients in a sauce pan.
• Heat through and stir until melted.
• Serve with chips.