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 ROUND-ABOUT
I received this recipe from a friend and now it is a family favorite. It's looks very fancy and makes a nice presentation, but it is oh so easy! Make it as spicy or mild as you like. Great for weeknight dinners, Superbowl parties, etc. I hope you enjoy it as much as my family does.
Provided by Lori Ann D
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 510.5, Fat 24.8, SaturatedFat 9.9, Cholesterol 113.7, Sodium 1071.8, Carbohydrate 47.1, Fiber 5, Sugar 14.3, Protein 24.1
EASY SLOW-COOKER TAMALE DINNER
Here is a quick and easy dinner, which is very satisfying. No need to fool with corn husks here! My parents and friends often request this for dinner. -Laurel Lawshae, Round Rock, Texas
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, cook turkey over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. In a large bowl, combine egg, milk and cornmeal until smooth. Add tomatoes, corn, seasonings and turkey. , Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until edges are brown, 4-5 hours. Serve with cheese, sour cream and salsa. If desired, sprinkle with green onions.
Nutrition Facts :
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