Tamale Stuffing 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 STUFFING

Steps:

• 1. If you cannot find masa (ask where you buy tortillas) substitute 3.5 cups corn flour with 1.3 cups lard.
• I do not know why, but the website keeps adding harina flour to my word masa which is SOOOO not correct!
• 2. Broil or BBQ poblanos until the skin is charred. Place in bowl, cover with plastic wrap and chill. When cool rub off skin, remove seeds and stem and chopped coarsely.
• 3. Pre-heat oven to 375 degrees.
• 4. In large bowl mix masa (or lard/corn flour mixture), baking powder, salt, broth and water and mix until smooth (you might need to use your hands to get out all the lumps). It's a loose batter.
• 5. Chop onions, zest, garlic, chorizo.
• 6. Put the oil in saute pan and add onions, garlic, zest, chorizo, chipotle, cumin and cook until onion and chipotle are cooked (around 3 minutes).
• 7. Add the poblanos and capers and season with salt.
• 8. Stir the onion mixture into the masa mixture.
• 9. Line a 9x13 baking dish with banana leaves, leaving enough to roll over the top. Cross them so that the batter won't fall out. Pour in the batter, and put another banana leave over the center, bend the leaves from below over to seal. Cover with tin foil.
• 10. Bake until set, about one hour and 15 minutes. Remove the foil half way.
• 11. Enjoy! I loved it.

TAMALE STUFFING

Steps:

• Break tamales into bite size pieces and mix all ingredients. Can stuff a bird or serve in a casserole dish. Bake until hot.

TAMALE STUFFING

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 9 by 13 inch baking dish.
• Melt butter in a medium skillet.
• Add onions and saute until translucent.
• Crumble tamales and cornbread into a large bowl.
• Add sausage, onions, eggs, enchilada sauce, cayenne, cumin, salt, and pepper.
• Mix gently.
• Place stuffing in prepared dish.
• Bake 25 minutes.

ROSALIA JR.'S TAMALES

Steps:

• For the stuffing: In a large skillet, saute the onions in the oil over medium-high heat until translucent, about 5 minutes. Add the mushrooms and garlic and continue sauteing until the moisture releases and completely evaporates, about 5 minutes. Season with salt and pepper. Remove from the heat. Add the cheese and herbs and set aside.
• For the masa: Combine the masa harina with the stock and salt. Work in the lard until you get a spreadable consistency. If necessary, add a bit more stock.
• To assemble the tamales: Drain and pat dry the corn husks. Spread the masa about 1/8-inch thick on each corn husk with your fingers, leaving about 1/2-inch border along the sides and a 2-inch border along the top and bottom of the husks. The key to good tamales is to spread the masa thinly. Then, use about 2 tablespoons/30 ml of the mushroom stuffing per tamale. Top with 2 to 3 poblano strips. Fold the sides until they just overlap, fold the narrow end under and place the tamales folded-side down in the steamer.
• To cook, steam the tamales, covered, in a bamboo steamer over simmering water until the masa is no longer sticky, about 1 hour. (The tamales can be kept in the freezer for 3 months.)
• Serve the tamales garnished with salsa, crumbled queso fresco and cilantro.

PORK TAMALES

Steps:

• Soak corn husks in water for 24 hours prior to cooking, using something heavy to keep them submerged.
• Prepare pork filling: Place guajillo chile peppers in a dry skillet over medium heat; dry roast until fragrant, 20 to 30 seconds per side. Pour some water over top and simmer until tender, about 2 minutes. Remove chiles from the skillet and transfer to a blender.
• Add beef broth, tomato sauce, onion, garlic, chipotle peppers in adobo sauce, vinegar, cloves, salt, cumin, allspice, and pepper to the blender and process until smooth.
• Place pork butt in a slow cooker and pour marinade over top. Cook on Low until pork is tender and can be easily pulled apart with a fork, 4 to 5 hours. Shred pork and return to the slow cooker. Mix with the sauce until combined.
• Combine masa, baking powder, garlic powder, and salt for dough in the bowl of a stand mixer fitted with the whisk attachment; whisk to combine. Add beef broth and lard and whisk well; the resulting mixture should have an almost fluffy consistency and be relatively tacky.
• Roll out a corn husk and pat it dry. Spread the dough evenly in the center of the corn husk, leaving room around the edges. Dollop a line of pork filling down the center. Fold the bottom of the husk up, then fold one edge over the filling. Tuck that edge under the filling and dough, and roll toward the other edge to seal around the filling. Fold the top down and tie with kitchen string, wrapping twice to secure. Repeat to make remaining tamales.
• Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
• Place tamales vertically into the steamer basket, with the sealed edges down. Cover the pan and steam for 1 hour. Serve hot.

FRANCIS BUTLER'S TEXAS TAMALE-STUFFED TURKEY

Steps:

• 1. Place an oven rack in the lower-center position and preheat the oven to 350°F. Set a large V-shaped roasting rack inside a shallow roasting pan.
• 2. Pulse the shallots, garlic, chiles, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor until finely chopped. With the food processor running, add the butter, one piece at time, and process until a paste forms.
• 3. In a large bowl, crumble the tamales and using a fork, stir in the corn. Season with salt and pepper to taste.
• 4. Pat the turkey dry. Using metal skewers or toothpicks, secure the neck skin to the back of the turkey, then tuck the turkey's wings behind its back.
• 5. Stuff the tamale mixture into the turkey's cavity and tie the legs together with butcher's twine. Place the turkey in the prepared rack, breast up, and rub with the butter mixture. Cover the turkey loosely with foil and roast for 1 hour, basting with pan drippings every 20 minutes.
• 6. Uncover and roast for 30 to 45 minutes, until the skin is well browned and an instant-read thermometer registers 175°F in the thighs and drumsticks and 165°F in the breast and stuffing.
• 7. Transfer the turkey to a serving platter or carving board and let rest for 30 minutes to 1 hour before serving.
• 8. Carve the turkey and serve with the tamale stuffing.