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
SPICY BEEF TAMALES
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 4 servings of 2 tamales per serving
Number Of Ingredients 17
Steps:
- Husk corn, discarding the silk. Place corn husks in a large pot and pour boiling water over them, and allow to soak for 30 minutes. Drain and pat dry, leaving moist but not wet.
- Cut the kernels from the corn to equal about 1 1/2 cups. Of this amount, puree 1 cup of the kernels in a food processor and leave the other kernels whole. Set aside.
- Heat olive oil and saute onion until translucent. Add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Drain off extra fat and divide into even amounts per the number of tamales you will be making.
- Combine cornmeal, salt, and 1 cup water in a mixing bowl. Bring another 1 cup of water to a boil and stir in cornmeal mixture, stirring constantly until thickened. Remove from heat and whisk in butter, baking powder, pureed corn, whole corn kernels, and jalapeno.
- The tamales are eaten directly from the corn husk casings in which they are steamed. To make tamale casings for steaming: Tear corn husks into strips. Some of these will be woven together and should be at least an inch wide. You will also need about 16 narrower strips (1/4 to 1/2 inch wide) to secure the ends of the tamales. Lay 4 strips or so side by side, and then weave another 4 or so through in a perpendicular fashion to make 8 rectangles about 8 inches square. Each tamale will be filled with even amounts of the corn mixture, beef mixture and cheese. Spoon some of the corn mixture (between 2 and 4 tablespoons) into the center of each tamale case and spread to make a layer. Then spoon an even amount of the ground beef mixture into the center of corn mixture on each tamale. Top beef mixture with even amounts of cheese on each tamale. At this point, begin 1 or 2 pans of boiling water, each fitted with a steaming rack (You will need enough steaming space over the pans to accommodate the tamales.) Fold the corn husks so the corn filling encases the meat filling and cheese. Secure the ends of the tamales casings by tying shut with pieces of corn husk. Place tamales on racks and steam - covered - for about 20 minutes to a half hour, replenishing water in pan(s) as needed. Let rest briefly before serving.
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 :
ALAMO TAMALE SUPPER (CROCK POT)
Make and share this Alamo Tamale Supper (Crock Pot) recipe from Food.com.
Provided by lazyme
Categories Meat
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice tamales in half crosswise and arrange in bottom of greased crock-pot.
- Sprinkle chopped onion over tamales.
- Add corn.
- Mix tomato sauce and chili powder; pour into crock-pot.
- Top with shredded cheese and sprinkle with sliced ripe olives.
- Cover and cook on Low setting for 5 to 7 hours or on High setting for 2 hours.
- Double recipe for 5-quart crock-pot.
Nutrition Facts : Calories 216.6, Fat 11.2, SaturatedFat 6.2, Cholesterol 29.7, Sodium 565.1, Carbohydrate 22.5, Fiber 3.3, Sugar 5.6, Protein 10.1
CLASSIC TAMALE BATTER
This batter is key to bringing out the best flavor in your tamales.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 3 3/4 cups
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, combine the lard, baking powder, and salt. Beat until light and fluffy. Add 1 cup masa and 1/3 cup stock; beat until thoroughly combined. Add the remaining masa and 1/3 cup stock; beat until light and fluffy, about 2 minutes. The batter should be soft but hold its shape in a spoon. If using fresh masa, test the batter to determine if it is adequately fluffy, ensuring light and tender tamales: Drop 1 teaspoon batter into a cup of cold water. If it floats to the surface, it is ready. Refrigerate at least 1 hour. Store batter in an airtight container, refrigerated, up to 2 days.
SKILLET BEEF TAMALES
I found something similar to this years ago and have recently added my own spin. Here's the outcome: an easy, cheesy meal your family can't get enough of. We don't have to tell them it's healthy. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet coated with cooking spray, cook beef and peppers over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in salsa, corn and water; bring to a boil., Stir in tortilla strips. Reduce heat; simmer, covered, 10-15 minutes or until tortillas are softened. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted. Serve with sour cream. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with sour cream.
Nutrition Facts : Calories 329 calories, Fat 11g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 679mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges
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AUTHENTIC TAMALES RECIPE - TASTES BETTER FROM SCRATCH
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5/5 (209)Calories 72 per servingCategory Main Course
- Make the masa dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl; stir into the lard mixture and beat well with an electric mixer.
- Add the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter and be slightly sticky.* Cover the mixing bowl with a damp paper towel, to keep the dough from drying out.
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