TAMALES OAXAQUEñOS (OAXACAN-STYLE TAMALES)
This authentic homemade tamales recipe comes from the Mexican region Oaxaca. The tamales are stuffed with a homemade masa and chicken filling made with tomatillos and 2 different types of chile peppers - ancho chile and mulato chile. [Recipe originally submitted to Allrecipes.com.mx]
Provided by mega
Categories World Cuisine Recipes Latin American Mexican
Time 3h
Yield 36
Number Of Ingredients 12
Steps:
- Beat 9 ounces lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and beat well until combined. Add chicken broth, 1/4 cup at a time, beating until masa has a smooth and workable consistency similar to cookie dough, about 3/4 cup total. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, beat the dough a little longer.
- Combine tomatillos, ancho chile pepper, mulato chile pepper, garlic, salt, pepper, and oregano in a blender; blend until smooth.
- Heat remaining 2 ounces lard in a skillet and cook tomatillo sauce until lightly thickened, 3 to 5 minutes. Add shredded chicken and a little of the remaining chicken broth. Cook over low heat until chicken filling has thickened, about 10 minutes.
- Spread 2 to 3 tablespoons masa mixture onto 1 banana leaf, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of banana leaf together, one over the other. Fold the bottom of the banana leaf over the seam of the 2 folded sides and tie together with kitchen string. Repeat with remaining banana leaves.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the leaf, 1 hour 30 minutes to 2 hours. Let tamales rest for 15 minutes before serving.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 21.9 g, Cholesterol 18.1 mg, Fat 11.2 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 3.9 g, Sodium 46.7 mg, Sugar 0.1 g
POBLANO AND CHEESE TAMALES (TAMALES DE RAJAS CON QUESO)
This authentic Mexican recipe for homemade tamales is straight from Mexico. Tamales are stuffed with a spicy tomatillo sauce with poblano chiles and cheese - delicious! In Mexico, Chihuahua or Oaxaca cheese is used, but those cheeses are hard to find here, so you can substitute with Monterey Jack. [Originally submitted to Allrecipes.com.mx]
Provided by cocinaidentidad
Categories World Cuisine Recipes Latin American Mexican
Time 2h58m
Yield 24
Number Of Ingredients 11
Steps:
- Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
- Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange poblano peppers in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer into a resealable plastic bag and let them steam, 10 to 15 minutes. Peel off skin, seed, and cut them into strips.
- Place tomatillos in a pot and cover them with water. Bring to a boil and cook until they change color, about 5 minutes. Drain and place in a blender. Blend until smooth.
- Heat 1 tablespoon lard in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add blended tomatillos and season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors are well combined, about 5 minutes. Add poblano peppers and cilantro and boil for an additional 5 minutes. Remove from heat and allow to cool, about 10 minutes.
- Beat remaining lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and baking powder and beat well until combined. Add chicken broth, 1/4 cup at a time, until the dough has a smooth and workable consistency that is not too wet, similar to cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
- Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomatillo sauce and a piece of Monterey Jack cheese in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour 15 minutes. Let tamales rest for 15 minutes before serving.
Nutrition Facts : Calories 251.8 calories, Carbohydrate 19 g, Cholesterol 23.1 mg, Fat 17.5 g, Fiber 3.8 g, Protein 5.4 g, SaturatedFat 7.4 g, Sodium 198.2 mg, Sugar 1.5 g
CHICKEN MOLE POBLANO
Provided by Tyler Florence
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).
- Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.
- Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt. Mix well and serve with the chicken.
- Serve over cooked white rice with the onion and radish salad. Garnish everything with cilantro leaves.
TAMALES DE MOLE POBLANO WITH BANANA LEAVES
Steps:
- Follow the instructions for the recipes listed above. Once those tasks are completed, you will then need to prepare your banana leaves for making the tamales.
- Cut away the stiff spine on each leaf, and cut the leaves into sheets thar roughly measure 8″x8″ (20cm x 20cm). Wipe each leaf clean with a damp cloth.
- Heat a griddle on the stove. Using a spatula, wilt the banana leaf on the hot griddle until the color changes from vibrant green to dull green. Once it is wilted, spread a large spoonful of masa across the leaf, and then add a portion of the mole poblano con pavo (see example in photo.) Fold the edges of the leaf over to form the tamal (do not roll like a pinwheel.) Fold into a bundle, and place in a steamer.
- Fill the steamer with water, and begin to heat on the stove. Once the water is boiling, begin to time your steaming tamales. With larger tamales, the steaming should take 45-60 minutes. Check a sample tamale by unfolding it. Opaque dough is a sign that the tamales are not completely steamed. If you find an opaque spot, simply return your sample tamal to the pot, and steam for 15 more minutes.
TAMALES IN BANANA LEAVES, OAXACA STYLE
Number Of Ingredients 5
Steps:
- 1. Prepare the mole sauce, tamale dough, and shredded chicken. Keep them at room temperature. Prepare banana leaves. 2. Lay 1 banana leaf square on a flat surface. Spread about 2 tablespoons dough in the center of the leaf. Top with 2 tablespoons chicken and 2 tablespoons sauce. Fold the sides of the leaf, overlapping them, to cover the filling. Fold the top and bottom toward the center to form a square package. Tie with strips of banana leaf. Repeat until all tamales are filled and wrapped. 3. Put about 3 inches of water into a large steamer and drop in a coin. (A rattling coin means there's still water in the pot.) Line a steamer with extra pieces of banana leaf. Stack the tamales, seam side down, on the steamer rack. Cover with a banana leaf or aluminum foil. Tuck a kitchen towel on top and put on the lid. Bring to a boil and steam tamales about 1 hour or until the dough comes easily away from the banana leaf when you test 1 packet. Retie, and serve packets hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
TAMALES CON ELOTE Y CHILE POBLANO (TAMALES WITH CORN AND POBLANO CHILES)
I long for tamales de elote. But our Mexican corn cannot be swapped with US sweet corn, so this tamale recipe uses regular masa with sweet corn added.
Provided by Zarela Martinez
Categories Hominy/Cornmeal/Masa Mexico Corn Chile Pepper Poblano Wheat/Gluten-Free Soy Free Tree Nut Free Dinner Christmas
Number Of Ingredients 9
Steps:
- Place the corn husks in a large bowl, cover with boiling water, and let soak while you prepare the filling.
- Heat the oil in a large skillet over high heat until rippling. Add the white onion and garlic and cook, stirring often, until golden, 2-3 minutes. Reduce the heat to medium; add the poblanos, stirring well to combine, and cook 2 minutes longer. Stir in the corn kernels and season with cilantro and cook until the moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.
- Fold or beat the corn mixture into the prepared tamal dough, being sure it is evenly distributed. Fill, fold, and steam the tamales, using about ¼ cup of the masa-corn mixture for each husk.
- Serve with a picante sauce such as Pico de Gallo Norteño or Salsa de Tomatillo con Chipotle.
DARASA (GREEN BANANA TAMALES)
Darasa is a traditional Garifuna green banana tamale made from the staple ingredients of our culture. The Garinagu people carried their seeds, cassava sticks and banana suckers with them to Central America after being exiled from St. Vincent and planted them in their newfound home. Many of our traditional recipes are centered on these staple ingredients.
Provided by Food Network
Time 40m
Yield 2 tamales
Number Of Ingredients 12
Steps:
- Heat the oil in a medium cast-iron skillet over medium-high heat. Add the peppers and garlic and cook, stirring, until soft and browned, 2 to 3 minutes.
- Peel the green bananas and cut them in half. Place the bananas and coconut milk in a blender with the garlic powder, parsley, salt and pepper. Squeeze the orange into the mix before blending on high. The mixture will be a pasty, batter-like consistency.
- Put the water into a medium pan and bring to a simmer over high heat. Divide the tamale mixture into the middle of the banana leaves. Spoon half of the pepper mixture on top. Fold the leaf horizontally over the mixture, then fold over vertically. Cut two small thin pieces of banana leaf to tie around the tamales vertically and horizontally.
- Gently place the tamales into the simmering water and cover. Steam/boil the tamales for 10 minutes on each side.
- Unwrap the tamales from the banana leaf and enjoy!
TAMALES DE MOLE POBLANO
This recipe is part of the [Epicurious Online Cooking School](http://cookingschool.epicurious.com/), in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Provided by Sergio Remolina
Yield Makes 12 tamales
Number Of Ingredients 7
Steps:
- Thoroughly thaw the banana leaves, taking care not to break the leaves when unfolding them. Place the leaves on a cutting board and use a sharp knife to remove the hard center rib. Using a moist towel, clean the leaves. Reserve a few leaves and cut the rest crosswise into 10-by-12-inch rectangles.
- Place the masa in a bowl. Spoon some of the residual oil from the mole that separated while frying into the masa-just enough to slightly color the masa. Mix in the lard and knead for about 10 minutes, adding enough chicken broth to form a soft dough. Continue kneading for an additional 10 to 15 minutes. Season to taste with salt.
- Arrange a banana leaf rectangle, smooth side down, on a work surface and top with a large spoonful of masa. Spread the masa to cover the entire leaf with a thin, even layer. Place three pieces of chicken in the center of the leaf and cover with two tablespoons of mole. Fold in thirds, as if folding a letter, then tuck the ends under. Repeat with remaining banana leaves, chicken, and mole.
- Fill a large steamer or tamalera with salted water to just below the steamer rack and bring to a boil. Arrange the tamales in a crisscross pattern on the rack, leaving enough space between them to allow steam to circulate. Cover the tamales with the reserved banana leaves and cover the pot with a lid. Steam the tamales at a full boil for about 1 hour and serve.
More about "tamales de mole poblano with banana leaves recipes"
HOW TO MAKE MOLE POBLANO (QUICK AND EASY RECIPE) - MEXICO IN …
From mexicoinmykitchen.com
4.7/5 (38)Total Time 1 hrCategory ChickenCalories 621 per serving
- Combine all ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer until chicken is just cooked through, skimming foam, about 35 minutes. Transfer chicken to bowl; cover and chill. Strain and reserve broth in pot.
- Now, add a small portion of the lard or vegetable oil to a skillet and begin frying the following ingredients separately draining any excess fat after frying: the raisins until plump up, the almonds until well browned, the pumpkin seeds until they swell (take care, since they tend to explode and jump).
TAMALES HUASTECOS IN BANANA LEAVES TAMALES EN HOJA DE PLáTANO
From mexicoinmykitchen.com
5/5 (1)Total Time 4 hrs 5 minsCategory AntojitosCalories 788 per serving
- Lightly toast the Guajillo, Ancho and Morita Peppers in a skillet. Gently press the peppers with a spatula, as soon as pepper’s skin start forming some blisters remove from the skillet, do not let them burn. If using the Morita peppers, they will give the tamales a rich smoky flavor.
- Beat lard and salt with an electric mixer or by hand until light and creamy. Add the Corn dough and broth little by little keep beating until dough is well mixed, smooth and homogenous. The dough will be light enough when a small amount floats when dropped in a glass of water. Just take care that it is well integrated and smooth.
- After removing the banana leaves from their plastic package cut the rough hard part of the edge using your kitchen scissors (This is the leaf’s center vein).
- Place 1/4 of the batter into each leaf and spread it with wet fingers or with the back of a spoon (Have a bowl with water at hand for this purpose) top with one or two pieces of meat with the sauce.
10 BEST TAMALES WITH BANANA LEAVES RECIPES | YUMMLY
From yummly.com
BANANA LEAF TAMALES - THRIFT AND SPICE
From thriftandspice.com
10 BEST TAMALES WITH BANANA LEAVES RECIPES | YUMMLY
From yummly.com
MOLE TAMALES RECIPE - LOS ANGELES TIMES
From latimes.com
TAMALES WRAPPED IN BANANA LEAVES RECIPE | DEPORECIPE.CO
From deporecipe.co
TAMALES DE MOLE POBLANO WITH BANANA LEAVES - KITCHEN WRANGLER
From pinterest.com
TAMALES DE RAJAS CON QUESO (POBLANO AND CHEESE TAMALES) RECIPE
From cooking.nytimes.com
VEGETARIAN BANANA LEAF TAMALES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
10 BEST TAMALES WITH BANANA LEAVES RECIPES | YUMMLY
From yummly.com
CHICKEN MOLE TAMALES RECIPE | HOW TO USE BANANA LEAVES FOR …
From youtube.com
STEAMED PORK TAMALES RECIPE - ALEX STUPAK - FOOD & WINE
From foodandwine.com
OUR BEST TAMALES - FOOD & WINE
From foodandwine.com
TAMALES DE MOLE POBLANO WITH BANANA LEAVES - KITCHEN WRANGLER
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love