TAMALES
Tamales are a traditional Mexican dish. The packets of corn dough have a savory or sweet filling and are typically wrapped in corn husks or banana leaves. Because they take a while to make, tamales are served more for special occasions and holidays than as everyday fare. -Jacquelynne Stine, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 32 tamales.
Number Of Ingredients 15
Steps:
- Place the first eight ingredients in a Dutch oven. Cover and bake at 325° for 3-4 hours or until meat is very tender., Meanwhile, place corn husks in a large kettle; cover with cold water and soak for at least 2 hours., Remove roast and shred meat with two forks; set aside and keep warm. Skim fat from pan juices; discard chilies. Bring to a boil; cook until liquid is reduced to 4 cups. , For filling, in a large bowl, combine the cornmeal, baking powder and salt; beat in water, 2 cups pan juices and shortening just until combined (bowl will be full). Refrigerate remaining pan juices., Drain corn husks and pat dry. (Until ready to use, keep husks covered with plastic wrap and a damp towel to prevent them from drying out.) Spread 3 tablespoons filling over each husk to within 1/4 in. of edges. Top each with 1/4 cup pork and 3 tablespoons filling. Using the husk to lift one long side, roll up filling. Enclose filling with husk; fold bottom end of husk over the top. , In a large steamer basket, position tamales upright with folded bottoms down. Place basket in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 25-30 minutes or until cornmeal peels away from husk, adding water to pan as needed. Warm reserved pan juices; serve with tamales. Remove husks before eating.
Nutrition Facts : Calories 543 calories, Fat 28g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 865mg sodium, Carbohydrate 52g carbohydrate (2g sugars, Fiber 5g fiber), Protein 19g protein.
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
BASIC TAMAL DOUGH
Though the amount of salt may seem excessive, a lot of the salt will be lost when the mixture is steamed inside the tamal wrapping. You can reduce the amount somewhat, but remember that the particular flavor of masa in tamales is complemented by salt.
Provided by Zarela Martinez
Categories Hominy/Cornmeal/Masa Corn Christmas Dinner Wheat/Gluten-Free Tree Nut Free Soy Free
Number Of Ingredients 8
Steps:
- If using fresh masa, skip to next step. If using masa harina, place it in a large bowl and reconstitute by adding 4 cups warm stock. Beat with a wooden spoon or mix with your hands until you have a stiff, smooth dough like a medium-pliable bread dough. Use a little more stock if necessary, but mixture should not be loose.
- Beat lard in the large bowl of an electric mixer on medium speed until very fluffy and fully aerated, about 3 minutes. It may take longer if your mixer is not of the most powerful. (A heavy-duty machine such as a KitchenAid is best.) The best alternative to a mixer is not a spoon but your bare hand: Whip and beat the lard with a rapid folding motion until you feel it lightening and continue to whip until it is fluffy and full of air. It should be as light as butter creamed for the lightest butter cake.
- Keeping mixer on medium speed, begin adding masa or reconstituted masa harina to lard a handful at a time. Stop to scrape down sides of bowl with a rubber spatula as necessary. If mixture becomes too stiff to beat, add up to 1 cup tepid chicken stock a little at a time. Alternatively, beat in masa or reconstituted masa harina using your bare hand as a whipping and folding tool, adding up to 1 cup chicken stock as necessary. When all masa or reconstituted masa harina has been incorporated the mixture should be very light and delicate, the texture of buttercream frosting. Beat in salt.
- The mixture is now ready to be filled or spread onto corn husks, banana leaves, or other wrappers, and steamed.
TRADITIONAL TAMALES (PORK)
This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use. I have also used beef, but they just do not taste quite the same. These take about all day to make and are a lot of work, but they are so worth the time and the effort. Not for the faint-hearted cook for sure. They are a huge hit here in the West. For added flavor, top with either some of the red sauce used to prepare this recipe, or with my favorite, green chili sauce with pork, recipe #20574. Serve with sides of Spanish rice, refried beans topped with cheese and frosty margaritas for a delicious authentic Mexican meal. For an online tamale-making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum.
Provided by Karen From Colorado
Categories Pork
Time 6h
Yield 50 Tamales
Number Of Ingredients 10
Steps:
- In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
- Simmer covered, about 2 1/2 hours or until meat is very tender.
- Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
- Shred the meat using 2 forks, discarding fat.
- Strain the broth and reserve 6 cups.
- In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
- To make masa beat shortening on medium speed in a large bowl for 1 minute.
- In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
- Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
- In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
- To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
- Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
- Fold in sides of husk and fold up the bottom.
- Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
- Lean the tamales in the basket, open side up.
- Add water to Dutch oven just below the basket.
- Bring water to boil and reduce heat.
- Cover and steam 40 minutes, adding water when necessary.
- To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.
TAMALES
Provided by Food Network
Categories appetizer
Time 1h45m
Yield 25 to 30 tamales
Number Of Ingredients 18
Steps:
- Combine all ingredients with water and cook until meat is done. Strain meat and set aside. Reserve liquid for later use.
- Combine all ingredients and mix well. Grind in grinder and add to meal mixture. Add 1 gallon of reserved liquid from meat mixture. Mix well. Let meat and meal mixtures cool overnight in refrigerator.
- Combine ingredients in a large pot and put over high heat. While boil mixture is heating, spread meal mixture in tamale wrapper. Add meat mixture to center. Roll tamales. Either corn shucks or tamale papers may be used. Prepare according to package instructions. Place tamales in large pot. Pour boil mixture over tamales and cook for 3 hours. Remove from heat and set aside for 30 minutes. Add more water to cover. Cook for 1 additional hour.
CAROLINA'S TAMALES RECIPE BY TASTY
Here's what you need: olive oil, small cactus pads, onion, garlic, kosher salt, crumbled queso fresco, salsa verde, masa harina, rice flour, kosher salt, baking powder, lard, Kroger beef broth, dried corn husks, water
Provided by Kroger
Categories Dinner
Yield 40 tamales
Number Of Ingredients 15
Steps:
- Make the filling: In a large skillet, heat the olive oil over medium-high heat. Add the cactus and onion, and cook until tender, 3-5 minutes. Add the garlic and salt, and cook for another 2 minutes, until the garlic is fragrant. Transfer to a medium bowl and set aside.
- Make the tamales: In a large bowl, combine the masa harina, rice flour, salt, and baking powder.
- Add the melted lard and 3 cups of beef stock, and mix with an electric mixer on low speed until partially combined. Add the remaining 3½ cups of beef stock and continue mixing by hand until a wet dough forms. The dough should have the consistency of a thick hummus; if it is too dry, add more stock or water. And if it is too wet, add more masa harina, ¼ cup at a time.
- Soak the corn husks in water until softened slightly, about 2 minutes.
- Scoop about 4 tablespoons of the masa mixture onto the center of the smooth side of a corn husk. Spread into a flat rectangular shape, leaving the bottom third of the corn husk empty. Add about a tablespoon of the cooked cactus mixture, 1-2 tablespoons queso fresco, and 2 tablespoons salsa verde to the center of the masa rectangle.
- Bring the long sides of the corn husk together to encase the filling inside the masa, then fold the bottom of the corn husk up. Leave the top open. Tie a strip of corn husk around the tamale to secure. Repeat with the remaining ingredients.
- Fill a large pot with the water. Set a smaller pot lid upside down in the bottom of the pot, then layer 5-6 corn husks on top to create a nest. Stack the assembled tamales on top of the nest with the open ends of the tamales facing up, filling the pot to the top.
- Cover the pot with aluminum foil and steam the tamales over medium heat for 45-60 minutes. (To check if the tamales are cooked, carefully remove and open a tamale from the very top of the pot.The masa should separate easily from the corn husk.)
- Remove tamales from the steamer and let cool until ready to eat.
- Enjoy!
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EASY TAMALES RECIPE | MEXICAN PLEASE
From mexicanplease.com
4.6/5 (42)Calories 832 per servingTotal Time 2 hrs
- Start by adding the corn husks to a large bowl and soaking them in the hottest tap water you've got. You can use a bowl or plate to keep them submerged if they float to the surface.
- To make the dough, add 1.5 cups masa harina to a mixing bowl along with 1 teaspoon baking powder and 1 teaspoon salt. Combine well and then add 1 cup of stock, roughly combining into a shaggy dough.
- Add 6 tablespoons of lard and 3 tablespoons of butter to a mixing bowl and let it come to room temp. Use a hand mixer on medium-high to whip the fat to a lighter consistency, approx. 2 minutes.
- Add half of the masa dough to the fat and combine using the hand mixer on medium speed. Add the other half and combine into a cohesive dough. Along the way you might need to add additional stock to get it to combine. I usually end up using my hands to give it a final mix.
HOW TO MAKE TAMALES: AUTHENTIC HOMEMADE TAMALES …
From masterclass.com
2.9/5 (149)Category EntreCuisine MexicanTotal Time 1 hr 45 mins
- 1. In the bowl of a stand mixer fitted with the paddle attachment, cream lard and butter together until light and fluffy, about 2 minutes. (Alternatively, use a hand mixer or whisk.) 2. In a separate bowl, mix masa harina, baking powder, and kosher salt together until well combined. Add dry ingredients to the whipped lard and mix until a shaggy dough forms. 3. Add broth one cup at a time, mixing after every addition, until a light, spongy dough forms. (You may not need to use all of the broth.) Test the masa by pressing a little into the palm of your hand. If it holds its shape and doesn’t crack, and is able to be easily removed from your palm without sticking, the dough is ready. If not, add more liquid and continue to mix.
- 1. In a large bowl or stockpot, soak corn husks in warm water and cover. (If the corn husks rise to the surface, cover with a clean plate or other weight.) Soak until softened, about 30 minutes and up to overnight, then drain and pat dry with a clean kitchen towel. 2. Line a large strainer or steamer basket with corn husks (this is a good use for any extra-large or extra-small husks) and place a ball of foil in the center. Place tamales against the ball, open side up, leaning them against each other. 3. Set a softened corn husk on a flat surface smooth side up, with the wide end facing you and the tapered end pointing away from you. Starting from the wide end of the husk, spread 2 tablespoons masa with your fingers or an offset spatula from edge to edge and about ⅔ of the way up the husk. You should have a rectangle about a ¼ inch thick. Repeat with remaining husks. 4. Add 2 tablespoons of chilled filling to the center of the masa-covered husk. Fold one side of the husk over the fillin
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