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
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.
PORK TAMALES
Provided by Food Network Kitchen
Time 3h55m
Yield 24 tamales
Number Of Ingredients 16
Steps:
- Make the filling: Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm.
- Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
- Combine the pork, cumin, 1/3 cup chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes.
- Meanwhile, make the dough: Mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 2/3 cups of the reserved cooking liquid in a bowl until combined.
- Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon 2 tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
- Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and let cool slightly before unwrapping.
TRADITIONAL PORK TAMALES
Provided by Food Network
Categories main-dish
Time 16h
Yield 4 to 6 dozen tamales
Number Of Ingredients 25
Steps:
- Pork Butt:
- Place pork butt in large Dutch oven or medium-size stock pot. Add garlic, peppercorns, bay leaves and salt. Add enough cold water to cover by at least 3 inches. Bring just to a boil on high heat, quickly reduce heat to medium-low, and let simmer, partly covered, skimming any froth from the top during the first 15 to 20 minutes of cooking. A piece this size should be well-cooked but not dried out in 1 1/2 to 2 hours. Remove from stock and let cool to room temperature. When cool, pull meat into fine shreds.
- Strain and degrease the stock. It will be easier to remove fat when thoroughly chilled.
- Can be kept, tightly covered, 2 days in the refrigerator, if de-greased at once, up to 1 week if you leave the top layer of fat on it until ready to use. The stock also freezes well.
- In a mixing bowl, combine the shredded pork with the red chile sauce.
- Masa:
- Place 10 pounds of masa in a large plastic mixing bowl. Mix 1/4 cup water with baking powder in a cup held over the bowl with the dry masa until it fizzes, then pour mixture evenly over masa. Add 1/4 cup salt and work masa with hands to mix evenly. Melt 4 cups vegetable shortening in a large saucepan and allow to cool. Pour evenly over masa and knead masa with hands again. When it starts to feel thick and compact (like fudge) it¿s ready. Pat down in bowl and set aside.
- Chile Sauce:
- In a large saucepan, boil chiles and tomatoes together for about 10 minutes or until softened. Drain the chiles and tomatoes and reserve the water (stock.) Set stock aside. Rinse seeds out of boiled chiles at sink. Grind garlic, 2 teaspoons salt and whole cumin with mortar and pestle. Put chiles, tomatoes, 3 additional tablespoons salt and ground ingredients together in blender and blend well. Add 2 cups of the reserved water (stock.)
- In a heavy, medium-size saucepan, heat 2 tablespoons vegetable oil over medium-high heat until rippling. Add flour, stirring constantly until golden. Add strained chile puree to the pan and reduce the heat to low. It will splatter, so be careful. Cook over low heat, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes.
- In a mixing bowl, combine the shredded pork with the chile sauce.
- To assemble the tamales, soak dried corn husks in warm water for about 1 hour until soft. Spread masa mixture evenly onto husk using a wooden spoon. Fill with about 2 tablespoons pork mixture and top with 1 green olive, 1 slice of potato and 1 carrot stick. Fold and tie ends with pieces of corn husk. Steam for 1 and 1/2 hours.
- To steam: To make a steamer, place a metal rack (such as a cooling rack) in the bottom of a large stock pot or canner. Water level should be below the rack. Lay extra corn husks over rack. Stand the tamales on the folded edge in the steamer (the open edge with be facing upward). First fill the bottom of the steamer, then start stacking tamales on top of one another. Place any extra husks on top of tamales, cover with pot lid and steam for 1 to 1 1/2 hours. Replenish boiling water if necessary during steaming, time. The tamales are done when the husk peels away easily from the filling.
NORMA NARANJO'S TAMALES
Highway 84 runs from Santa Fe to Colorado. About forty minutes north of Santa Fe, the highway cuts a paved path through Ohkay Owingeh, a Native American reservation, and the roadside becomes dense with fast-food outlets, outposts of national grocery chains, Walmart, and billboards for Ohkay Casino, Hutch and Norma Naranjo's sprawling midcentury home is set about fifty years back from the road, a shrine to the tug-of-war between new ways and traditional ones. In the backyward Mr. Naranjo built two hornos (behive-shaped adobe ovens). Inside the house, a handmade wreath of dried chiles hangs on one wall and a string of made-for-tourists ceramic peppers on another. A naïve painting of St. Francis hangs not far from a cluster of the dream catchers that the couple and their two grown children fashion from string, feathers, and yarn, just as their Pueblo ancestors did. "We go to church one Sunday and dance the traditional dances the next," said Mrs. Naranjo. A retired social worker, she gives cooking classes and does a little catering. But she spends most of her mornings working the two-acre minifarm where she grows vegetables from seeds that have been passed from one Pueblo generation to another for at least a thousand years. "The history of our people is in those seeds," she says. In the evenings, when her husband builds hornos on the terraces of hotels and McMansions, Mrs. Naranjo visits the elderly women in Ohkay Owingeh, who remember life and cooking when it was closer to the land, and collects their recipes and food stories. "Our history lives in our hands as well," she says. Mrs. Naranjo moves with the efficiency of a modern professional as she smooths cornmeal paste on damp cornhusks. Tiny white kernels from several ears of heirloom corn, and diced green chiles and squash, along with a thick, bloodred chile sauce and shredded fresh cheese, are lined up in small stainless-steel bowls at the head of her tamale assembly line. She notes that tamales were stuffed with rabbit, venison, pork-whatever people had. Vegetable tamales were a fine way to make use of the gardens' overflowing crops. She swathes the dough, sprinkles filling, folds, ties, and places the tamale bundles on a rack set over water in a big enameled pot. From time to time, she glances out the window to the backyard, where her husband is feeding small, dry sticks into this new four-by-four horno. Her smaller tamales are, she says, her only concession to modernity: "People love the little ones as snacks, and Hutch and I love them in these green chile stews we make in the horno."
Provided by Molly O'Neill
Yield Makes about 36 small tamales
Number Of Ingredients 13
Steps:
- 1. To prepare the husks: Separate the bundle into individual husks, place them in a pot of warm water over medium-low heat, and simmer for 5 to 10 minutes, until soft. Remove from heat, place a plate on top of the husks to keep them under water, and soak for 1 hour.
- 2. Meanwhile, prepare the dough by placing the masa harina in a large bowl. Knead in the butter. Add the vegetable oil. Add the salt and baking powder and knead to continue thoroughly. Add the water, 1/2 cup at a time, stirring or kneading after each addition, until the dough is slightly pliant and rather pasty. Cover and set aside.
- 3. To prepare the filling: Warm the vegetable oil in a cast-iron skillet over medium-high heat. Add the squash and cook 1 to 2 minutes, shaking the pan so that each side of the squash toasts slightly. Transfer to bowl.
- 4. To assemble the tamales: Pat the cornhusks dry and cut into 4-inch squares. Cut some of the husks into thin strips for tying the tamales (cut at least 40 strips). Spread 1 tablespoon of the dough in the center of a husk square to create a 2 1/2-inch square. Brush a little chile sauce over the dough, sprinkle on a little squash, and then a little corn. Lay a piece of green chile on the middle of the filling and sprinkle with cheese.
- 5. As if covering a small package with wrapping paper, fold the sides of the husk toward the center, then the ends. Tie the bundle with a husk strip. When the tamales have been assembled, place upright on a steaming rack over boiling water. Cover and cook for 20 minutes. Serve as an appetizer or with a green chile sauce.
REAL TRADITIONAL TAMALES
Make and share this Real Traditional Tamales recipe from Food.com.
Provided by Manuel Rios
Categories Chicken
Time 4h
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- You have to beat the lard, (I use a machine), beat it until it gets soft, and fluffy.
- Add the flour, and keep beating it.
- Into a blender put the jalapenos, onion, tomatoes, salt, and the peregil. Add some water, you are making a salsa.
- In another pot, put some water and the chicken, and boil them.
- Take a big spoon of the mixture of the lard and spread it on the corn leaves, add a spoon of salsa, and a piece of chicken in it. Wrap the husk so the flour mixture seals around the meat and salsa
- Keep doing this until the mixture is gone
- Steam them in an oversized pot.
- In mexico we use special pots, you can use any but be sure to cook them in the vapor.
- Let it cook, you'll know when its ready when you touch the tamale and its not fluffy any more, it gets solid.
- When you eat it put the leaf into the trash can, you won't eat the leaf, in mexico people add some cream over it and thats good.
TRADITIONAL PORK TAMALES WITH MOLE SAUCE RECIPE - (4.2/5)
Provided by á-174942
Number Of Ingredients 27
Steps:
- * Note: Prepared masa with shortening added, for tamales, can be purchased at Latino markets. For the Pork: Cut off the top half of the head of garlic so that the cloves are exposed. Quarter the onion. Cut the pork into 3-inch cubes. Place the pork in a large pot with the bone, if there is one, along with the cut head of garlic and the onion. Add salt to taste and enough water to cover. Bring the water to boil and simmer the pork, covered, for at least 4 hours. Refrigerate the pork overnight, covered. The next day, remove the fat, gristle and the bone, and shred and save the cooked pork. Strain and save the broth to make the mole sauce. For the Filling: Simmer the California and New Mexico chiles in water for 10 minutes to soften them. (Beware the fumes from the cooking chiles.) Cool the chiles. Remove and discard the stems, seeds and veins. Toast the pumpkin seeds and sesame seeds in a skillet over medium heat until golden, about 6 to 8 minutes. Remove the papery skin from the tomatillos and simmer the tomatillos in the reserved pork broth until tender, about 20 minutes. Drain the tomatillos and set aside, reserving the broth. Cook the onion in the oil over medium heat until tender, about 6 to 8 minutes. Set it aside. In a blender, combine the seeded chiles, toasted pumpkin and sesame seeds, tomatillos, onion, garlic, salt to taste, cumin and 2/3 cup reserved pork broth. Blend together, then pour the mixture through a sieve, saving the liquid. Return the solids to the blender, along with another 2/3 cup pork broth, and blend again. Pour the mixture through the sieve again, discarding the solids and placing the sauce in a saucepan. Simmer the mole sauce for 30 minutes. Combine the sauce with the reserved shredded pork and set it aside to cool. The filling should not be runny. For the Masa: In the bowl of mixer, combine the masa with the baking powder, about 3 tablespoons of pork broth and the melted lard to "lighten" the masa. Beat together, then test the consistency by breaking off a small piece of masa and trying to float it in water. It is not absolutely necessary that it float, but a light, spongy consistency of the masa is critical to good tamales. The masa can't be beaten too much. For Assembly: Soak the hojas in hot water to soften, about 20 minutes. Sort out the smaller pieces and discard. Drain the large hojas just before filling. Take a large hoja and dry it with a paper towel. Hold the hoja in one hand and spread about 2 tablespoons of masa over the hoja with the back of a spoon, or lay the hoja flat on a table to spread the masa. Place about 2 tablespoons of the pork-mole filling on the masa. Fold over the hoja from the side. Now fold over the opposite side to seal the masa. Fold up the bottom of the hoja. The tamale is ready for steaming. Repeat the process with the remaining tamales. (The tamales may be frozen at this point for steaming later.) If necessary the folded tamale may be tied with a strip of hoja to hold it together. Stand the tamales open-end up in a steamer. You may need to steam them in two batches. Steam the tamales until the masa is cooked and firm, 35 to 45 minutes. Repeat with the remaining tamales. This recipe yields 36 tamales. Each tamale: 205 calories; 159 mg sodium; 28 mg cholesterol; 8 grams fat; 3 grams saturated fat; 23 grams carbohydrates; 11 grams protein; 3.09 grams fiber.
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From tastesbetterfromscratch.com
5/5 (202)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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