Authentic Mexican Tamales Food

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TAMALES OAXAQUEñOS (OAXACAN-STYLE TAMALES)



Tamales Oaxaqueños (Oaxacan-Style Tamales) image

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

11 ounces lard, divided
salt to taste
9 cups masa harina
1 cup warm chicken broth, divided
3 fresh tomatillos, husks removed
1 ancho chile pepper - stems, seeds, and veins removed
1 mulato chile pepper - stems, seeds, and veins removed
1 clove garlic, minced
1 pinch freshly ground black pepper, or to taste
1 pinch crushed dried oregano
1 pound shredded cooked chicken
36 banana leaves, softened

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

REAL HOMEMADE TAMALES



Real Homemade Tamales image

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

1 ¼ pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 ½ teaspoons salt
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
½ teaspoon salt
⅔ cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream

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

BEST AUTHENTIC MEXICAN TAMALES EVER!



Best Authentic Mexican Tamales Ever! image

Authentic Tamales are a lot of work but soooo worth it! If you are having trouble finding the MaSeCa (a very popular brand of corn masa, it is the one I use) or Corn Husks locally there is an excellent online Mexican grocer that offers these and other ingredients at fair prices. Find them at www.MexGrocer.com Check out the pictures for how to assemble the actual tamales. If you have any questions please feel free to send me a message I'm happy to help!

Provided by ShefShauna

Categories     Mexican

Time 6h

Yield 4 dozen

Number Of Ingredients 17

1 (6 -8 lb) pork roast
1 (5 lb) chicken
1/2 cup corn oil
6 tablespoons chili powder
3 tablespoons garlic powder
3 tablespoons ground cumin
1 tablespoon black pepper
2 tablespoons salt
4 lbs corn masa corn flour (I use MaSeCa brand)
6 tablespoons paprika
6 tablespoons salt
2 tablespoons cumin seeds
6 tablespoons chili powder
6 tablespoons garlic powder
4 cups corn oil
4 quarts of reserved broth
1 (5 ounce) bag corn husks

Steps:

  • Cook and Shred Pork Roast:.
  • Start with 1 pork roast. Cut the roast into fist size chunks. Put the chunks into a Pan, and cover with water. Boil for about 2 1/2 hours or until it becomes really tender. After the meat is really tender, take it out of the broth to cool (Save the Broth, you will need it for the Masa!).
  • After the roast chunks are cool enough to handle easily, shred them with your fingers. Try to remove and discard the fat as you go. There is no need to throw a lot of fat into the tamales. If you have cooked the roast chunks thoroughly, it will be easy to shred into small pieces with your fingers.
  • Cook and Shred Chicken:.
  • Cover the chicken with water in a large pot, and boil for 2 hours, or until the chicken is done and tender. Take the chicken out of the broth and allow the chicken to cool. (Save the Chicken Broth as well!) Remove and discard the skin. Take the chicken meat off the bones and shred the it into very small filaments. Discard any large chunks of fat.
  • Combine Pork and Chicken:.
  • Combine both meats in very large pan, and mix together. Make sure that the meats are thoroughly combined and mixed well. You are now ready to add the seasoning:.
  • Add the Spices and Seasonings:.
  • Mix the oil and seasonings listed below in a small pan and warm on the stove. Do not cook the oil and seasonings mix, but just gently warm on the stove.
  • Meat Spices and Seasonings:.
  • 1/2 c corn oil.
  • 6 Tablespoon Gibhartds chili powder (Other Chile Powders will work).
  • 3 Tablespoon garlic powder.
  • 3 Tablespoon ground cumin (comino).
  • 1 Tablespoon (or less) black pepper.
  • 2 Tablespoon salt.
  • When the oil and seasonings mix is warm, then pour over the meat and mix with your hands until it is completely distributed through the meat. It takes a good 10 minutes to get the mixture completely uniform.
  • The meat is now finished. You should put the meat in the refrigerator covered until ready to make the tamales. Put both the chicken broth and roast broth into the refrigerator as well. You will need the broth when you make the Masa.
  • Prepare the Corn Husks:.
  • Soak the husks in a sink full of warm water for about 2 hours. You will need to carefully separate them when they get soft. Try to not tear or damage the corn shucks. It is easier to make the tamales if the shucks are in one piece.
  • Make The Masa Dough Mix:.
  • Start with 4 lbs. of the Masa flour. Now, skim the fat off the broth that you saved from the Pork and Chicken you made earlier. Throw the fat away, and save the broth. Warm the broth from the pork and chicken up. Don't get it hot, just nice and warm.
  • Now put the 4 lbs. of Masa in a large bowl. Add the following dry spices to the Masa:.
  • 3 Tablespoons paprika.
  • 3 Tablespoons salt.
  • 1 Tablespoon cumin seeds.
  • 3 Tablespoons Gibhardts Chili Powder.
  • 3 Tablespoons garlic powder.
  • Mix the spices above with your hands into the Masa until it is completely incorporated. Mix well, as you don't want a clump of spices in a tamale.
  • Now add:.
  • 4 cups of Corn Oil to the Masa and Spice mixture. After adding the oil, begin to slowly work in 4 quarts of the warm chicken/pork broth, about a cup at a time. Work the mixture with your hands to make dough. Slowly add the warm broth one cup at a time as you continue to work the mixture with your hands. If it is too dry, add enough warm water to get it right for spreading. It should be about like thick peanut butter. If it is too thin add more Masa, if it is too thick, add more broth or warm water. Thick peanut butter is the consistency you are trying for.
  • Build the Tamales:.
  • After the corn shucks are soft, take some of them out of the water, shake the water off, lay them on the counter on a towel.
  • Pick up a shuck, lay it across the palm of your hand with the small end toward your fingers. scoop up about 1/2 c of the Masa dough with a spatula, and then smear it on the shuck.
  • Cover about left 2/3 of the shuck with Masa, leave 1/3 on the right uncovered. Similarly, cover the bottom 2/3 of the shuck, and leave the top 1/3 uncovered.
  • Take about 1 tablespoon of meat, and lay it on the masa about 1 inches from the left edge.
  • Starting on the left side (the side where the Masa dough goes all the way to the edge), roll the tamale all the way to the right edge. Now, fold the top of the shuck over like an envelope and lay tamale on the counter with the fold on the under side.
  • Repeat until all the masa dough mix and meat mix are gone.
  • You should have about 4 dozen or more tamales.
  • Cooking The Tamales:.
  • To cook the tamales, You need a very large pot that has something in the bottom to keep the tamales out of the water while they steam. Add about 3 pints of water to the pot, then start stacking the tamales upright until full. The envelope end of the tamale will be on the bottom, the open end of the tamale should be on top, as pictured at left. Continue to fill the pot. The tamales need to pack tight enough that they do not fall over and begin to unfold. Cover the pot, and bring the water to a boil and then reduce heat to medium low and cook for at least 2 hours. Check water several times and add more if it is getting low, you DON'T want to boil it dry. Add more water as you need to. When done, take one tamale out and leave it on the counter for about 5 minutes to test. Unwrap it and it should be firm, with no raw masa. When done, remove all the tamales and let them cool on the counter, then put in bags for the freezer, 6 to a bag. If you have one of those Vacuum sealers, those are ideal. You can save the tamales in the freezer indefinitely if they are vacuum sealed. If you use zip lock bags, they will stay for up to a year in the freezer.

HOT TAMALES USING CORN FLOUR



Hot tamales using corn flour image

This pork tamales recipe has a pork filling with a sauce made with dry red peppers, very similar to the ones made in the Mexican Northern States of Coahuila and Nuevo León. A lady from Monclova, Coahuila gave me her recipe years ago. Her name is Yolanda and she sells these tamales to her neighbors.

Provided by Mely Martínez

Categories     Antojitos     Main Course

Time 1h45m

Number Of Ingredients 18

3 cups of Masa Harina for Tortillas
1 1/3 cup of Lard
2 1/2 cups of the broth where you cooked the meat.
1 teaspoon of baking powder
Salt if needed (Broth has already salt added)
3/4 pound of pork shoulder cut into cubes.
2 garlic cloves
1/4 white onion
1 Bay leaf
4 cups of water
1 teaspoon of salt
2 Ancho Peppers cleaned (deveined and seeded.)
3 Guajillo Peppers cleaned (deveined and seeded.)
2 small garlic cloves
1/3 teaspoon of fresh ground cumin seeds
1 Tablespoon of vegetable oil
Salt and black pepper to season
16 Large Corn Husks plus more for the steaming pot

Steps:

  • In a medium-size pot, combine the pork meat, garlic, onion, Bay Leaf and 1 teaspoon of salt. Cover with the water. Bring to a boil, reduce heat. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour or until meat is tender enough to shred. Remove onion, garlic, Bay leaf, and discard. Skim the broth and when the meat is cool enough to handle shred into bite-size pieces and set aside.
  • While the meat is cooking. Soak the dry peppers in a medium size pot with warm water for about 20 minutes. Drain the peppers and place in the blender with the garlic cloves, cumin and 1/3 cup of soaking water. Process until you have a smooth sauce. Heat the vegetable oil in a medium-size skillet over medium heat, add the dry peppers sauce, 1 cup of the meat broth and cook for 8 minutes. Add shredded pork and season with salt and ground black pepper. Add more broth if needed. Simmer until heated through, about 5 more minutes.
  • Place corn husks into a large bowl or pot. Pour enough boiling water over the husks to cover. Place a metal lid or heatproof dish on the husks to keep them submerged. Soak for about 45 minutes. Remove, drain and set aside.
  • In a large bowl, beat the lard by hand or with an electric mixer until it is light. Add baking powder and the masa-harina and gradually the stock until dough is very light. If your dough looks dry add more broth or water. Taste and add salt if needed.
  • Continue to beat until dough is well combined, light and smooth. To make sure your dough is light enough place a small amount in a glass with water. It will float when it's ready.
  • Now comes the fun part. Assembling the Tamales. Place a small amount of the dough in the center of a corn husk. Using the back of a spoon spread the dough and top it with 1 1/2 tablespoon of the meat filling. Fold the sides of the husks. Fold bottom toward the center. And place tamales standing up in your already prepared tamal steamer cover with a layer of corn husks and a dish towel, cook for 1 hour and 15 minutes. Add more water to the steamer if needed during that time. For more pictures and instructions to assemble and cooking the tamales check this post "Chicken in green sauce Tamales"
  • To check for doneness remove one of the tamales and if the husk can easily be removed from the dough they are ready. But if the dough sticks to the husk place back into the pot and cooks for 15 more minutes.

Nutrition Facts : ServingSize 1 Tamal, Calories 282 kcal, Carbohydrate 21 g, Protein 5 g, Fat 21 g, SaturatedFat 16 g, Cholesterol 9 mg, Sodium 311 mg, Fiber 3 g, Sugar 2 g

MOM'S TRADITIONAL MEXICAN TAMALES RECIPE



Mom's Traditional Mexican Tamales Recipe image

These are the tamales we grew up on. Mom has made several adaptions from the original recipe including the mixture of both pork and beef. The tamales are light and fluffy with only a tiny bit of heat. The olive in the center of the tamale is a must for us and is traditional to Arizona-Sonoran Cuisine.

Provided by Carol Hicks adapted from Elena's Secrets of Mexican Cooking, Prentice-Hall 1958

Categories     Main Dish

Number Of Ingredients 14

5 pounds lean pork or beef, or a combination, cut in 3 inch cubes
3 cloves garlic, minced
1 tablespoon salt
1 cup canola oil
1 cup all purpose flour
3 cans (8 ounces each) tomato sauce
2 cans (10 ounces each) red chile sauce
1 teaspoon salt
1½ pounds dried corn husks, soaked in water overnight
1½ pounds lard (second choice: vegetable shortening)
5 pounds fresh ground masa (NOT masa harina)
1 cup broth from beef and pork mixture(or low sodium beef broth)
5 teaspoons baking powder
1 tablespoon salt

Steps:

  • Tamale Meat
  • Cook meat, garlic and salt in a slow cooker for 6 to 8 hours on high. Place in refrigerator and chill. Remove meat from refrigerator and remove solidified fat from top. Drain off liquid, reserving one cup to use in masa. Shred meat with a fork.
  • Tamale Sauce
  • Lightly brown the flour in the oil in a stockpot over medium high heat. Stir in tomato sauce, red chile sauce and salt, cook until thickened. Cool to room temperature before using. Stir sauce into meat.
  • Tamale Masa
  • Beat lard with a stand mixer to the consistency of whipped cream (takes about 15 minutes on highest setting). Add masa a little at a time in small, golfball sized pieces. Sprinkle salt and baking powder over the masa and mix well while adding more masa. Slowly add the beef broth into whipped lard and masa mixture. Continue whipping the mixture until a small spoonful of masa floats in cold water.
  • Tamale Assembly and Cooking
  • Spread ¼ to ⅓ cup masa on corn husks, a little thicker than ¼ inch thick. Spread a rectangle that covers husks except 2 inches at bottom and 1 inch at top. Place about 2 tablespoons of filling in center and add one ripe black olive. Roll together so that masa completely encircles filling. Fold bottom end up and place upright in a steamer, folded side down. Steam for about 40 minutes when fresh, or 90 minutes when frozen.

BEEF TAMALES, OR TAMALES DE RES



Beef Tamales, or Tamales de Res image

Beef tamales are amazingly delicious with just the right amount of spicy flavors. Unwrap these tasty Mexican goodies, top with salsa, and enjoy!

Provided by Maggie Unzueta

Categories     Dinner

Time 2h30m

Number Of Ingredients 16

For Red Beef Chile Filling:
4 tablespoons oil (divided)
3-4 lbs beef shoulder roast
2 tbspn salt (divided)
1 1/2 tspn pepper (divided)
4-6 cups beef broth
4 cloves garlic whole (divided)
¼ onion (chopped)
1 bay leaf
1 package guajillo chiles
1 teaspoon ground cumin
For Tamales:
30 Corn husks
3 1/2 cups prepared Masa
3 lbs Red Chile Beef filling
2 cups hot water

Steps:

  • For the Filling:
  • Heat 2 tablespoons oil in a large stock pot.
  • Season all sides of the beef roast with 1 tablespoon of salt and 1 teaspoon pepper.
  • Brown each of the sides of the roast.
  • Add the beef broth, 3 garlic cloves, onion, and bay leaf.
  • Cover and let simmer for 2 hours
  • Remove the beef from pot. Let the meat rest.
  • Reserve 2 cups of the beef broth. Discard the rest.
  • In the meantime, remove stems and as many seeds as possible from the guajillo chiles.
  • Soak guajillo chiles in warm water for 10 minutes, or until pliable.
  • Discard the chile water.
  • In a blender, add soaked guajillo chiles, 1 garlic clove, cumin, 1 tablespoon salt, 1/2 teaspoon pepper, and reserved beef broth.
  • Blend into a red chile sauce.
  • In a large pot, heat 2 tablespoon oil.
  • Add the red chile sauce and cook on low heat for 4-5 minutes. Stir occasionally.
  • While you're waiting, shred the beef.
  • Remove any extra fat.
  • Add beef to the red chili sauce.
  • Heat thoroughly. About 30 minutes.
  • Set aside.
  • For Tamales:
  • Soak the corn husks for at least 30 minutes in hot water.
  • With a knife or a spoon, spread a thin layer of the masa on the corn husk.
  • In the center of the corn husk and in the center of the masa, add the filling.
  • Fold the sides in.
  • Fold the corner top in.
  • Add 2 cups hot water to a steamer.
  • Place a few of the corn husks on the bottom of the pot, then add the uncooked tamales. Open side up.
  • Steam for 1 1/2 hour.

Nutrition Facts : ServingSize 130 g, Carbohydrate 24 g, Protein 13 g, Fat 18 g, SaturatedFat 6.3 g, Cholesterol 42 mg, Sodium 790 mg, Fiber 4.3 g, Sugar 0.6 g, Calories 298 kcal

AUTHENTIC MEXICAN TAMALES



Authentic Mexican Tamales image

In response to a request. I have not made these myself...but have had many a happy New Years eating them when received from a neighbor! I have no idea how long this takes. Seems like the family all got together before the holiday and spent the day cooking various amazing Mexican delights.

Provided by TishT

Categories     Pork

Time 6h

Yield 30-40 serving(s)

Number Of Ingredients 6

5 lbs lean pork or 5 lbs beef, cooked and shredded
6 -7 lbs fresh masa harina flour
1 1/2 lbs lard
1 tablespoon salt
1 1/2 pints red chili sauce
1 bunch corn husk (oujas)

Steps:

  • To make tamales, cook meat by boiling in a large covered pot with enough water to cover completely.
  • Add salt to taste and slow boil till completely done.
  • Cool meat and save broth.
  • When meat has cooled, shred and mix in the chili sauce.
  • Clean oujas (corn shucks or outer husk) in warm water.
  • (make masa by hand or with mixer) Mix the masa, lard, salt and enough broth to make a smooth paste.
  • Beat till a small amount (1 tsp) will float in a cup of cool water.
  • Spread masa (1/8 to 1/4 inch thick layer, or to preference) on ouja, add a small amount of meat and roll up.
  • Fold up ends of ouja and place (fold down) on a rack in a pan deep enough to steam.
  • Add 1 to 2 inches water, cover with a tight fitting lid and steam about 1 1/2 hours.
  • (a cloth can be used under the lid to make a tighter fit) You can use a combination of beef and pork, use chicken or even fried beans.
  • One or two olives may be added to the center or try adding a few raisins.
  • This recipe will make 4 to 5 dozen Mexican tamales.

Nutrition Facts : Calories 644.8, Fat 30.5, SaturatedFat 10.9, Cholesterol 66.2, Sodium 276.4, Carbohydrate 69.3, Fiber 5.8, Sugar 1.5, Protein 24.6

CHICKEN TAMALES WITH SALSA VERDE RECIPE



Chicken Tamales with Salsa Verde Recipe image

This tamales verdes recipe brings together shredded chicken and sautéed onions in a flavorful green sauce made with tangy tomatillos and mildly spicy Poblano chili, surrounded by a corn flour dough - all wrapped in a corn husk for steaming.

Provided by Eugenia Cárdenas

Categories     Main Dish

Number Of Ingredients 15

1 Package of corn husks
1 cup Vegetable shortening (Room temperature)
1/2 cup Chicken broth (Made in this recipe)
1/2 cup Vegetable broth (Made in this recipe)
2 cups Corn flour (also called masa harina, masa flour, or Maseca brand)
2 tbsp Baking powder
1 tbsp Salt
1 Chicken breast, cooked and shredded
1 lb. Tomatillos
2 cups Water
1 White onion
1 Poblano chili
1 clove Garlic
1 tbsp Salt
1 tsp Pepper

Steps:

  • First you'll soak the corn husks so they soften up and will be easier to fold. Place the corn husks in a large pot of hot water.
  • Press the husks into the water to ensure they're completely covered.
  • Soak the husks for 20 minutes, drain and set aside to dry.
  • Thinly slice the white onion. Stack a few slices at a time, cut slices into quarters and set aside.
  • Slice and dice the garlic.
  • Cut the chicken breast into 1-inch chunks.
  • Heat a pot over medium-high heat and pour in the olive oil.
  • Add the onions and cook over medium heat, stirring occasionally.
  • Add salt, then the garlic and cook until onions are soft.
  • Sprinkle the chicken with salt. Stir and cook over medium heat until the chicken has browned.
  • Next, pour in the water to cover the chicken and vegetables completely. Bring to a boil, lower the heat and simmer for 15 minutes or until the chicken is cooked through. The broth will darken as the chicken cooks.
  • Drain the chicken and vegetables and reserve the chicken broth for use in the masa.
  • Separate the chicken and the vegetables into different plates and finely shred the chicken with your hands.
  • Set aside the chicken and onions for the filling.
  • Slice and quarter the tomatillos.
  • Slice the Poblano chili lengthwise, remove the veins and seeds, and cut into 1-inch slices.
  • Place the tomatillo quarters and the Poblano chili slices into a pot of water and add salt.
  • Bring to a boil, lower heat and simmer for about 10 minutes, or until the vegetables change color.
  • Once cooked, drain the veggies by pressing into the strainer to be sure you remove all the broth. Reserve the broth to use in the Make the Masa step below.
  • Pour the drained vegetables into your blender and blend until smooth.
  • Pour the shredded chicken into a large bowl and add the onions.
  • Next, pour the salsa over the chicken and onion mixture and stir to combine. Your filling is now ready!
  • Place your room-temperature vegetable shortening in the bowl of a stand mixer fitted with a whisk attachment. Alternatively you could use a hand mixer or beat by hand.
  • Beat until light and fluffy.
  • Pour the baking powder into the bowl with the shortening.
  • Then add the corn flour.
  • Sprinkle in 1 tablespoon of salt and mix until combined.
  • Pour in about ½ cup of the reserved vegetable broth from the Make the Salsa step above and mix until combined. Note that the liquid measurements are just a guide. Keep an eye on the dough to ensure it's not too wet or crumbly.
  • Pour in ½ cup of the chicken broth little by little, being careful not to add too much liquid.
  • Mix until combined. The dough should be spongy, not wet. Follow the next step to test the texture of your masa. If you've added too much liquid, you can balance out the dough with more corn flour.
  • Fill a glass with warm water and take a small chunk of the masa from the mixing bowl.
  • Drop the masa into the glass of water. If it floats, your masa is perfect! If not, beat in a little more shortening for about a minute and then test again.
  • Take your corn husks and cut straight across the top or bottom edge.
  • When you unfold the husk, the top edge should be wide and straight, and the bottom edge longer.
  • Lay a corn husk flat in your hand with the straight, wide edge facing toward you. With the other hand, scoop about 2 to 3 tablespoons of masa into the husk.
  • Spread the masa evenly about ⅔ across the straight edge of the husk and halfway down. You'll need the empty space to fold the tamales over.
  • Scoop about a tablespoon of chicken filling and place on top of the masa in the husk. Spread evenly in the center of the dough.
  • Fold over one half of the corn husk toward the center to cover the filling, then fold over the other half.
  • Fold the bottom of the corn husk under your tamale. You now have a perfectly folded tamale!
  • Place your folded tamale in a plate and repeat with the remaining corn husks.
  • Add a few cups of water to a steamer pot and heat until the water is hot.
  • Tip: Once the water is hot, drop a few coins in. If you hear the coins rattling as you heat your tamales, that means there's enough water in the pot. Once the coins stop rattling, it's time to add more water to the pot.
  • You're now ready to place the steamer rack in the pot and heat your tamales. Alternatively you could use a stockpot with a steamer basket as long as you can get a good seal when you cover your pot.
  • Place your tamales into the steamer upright with the open part of the husk at the top, being careful not to crush them.
  • Once you've added all of your tamales to the steamer, cover and steam over medium heat for 45 minutes to 1 hour or until cooked. Let sit for 10-15 minutes before serving.
  • Your tamales are now ready to eat! Serve with a side of white rice or beans, or eat them as they are. Enjoy!

Nutrition Facts : Calories 531 kcal, Carbohydrate 39 g, Protein 13 g, Fat 38 g, SaturatedFat 9 g, TransFat 5 g, Cholesterol 24 mg, Sodium 2466 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 26 g, ServingSize 1 serving

TíA CHITA'S TRADITIONAL MEXICAN PORK TAMALES



Tía Chita's Traditional Mexican Pork Tamales image

We felt tamales were appropriate for Día de los Muertos because of how labor intensive they are. The "tamalada," a family gathering to make tamales, allows us an opportunity to gather as a family to celebrate and honor our ancestors' memory, and at the end of the day, everyone takes home at least a dozen. What makes Tía Chita's recipe different is the amount of manteca (lard) we use to make it easier for the tamales to slide off the leaf.

Provided by Food Network

Categories     main-dish

Time 5h

Yield 30 to 32 tamales

Number Of Ingredients 13

2 1/2 pounds bone-in pork butt roast
2 tablespoons olive or vegetable oil
1 teaspoon whole black peppercorns
3 dried bay leaves
1/2 medium onion
4 large cloves garlic
Kosher salt
30 to 32 corn husks (from one 8-ounce package)
2 ancho chiles
1/2 teaspoon ground cumin
12 ounces lard
4 cups masa harina preparada (instant corn flour) for tamales, such as Maseca Tamal
3/4 teaspoon baking powder

Steps:

  • There are a few steps to making tamales and it is usually an all-day affair.
  • Cooking the meat: Chop the pork butt into 3-inch cubes; reserve the bone.
  • Add the oil to a large pot or Dutch oven and place over medium-high heat (we use a Dutch oven because it seems to cook faster). Add the pork butt to the pot. Sear the sides slightly until just golden, 2 to 3 minutes per side. Add the peppercorns, bay leaves, onion, 3 cloves of the garlic and 1 tablespoon salt. Add 2 to 4 cups of water, or enough to cover the pork butt, then add the reserved bone. Cover the pot with a tight-fitting lid and bring it to a boil. Cook on medium heat until very tender, about 2 hours.
  • Preparing the corn husks: Separate the corn husks and take off all the little hairs and dust from them. Allow them to soak in hot water while the pork is cooking (or soak overnight).
  • Carefully remove the pork from the broth with tongs to a plate or cutting board. Pour the leftover broth through a colander into a large bowl so that all the onion and other ingredients stay behind. Set the strained broth aside for later (about 4 cups).
  • Shred the meat with 2 forks into small bite-size pieces. (You want it small enough that you aren't getting large pieces or chunks into the tamal.) Transfer to a medium saucepan.
  • Preparing the chile: Cut the stems from the ancho chiles, open them and remove all the seeds and veins. Put them in a 3-quart saucepan, cover with water and add 1 teaspoon salt. Place over medium-high heat and bring to a boil. Once the water is boiling, remove from the heat, set aside, cover and let steam for 5 minutes.
  • To a blender, add the softened chiles, ground cumin and 1/4 teaspoon salt and blend. Press in the remaining clove of garlic and slowly add 2/3 cup of the reserved pork broth. Continue to blend until smooth. Pour through a fine-mesh strainer into a medium bowl. Reserve 1/4 cup of the chile mixture for the masa, then pour the remaining red chile sauce over the shredded pork and mix together to combine. Keep warm over low heat.
  • Preparing the masa: Melt the lard in a small saucepan over medium-low heat. Pour the melted lard into a large bowl. Add the masa harina to the bowl of lard, then add the baking powder, 3/4 teaspoon salt, reserved 1/4 cup of the red chile sauce and 1/2 cup of the reserved pork broth. Knead well. Add more pork broth as needed until the dough is moistened and fluffy.
  • Assembling the tamales: Drain the husks and pat them dry with a clean towel. Spread the kneaded masa onto the smooth side of the corn husks with a spoon in the center of the husks (2 to 3 tablespoons of masa per husk). Add the meat to the center of the masa, 1 to 2 tablespoons per husk. Fold over the husks in half vertically so that the masa wraps around the filling completely. Fold the pointy side up at the end to hold the tamale in place.
  • Cooking the tamales: Arrange the tamales open-side up around the inside of a steamer basket that fits into a large (10-quart) pot, packing the tamales together. If there's extra space in the steamer basket, place a mason jar or small heatproof ceramic bowl upside down in the center, arranging the tamales around it. Arrange a layer of husks around the sides of the steamer basket and up over the top of the tamales and cover with a damp kitchen towel. Fill the large pot with 1 to 2 inches of water. (Note: You can put a penny at the bottom of the pot so you can hear it rolling when you need more water.) Bring the water to a rolling simmer over medium-high heat, then reduce to medium low, set the steamer basket inside of the pot and cover with a tight-fitting lid. Allow the tamales to steam for 1 to 2 hours or until the masa pulls away from the husks. Let sit to cool down for 5 to 10 minutes. Use tongs to remove the tamales afterwards and set on a jelly roll pan to cool down.

More about "authentic mexican tamales food"

HOW TO MAKE TAMALES: AUTHENTIC HOMEMADE TAMALES …
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Food How to Make Tamales: Authentic Homemade Tamales Recipe. Written by the MasterClass staff. Last updated: Jul 29, 2021 • 6 min …
From masterclass.com
3/5 (96)
Category Entre
Cuisine Mexican
Total 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


AUTHENTIC MEXICAN PORK TAMALES ROJOS RECIPE - MUY …
authentic-mexican-pork-tamales-rojos-recipe-muy image
Shredded pork: Place pork, water, and salt in a slow cooker and cook for 6 to 8 hours. After meat is cooked, remove from the slow cooker and let cool …
From muybuenocookbook.com
4.4/5 (29)
Total Time 12 hrs 35 mins
Category Main Course
Calories 229 per serving
  • Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.
  • Place pork, water, and salt in a slow cooker and cook for 6 to 8 hours. After meat is cooked, remove from the slow cooker and let cool to room temperature. Shred pork and remove fat while shredding, reserving fat. (Usually, after pork is cooked and shredded, you will be left with about 3 pounds of meat.)
  • Place 1 pound of lard in a stand mixer and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. (The flat beater is the ideal accessory for mixing.)


HOW TO MAKE AUTHENTIC MEXICAN TAMALES - MY LATINA TABLE
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If you are a fan of authentic Mexican food, this tamales recipe is definitely for you. Tamales are delicious and are a bit of an art form to get right. …
From mylatinatable.com
4.2/5 (29)
Total Time 2 hrs
Category Main Course
Calories 276 per serving
  • Start by soaking the corn husks in lukewarm water so that they get softer. Once soft, strain the water and set the husks aside.
  • Fill the bottom part of the steamer with water and a little bit of salt, making sure that it doesn't reach the space where the tamales will be placed.


CHICKEN TAMALES AUTHENTIC MEXICAN RECIPE - MEXGROCER
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Enjoy this delicious chicken tamales Mexican food recipe! Tamales de Pollo con Maseca hechos en casa. related topics Tamales Tamales …
From mexgrocer.com
5/5 (10)
Servings 12


AUTHENTIC TAMALES RECIPE - TASTES BETTER FROM SCRATCH
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Prepare desired fillings*. Make the tamal dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3 …
From tastesbetterfromscratch.com
5/5 (188)
Calories 72 per serving
Category Main Course


MAKING AUTHENTIC MEXICAN TAMALES - THE WORLD'S KITCHENS
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Authentic Mayan food – Making Mexican tamales. The first tamale we made is a speciality of the area and has been made for hundreds of years by the Mayan …
From theworldskitchens.com
Estimated Reading Time 11 mins


AUTHENTIC MEXICAN RECIPES AND DISHES | MéXICO IN MY KITCHEN
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Mexican cuisine is elaborate and symbol-laden, with everyday tortillas and tamales, both made of corn, forming an integral part of “Día de los Muertos” (Day of the Dead) offerings, which is one of many traditional religious celebrations in …
From mexicoinmykitchen.com


AUTHENTIC HOMEMADE TAMALES - HOW TO FEED A LOON
Heat the oil in a large skillet, or Dutch over medium high heat. Once the oil is hot, add the puree all at once and stir until thicker, and a little darker, about 10 minutes. Add 2 …
From howtofeedaloon.com
Ratings 6
Calories 229 per serving
Category Mexican
  • Place the husks in a large bowl, or even your kitchen sink with the stopper in. Fill with warm water and weight the husks down with heavy pot(s).
  • Place the tomatillos and jalapenos in a medium sauce pan and cover with water. Bring to a boil then lower to a smooth simmer.
  • Add the peppers and the tomatillos to a medium saucepan, cover with water and bring to a boil. Lower the heat to a smooth simmer for 20 minutes.
  • Get a large pan (I like to use a roasting pan), and add the wet masa (make sure you've already added the hot water to the masa) salt, and baking powder, and mix with your hands.


AUTHENTIC MEXICAN TAMALES RECIPE - MASHED.COM
In a large mixing bowl, soak the corn husks in water while preparing other ingredients. Soak the ancho chiles in 2 cups of water for about 10 minutes until soft. In a …
From mashed.com
4.9/5 (36)
Total Time 5 hrs
Category Dinner, Main Course
Calories 1482 per serving
  • Sear the pork shoulder cubes in a large pot on medium with the vegetable oil. Then, add the onions and garlic, and cook for 15 minutes until onions are golden.


AUTHENTIC MEXICAN TAMALES - DASH OF COLOR AND SPICE
Talk about bringing back memories with food! Tamales will forever and always remind me of my abuelita and my mami. Making tamales with them was always a task I …
From dashofcolorandspice.com
Cuisine Mexican
Category Main Course
Servings 24
Estimated Reading Time 9 mins
  • Place corn husks in a large mixing bowl, large casserole dish, or in your sink and fill with hot water. Let the husks soak to soften while you prepare everything else.
  • Place pork in dutch oven and cook until cooked through and browned. You may need to do this in batches. Remove any liquid as it accumulates to ensure browned, crispy pork.*


5 EASY STEPS TO MAKING AUTHENTIC MEXICAN TAMALES | 24BITE ...

From 24bite.com
  • Wrapping Tamales. Corn husks are the typical wrapper for tamales in most Mexican homes. You can purchase these tamale wrapping husks at most stores during tamale season (around Christmas) or year round at Mexican grocers.
  • Making Tamale Filling. The most traditional tamales I’ve seen are filled with pork in a red sauce, puerco rojo. You can use any protein you like, including chicken, beans and cheese.
  • Masa Dough for Tamales. I usually make my masa with masa harina which is a fine corn flour. Use my Masa Dough for Tamales recipe, made with Maseca.
  • Tamales Assembly. Assembling the tamales is the most time consuming part. Grab yourself a chair because you’re going to be here for awhile. Spread the masa dough.
  • Steaming the Tamales. Now, for the final step. Cooking the tamales is done by steam so you don’t dry out the dough. Most of the time, I see tamales steamed in a tamale pot.


THE ANCIENT HISTORY OF THE TAMALE ... - MESA MEXICAN CUISINE
If you're someone who loves eating Mexican food, chances are good that tamales are in your top 10. These little bundles of flavor are great for any meal or snack. Tamales are deceptively simple and very diverse. From the Mississippi 'hot tomale' to the 'bollo' of Beilize, tamales have captured the Americas with bundles of deliciousness. The tamale is older than …
From mesagrapevine.com
Estimated Reading Time 6 mins


AUTHENTIC KETO TAMALES RECIPE - KETOCONNECT
Forming the Tamales. Lay down a boiled corn husk and fill it with 1/6 of the "masa". Press out the masa into a thin square and then fill it with a bit of the meat. Roll up the tamale making sure to tuck in one end while rolling. Steam the tamales, open side up for 45 minutes.
From ketoconnect.net
4.1/5 (22)
Category Main Course
Author Matt Gaedke
Calories 508 per serving


CELEBRATIONS AND AUTHENTIC MEXICAN FOOD - LAS POSADAS
Tamales are a traditional authentic Mexican food sure to make you happy. They are crafted with seasoned, tender pork in a corn breading. The sauce, rice, and beans will make your mouth water and satisfy your Mexican cravings. Our signature rice and beans are the perfect accompaniment to this wonderful meal. Tacos de Carne Asada This delicious meal blends …
From garibaldismexican.com
Estimated Reading Time 3 mins


TAMALES DULCES (SWEET TAMALES) RECIPE - THESPRUCEEATS.COM
Keep tamales in the refrigerator for up to one week. To reheat refrigerated tamales, steam in husks for 5 to 8 minutes, or reheat in the microwave for 1 to 2 minutes. To freeze tamales, wrap individually in foil, then place in a freezer-safe bag. Thaw frozen tamales overnight in the refrigerator and re-steam for 5 to 8 minutes. Or, skip thawing ...
From thespruceeats.com
4.5/5 (6)
Total Time 2 hrs 20 mins
Category Dessert
Calories 224 per serving


AUTHENTIC MEXICAN TAMALES - CULINARY IMMIGRATION
STEAM TAMALES: Use a deep pot with a strainer or tamale steamer to steam tamales. Place tamales upright, with fold against the sides of the other tamale to keep them from unfolding. You can also tie with a string 4 to 5 together and then stack in the pot. Cover pot with a tightly fitting lid. Set heat on high and bring to a boil. Lower heat and ...
From culinaryimmigration.com
Servings 8
Total Time 3 hrs
Estimated Reading Time 4 mins


MEXICAN FOOD: 25 TRADITIONAL DISHES OF MEXICO | TRAVEL ...

From travelfoodatlas.com
Estimated Reading Time 6 mins


AUTHENTIC MEXICAN TAMALES RECIPES
Authentic Mexican Tamales Recipes 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 …
From tfrecipes.com


MY NEW ECOOKBOOK: MEXICAN TAMALES MADE MEATLESS
Vegan Tamales Recipes & Vegetarian Tamales Recipes. The book has a total of 16 savory tamales recipes and 4 sweet tamales recipes. Each recipe tells you if it’s vegan or vegetarian. Plus there are also tips on how to make a vegetarian recipe vegan and vice versa. Vegan Masa for Tamales. I also included 4 different masa recipes. Some made with …
From mexicanmademeatless.com


WHERE TO BUY MASA FOR TAMALES - JUST MEXICAN FOOD
Tamales have a long history and are a traditional food made in a lot of authentic Mexican households. Historians have evidence that tamales, like enchiladas and tacos, have been eaten, prepared, and served for thousands of years. The practice of making tamales began in Mesoamerica by the indigenous people. The inside, however, was typically ...
From justmexicanfood.com


AUTHENTIC MEXICAN PORK TAMALES - (ENGLISH-SPANISH RECIPE)
Authentic Mexican Pork Tamales - (English-Spanish recipe) Updated: Oct 28, 2020. Homemade tamales were my mother's favorite dish, not only she made them for Holidays but every other week. Tamales can be sweet or savory, wrapped in corn husk or banana leaves. Sweet tamales are filled with sweet corn, fruit or cream cheese. Savory tamales are filled with …
From lettyshomecooking.com


AUTHENTIC MEXICAN PORK TAMALES RECIPE RECIPES ALL YOU …
AUTHENTIC MEXICAN TAMALES RECIPE - FOOD.COM. In response to a request. I have not made these myself...but have had many a happy New Years eating them when received from a neighbor! I have no idea how long this takes. Seems like the family all got together before the holiday and spent the day cooking various amazing Mexican delights. Total Time 6 hours . …
From stevehacks.com


AUTHENTIC TAMALES RECIPES ARCHIVES - 24BITE® RECIPES
Authentic Tamales Recipes from Scratch. Mexican food is an all-time favorite around here. We especially love tamales so we've put them in their own category here. It’s not as difficult as you may think. For more Mexican food, have a look at our other Mexican Food Recipes! Back to Browse All Recipes. Top 4 Tamales Recipes (Scroll down for more) Homemade Pork …
From 24bite.com


RECIPES FOR TAMALES - EVERYDAY SOUTHWEST
Authentic Mexcian Red Chile Beef and Pork Tamales are the King of Tamales. Mom’s Authentic Mexican Tamales Recipe. This Authentic Mexican Tamales are my family’s all-time favorite recipe for tamales. They are a must at any Tamalada (Tamales making party). They make a perfect gift for our neighbors and friends.
From everydaysouthwest.com


CHEESE TAMALE RECIPE AUTHENTIC - ALL INFORMATION ABOUT ...
This authentic Mexican recipe for homemade tamales is straight from Mexico. ... Mexican Cheese Tamales Recipes. 606,866 suggested recipes. Green Chili Tamales KitchenAid. chicken broth, garlic, chicken stock, corn husks, baking powder and 13 more. Pork Tamales with Salsa Verde Pork. dry corn husks, jalapeño, serrano pepper, kosher salt, tomatillos and 14 …
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AUTHENTIC TAMALE RECIPES - MEXICAN FOOD JOURNAL
/ Archives for Tamales. Tamales. Chicken Tamales with Salsa Verde. Vegan Strawberry Tamales. Primary Sidebar . Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico. More about me → Most Popular Recipes. Classic Salsa Verde. Restaurant Style Salsa. Traditional Sopa de Fideo. Red Pork Pozole. …
From mexicanfoodjournal.com


AUTHENTIC NEW MEXICAN TAMALES - ALL INFORMATION ABOUT ...
The Authentic New Mexican is focused on premium quality foods that will appeal to all. We use no fillers only 100% beef, pork, chicken, and cheese along with Hatch Green Chilies and premium red chilies. We use stone ground traditional masa in our tamale recipes and wrap our tamales in authentic corn husk.
From therecipes.info


AUTHENTIC TAMALES RECIPES DE MEXICO - FOOD NEWS
Texas Lone Star Tamales: Order Authentic Tamales Online. If you’re looking for authentic Mexican tamales that can be delivered right to your door, be sure to browse the selection of tamales at Texas Lone Star Tamales today. Beat till a small amount (1 tsp) will float in a cup of cool water. Spread masa (1/8 to 1/4 inch thick layer, or to preference) on ouja, add a small …
From foodnewsnews.com


HOME - CASA DE VEGAN TAMALES
All about Casa De Vegan Tamales Our love and passion for authentic, delicious, Plant based organic Mexican food inspired us to create dishes that remind you of your favorite mexican home cooked meals just like Mama and Abuela used to make. We understand that not everyone has had the opportunity to grow up eating authentic mexican food. As a ...
From casadevegantamales.com


MEXICAN TAMALES RECIPES
2018-08-03 · If you are a fan of authentic Mexican food, this tamales recipe is definitely for you. Tamales are delicious and are a bit of an art form to get right. … From mylatinatable.com 4.2/5 (29) Total Time 2 hrs Category Main Course Calories 276 per serving. Start by soaking the corn husks in lukewarm water so that they get softer. Once soft, strain the water and set the husks …
From tfrecipes.com


AUTHENTIC MEXICAN TAMALES RECIPES - COOKEATSHARE
Allrecipes has more than 20 trusted authentic Mexican dessert recipes complete with ratings, reviews and cooking tips. Beef Tamales. Recipe for beef tamales that can be frozen for up to six months. You might as well invite the neighbors over for this feast. authentic mexican tamale recipe Articles at Epicurious.com.
From cookeatshare.com


HOW TO MAKE AUTHENTIC MEXICAN CHICKEN TAMALES …
Stevehacks - Make food with love. Authentic Tamales are a lot of work but soooo worth it! If you are having trouble finding the MaSeCa (a very popular brand of corn masa, it is the one I use) or Corn Husks locally there is an excellent online Mexican grocer that offers these and other ingredients at fair prices.
From stevehacks.com


AUTHENTIC MEXICAN GROUND BEEF TAMALES RECIPE - SIMPLE CHEF ...
Authentic mexican ground beef tamales recipe. Combine the masa flour, baking powder, salt, and cumin in a medium bowl; Make sure to discard the corn husk after. 16 medium dried ancho chiles, stemmed, seeded, and torn in rough pieces. Cook beef and pork, covered in a 300 degree oven for about. A pinch of red pepper flakes,.
From simplechefrecipe.com


AUTHENTIC MEXICAN TAMALES RECIPES - EZINEARTICLES
=> Authentic Mexican Tamales Recipes: Mexican Tamale Relish. Delicious over your hot tamales or other meats like beef, pork and chicken. Try adding plums for an additional flavor boost. 8 large medium ripe tomatoes, peeled and chopped into 3/4-inch chunks. 2 cups firm apples, chopped. 1-1/2 cups fresh peaches, chopped . 1-1/2 cups fresh pears, peeled and …
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16 BEST AUTHENTIC TAMALES RECIPE IDEAS | TAMALE RECIPE ...
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AUTHENTIC BEEF TAMALES | RECIPE | MEXICAN FOOD RECIPES ...
Authentic Homemade Tamales are something magical. This is a recipe for both chicken and pork tamales. They are the real deal. About as good as you'll find. So heart-warming and steeped in history and cherished by families generation after generation. We absolutely love them. They freeze very well, too.
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AUTHENTIC MEXICAN OLGA'S TAMALES - HOME - FACEBOOK
See more of Authentic Mexican Olga's tamales on Facebook. Log In. Forgot account? or. Create new account. Not now. Authentic Mexican Olga's tamales. Food delivery service in Waynoka, Oklahoma . 4.8. 4.8 out of 5 stars. Closed Now. Community See All. 1,229 people like this. 1,262 people follow this. 2 check-ins. About See All (580) 334-9828. Contact Authentic …
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THE BEST AUTHENTIC MEXICAN HOMEMADE RED BEEF TAMALES ...
THE BEST AUTHENTIC MEXICAN HOMEMADE RED BEEF TAMALES Recipe Tamales! Tamales! This is your detailed step by step recipe. I walk you through the process of making tamales in a Mexican home. Tamales are a corn masa (Dough) that is spread on a soft corn husk and filled with your choice of protein and traditional fillings. Once the Tamales are …
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