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
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
BEST AUTHENTIC MEXICAN TAMALES EVER!
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
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
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
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
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
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 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
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
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
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
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
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
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
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 …
From masterclass.com
3/5 (96)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
AUTHENTIC MEXICAN PORK TAMALES ROJOS RECIPE - MUY …
From muybuenocookbook.com
4.4/5 (29)Total Time 12 hrs 35 minsCategory Main CourseCalories 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
From mylatinatable.com
4.2/5 (29)Total Time 2 hrsCategory Main CourseCalories 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
From mexgrocer.com
5/5 (10)Servings 12
AUTHENTIC TAMALES RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (188)Calories 72 per servingCategory Main Course
MAKING AUTHENTIC MEXICAN TAMALES - THE WORLD'S KITCHENS
From theworldskitchens.com
Estimated Reading Time 11 mins
AUTHENTIC MEXICAN RECIPES AND DISHES | MéXICO IN MY KITCHEN
From mexicoinmykitchen.com
AUTHENTIC HOMEMADE TAMALES - HOW TO FEED A LOON
From howtofeedaloon.com
Ratings 6Calories 229 per servingCategory 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
From mashed.com
4.9/5 (36)Total Time 5 hrsCategory Dinner, Main CourseCalories 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
From dashofcolorandspice.com
Cuisine MexicanCategory Main CourseServings 24Estimated 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
From mesagrapevine.com
Estimated Reading Time 6 mins
AUTHENTIC KETO TAMALES RECIPE - KETOCONNECT
From ketoconnect.net
4.1/5 (22)Category Main CourseAuthor Matt GaedkeCalories 508 per serving
CELEBRATIONS AND AUTHENTIC MEXICAN FOOD - LAS POSADAS
From garibaldismexican.com
Estimated Reading Time 3 mins
TAMALES DULCES (SWEET TAMALES) RECIPE - THESPRUCEEATS.COM
From thespruceeats.com
4.5/5 (6)Total Time 2 hrs 20 minsCategory DessertCalories 224 per serving
AUTHENTIC MEXICAN TAMALES - CULINARY IMMIGRATION
From culinaryimmigration.com
Servings 8Total Time 3 hrsEstimated Reading Time 4 mins
MEXICAN FOOD: 25 TRADITIONAL DISHES OF MEXICO | TRAVEL ...
AUTHENTIC MEXICAN TAMALES RECIPES
From tfrecipes.com
MY NEW ECOOKBOOK: MEXICAN TAMALES MADE MEATLESS
From mexicanmademeatless.com
WHERE TO BUY MASA FOR TAMALES - JUST MEXICAN FOOD
From justmexicanfood.com
AUTHENTIC MEXICAN PORK TAMALES - (ENGLISH-SPANISH RECIPE)
From lettyshomecooking.com
AUTHENTIC MEXICAN PORK TAMALES RECIPE RECIPES ALL YOU …
From stevehacks.com
AUTHENTIC TAMALES RECIPES ARCHIVES - 24BITE® RECIPES
From 24bite.com
RECIPES FOR TAMALES - EVERYDAY SOUTHWEST
From everydaysouthwest.com
CHEESE TAMALE RECIPE AUTHENTIC - ALL INFORMATION ABOUT ...
From therecipes.info
AUTHENTIC TAMALE RECIPES - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
AUTHENTIC NEW MEXICAN TAMALES - ALL INFORMATION ABOUT ...
From therecipes.info
AUTHENTIC TAMALES RECIPES DE MEXICO - FOOD NEWS
From foodnewsnews.com
HOME - CASA DE VEGAN TAMALES
From casadevegantamales.com
MEXICAN TAMALES RECIPES
From tfrecipes.com
AUTHENTIC MEXICAN TAMALES RECIPES - COOKEATSHARE
From cookeatshare.com
HOW TO MAKE AUTHENTIC MEXICAN CHICKEN TAMALES …
From stevehacks.com
AUTHENTIC MEXICAN GROUND BEEF TAMALES RECIPE - SIMPLE CHEF ...
From simplechefrecipe.com
AUTHENTIC MEXICAN TAMALES RECIPES - EZINEARTICLES
From ezinearticles.com
16 BEST AUTHENTIC TAMALES RECIPE IDEAS | TAMALE RECIPE ...
From pinterest.com
AUTHENTIC BEEF TAMALES | RECIPE | MEXICAN FOOD RECIPES ...
From pinterest.com
AUTHENTIC MEXICAN OLGA'S TAMALES - HOME - FACEBOOK
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THE BEST AUTHENTIC MEXICAN HOMEMADE RED BEEF TAMALES ...
From ardelles.com
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