TAMALE DOUGH
Provided by My Food and Family
Categories Recipes
Time 5h
Yield Makes enough for 26 servings, 2 tamales each.
Number Of Ingredients 6
Steps:
- Mix masa harina, lard, salt and baking powder in large bowl with wooden spoon until well blended. Gradually add just enough of the hot water to make a smooth stiff dough, stirring constantly.
- Assemble tamales, using about 2 Tbsp. of the masa mixture and 1 to 2 Tbsp. of your favorite filling for each tamale.
- Stand tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary. Cool slightly.
Nutrition Facts : Calories 180, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
MEXICAN PORK TAMALES
Tasty Street food from Mexico and Central America, spicy filling covered in corn dough and wrapped in a corn husk and steamed.
Provided by tamaleman52
Time 2h
Yield Makes Pieces
Number Of Ingredients 27
Steps:
- Cook the Pork.
- Remove the skin from the shoulder and chop into big chunks, pop in large saucepan and cover with at least 20 cups of water add seasoning's and bring to the boil, simmer for around 2 hours till meat can be shredded. When pork is ready remove from broth and leave to cool, DO NOT DISCARD THE BROTH.
- Prepare the MASA.
- In a large mixing bowl add 6 cups of Masa Flour, cumin, salt, pepper,garlic powder, paprika and baking powder. Add 6 cups of retained broth and beat in well, dissolve the lard in a bowl in a microwave, when liquid beat in to the dough for about 10 mins to get some air into the mix, makes for a fluffier masa. Leave covered to cool.
- Put your husks in a mixing bowl and cover with hot water to soften (about 30 mins).
- To make the Mole.
- fry onions till brown, add tomatoes, seasoning's and chillis add the remaining broth bring to the boil then turn down to simmer, add 1 cup of masa flour and stir until the mole thickens a bit. Leave to cool.
- Prepare the filling.
- Shred the pork with your fingers or 2 forks and put into a mixing bowl. Add mole until you have a nice moist mixture (not to runny)
- Make your Tamales.
- Take a husk place on a flat surface, take one tablespoon of masa dough and spread over husk to within 1 inch of the edges. Place one tablespoon of filling onto the centre of the masa, pick up husk and roll the masa over the filling roll into a tube flip up the pointed end to make a packet and tie with butchers string or a strip of husk. Place in your steamer and steam for 90 mins, till cooked.
- Once cooked you can eat them or store in the freezer for later. I vacuum seal mine in pairs they will keep for 6 months (if you can keep your hands off them). Best eaten hot with a good slosh of salsa and a nice crisp salad. To reheat steam for about 10 mins or re heat in microwave for about 2 mins well covered until piping hot.
BASIC MEXICAN TAMALE DOUGH RECIPE
This master dough recipe for Mexican tamales makes a light and flavorful tamale that can be stuffed with your favorite filling, like green chili and pork or red chili with chicken.
Provided by Joshua Bousel
Categories Snacks
Time 1h20m
Yield 30
Number Of Ingredients 5
Steps:
- Combine lard, salt, and baking powder and, using an electric mixer, beat at medium-high speed until well whipped, about 1 minute.
- Add one-fourth of the masa at a time to the lard, beating between additions until thoroughly incorporated. Add chicken stock and continue beating until dough is light and has a soft and spreadable hummus-like texture. Cover masa with plastic and refrigerate for 1 hour.
- Remove masa from refrigerator and re-whip, adding additional chicken stock 1 tablespoon at a time, if necessary, to return it to original hummus-like texture. Use tamale dough in any tamale recipe (see links above for ideas, assembly, and cooking instructions).
Nutrition Facts : Calories 111 kcal, Carbohydrate 9 g, Cholesterol 7 mg, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, Sodium 119 mg, Sugar 0 g, Fat 8 g, ServingSize Makes enough dough for about 30 tamales, UnsaturatedFat 0 g
BASIC TAMALES
Provided by Molly O'Neill
Categories dinner, project, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- To make the dough, place the masa harina in a large bowl. Use a wooden spoon to beat in just enough chicken broth to make a smooth, soft dough, like a medium-pliable bread dough.
- Beat the lard in the bowl of an electric mixer on medium speed until very fluffy and fully aerated, about 3 minutes. Still mixing on medium speed, begin adding the masa a handful at a time, stopping to scrape down sides of bowl as necessary. If the mixture becomes too stiff, add up to 1 cup of broth a little at a time. When all the masa has been incorporated, the mixture should be very light and delicate, the texture of buttercream frosting. Beat in the salt.
- To fill and steam the tamales, drain the corn husks and select as many as you can of the larger pieces, being careful not to open the crinkled leaves of the core that are full of corn silk. If necessary, select some of the better-looking middle-size or narrow pieces and paste them together with a little of the tamale dough. Pat the husks dry. Place a husk on a work surface. Spread 1/4 to 1/3 cup of the dough across the wide end of the husk, covering it from side to side and extending about halfway up toward the narrow tip. Place 1 heaping tablespoon (smaller husks will take less) of filling in the center of the dough. Make a cone shape by folding the 2 long edges over the filling so that they overlap slightly. Fold in half crosswise. Repeat with the remaining husks and filling. As they are finished, place the tamales on a baking sheet (they can be refrigerated, covered with plastic wrap, up to 1 day, or frozen for 1 month).
- Have a steamer and insert ready, with about 1 inch of boiling water in the bottom of the pot. Place the tamales in the insert, in layers as necessary. Place some of the unused corn husks over the tamales to help absorb the steam. Cover tightly and bring quickly to a full boil over high heat. Reduce the heat to medium-low to maintain a simmer. Cook for 1 hour, adding boiling water as necessary. Remove the steamer basket and let the tamales stand 10 minutes before serving.
TAMALES DE POLLO - CHICKEN TAMALES
Make and share this Tamales De Pollo - Chicken Tamales recipe from Food.com.
Provided by mariposa13
Categories Chicken
Time 2h30m
Yield 25-40 tamales
Number Of Ingredients 26
Steps:
- Preparing the corn husks:.
- Remove the corn husks from their package.
- Place into a large bowl and pour boiling water over them.
- Since they will float, to keep them submerged, set another bowl full of water on top of them.
- Leave for several hours or overnight.
- Chicken Tamale Filling:.
- Heat oil in a large heavy skillet and saute the yellow onions, garlic, green onions, tomatillos, bell pepper, and all chiles, until they are soft and hot but not yet beginning to brown.
- Add the chicken meat, cilantro, chili seasoning, lime juice and zest, and sugar.
- Stir well.
- Add enough chicken stock, broth or bouillon to stand at least an inch deep over the top of the ingredients.
- Bring to a boil, then reduce the heat to a rapid simmer and then add salt and pepper to taste and adjust seasonings.
- You may wish to add more sugar and lime juice or a pinch of dry chili flakes if you want a bit more heat.
- Cool and use to make tamales now or freeze for use later.
- Basic Tamale Dough:.
- Mix the masa, baking powder, salt, and cumin thoroughly together.
- In another bowl, beat the butter and fat together until very light and creamy, about 5 minutes.
- Gradually beat in 3 tbsp of masa mixture, then 3 tbsp water until light and fluffy, about 1 minute.
- Continue beating in the masa and water, alternately, until the dough is very smooth and of spreading consistency, about 5 minutes.
- Cooking and Making the Tamales:.
- When ready to begin folding your tamales, remove the corn husks from the water, drain, and pat dry.
- Put in a plastic bag to stay moist and remove only a few at a time as you need them.
- Lay one corn husk on a flat surface in front of you.
- Put about a tbsp of prepared masa dough on the corn husk and flatten with the back of the spoon.
- The dough should be no more than 1/4 inch thick.
- Leave at least a 1/2 inch border on each long side of the corn husk that has no masa and at least 1-1/2 inches at the top and bottom.
- Put about a tbsp of the chicken filling in a line down the center of the masa.
- Bring the 2 long sides of the corn husk over the masa and filling and overlap them a bit.
- Then fold the two ends over.
- You may leave the tamale like this and simply put it in the steamer, folded side down or you may use thin strips of corn husk or thin kitchen twine to tie them shut.
- The most convenient way to cook tamales is a conventional steamer. However, you can improvise.
- Fill the bottom of the steamer with water up to the level indicated and bring to a boil.
- Line the top of the steamer with corn husks, covering the bottom and sides well.
- Stack the tamales upright, with the tied down flaps upwards.
- For the best results they should be packed firmly but not tightly, because the husks swell out as the dough cooks.
- Cover the tamales with more corn husks.
- Cover the top of the steamer with a thick cloth (a piece of old toweling is best) to absorb condensation.
- Cover the steamer with a tight fitting lid.
- Let the tamales cook for about 2-1/2 to 3 hours over a medium flame.
- Keep the water bubbling, but not boiling violently.
- To test the tamales for doneness, remove one from the center, and one from the side of the steamer.
- As you open the husk, the dough should come away easily from the husk and be completely smooth.
- Once cooked, tamales are very good tempered.
- They are great to eat right away and they also do very well being gently reheated in an ungreased frying pan.
- Just keep turning them so that they are heated through evenly and the husk browns but does not burn.
- They can be refrigerated and will keep well stored that way for about a week.
- However, it is best to freeze them.
- To reheat, they can be wrapped in foil, put into a 350°F oven still frozen, and heated through for about 30 minutes.
Nutrition Facts : Calories 108.6, Fat 6.2, SaturatedFat 2.3, Cholesterol 11.7, Sodium 113.6, Carbohydrate 11, Fiber 1.1, Sugar 3.5, Protein 3.1
TAMALES MADE EASY
Make and share this Tamales Made Easy recipe from Food.com.
Provided by birdfamily96
Categories Kid Friendly
Time 1h
Yield 10 serving(s)
Number Of Ingredients 24
Steps:
- First, prepare the filling. Heat the oil in a medium-size skillet over medium heat. Add the onion and pepper and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the garlic and cook 1 minute more. Stir in the tomato and continue cooking until a sauce has formed, about 5 minutes. Stir in the paprika, cumin, red pepper flakes, salt, and pepper. Add the beef to the mixture and cook, breaking it into smaller pieces, until the meat loses its pink color, about 5 minutes. Stir in the flour and cook for 2 minutes more. Add the chicken broth and continue cooking, stirring often, until the mixture thickens, about 5 minutes. Remove the filling from the heat and let it cool.
- Make the dough. Put the hominy in a food processor and pulse it until it's smooth, scraping down the sides as necessary, about 1-1/2 minutes. Add the cheese and butter and pulse until well blended, about 30 seconds more. Add the eggs and the yolk and pulse again. Add the mustard, baking powder, salt, and hot sauce and process until a light, fluffy dough has formed. Transfer the dough to a cake pan, spread it over the bottom, and divide it into 10 portions.
- To assemble each tamale, place half a portion of dough in the center of a sheet of parchment paper. Flatten the dough into a 3- by 5-inch rectangle, then spread 1/4 cup of filling onto the center of the rectangle. Cover the filling with the other half of the dough and pat it down. Tightly fold the parchment paper around the tamale and secure it with twine (http://familyfun.go.com/recipes/how-to-wrap-a-tamale-877507/).
- Fit each of two large pots with a steaming basket or colander. Add water to each pot, filling it to just below the bottom of the basket. Remove the baskets and bring the pots of water to a boil.
- Loosely arrange five tamales in each basket, leaving space for steam to circulate as the tamales cook. When the water is boiling in each pot, set a basket inside and cover the pot with a clean kitchen towel. Top the towel with a tightly fitting lid and steam the tamales, replacing water as needed until they are firm to the touch, about 30 to 40 minutes. Use tongs to remove the tamales from the baskets (a parent's job). Let the tamales cool slightly before serving with your favorite salsa. Makes 10 tamales.
Nutrition Facts : Calories 309.9, Fat 20.8, SaturatedFat 10.2, Cholesterol 117.7, Sodium 752.9, Carbohydrate 15.8, Fiber 2.7, Sugar 2.8, Protein 14.8
TAMALE DOUGH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 5
Steps:
- Combine masa harina, lard, and salt in the bowl of a food processor and pulse until mixture is the texture of coarse cornmeal. Transfer to a large bowl. Add 2 cups corn kernels to processor bowl, puree, and transfer to bowl with masa mixture. Stir in remaining corn kernels and chicken broth. Knead mixture with hands until a dough forms. Cover dough with a damp towel until ready to use.
BASIC TAMAL DOUGH
Though the amount of salt may seem excessive, a lot of the salt will be lost when the mixture is steamed inside the tamal wrapping. You can reduce the amount somewhat, but remember that the particular flavor of masa in tamales is complemented by salt.
Provided by Zarela Martinez
Categories Hominy/Cornmeal/Masa Corn Christmas Dinner Wheat/Gluten-Free Tree Nut Free Soy Free
Number Of Ingredients 8
Steps:
- If using fresh masa, skip to next step. If using masa harina, place it in a large bowl and reconstitute by adding 4 cups warm stock. Beat with a wooden spoon or mix with your hands until you have a stiff, smooth dough like a medium-pliable bread dough. Use a little more stock if necessary, but mixture should not be loose.
- Beat lard in the large bowl of an electric mixer on medium speed until very fluffy and fully aerated, about 3 minutes. It may take longer if your mixer is not of the most powerful. (A heavy-duty machine such as a KitchenAid is best.) The best alternative to a mixer is not a spoon but your bare hand: Whip and beat the lard with a rapid folding motion until you feel it lightening and continue to whip until it is fluffy and full of air. It should be as light as butter creamed for the lightest butter cake.
- Keeping mixer on medium speed, begin adding masa or reconstituted masa harina to lard a handful at a time. Stop to scrape down sides of bowl with a rubber spatula as necessary. If mixture becomes too stiff to beat, add up to 1 cup tepid chicken stock a little at a time. Alternatively, beat in masa or reconstituted masa harina using your bare hand as a whipping and folding tool, adding up to 1 cup chicken stock as necessary. When all masa or reconstituted masa harina has been incorporated the mixture should be very light and delicate, the texture of buttercream frosting. Beat in salt.
- The mixture is now ready to be filled or spread onto corn husks, banana leaves, or other wrappers, and steamed.
TAMALES CON ELOTE Y CHILE POBLANO (TAMALES WITH CORN AND POBLANO CHILES)
I long for tamales de elote. But our Mexican corn cannot be swapped with US sweet corn, so this tamale recipe uses regular masa with sweet corn added.
Provided by Zarela Martinez
Categories Hominy/Cornmeal/Masa Mexico Corn Chile Pepper Poblano Wheat/Gluten-Free Soy Free Tree Nut Free Dinner Christmas
Number Of Ingredients 9
Steps:
- Place the corn husks in a large bowl, cover with boiling water, and let soak while you prepare the filling.
- Heat the oil in a large skillet over high heat until rippling. Add the white onion and garlic and cook, stirring often, until golden, 2-3 minutes. Reduce the heat to medium; add the poblanos, stirring well to combine, and cook 2 minutes longer. Stir in the corn kernels and season with cilantro and cook until the moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.
- Fold or beat the corn mixture into the prepared tamal dough, being sure it is evenly distributed. Fill, fold, and steam the tamales, using about ¼ cup of the masa-corn mixture for each husk.
- Serve with a picante sauce such as Pico de Gallo Norteño or Salsa de Tomatillo con Chipotle.
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EASY MASA DOUGH RECIPE - CHOWHOUND FOOD COMMUNITY
From chowhound.com
5/5 (6)Servings 7Cuisine MexicanCalories 286 per serving
- Combine masa harina and water in a large bowl and mix with your hands until ingredients are evenly incorporated and dough is moist throughout; set aside.
- Combine lard or shortening and salt in the bowl of a stand mixer fitted with a paddle attachment and beat on high speed until shiny and white in color, about 2 minutes.
- Reduce speed to medium high and add dough in handfuls, letting it mix in before adding more, until all the dough has been added, about 2 minutes.
- Continue beating until ingredients are well combined and a smooth, soft dough has formed, about 1 minute more.
EASY TAMALES RECIPE - MEXICAN PLEASE
From mexicanplease.com
4.6/5 (41)Calories 832 per servingTotal Time 2 hrs
- Start by adding the corn husks to a large bowl and soaking them in the hottest tap water you've got. You can use a bowl or plate to keep them submerged if they float to the surface.
- To make the dough, add 1.5 cups masa harina to a mixing bowl along with 1 teaspoon baking powder and 1 teaspoon salt. Combine well and then add 1 cup of stock, roughly combining into a shaggy dough.
- Add 6 tablespoons of lard and 3 tablespoons of butter to a mixing bowl and let it come to room temp. Use a hand mixer on medium-high to whip the fat to a lighter consistency, approx. 2 minutes.
- Add half of the masa dough to the fat and combine using the hand mixer on medium speed. Add the other half and combine into a cohesive dough. Along the way you might need to add additional stock to get it to combine. I usually end up using my hands to give it a final mix.
HOW TO MAKE TAMALES | TAMALE RECIPE | MEXICAN RECIPES
From cookingnook.com
Cuisine MexicanTotal Time 1 hr 30 minsCategory Main or SideCalories 75 per serving
- Put the masa harina in a large bowl and reconstitute by adding warm chicken stock. Beat with a wooden spoon until the dough is stiff, but smooth. Add a little more stock if necessary, but be sure to keep the mixture firm.
- In another large bowl, beat the lard with a mixer fitted with a paddle until it is very fluffy, about 3 minutes. Continue to beat at medium speed and add the masa a little at a time until well combined. The texture should be light and fluffy. To see if the mixture is blended well enough, drop a teaspoon of the dough into a glass of water. If it floats, it's mixed well. If not, keep beating. Set aside.
- Heat the oil in a large skillet over high heat and cook the bell peppers, jalapenos and onion for 4-5 minutes or until the mixture begins to soften. Add the corn and cilantro, season with salt and remove the pan from the heat. Gently fold the mixture into the prepared masa until well combined, being careful not to overwork. Choose several softened corn husks and tear into 72 thin strips. These will be used to tie the tamales.
- On a clean, dry surface, spread out 42 softened corn husks and spoon approximately 2-3 tablespoons of the prepared masa into the middle of each husk. Roll each tamale lengthwise, tightly, then twist at both ends, much like the wrapper of a Tootsie Roll. Securely tie each end with a strip of the corn husk or butcher twine. Set aside.
TRADITIONAL MASA RECIPE - TAMALE DOUGH RECIPE | FOOD & WINE
From foodandwine.com
5/5 (1)Category Bread + Dough
- Combine lard, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes, stopping occasionally to scrape sides of bowl. With mixer running on low speed, gradually add masa. Once all masa is added, return to medium-high speed; beat until mixture is fluffy, 2 to 3 minutes.
- Reduce speed to medium-low, and gradually stream in 1/2 cup chicken stock. Beat until mixture is well combined and smooth, 3 to 5 minutes, stopping occasionally to scrape sides of bowl. The masa preparada should have the consistency of thick cake batter. If mixture is too thick, add additional chicken stock, 2 tablespoons at a time, beating well after each addition, until correct consistency is achieved. Cover bowl with a damp towel, and proceed with assembling tamales.
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- Melt lard (see below for alternatives). You can melt it on the stovetop. I melted it in a glass measuring cup in the microwave for two minutes.
- Add lard and 3/4 cup Tamale Sauce to masa harina mixture. Mix well. It will look like wet sand like you would use to make sand castles.
- Add one cup of stock at a time and mix well until you have FOUR CUPS stock in the masa. Let sit for about 20 minutes for the liquid to soak into the masa harina. You are looking for the consistency of hummus or cake batter. Continue adding stock about 1/4 cup at a time, as necessary, to reach the right consistency for spreading easily.
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