CORNMEAL TAMALES
Steps:
- Combine the ground beef, seasonings, yellow cornmeal, and tomato sauce in a large bowl and mix well. Make 36 balls of approximately 2 tablespoons of the mixture, or 1 1/2 ounces per ball. Roll each ball into a cigar shape about 5 inches long. Fill a 9 by 12-inch casserole or cake pan with the dredging mixture. Dredge the individual meat "cigars" in the cornmeal until well coated. Place each cornmeal-coated "cigar" in a piece of paper and roll up the paper around the filling. In a large steamer pot, lay two layers of tamales and steam for 1 hour, covered. Serve hot.
- Variation - Mississippi Corn Bread Tamales:
- Add 1/2 cup water and a teaspoon of salt to 10 cups corn bread crumbs and work into a paste. Cover the meat "cigars" with the paste individually instead of dredging. Proceed as directed
HOT TAMALES
Provided by Alton Brown
Time 5h45m
Yield 4 to 5 dozen tamales
Number Of Ingredients 20
Steps:
- In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1 half for later use.
- Cut the Boston butt into 6 even pieces and place into a 6 to 8-quart saucepan. Add half of the spice mixture and enough water, 3 to 3 1/2 quarts, to completely cover the meat. Set over high heat, cover and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 2 to 2 1/2 hours. Remove the meat from the cooking liquid to a cutting board. Leave the cooking liquid in the pot. Both meat and liquid need to cool slightly before making dough and handling. Remove any large pieces of fat and shred the meat into small pieces, pulling apart with your hands or using 2 forks.
- Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 3 minutes. Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat and cook until heated through, 2 to 3 minutes. Remove from the heat.
- While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours.
- For the dough:
- Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 3 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
- To assemble the tamales:
- Remove a corn husks from the water and pat dry to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
- To cook the tamales:
- Stand the tamales upright on their folded ends, tightly packed together, in the same saucepan used to cook the meat. Add the reserved broth from making the dough and any additional water so the liquid comes to 1-inch below the tops of the tamales. Try not to pour the broth directly into the tops of the tamales. Cover, place over high heat and bring to a boil, approximately 12 minutes. Remove the lid, reduce the heat to low, to maintain a low simmer, and cook until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours.
- Serve the tamales warm. For a 'wet' hot tamale, serve with additional simmering liquid. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.;
EASY CORN TAMALES
Provided by Marcela Valladolid
Time 1h50m
Yield 20 tamales
Number Of Ingredients 8
Steps:
- Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
- In the bowl of an electric mixer, cream the butter and sugar until pale. Add the egg, salt, and baking powder. Mix to incorporate. Add the flour and pureed corn and mix until blended and forms a loose smooth dough.
- Put a corn husk lengthwise in front of you with the wide side closest to you. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Pick up the 2 long sides of the corn husk and bring them together. Roll both sides of the corn husks in the same direction over the filling.
- Repeat with remaining corn husks and dough. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan. Remove the tamales from the steamer to a serving platter and serve.
TRADITIONAL CORN HUSK TAMALES
A very popular dish in the Mexican/Spanish Culture. Recipe from recipegoldmine. I guessed on the time here. Sorry not sure how long from start to finish. NOTE: The chiles are the dried ones that you see hanging outside doors or under ramadas in the Southwest and can be purchased at any grocery store in the Southwest or packaged in the ethnic foods section of many grocery stores elsewhere. * Masa can be purchased at any tortilla factory or grocery store in the Southwest or in the refrigerated section of the grocery store in many other areas of the country.
Provided by daisygrl64
Categories < 4 Hours
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- To prepare chile paste:.
- Break caps off all red chiles and shake seeds out. Soak red chiles in hot water until soft. Blend or process chiles into a paste using a small amount of water in which they were soaked to help it move in the food processor or blender. Put paste through a sieve to remove the skins. Throw skins away. This may be made way ahead of time and refrigerated until you make the tamales.
- To prepare meat:.
- Use the cheapest roasts you can find! Try to cook the meat the day before assembling tamales, keeping it in the refrigerator until tamale-making time. Cut meat into large chunks. Cover meat with water in a very large pot. Add 6 to 12 garlic cloves and 2 or 3 tablespoons salt. Cook meat, covered, for 3 hours or until meat is tender and falling apart. Remove meat from juice and shred. SAVE THE JUICE. Mix meat sauce with the meat.
- To prepare meat sauce:.
- Melt 2/3 cup lard or Crisco and add 2/3 cup flour. Boil for 2 minutes. Pour over shredded meat and mix. Add chili paste, one cup at a time, to taste. Add 1 tablespoon of cumin. Add salt and pepper to taste.
- To mix masa:.
- Place 12 pounds masa (room temperature) in a very large pan and mix with 1 1/4 cups lard or Crisco, 2 tablespoons salt, 2 tablespoons baking powder, 1 cup chile paste and 2 cups meat broth.
- Mix with hands. Add more meat broth (about 1 cup). Add more chile paste for color if desired. Work all ingredients together with hands for about 10 minutes. The dough is ready when a small lump floats slowly to the bottom of a glass of water.
- To assemble tamales:.
- Soak corn husks in hot water until soft. Using the larger husks, place each husk waxy side up (ribbed side down). Spread masa onto each husk out to the wide edge. Place a small portion of meat in the center of masa. (You may place a stuffed green olive on the meat if you care to.) Roll husks and fold back, wide sides to center, then tapered flap up.
- Set a wire rack or vegetable steamer in the bottom of a large kettle. Put water in kettle just up to the bottom of the rack or steamer. Set tamales in kettle standing on end. Pack them in, allowing room for expansion of masa as they cook. Steam for about 20 to 40 minutes, or until masa pulls away from corn husk easily.
OLD-SCHOOL TAMALE PIE
Delicious, old-school, comfort food, this tamale pie recipe is perfect for fall or winter nights.
Provided by Aymee
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish.
- Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. Reduce heat to low and stir in cornmeal a little at a time, stirring vigorously with each addition, until smooth and thickened. Remove from heat and stir in 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface.
- Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 14.9 g, Cholesterol 96.6 mg, Fat 19 g, Fiber 1.9 g, Protein 20.2 g, SaturatedFat 9.7 g, Sodium 709.8 mg, Sugar 5.6 g
HOT TAMALES (LOUISIANA STYLE)
These take a bit of time to roll, but the end result is well worth the effort. My Maw maw-in-law taught me how to make hot tamales with this recipe (she learned how to make them from a friend in Texas.) You can adjust the spices to your tastes- my husband loves it when you use tablespoons instead of teaspoons, but I find it too hot. You can also use all beef instead of that 1 lb of pork, if you prefer. Tamale wrappers are available in specialty stores, or online, although some grocery stores carry them. You will need 80-100 6-inch paper tamale wrappers, which are not listed in the ingredients as they aren't food. This recipe makes a lot by design, and they freeze wonderfully. I took pictures of the steps involved in rolling the tamales and posted them on my blog in case my directions aren't clear: http://randomcreativity.wordpress.com/2012/06/08/tamales/
Provided by Random Rachel
Categories Meat
Time 3h30m
Yield 75 tamales, 25 serving(s)
Number Of Ingredients 15
Steps:
- Run onions, celery, garlic, and bell pepper through your food processor until they are finely minced.
- In a very large bowl, combine ground meat, minced veggies, chili powder, cayenne pepper, and salt. Mix together thoroughly using your hands. Add in the rotel, 1 cup of corn meal, and 1 can of tomato sauce; mix again. (You need to mix the wet ingredients in separately from the spices so that the spices don't all clump together in one spot.)
- Lay out your papers beside two baking sheets or trays. Add 1 cup of cornmeal to one baking sheet, to roll the tamales in (the other one is to stack completed tamales on.)
- Pinch off some of the meat mixture, and form into a ping pong sized ball. Roll it in the cornmeal, coating it as thick as you can. Place in the center of a tamale paper on one side, and roll. The ball should squish into a log, leaving an inch of the wrapper empty on either end. Press down the top of both empty ends, and fold the two sides of the ends in before folding them under the tamale.
- Repeat with the remainder of the meat mixture. After a few, you get the feel of how much meat it will take to fill the wrapper up enough. We got 75 tamales out of one batch, it depends on how big you make them.
- In a large dutch oven, pour in the 1/2 cup oil and 1 can tomato sauce. Cover with a layer of tamales, then a can of sauce, and a sprinkle of chili powder, repeating until you run out of tamales. Fill the pan with water until the tamales are just covered.
- Bring to a boil, lower the heat and simmer 2 - 2 1/2 hours till done, adding water if necessary.
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.
CUBAN TAMALES
A fusion of African, Caribbean, and Spanish cuisine all wrapped up in a corn husk. This recipe is from my grandmother Mima and my mom who both spent long hours in the backyard in Cuba making these magical potions. A flavorful tamal masa with pork and chorizo stuffing is wrapped in a corn husk and slowly cooked in a pot of simmering water.
Provided by mirelys
Categories World Cuisine Recipes Latin American Caribbean
Time 6h40m
Yield 14
Number Of Ingredients 22
Steps:
- Heat 2 tablespoons olive oil in large saucepan or Dutch oven over medium-high heat. Cook and stir pork in hot oil until lightly browned, 5 to 7 minutes.
- Pour 1/2 cup white wine into saucepan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir 2 cups water, 5 cloves garlic, 1 tablespoon tomato paste, 1 beef bouillon cube, bay leaves, cumin, oregano, and black pepper to pork mixture. Bring mixture to a boil, reduce heat to low, partially cover the saucepan with a lid, and simmer until pork is very tender, 1 to 2 hours. Transfer pork to a bowl and reserve cooking liquid.
- Heat remaining olive oil in a deep pot over medium-high heat. Cook and stir chorizo and cooked pork in hot oil until lightly browned, 3 to 5 minutes.
- Stir onion, green pepper, and remaining minced garlic into chorizo mixture; saute until vegetables soften and onion is translucent, about 5 minutes. Add remaining white wine, olives, 1 tablespoon tomato paste, and remaining bouillon cube; cook, stirring frequently, until flavors combine, about 5 minutes more.
- Pulse corn and 1 1/2 cups reserved pork broth together in a blender or food processor until mixture has a thick and chunky consistency. Stir corn mixture into pork-chorizo mixture.
- Reduce heat to medium and stir masa harina, sugar, vinegar, and salt into pork mixture; cook, stirring occasionally, until mixture has a hearty cornmeal porridge-consistency. Season with salt and remove from heat.
- Make a pocket out of one corn husk and fill 3/4 full with pork mixture, leaving a top flap. Wrap another husk around the filled pocket. Fold top flap over the pocket. Tie twine length- and width-wise around the tamale several times so that packet is secure, but has room for filling to expand during cooking. Repeat with remaining husks and filling.
- Fill a pot with 2-inches of water; bring to a simmer. Place tamales upright in simmering water, cover the pot, and cook, adding water as necessary, until filling is hot and set, about 40 minutes. Cool tamales until completely set, at least 3 hours.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 24 g, Cholesterol 33.2 mg, Fat 15.4 g, Fiber 3.3 g, Protein 11.4 g, SaturatedFat 4.4 g, Sodium 603.9 mg, Sugar 4.4 g
More about "cornmeal tamales food"
CORNMEAL TAMALES RECIPE BY GADGET.COOK | IFOOD.TV
From ifood.tv
Butter/Margarine 1/4 Cup (4 tbs)
Cornmeal 1 Cup (16 tbs)
Cornhusks/Parchment, or foil 1/2 Cup (8 tbs)
Calories 1358 per serving
RICH PORK AND CORNMEAL TAMALES RECIPE - HOUSE & HOME
From houseandhome.com
Estimated Reading Time 6 mins
CHICKEN TAMALE CASSEROLE - JO COOKS
From jocooks.com
1940'S TAMALE PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
HOW TO MAKE HOT TAMALES WITH CORNMEAL RECIPES ALL YOU …
From stevehacks.com
CORNMEAL TAMALES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CAN YOU USE CORN MEAL TO MAKE TAMALES? - OUR EVERYDAY LIFE
From oureverydaylife.com
BLUE CORNMEAL TAMALES RECIPES
From tfrecipes.com
WHAT IS THE DIFFERENCE BETWEEN MASA AND CORNMEAL - PEDIAA.COM
From pediaa.com
SANTA FE BLUE CORN TAMALE RECIPE - WANDERTOURS
From wandertours.com
TEXAS TAMALE PIE WITH A CORNMEAL AND CHEESE TOPPING
From saladinajar.com
WHAT IS CORNMEAL, EXACTLY? | REAL SIMPLE
From realsimple.com
CORNMEAL AND MASA HARINA: HOW THEY ARE DIFFERENT AND HOW ...
From greatist.com
CORN MEAL TAMALES - RECIPES - COOKS.COM
From cooks.com
BASIC MEXICAN TAMALE DOUGH RECIPE - SERIOUS EATS
From seriouseats.com
CORNMEAL TAMALES RECIPES
From tfrecipes.com
10 BEST TAMALE PIE WITH CORNMEAL RECIPES | YUMMLY
From yummly.com
TAMALE PIE RECIPE WITH CHEESE CORNMEAL TOPPING
From thespruceeats.com
TAMALE CASSEROLE - MRFOOD.COM
From mrfood.com
CORNMEAL HOT TAMALE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HOT TAMALES RECIPE | MYRECIPES
From myrecipes.com
CORNMEAL TURKEY TAMALE PIE - GOOD IN EVERY GRAIN
From goodineverygrain.ca
OLD SCHOOL TAMALE PIE RECIPE | CORNBREAD ... - THE MOM 100
From themom100.com
10 BEST TAMALE PIE WITH CORNMEAL RECIPES - YUMMLY
From yummly.com
CORNMEAL TAMALES - RECIPES | COOKS.COM
From cooks.com
CORNMEAL TAMALES? - BADGER & BLADE
From badgerandblade.com
CORNMEAL FOR TAMALES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
MASA HARINA VS. CORNMEAL - MEXICAN PLEASE
From mexicanplease.com
FOOD DEMO - BLUE CORN TAMALES | FDIHB - YOUTUBE
From youtube.com
CORNMEAL TAMALES - RECIPES | RECIPE GOLDMINE
From recipegoldmine.com
HOW TO MAKE TAMALE MASA DOUGH WITH MASA ... - 24BITE® RECIPES
From 24bite.com
CORNMEAL MASA RECIPE FOR TAMALES | BRYONT BLOG
From bryont.net
TAMALE PIE WITH CORNMEAL CRUST - FIVE SILVER SPOONS
From fivesilverspoons.com
WHAT TO SUBSTITUTE FOR MASA HARINA - LEAFTV
From leaf.tv
EASY SWEET CORN TAMALES RECIPE | TAMALES DE ELOTE ...
From mexicoinmykitchen.com
ALL-BEEF TAMALES RECIPE | KITCHEN INFINITY RECIPES ...
From kitcheninfinity.com
ALL ABOUT TAMALES - TAMALE RECIPES AND INFORMATION
From thespruceeats.com
CORNMEAL DOUGH RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love