Crockpot Tamales Food

CROCKPOT TAMALES

Steps:

• If you're going to use the rotisserie chicken, combine the meat with the onion, garlic, can of green chilies, cumin, salt, and drained corn in a 4 quart (or so) crockpot and cook on high for 3-4 hours, or on low for 6. The onions need to be translucent before going into the tamales. If you don't have time for this step, skip the garlic and onion, and combine the chicken with the chiles, cumin, salt, and drained corn in a mixing bowl. Set aside.
• Soften the corn husks by soaking them in very hot water until they are quite pliable.
• To make the masa, combine all dough ingredients in a large mixing bowl, and beat on medium-to-high speed until everything is mixed well and the dough is spongy. Check the dough by dropping a little ball of it into a glass of water. It should float. If it doesn't float, this source says to continue to beat the dough.
• Take a bit larger than a golf-ball size piece of masa dough, and spread it into a wet corn husk. The dough should be about 1/4 inch thick--you do not want to see the corn husk through the dough. Add a bit of filling, and some cheese. Fold the corn husk over to join the edges of the masa. If you need to add more dough, do so---no filling should peek through. Fold all corn husk edges into the center and place into the bottom of an empty crockpot, seam side down (I used a 6.5 quart, and fit 19 inside).
• Repeat. Many, many, many times. It took me about 2 hours to make all of the tamales. If you find that your corn husks are unraveling, you can add another the other way to secure it, and tear off a long piece to tie around. I had to do this a few times. I also needed to add more hot water to the soaking husks to keep them pliable. If you need to step away from the tamale-making-process for a bit, put the lid on your crockpot to keep moisture inside.
• When the crockpot is full, put the lid on and cook on high for 4-6 hours, or until a tester tamale looks and tastes done. The tamales on the edges will cook a bit faster. Once your tester looks good (I used the same one, and kept re-wrapping it and adding it back when it wasn't ready), unplug the crockpot and keep the lid off. Don't unwrap any others until they've set for about 15 minutes. My tamales were cooked at 6 hours, but I began checking every 45 minutes at 4 hours.

CROCK POT TAMALE CASSEROLE SUPREMO

Steps:

• Brown the Ground Beef and Chorizo together.
• Drain most of the fat off (but the chorizo has a lot of flavor, so reserve some of the fat for flavor).
• Pre-mix the egg, milk and cornmeal.
• Except for the cheese, put all the other ingredients into the crock pot (including the meats).
• Mix them thoroughly.
• Put the cornflour-egg-milk mix on top.
• Set the Crock pot to high or low.
• Cook for 5-6 hours on high or 10-12 hours on low.
• 5 or 10 minutes before serving, cover the top with the grated cheese.

CROCK POT PORK TAMALE FILLING

Steps:

• Toss all ingredients in a Crock pot and cook for min 10 hours (usually I'll start this the night before and let cook all night).
• Take out roast and strain the broth, reserving about 3 cups.
• Take all the"stuff" you strained out and put into a blender (you'll get a nice paste mixture).
• Mix in some of the reserved broth (but you don't want it to be too running) and blend once more.
• Shread your pork and place into a large bowl.
• Now mix all the stuff you blended into the meat.
• Make sure to taste it and adjust if you need more broth or salt and pepper.
• Spread mixture on your prepared masa or on a burrito shell.
• It's wonderfully flavored.

CROCK-POT TAMALE PIE

Steps:

• In skillet, cook ground beef until crumbly; drain well. In large bowl, mix corn meal, milk, and egg. Add drained ground beef, dry chili seasoning mix, seasoned salt, tomatoes, corn, and olives. Pour into slow cooker.
• Cover and cook on HIGH for 3 1/2 to 4 1/2 hours.
• Sprinkle cheese over top. Cover and cook for 5 to 10 minutes longer.

TAMALE CASSEROLE - CROCK POT

Steps:

• Place half of the diced onions in a 4-quart electric slow cooker.
• Top with half each of the salsa, the chili, beans and olives.
• Place 4 or 5 of the tamales on top.
• Cover the tamales with half of the chili strips.
• Repeat the layers, ending with the remaining chili strips.
• Cover and cook on the low setting 6 1/2 to 7 hours.
• Pass shredded cheese and sour cream on the side.
• Tip: If you are using frozen tamales, the wrappers will be easier to
• remove if you microwave them for a few seconds first. Also, if using
• frozen tamales, increase cooking time about 1 hour.

CROCK POT BEEF TAMALE PIE

Steps:

• In a non-stick skillet, cook ground beef, onion and garlic over medium heat until meat is cooked.
• Drain thoroughly and stir in the drained kidney beans and enchilada sauce.
• Pour into a 4-5 quart crock pot.
• In a large bowl, mix together corn muffin mix, milk, oil and egg just until combined.
• Next, add cheese and chiles, including the liquid from the chile can.
• Spoon over beef in crock pot.
• Cover crock pot and cook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In small bowl combine sour cream, salsa and cilantro; serve with pie.