Tamale Dip Microwave Food

TAMALE DIP - MICROWAVE

Steps:

• Remove wrappers from tamales.
• Chop coarsely in food processor with steel blade.
• In a 1-cup measure cover onion with plastic wrap and microwave on High (l00%) 2 minutes.
• Place chopped tamales in a 2-quart dish.
• Add onion, chile con carne and cheese.
• Microwave on High (100%) 6 minutes until cheese melts.
• Stir at 3 minutes.
• Top with Chile Today Hot Tamale Salsa.
• Serve with tostadas.

TAMALE DIP - MICROWAVE

Steps:

• 1. Remove wrappers from tamales. Chop coarsely in food processor with steel blade.
• 2. In a 1-cup measure cover onion with plastic wrap and microwave on High (l00%) 2 minutes.
• 3. Place chopped tamales in a 2-quart dish.
• 4. Add onion, chile con carne and cheese.
• 5. Microwave on High (100%) 6 minutes until cheese melts.
• 6. Stir at 3 minutes.
• 7. Top with salsa.
• 8. Serve with tostadas.

TAMALE DIP

Steps:

• Cube velveeta.
• place all ingredients in a sauce pan.
• Heat through and stir until melted.
• Serve with chips.

REAL HOMEMADE TAMALES

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.

TAMALE DIP

Steps:

• 1. Saute green onions and butter in large saucepan.
• 2. Add the Ro-tel to saucepan.
• 3. Next, add chili and mix until combined.
• 4. Add Worcestershire sauce, garlic, and tamales.
• 5. Stir well and break up tamales.
• 6. Add cheese. Cook, stirring often, on low heat until cheese melts and mixture is thoroughly heated.
• 7. Transfer all into crock pot on low, so it will stay hot.
• 8. Serve, hot with corn chips.

COWBOY MEXICAN DIP

Steps:

• Place the tamales, chili, diced tomatoes, and processed cheese into a slow cooker. Set heat on high, and cook, stirring occasionally until cheese is melted. Reduce heat to low to keep the dip warm while serving. Serve with corn chips or tortilla chips.