TAMALE STUFFING
Provided by Food Network Kitchen
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and set aside 5 minutes. Peel off the skin, then roughly chop.
- Preheat the oven to 375 degrees F. Combine the lard, baking powder and 1 teaspoon salt in a large bowl and mix with a wooden spoon until combined. Whisk the masa harina, 2 cups hot water and the broth in a separate bowl; add to the lard mixture and mix until smooth.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the scallions, garlic, chipotles, cumin and orange zest and cook, stirring, until the scallions are soft, about 2 minutes. Add the plantains, roasted poblanos and capers and season with salt.
- Gently stir the scallion mixture into the masa mixture. Line a 9-by-13-inch baking dish with the banana leaves, crossing one over the other, and add the filling. Fold the banana leaves over the filling, tucking them in to seal. Cover with aluminum foil and bake until the filling is set, about 1 hour, 15 minutes, uncovering halfway through.
TANGY TAMARI DRESSING
This tangy and flavorful dressing has a smooth 'zip' to it because of nutritional yeast and garlic powder. It's a great dressing for salads of any kind. It works great as a dipping sauce as well. Anyone who is looking for something different will definitely enjoy this dressing. The best part is that it takes only minutes to make. Vegetarians will love it for its protein packed, light, clean taste.
Provided by JADZIA
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 16
Number Of Ingredients 9
Steps:
- Blend olive oil, nutritional yeast, tamari, cider vinegar, lemon juice, garlic powder, basil, oregano, and thyme together in a food processor or blender until dressing is smooth.
Nutrition Facts : Calories 158.6 calories, Carbohydrate 4.7 g, Fat 13.9 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 668.2 mg, Sugar 0.7 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
MARTHA'S TAMALE DRESSING
This is from a recipe card from HEB Grocery Store. They were giving out samples of the dressing with a Smoky Cranberry Apple Relish, which I will publish too and it was OMG YUMMY!!!! I'm posting both of the recipes so that I don't lose them....
Provided by babygirl65
Categories One Dish Meal
Time 45m
Yield 1 pan, 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat over to 350. Coat a 9 x 13 in baking dish with non stick spray.
- Crumble or cut tamales and corn bread into small pieces, place in a large mixing bowl. Drain juices from tomatoes, set aside.
- Heat oil in a large skillet over medium-high heat, Saute onion for 5 minutes.
- Add Mexican seasonings and drained tomatoes and cook for 5 minutes until heated and onion is tender.
- Toss mixture lightly with tamales, cornbread and cheese. Keep mixture loose; don't overmix or pack down.
- Transfer dressing to baking dish, bake for 30 to 40 minutes or until browned.
- If you can't find a Mexican blend seasoning, you can use 1 tsp each of Chili powder, garlic powder and ground cumin.
Nutrition Facts : Calories 105.6, Fat 8, SaturatedFat 3.9, Cholesterol 19.9, Sodium 479.5, Carbohydrate 4.5, Fiber 0.2, Sugar 1.4, Protein 4.6
TAMALE AND JALAPEñO CORNBREAD DRESSING
This is Jack Gilmore of Z'Tejas (Austin, Tx) favorite dressing, Every Thanksgiving he prepares it for his family and staff. It's packed with vegetables, including corn in five forms.
Provided by Galley Wench
Categories Southwestern U.S.
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in heavy large skillet over medium heat.
- Add onions, bell peppers, all chiles, sage and oregano.
- Sauté until vegetables are tender.
- Transfer to a bowl with corn bread.
- Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock.
- Add tamales at the end and do not break up.
- Salt and pepper to taste.
- If stuffing is too dry, add a little melted butter.
- Place dressing in a buttered 9-inch-by-13-inchbaking pan.
- Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes.
- Remove foil and bake another 15 minutes, until brown.
Nutrition Facts : Calories 127.2, Fat 6.9, SaturatedFat 3.9, Cholesterol 17.1, Sodium 205.1, Carbohydrate 15.3, Fiber 1.8, Sugar 3.6, Protein 3.2
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