TAMALE SAUCE
An easy, cheesy Tamale Sauce that reigns supreme with its Tex-Mex flare and kick of spice. The perfect consistency for drizzling over tamales and more!
Provided by Kelly Anthony
Categories Main Course
Time 12m
Number Of Ingredients 6
Steps:
- Place a skillet over medium heat, and add the butter. As soon as it has melted, sprinkle over the flour. Whisk until a paste has formed and stir for 1-2 minutes more.
- Begin adding the beef broth a splash at a time, whisking well after each addition, until it resembles a pudding-like consistency. Once this consistency has been achieved, begin streaming in the broth, whisking all the while. Allow the mixture to simmer until slightly thickened, about 5 minutes.
- Add the adobo sauce, taco seasoning and American cheese. Stir until the cheese has melted and remove from the heat.
- Top your tamales with the Tex-Mex Tamale Sauce, serve and enjoy.
Nutrition Facts : Calories 71 kcal, Carbohydrate 4 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 1190 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TAMALE SAUCE
This is my MIL's recipe. I eat the tamales just to get the sauce! It is so simple and so good. I like it best served room temperature. And its best to let it sit a little before serving for the flavors to blend.
Provided by pines506
Categories Sauces
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook and dice potatoes (I cook in boiling water, then peel and dice) Mix all ingredients together.
- Start with 3 or 4 peppers and just 1-2 tsp of juice.
- Then add more to taste.
- But let sit at least 20-30 minutes so you can tell how hot it is!
RED TAMALE SAUCE RECIPE (+VIDEO)
Red tamale sauce is an essential recipe for your traditional Mexican pork or beef tamales. When you're ready to make a tamale commitment, be sure to use an outstanding homemade sauce like this one.
Provided by Christian Guzman
Categories Sauce
Time 1h25m
Number Of Ingredients 8
Steps:
- Carefully split the peppers and remove seeds and membranes. Cut peppers into 1-2 inch pieces. Arbol peppers are small so no need to cut those.
- Using a firm bristle brush, wash peppers.
- Place peppers, tomatoes and garlic in pan with 2 cups chicken stock (or enough to cover). Heat on medium and bring to boil, then reduce to low and simmer for 20-30 minutes until soft.
- Remove all vegetables and remaining spices to blender and blend until smooth. Note: If water has turned too dark, you may want to strain the vegetables to the blender then discard the liquid and replace with fresh chicken stock. Return all to the same pan.
- Simmer for 15 minutes to thicken slightly. Add more spices or salt to taste, if desired.
Nutrition Facts : Calories 12 kcal, Carbohydrate 2 g, Protein 0.25 g, Sodium 251 mg, Sugar 1 g, ServingSize 1 serving
TAMALES
Provided by Marcela Valladolid
Time 2h15m
Yield 16 tamales
Number Of Ingredients 20
Steps:
- Put the lard in the bowl of a mixer and beat on medium speed until light and fluffy, 5 minutes. Add the masa harina and beat for 2 minutes more. Add the baking powder and salt and continue to beat until incorporated, about 5 minutes. Add the broth and continue to beat until the masa is soft and fluffy (the masa should come off the bowl easily). Set aside, cover with a damp towel and let rest for about 10 minutes, or until ready to use.
- Put the corn husks in a large pot, cover with water and bring to a boil. Simmer, uncovered, until soft, about 8 minutes. Drain.
- To fill the tamales: Holding an open softened corn husk in one hand, spread about 2 tablespoons of the dough on the husk beginning 1 inch from the wider top and ending at least 1 1/2 inches from the narrower bottom, leaving a 1 1/2-inch border on either side. Sprinkle about 1 tablespoon of filling down the center of each tamal. Fold the sides of the husk up and over the filling, tucking the ends under. Continue with the remaining dough.
- Put the folded tamales in the steamer basket of a large pot. Add enough water to cover the bottom of the pot by several inches, but not enough to touch the tamales themselves. Bring to a boil, cover with a towel and lid and steam over medium-low heat for 1 hour, adding additional water to the pot as necessary; do not allow the pot to boil dry. Open a tamal and check for doneness; the tamal should be firm and pull away from the husk without sticking. If still sticky, continue steaming until done, up to another 15 minutes.
- Char the poblanos directly over a gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.
- Peel, stem, seed and devein the chiles. Slice into 1/4-inch strips lengthwise and season with salt. Place 2 to 3 rajas (pepper strips) and 1 tablespoon shredded cheese in each tamal.
- For the guajillo chicken filling: Put the chicken, 3 cloves of the garlic, the halved onion and the bay leaves in a large heavy saucepot and add enough water to cover the chicken. Bring to a boil and reduce to a simmer. Simmer for 15 minutes, then skim and cover the pot. Continue to simmer until the chicken is fully cooked, 30 more minutes. Set aside until the chicken is cool enough to handle.
- Add the chiles, remaining 4 cloves garlic and the quartered onion to a pot with 4 cups of water. Bring to a boil and remove from the heat. Transfer the ingredients to a blender. Add the cumin and cloves and process until smooth.
- Heat the vegetable oil over medium-high heat in a large heavy saucepot. Transfer the chile mixture to the pot and bring to a boil. Reduce to a simmer and simmer for 15 minutes.
- Shred the chicken, discarding the bones and excess fat. (Reserve the cooking liquid for another use.) Transfer the shredded chicken into the simmering salsa. Cook until reduced by two-thirds and the flavors are incorporated, about 15 minutes. Season with salt and pepper.
- When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
TAMALE PIE
Steps:
- Preheat the oven to 400 degrees F.
- Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the beef, onions, garlic and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until the meat is brown and the onions are softened, about 6 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, about 1 minute. Stir in the enchilada sauce, beans, corn and cilantro and season with salt. Bring to a simmer. Remove from the heat and sprinkle with the cheese.
- Add the cornmeal to a mixing bowl. Mix in the buttermilk and oil. You want the mixture to be thick but pourable. Stir in the scallions. Pour on top of the meat mixture in the skillet and spread in an even layer. Bake until the meat is bubbling and the cornbread is golden brown, 20 to 25 minutes.
RED CHILI SAUCE (TO BE USED WITH TRADITIONAL TAMALES)
This is the recipe I use to make recipe #15286. For an online tamale making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum.
Provided by Karen From Colorado
Categories Sauces
Time 1h5m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Remove stems and seeds from dried chili peppers.
- Place peppers in a single layer on a baking sheet.
- Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
- Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.
- Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).
- Add garlic, cumin and salt.
- Cover and blend until smooth.
- In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.
- Carefully stir in blended chili mixture.
- Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness) Use this sauce for traditional tamales, recipe #15286.
- Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.
CHICKEN TAMALES WITH TOMATILLO-CILANTRO SAUCE
While tamales are one of Mexico's most famous street foods, they are also one of its most popular party foods, which is fitting since a tamal is packaged like a small gift waiting to be unwrapped. The many steps involved in tamal making have discouraged countless cooks. But they should not, because the process is very easy. And if you gather a few friends to help with the assembling, you can have a tamal-making party before the real party begins.
Provided by Lourdes Castro
Categories Chicken Poach Steam Cinco de Mayo Dinner Cornmeal Corn Tomatillo Jalapeño Cilantro Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 24 tamales
Number Of Ingredients 26
Steps:
- Poach and shred the chicken:
- Combine the onion, garlic, salt, and water in a saucepan and bring to a boil. Add the chicken breasts, bay leaves, and oregano and decrease the heat to a simmer. Cook the chicken, partially covered, for 35 minutes, or until cooked through. To check for doneness, slit the chicken in half to make sure the interior is no longer pink.
- Allow the chicken to cool in the broth. When cool enough to handle, remove the chicken from the pan. Strain and reserve the broth. Shred the chicken by hand by pulling apart the fibers of the chicken with your fingers and set aside.
- Make the Tomatillo-Cilantro Sauce:
- Combine the tomatillos, jalapeños, cilantro, garlic, and water in a blender and purée until well blended.
- Heat the oil in a sauté pan over medium heat.
- When the oil is hot, add the onion and sauté until the onion is limp and translucent, about 8 minutes. Add the tomatillo mixture. Season with salt and pepper. Cook for about 5 minutes, or until the sauce thickens.
- Add the shredded chicken to the sauce and stir to coat. Allow to cook for 3 more minutes. Check the seasoning and adjust if needed. Set aside.
- Prepare the corn husks
- Bring a large pot of water to a boil then remove from heat. Add the corn husks, making sure to submerge them under water, and cover the pot. Soak the corn husks in the pot for 20 minutes. They should be soft and flexible, and take on a deep beige color. Remove the corn husks from the water and wrap them in a damp paper towel until you are ready to use them.
- Prepare the tamal dough:
- To make the masa, combine the masa harina with 2 cups of the reserved chicken broth and mix well. The masa should have the consistency of a stiff dough. Set aside.
- Put the lard in a mixing bowl. Beat the lard with an electric mixer until light and fluffy, about 1 minute. Add half of the masa and beat until well blended. Add the 3 tablespoons of the reserved chicken broth and the remaining masa and continue beating until a teaspoon of the dough dropped into a cup of cold water floats, about 10 minutes. If after 15 minutes of constant beating your dough does not float, move on (despite it not floating, the dough will be fine).
- Sprinkle the baking powder and the salt over the dough and mix in well.
- Assemble the tamales:
- Place a corn husk lengthwise in front of you with the wide side closest to you. Spread 2 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.
- Place 2 heaping tablespoons of the filling lengthwise down the center of the dough. Pick up the two long sides of the cornhusk and unite them. Allow the dough to surround the filling by pinching together the corn husk where the dough comes together. Roll both sides of the corn husks in the same direction over the tamal. Fold down the empty top section of the cornhusk and secure it by tying a thin strip of corn husk around the tamal (the top will be open).
- Repeat this process until all the corn husks or tamal dough are used up.
- Steam the tamales:
- Create a tamal steamer by crumpling a large piece of aluminum foil into a large ball. Place the foil ball in the center of a large saucepan and arrange the tamales "standing up" around it. You can stand tamales in front of each other; just make sure that the open end of the tamal is facing upward.
- Pour in 1/2 inch of water. Cover tightly with a lid and simmer for 40 minutes.
- Serve:
- Serve warm accompanied by Mexican crema.
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
More about "tamale sauce food"
10 BEST TAMALE SAUCE RECIPES - YUMMLY
From yummly.com
EASY TAMALE CASSEROLE - NORINE'S NEST
From norinesnest.com
CHICKEN TAMALES WITH RANCHERO SAUCE RECIPE | MYRECIPES
From myrecipes.com
TRADITIONAL TAMALES RED CHILI SAUCE FOR PORK OR BEEF (RAR)
From bigoven.com
SPICY TAMALE PIE WITH POLENTA TOPPING RECIPE - FOOD NEWS
From foodnewsnews.com
24 TAMALE SAUCE IDEAS | MEXICAN FOOD RECIPES, MEXICAN ...
From pinterest.com
BELIZEAN FOOD --HOW TO MAKE DELICIOUS BELIZEAN TAMALES
From belizehub.com
TAMALE RECIPES | ALLRECIPES
From allrecipes.com
TAMALE SAUCE - HOME COOKING - CHOWHOUND
From chowhound.com
10 BEST MEXICAN TAMALE SAUCE RECIPES | YUMMLY
HOT TAMALE SAUCE (OR DIP) - RECIPE | COOKS.COM
From cooks.com
PORK TAMALES WITH DOUBLE-CHILE SAUCE - RECIPE - FINECOOKING
From finecooking.com
CANNED TAMALE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RED TAMALE SAUCE AUTHENTIC RECIPE | FAMILY CUISINE
From familycuisine.net
EASY TAMALE SAUCE - RECIPES | COOKS.COM
From cooks.com
HOMEMADE RED CHILE SAUCE FOR TAMALES AND ENCHILADAS
From highlandsranchfoodie.com
TAMALE SAUCE RECIPE (TEX-MEX STYLE) - THE ANTHONY KITCHEN ...
From myrecipemagic.com
BEST MEXICAN TAMALES RECIPE - EVERYDAY SOUTHWEST
From everydaysouthwest.com
SALSA ROJA PORK TAMALES RECIPE
From thespruceeats.com
MEXICAN TAMALES SAUCE RECIPES
From tfrecipes.com
TAMALE SAUCE RECIPE - YOUTUBE
From youtube.com
PLANT BASED TAMALES IN RED SAUCE - DEL REAL FOODS
From delrealfoods.com
9 TAMALE SAUCE IDEAS | MEXICAN FOOD RECIPES, MEXICAN ...
From pinterest.com
AUTHENTIC TAMALE SAUCE RECIPES
From tfrecipes.com
WHAT SAUCE GOES WITH TAMALES? - JUST MEXICAN FOOD
From justmexicanfood.com
46 EASY AND TASTY TAMALES RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
10 BEST TAMALE SAUCE RECIPES | YUMMLY
From yummly.co.uk
CANNING TAMALE SAUCE AND TACO MAGIC – DIGGING FOOD
From diggingfood.com
GREEN CHILE TAMALE SAUCE AUTHENTIC RECIPE - 24BITE® RECIPES
From 24bite.com
HOW TO MAKE TAMALES: AUTHENTIC HOMEMADE TAMALES RECIPE ...
From masterclass.com
RED CHILI TAMALE SAUCE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
TAMALE SAUCE - HEALTH4LIFE
From health4life.info
FOOD WISHES VIDEO RECIPES: THE SACRED TAMALE - ANOTHER ...
From foodwishes.blogspot.com
TAMALE SAUCE | FAMILY CUISINE
From familycuisine.net
MEXICAN RED CHILE SAUCE RECIPE
From simplyrecipes.com
RED CHILI SAUCE (TO BE USED WITH TRADITIONAL TAMALES ...
From pinterest.ca
WHAT SAUCE DO YOU EAT WITH TAMALES?
From treehozz.com
IS THERE A DIFFERENCE BETWEEN TAMALE SAUCE AND ENCHILADA ...
From chowhound.com
HORMEL BEEF TAMALES IN CHILI SAUCE RECIPE | BESTO BLOG
From bestonlinecollegesdegrees.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