Tamale Stew Food

HOMEMADE BEEF TAMALES

Steps:

• Heat a large cast-iron skillet over medium heat. Add beef, green chiles, hot sauce, salt, 3 cloves garlic, onion, black pepper, and cayenne pepper. Cook and stir until beef is thoroughly browned, 10 to 15 minutes. Drain and reserve the drippings.
• Combine reserved drippings, masa, lard, and baking powder in a large bowl. Mix well. Add up to 1 cup water, 1 teaspoon at a time, until mixture is as thick as biscuit dough. Divide into 50 equal balls. Place dough balls between 2 cutting boards each lined with a sheet of waxed paper; flatten into circles.
• Place each dough circle into a corn husk. Spoon about 3 tablespoons beef mixture in a line across the middle of each husk. Top with a small amount of cheese. Fold opposing sides of the tortilla to overlap the filling. Roll the husk around the tamale and fold in one end.
• Combine the remaining 1 clove garlic, 1 cup water, and chili powder in a small saucepan over medium-high heat. Bring chili sauce to a boil. Remove from heat.
• Stand a batch of the tamales, folded ends-down, in a steamer basket on top of a double boiler over simmering water. Bring water to a boil; cover and steam for 20 minutes. Remove tamales from heat; remove husks and top tamales with the chili sauce. Repeat with remaining tamales.

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.

OLD-SCHOOL TAMALE PIE

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.

TAMALE SOUP

Steps:

• Brown beef, onion, and green pepper and drain fat.
• Add everything else EXCEPT tamales and simmer for at least an hour.
• Add tamales 10 minutes before serving.

TAMALE SOUP

Steps:

• Combine all ingredients except tamales and cheddar cheese in large crockpot. Cook on low for 4 to 5 hours.
• Meanwhile, allow tamales to thaw just enough to be able to cut them.
• About 30 minutes prior to serving, add still-mostly-frozen tamales to crockpot and cook on high for 30 minutes.
• Serve with cheese sprinkled on top.

TAMALE STEW RECIPE

Steps:

• Add all ingredients, including the liquid, from all cans and heat together in saucepan until thoroughly heated. Pour over individual bowls half filled with fritos. Top with grated cheese, chopped onion, sour cream, etc.