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Showing posts with label Tamales. Show all posts
Showing posts with label Tamales. Show all posts
Tuesday, 13 May 2014
Wednesday, 23 April 2014
Sweet Tamale Pie
This recipe is Quick and easy to make.
Ingredients:
Meat Mixture:
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1 onion, chopped
salt and ground black pepper to taste
1 pound lean ground beef
2 (7 ounce) cans Mexican-style corn (such as Green Giant®)
1 (8 ounce) jar chunky salsa
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
1 (4 ounce) can chopped green chiles
1 (1 ounce) packet taco seasoning mix
Corn Bread Topping:
1 (15 ounce) package corn bread mix (such as Krusteaz® Honey Corn Bread Mix)
2/3 cup milk
1/3 cup vegetable oil
1 egg
2 (7 ounce) cans Mexican-style corn (such as Green Giant®), drained
1 (4 ounce) can chopped green chiles, drained
1 cup shredded Mexican cheese blend
1 tablespoon extra-virgin olive oil
Directions:
Preheat oven to 400 degrees F (200 degrees C).
Pour 2 tablespoons olive oil into a cold skillet; sprinkle in garlic. Cook garlic over medium heat until sizzling and fragrant, 2 to 3 minutes. Stir onion, salt, and pepper into the garlic and olive oil; cook until onion is translucent, 5 to 10 minutes. Cook and stir ground beef into onion mixture until beef is browned and crumbly, 5 to 10 minutes.
Mix 2 cans Mexican-style corn, salsa, hot tomato sauce, 1 can chopped green chiles, and taco seasoning into ground beef mixture; bring to a boil. Reduce heat, cover skillet, and simmer until liquid has reduced, about 15 minutes. Transfer meat mixture to a 10x14-inch casserole dish.
Stir corn bread mix, milk, vegetable oil, and egg together in a bowl; fold in 2 cans drained Mexican-style corn, 1 can drained green chiles, Mexican cheese blend, and 1 tablespoon olive oil. Spoon cornbread mixture over meat mixture.
Bake in the preheated oven until a toothpick inserted into the corn bread comes out clean, about 30 minutes.
Ingredients:
Meat Mixture:
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1 onion, chopped
salt and ground black pepper to taste
1 pound lean ground beef
2 (7 ounce) cans Mexican-style corn (such as Green Giant®)
1 (8 ounce) jar chunky salsa
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
1 (4 ounce) can chopped green chiles
1 (1 ounce) packet taco seasoning mix
Corn Bread Topping:
1 (15 ounce) package corn bread mix (such as Krusteaz® Honey Corn Bread Mix)
2/3 cup milk
1/3 cup vegetable oil
1 egg
2 (7 ounce) cans Mexican-style corn (such as Green Giant®), drained
1 (4 ounce) can chopped green chiles, drained
1 cup shredded Mexican cheese blend
1 tablespoon extra-virgin olive oil
Directions:
Preheat oven to 400 degrees F (200 degrees C).
Pour 2 tablespoons olive oil into a cold skillet; sprinkle in garlic. Cook garlic over medium heat until sizzling and fragrant, 2 to 3 minutes. Stir onion, salt, and pepper into the garlic and olive oil; cook until onion is translucent, 5 to 10 minutes. Cook and stir ground beef into onion mixture until beef is browned and crumbly, 5 to 10 minutes.
Mix 2 cans Mexican-style corn, salsa, hot tomato sauce, 1 can chopped green chiles, and taco seasoning into ground beef mixture; bring to a boil. Reduce heat, cover skillet, and simmer until liquid has reduced, about 15 minutes. Transfer meat mixture to a 10x14-inch casserole dish.
Stir corn bread mix, milk, vegetable oil, and egg together in a bowl; fold in 2 cans drained Mexican-style corn, 1 can drained green chiles, Mexican cheese blend, and 1 tablespoon olive oil. Spoon cornbread mixture over meat mixture.
Bake in the preheated oven until a toothpick inserted into the corn bread comes out clean, about 30 minutes.
Pork Tamale Pie
This is a nice casserole type recipe that will feed your family, especially on a cold winter day. Serve with shredded cheese on top. We like the jalapeno chile pepper cheese.
Ingredients:
3 pounds boneless pork loin roast
garlic powder to taste
1 cup cornmeal
1/2 cup milk
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can peeled and diced tomatoes
2 eggs, beaten
1 1/2 teaspoons chili powder
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Season pork roast with garlic salt to taste and place in a 10x15 inch roasting pan. Add water as needed to cover roast halfway.
Bake at 350 degrees F (175 degrees C) for 2 hours.
When roast is cool enough to handle, cube the meat and reserve the water from the roasting pan. In a large skillet over medium low heat, combine the meat with 2 cups reserved broth and allow to simmer.
In a separate skillet over medium heat, combine the cornmeal, milk, corn, tomatoes and eggs. Stir well and add the chili powder, cayenne pepper and salt. Let cook for 20 minutes, stirring often. Add broth as needed if mixture gets too thick. Combine this mixture with the pork in a 9x13 inch baking dish, mixing together well.
Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.
Ingredients:
3 pounds boneless pork loin roast
garlic powder to taste
1 cup cornmeal
1/2 cup milk
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can peeled and diced tomatoes
2 eggs, beaten
1 1/2 teaspoons chili powder
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Season pork roast with garlic salt to taste and place in a 10x15 inch roasting pan. Add water as needed to cover roast halfway.
Bake at 350 degrees F (175 degrees C) for 2 hours.
When roast is cool enough to handle, cube the meat and reserve the water from the roasting pan. In a large skillet over medium low heat, combine the meat with 2 cups reserved broth and allow to simmer.
In a separate skillet over medium heat, combine the cornmeal, milk, corn, tomatoes and eggs. Stir well and add the chili powder, cayenne pepper and salt. Let cook for 20 minutes, stirring often. Add broth as needed if mixture gets too thick. Combine this mixture with the pork in a 9x13 inch baking dish, mixing together well.
Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.
Tamale Casserole
Here's a great recipe that's quick to make, but not short on taste. Canned beef tamales with onions and Cheddar. Mmmm!
Ingredients:
2 (15 ounce) cans beef tamales
2 bunches green onions, chopped
8 ounces shredded Cheddar cheese
3 cups crushed tortilla chips
2 (16 ounce) cans chili without beans
1 tablespoon water
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans.
Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water.
Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.
Ingredients:
2 (15 ounce) cans beef tamales
2 bunches green onions, chopped
8 ounces shredded Cheddar cheese
3 cups crushed tortilla chips
2 (16 ounce) cans chili without beans
1 tablespoon water
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans.
Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water.
Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.
Basic Homemade Tamales
In this recipe, the pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.
Ingredients:
Tamale Filling:
1 1/4 pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 1/2 teaspoons salt
Tamale Dough:
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream
Directions:
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.
Ingredients:
Tamale Filling:
1 1/4 pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 1/2 teaspoons salt
Tamale Dough:
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream
Directions:
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.
Hot Tamale Pie
While this tamale pie has very little to do with its south-of-the-border namesake, it's a really delicious recipe all the same.
Ingredients:
cooking spray
2 pounds ground beef
2 cups diced poblano peppers
1 teaspoon salt
1 (16 ounce) jar salsa
1/2 teaspoon dried oregano
1 teaspoon ground dried chipotle pepper
2 (8.5 ounce) boxes dry corn muffin mix (such as Jiffy®)
2 eggs
2/3 cup milk, divided
4 ounces shredded Cheddar cheese, divided
4 ounces shredded Monterey Jack cheese, divided
8 ounces frozen corn, thawed
Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Spray a 9x13-inch casserole dish with cooking spray.
Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.
Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.
Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.
Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.
Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
Bake in the preheated oven for 50-60 minutes, until golden brown.
Notes:
You can substitute red or green bell peppers for the poblano peppers if needed.
Ingredients:
cooking spray
2 pounds ground beef
2 cups diced poblano peppers
1 teaspoon salt
1 (16 ounce) jar salsa
1/2 teaspoon dried oregano
1 teaspoon ground dried chipotle pepper
2 (8.5 ounce) boxes dry corn muffin mix (such as Jiffy®)
2 eggs
2/3 cup milk, divided
4 ounces shredded Cheddar cheese, divided
4 ounces shredded Monterey Jack cheese, divided
8 ounces frozen corn, thawed
Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Spray a 9x13-inch casserole dish with cooking spray.
Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.
Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.
Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.
Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.
Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
Bake in the preheated oven for 50-60 minutes, until golden brown.
Notes:
You can substitute red or green bell peppers for the poblano peppers if needed.
Pork for Tamales
A delicious recipe for preparing pork to use in making pork tamales. After the meat is cooked and shredded, mix with salsa and refrigerate overnight. If you are making your own tamale dough, you may want to reserve 1 1/4 cup of the broth before draining.
Ingredients:
1 pound pork butt roast
2 1/2 cups water
1/2 onion
1 clove garlic, peeled
1 bay leaf
salt to taste
8 black peppercorns
1 dried red chile pepper
Directions:
Trim fat from pork butt. Cut into chunks and place in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. Bring to a boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.
Drain broth, let meat cool and shred with a fork. Refrigerate overnight if desired.
Ingredients:
1 pound pork butt roast
2 1/2 cups water
1/2 onion
1 clove garlic, peeled
1 bay leaf
salt to taste
8 black peppercorns
1 dried red chile pepper
Directions:
Trim fat from pork butt. Cut into chunks and place in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. Bring to a boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.
Drain broth, let meat cool and shred with a fork. Refrigerate overnight if desired.
Mexican Beef Tamales
This recipe makes a lot, but if you're going to go to all the trouble of making tamales from scratch, you might as well have a party! You will need butchers' twine and a large pot with a steamer basket to make these. May be frozen up to 6 months in heavy-duty resealable plastic bags. To reheat, thaw in refrigerator and then steam or microwave until heated through.
Ingredients:
4 pounds boneless chuck roast
4 cloves garlic
3 (8 ounce) packages dried corn husks
4 dried ancho chiles
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
salt to taste
3 cups lard
1 tablespoon salt
9 cups masa harina
Directions:
Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.
Ingredients:
4 pounds boneless chuck roast
4 cloves garlic
3 (8 ounce) packages dried corn husks
4 dried ancho chiles
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
salt to taste
3 cups lard
1 tablespoon salt
9 cups masa harina
Directions:
Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.
Chicken and Cheese Tamales
Traditional Tamales filled with a creamy chicken and cheese stuffing.
Ingredients:
2 lbs boneless, skinless chicken
3 oz. can diced green chiles
4 oz cream cheese (1/2 a standard package)
1/2 cup sour cream or crema
16 oz queso fresco or jack cheese (shredded or crumbled)
1 teaspoon cumin
1 teaspoon chile powder
1 teaspoon salt
1/2 teaspoon salt
40 Corn Husks
Tamale Dough (Recipe Below)
Preparation:
Prepare the filling:
Boil or bake the chicken until it is cooked through. Let the chicken cool and then use forks or your fingers to pull it apart to shred it. Add the shredded chicken and the diced chiles to a large bowl and add in the cream cheese, queso fresco, cumin, chile powder, and 1/2 teaspoon of salt. Use a large spoon to smash the cream cheese into the mixture to begin mixing it. I like to just use my hands to squish it all together. Once the filling is made, set it aside. (Note: You can make the filling the day before and store it in the refrigerator until you are ready to use it.)
Preparing the Corn Husks:
Go through the corn husks removing any debris. Separate the larger usable pieces from the smaller bits and pieces. Save the smaller pieces for later. Go through the corn husks removing any debris. Separate the larger usable pieces from the smaller bits and pieces. Save the smaller pieces for later. Place the husks into a large bowl. Cover husks with warm water. Set a heavy item (like a heavy bowl or mug) on top of the husks to keep them submerged. Remove the husks from the water and pat dry. Place into a covered dish or a large plastic bag to prevent from drying out. Use only the larger and medium sized husks for the tamales. The smaller ones can be used later for ties or patches. When looking at the husk, notice the shape. They have a narrow end, a broad end, and two long sides.
Masa Harina (Tamale Dough):
6 cups masa harina
5 cups warm water or low-sodium chicken broth
2 cups lard
3 tablespoon onion powder
2 tablespoon cumin
3 tablespoon chile powder
2 teaspoons salt
In a mixing bowl combine masa and warm water or broth until combined. Let the mixture sit for 20 minutes or so to let the masa soften. Then mix it on low speed until a dough forms. After the Masa Harina is prepared, gradually add in the salt, cumin and onion powder by sprinkling them over the dough as you mix it. In a separate bowl, whip lard or shortening about three minutes or until fluffy. Add the lard to the dough a little at a time while mixing until well combined. The mixture should be about the consistency of peanut butter. If not, add more masa harina, water or broth as necessary.
Assembling the Tamales:
Lay a husk on a flat surface. Spoon 1-2 tablespoons of dough onto the husk, depending on the size of the husk. Use the back of a metal spoon to spread the dough onto the husk. When spreading the dough, leave a space of about 4 inches from the narrow end of the husk and about 2 inches from the other end. Spread the dough to the edge of one of the long sides and 2 inches away from the other long side. Try to keep the dough approximately 1/4 inch thick. Spread a couple of spoonfuls of filling down the center of the dough, leaving at least one inch of dough around the sides. Locate the long side with a 2 inch space with no masa. Fold that over, slightly overlapping the other side so the edges of the dough meet. Wrap the extra husk around the back. Then fold the broad end over the top and then the longer narrow end over the broad end. Create strips of husk by cutting or tearing 1/4 inch lengths off of some of the smaller or unusable husks. Use these to tie across the middle of the tamale to hold the flaps down. Set tamales upright in a steamer. You can buy large steamers made just for this purpose. You may have something else you can use to create the same effect. The key is to have a small amount of boiling water on the bottom of the pot and a colander or mesh of some sort to keep the tamales away from the water. Steam for about 90 minutes and let them cool before serving.
Making Tamales is easy once you get the hang of it. It may take you a little longer to make the first few, but after you learn the ropes, you'll have a whole batch ready in no time.
Ingredients:
2 lbs boneless, skinless chicken
3 oz. can diced green chiles
4 oz cream cheese (1/2 a standard package)
1/2 cup sour cream or crema
16 oz queso fresco or jack cheese (shredded or crumbled)
1 teaspoon cumin
1 teaspoon chile powder
1 teaspoon salt
1/2 teaspoon salt
40 Corn Husks
Tamale Dough (Recipe Below)
Preparation:
Prepare the filling:
Boil or bake the chicken until it is cooked through. Let the chicken cool and then use forks or your fingers to pull it apart to shred it. Add the shredded chicken and the diced chiles to a large bowl and add in the cream cheese, queso fresco, cumin, chile powder, and 1/2 teaspoon of salt. Use a large spoon to smash the cream cheese into the mixture to begin mixing it. I like to just use my hands to squish it all together. Once the filling is made, set it aside. (Note: You can make the filling the day before and store it in the refrigerator until you are ready to use it.)
Preparing the Corn Husks:
Go through the corn husks removing any debris. Separate the larger usable pieces from the smaller bits and pieces. Save the smaller pieces for later. Go through the corn husks removing any debris. Separate the larger usable pieces from the smaller bits and pieces. Save the smaller pieces for later. Place the husks into a large bowl. Cover husks with warm water. Set a heavy item (like a heavy bowl or mug) on top of the husks to keep them submerged. Remove the husks from the water and pat dry. Place into a covered dish or a large plastic bag to prevent from drying out. Use only the larger and medium sized husks for the tamales. The smaller ones can be used later for ties or patches. When looking at the husk, notice the shape. They have a narrow end, a broad end, and two long sides.
Masa Harina (Tamale Dough):
6 cups masa harina
5 cups warm water or low-sodium chicken broth
2 cups lard
3 tablespoon onion powder
2 tablespoon cumin
3 tablespoon chile powder
2 teaspoons salt
In a mixing bowl combine masa and warm water or broth until combined. Let the mixture sit for 20 minutes or so to let the masa soften. Then mix it on low speed until a dough forms. After the Masa Harina is prepared, gradually add in the salt, cumin and onion powder by sprinkling them over the dough as you mix it. In a separate bowl, whip lard or shortening about three minutes or until fluffy. Add the lard to the dough a little at a time while mixing until well combined. The mixture should be about the consistency of peanut butter. If not, add more masa harina, water or broth as necessary.
Assembling the Tamales:
Lay a husk on a flat surface. Spoon 1-2 tablespoons of dough onto the husk, depending on the size of the husk. Use the back of a metal spoon to spread the dough onto the husk. When spreading the dough, leave a space of about 4 inches from the narrow end of the husk and about 2 inches from the other end. Spread the dough to the edge of one of the long sides and 2 inches away from the other long side. Try to keep the dough approximately 1/4 inch thick. Spread a couple of spoonfuls of filling down the center of the dough, leaving at least one inch of dough around the sides. Locate the long side with a 2 inch space with no masa. Fold that over, slightly overlapping the other side so the edges of the dough meet. Wrap the extra husk around the back. Then fold the broad end over the top and then the longer narrow end over the broad end. Create strips of husk by cutting or tearing 1/4 inch lengths off of some of the smaller or unusable husks. Use these to tie across the middle of the tamale to hold the flaps down. Set tamales upright in a steamer. You can buy large steamers made just for this purpose. You may have something else you can use to create the same effect. The key is to have a small amount of boiling water on the bottom of the pot and a colander or mesh of some sort to keep the tamales away from the water. Steam for about 90 minutes and let them cool before serving.
Making Tamales is easy once you get the hang of it. It may take you a little longer to make the first few, but after you learn the ropes, you'll have a whole batch ready in no time.
Corn and Green Chile Tamales
Flavorful tamales stuffed with sweet corn, cheese and tangy green chile sauce.
Ingredients:
16 oz corn kernels
3 oz. can diced green chiles
4 oz cream cheese (1/2 a standard package)
1/2 cup sour cream or crema
16 oz queso fresco or jack cheese (shredded or crumbled)
1 teaspoon cumin
1 teaspoon chile powder
1 teaspoon salt
1/2 teaspoon salt
40 Corn Husks
Tamale Dough (Recipe Below)
Preparation:
Prepare the filling:
Add the corn and the diced chiles to a large bowl and add in the cream cheese, queso fresco, cumin, chile powder, and 1/2 teaspoon of salt. Use a large spoon to smash the cream cheese into the mixture to begin mixing it. I like to just use my hands to squish it all together. Once the filling is made, set it aside. (Note: You can make the filling the day before and store it in the refrigerator until you are ready to use it.)
Preparing the Corn Husks:
Go through the corn husks removing any debris. Separate the larger usable pieces from the smaller bits and pieces. Save the smaller pieces for later. Go through the corn husks removing any debris. Separate the larger usable pieces from the smaller bits and pieces. Save the smaller pieces for later. Place the husks into a large bowl. Cover husks with warm water. Set a heavy item (like a heavy bowl or mug) on top of the husks to keep them submerged. Remove the husks from the water and pat dry. Place into a covered dish or a large plastic bag to prevent from drying out. Use only the larger and medium sized husks for the tamales. The smaller ones can be used later for ties or patches. When looking at the husk, notice the shape. They have a narrow end, a broad end, and two long sides.
Masa Harina (Tamale Dough):
6 cups masa harina
5 cups warm water or low-sodium chicken broth
2 cups lard
3 tablespoon onion powder
2 tablespoon cumin
3 tablespoon chile powder
2 teaspoons salt
In a mixing bowl combine masa and warm water or broth until combined. Let the mixture sit for 20 minutes or so to let the masa soften. Then mix it on low speed until a dough forms. After the Masa Harina is prepared, gradually add in the salt, cumin and onion powder by sprinkling them over the dough as you mix it. In a separate bowl, whip lard or shortening about three minutes or until fluffy. Add the lard to the dough a little at a time while mixing until well combined. The mixture should be about the consistency of peanut butter. If not, add more masa harina, water or broth as necessary.
Assembling the Tamales:
Lay a husk on a flat surface. Spoon 1-2 tablespoons of dough onto the husk, depending on the size of the husk. Use the back of a metal spoon to spread the dough onto the husk. When spreading the dough, leave a space of about 4 inches from the narrow end of the husk and about 2 inches from the other end. Spread the dough to the edge of one of the long sides and 2 inches away from the other long side. Try to keep the dough approximately 1/4 inch thick. Spread a couple of spoonfuls of filling down the center of the dough, leaving at least one inch of dough around the sides. Locate the long side with a 2 inch space with no masa. Fold that over, slightly overlapping the other side so the edges of the dough meet. Wrap the extra husk around the back. Then fold the broad end over the top and then the longer narrow end over the broad end. Create strips of husk by cutting or tearing 1/4 inch lengths off of some of the smaller or unusable husks. Use these to tie across the middle of the tamale to hold the flaps down. Set tamales upright in a steamer. You can buy large steamers made just for this purpose. You may have something else you can use to create the same effect. The key is to have a small amount of boiling water on the bottom of the pot and a colander or mesh of some sort to keep the tamales away from the water. Steam for about 90 minutes and let them cool before serving.
Making Tamales is easy once you get the hang of it. It may take you a little longer to make the first few, but after you learn the ropes, you'll have a whole batch ready in no time.
Ingredients:
16 oz corn kernels
3 oz. can diced green chiles
4 oz cream cheese (1/2 a standard package)
1/2 cup sour cream or crema
16 oz queso fresco or jack cheese (shredded or crumbled)
1 teaspoon cumin
1 teaspoon chile powder
1 teaspoon salt
1/2 teaspoon salt
40 Corn Husks
Tamale Dough (Recipe Below)
Preparation:
Prepare the filling:
Add the corn and the diced chiles to a large bowl and add in the cream cheese, queso fresco, cumin, chile powder, and 1/2 teaspoon of salt. Use a large spoon to smash the cream cheese into the mixture to begin mixing it. I like to just use my hands to squish it all together. Once the filling is made, set it aside. (Note: You can make the filling the day before and store it in the refrigerator until you are ready to use it.)
Preparing the Corn Husks:
Go through the corn husks removing any debris. Separate the larger usable pieces from the smaller bits and pieces. Save the smaller pieces for later. Go through the corn husks removing any debris. Separate the larger usable pieces from the smaller bits and pieces. Save the smaller pieces for later. Place the husks into a large bowl. Cover husks with warm water. Set a heavy item (like a heavy bowl or mug) on top of the husks to keep them submerged. Remove the husks from the water and pat dry. Place into a covered dish or a large plastic bag to prevent from drying out. Use only the larger and medium sized husks for the tamales. The smaller ones can be used later for ties or patches. When looking at the husk, notice the shape. They have a narrow end, a broad end, and two long sides.
Masa Harina (Tamale Dough):
6 cups masa harina
5 cups warm water or low-sodium chicken broth
2 cups lard
3 tablespoon onion powder
2 tablespoon cumin
3 tablespoon chile powder
2 teaspoons salt
In a mixing bowl combine masa and warm water or broth until combined. Let the mixture sit for 20 minutes or so to let the masa soften. Then mix it on low speed until a dough forms. After the Masa Harina is prepared, gradually add in the salt, cumin and onion powder by sprinkling them over the dough as you mix it. In a separate bowl, whip lard or shortening about three minutes or until fluffy. Add the lard to the dough a little at a time while mixing until well combined. The mixture should be about the consistency of peanut butter. If not, add more masa harina, water or broth as necessary.
Assembling the Tamales:
Lay a husk on a flat surface. Spoon 1-2 tablespoons of dough onto the husk, depending on the size of the husk. Use the back of a metal spoon to spread the dough onto the husk. When spreading the dough, leave a space of about 4 inches from the narrow end of the husk and about 2 inches from the other end. Spread the dough to the edge of one of the long sides and 2 inches away from the other long side. Try to keep the dough approximately 1/4 inch thick. Spread a couple of spoonfuls of filling down the center of the dough, leaving at least one inch of dough around the sides. Locate the long side with a 2 inch space with no masa. Fold that over, slightly overlapping the other side so the edges of the dough meet. Wrap the extra husk around the back. Then fold the broad end over the top and then the longer narrow end over the broad end. Create strips of husk by cutting or tearing 1/4 inch lengths off of some of the smaller or unusable husks. Use these to tie across the middle of the tamale to hold the flaps down. Set tamales upright in a steamer. You can buy large steamers made just for this purpose. You may have something else you can use to create the same effect. The key is to have a small amount of boiling water on the bottom of the pot and a colander or mesh of some sort to keep the tamales away from the water. Steam for about 90 minutes and let them cool before serving.
Making Tamales is easy once you get the hang of it. It may take you a little longer to make the first few, but after you learn the ropes, you'll have a whole batch ready in no time.
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