How do you make Tamales?
You'll need a pork roast cooked in a presure cooker until it falls apart. Pull into little pieces and remove the bones and excess fat. Save the juice. Make the chile by browing different types of ground red chili (Chili Chimayo, Chile Risto, Chili Molido, Chili Peguin, Chili Caribe) or whatever type chili you like. Brown in a heavy skillet until you can see it start to change color then add flour and continue to brown. While stirring, add some water to make a paste like consistency, then add the pork and some garlic powder and salt. Set it to the side. To make the masa, get a package of MasaHarina. Put about half the bag in a very large bowl with about 1 cup of lard or shortening, about couple of Tbls of chile caribe and some salt. Add an equal amount of warm water to the pork juice and then slowly pour into the dry masa mixture until you get the consistency of thick mashed potatos. Make sure you have a sufficient amount of ojas soaking in water and soft. To roll them, (I use a ice cream scoop so they all come out about the same size)and drop a scoop of masa on the oja, pat it down to fit the inside of the oja. Add about a Tbls of the pork chile mixture, then take one side and fold it over, then the other side over the top of the other side and fold the bottom of the oja leaf up. Stand them in a pressure cooker with a rack in the bottom and about 2 inches of water. When the pressure cooker is full, put the top on and pressure for about 30 minutes. If you dont want to use a pressure cooker, steam them in a big roaster pan for a couple of hours. Takes a couple of times, but you'll get the hang of it, the rolling is the hardest part. It's time consuming, but well worth it. You can use chicken if you dont like pork.
How do you make tamales?
Strawberry Tamales Chef's Note: Strawberries can be boiled in strawberry marmalade or syrup for extra flavor. Tamales are made in large quantities for special occasions and large celebrations and can be frozen to be eaten over an extended period of time. Bigger batches yield tastier tamales. 10 pounds masa (cornmeal flour) 1/4 cup water 3 heaping tablespoons baking powder 4 cups vegetable shortening, boiled and cooled 4 cups sugar 2 cups brown sugar 2 cups strawberry/raspberry drink concentrate 1/4 cup strawberry marmalade Tamale Assembly: 4 to 6 dozen dried corn husks 2 cups fresh strawberries, sliced Waxed paper sheets Masa: Place 10 pounds of masa in a large plastic mixing bowl. Mix 1/4 cup water with baking powder in a cup held over the bowl with the dry masa until it fizzes, then pour mixture evenly over masa. Melt 4 cups vegetable shortening in a large saucepan and allow to cool. Pour evenly over masa and knead masa with hands. Add sugar, brown sugar, drink concentrate and strawberry marmalade and work masa with a hand blender to mix evenly. When it starts to feel thick and compact (like fudge) it’s ready. Pat down in bowl and set aside. To assemble the tamales, soak dried corn husks in warm water for about an hour until soft. Spread masa mixture evenly onto husk using a wooden spoon. Fill with a few strawberry slices and fold corn husk. Fold waxed paper around the tamale. Steam for 1 1/2 hours. To steam: To make a steamer, place a metal rack (such as a cooling rack) in the bottom of a large stock pot or canner. Water level should be below the rack. Lay extra corn husks over rack. Stand the tamales on the folded edge in the steamer (the open edge with be facing upward). First fill the bottom of the steamer, then start stacking tamales on top of one another. Place any extra husks on top of tamales, cover with pot lid and steam for 1 to 1 1/2 hours. Replenish boiling water, if necessary, during steaming time. The tamales are done when the husk peels away easily from the filling.
How do you make tamales ?
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.
How do you Make Tamales?
An easy knock off of tamales is tamale pie. http://www.cdkitchen.com/recipes/recs/25... However, if you want to make tamales, there are a few easy 'short cuts' that make it even easier, if there is a mexican grocery store nearby. Buy prepared masa, corn husks, and whatever filling you want to make - I use red chili colorado with shredded beef (you could even buy this prepared). To assemble the tamales, smear masa on the corn husk in a square shape, top with a little of the cooked meat in the middle, fold the masa over the filling and seal, making a small rectangle of masa with meat in the middle. Wrap the corn husk around the tamale, and tie with string or a piece of husk. Steam them until done.
How do you make tamales?
INGREDIENTS (Nutrition) 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 Add to Recipe Box My folders: Add to Shopping List Customize Recipe Add a Personal Note .What to Drink? Riesling Bourbon Apple Manhattan ..DIRECTIONS 1.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. 2.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. 3.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. 4.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. 5.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. Calories: 236 Total Fat: 16.6g Cholesterol: 37mg Sodium: 394mg Total Carbs: 12.5g Dietary Fiber: 2.1g Protein: 9.1g
How do you make Tamales?
Myles had a thoughtful answer. I would just add that pork roast or roasted hog head is very tasty for the stuffing. And I would add 1 T crushed up dried red chili peppers to the masa. Use masa instead of corn flour. I would put a heat proof pie plate with a weight of some sort on top of the prepared tamales in the deep pot so they don't come apart as they steam. Ask people who are going to eat the tamales to help because it does take a long time to prepare them. If you want to cheat, try frozen Archer brand tamales from Target. Surprise, they will give you a run for the money!
How do you make Tamales de Elote?
TAMAL DE ELOTE 6 ears tender yellow corn, husked & stripped of kernels 3 1/4 c. buttermilk, or cultured milk 3 oz. (3/4 box) of butter 1 1/2 c. sugar 6 egg yolks 1 tsp. vanilla 2 c. flour 2 tsp. baking powder 1/2 c. white cheese, grated (queso tipico) Using blender, liquefy corn with buttermilk. In a large mixing bowl, cream butter and sugar. Add eggs and vanilla alternating portions, mix in flour and corn/buttermilk. Place mixture in greased 11 x 17 inch baking dish. Bake at 350 degrees for 40 minutes. Cool before cutting. OR TAMALES DE ELOTE 6 ears fresh corn on the cob with husks 3 c. Masa Harnina tortilla flour 1 c. lard or shortening 2 tbsp. sugar 1 tsp. baking powder 1 tsp. salt 2 c. shredded Monterey Jack cheese (8 oz.) 1 (4 oz.) can green chili peppers, rinsed, seeded, and chopped Cut husks from corn. Wash husks; soak in warm water for 30 minutes. Drain. Meanwhile, cut off corn kernels; scrape cobs. Grind corn in food grinder or finely chop in blender. Measure corn; add water to make 2 1/2 cups. Combine with tortilla flour; mix well. Cover and let stand 20 minutes. In large mixer bowl, cream lard, sugar, baking powder, and salt until fluffy. Beat in corn mixture. Measure 2 tablespoons dough onto each tamale wrapper; spread to a 5 x 3 inch rectangle. Place about 1 tablespoon cheese and 1/2 teaspoon chopped chili pepper on dough; roll up. (To cover dough, overwrap with soaked dried corn husks, foil, or parchment, if needed). Tie wrapper ends with corn husks or string. Place tamales on rack in large steamer or electric skillet. Add water to just below rack level. Cover; steam 35 to 40 minutes or until tamale pulls away from wrapper, adding water as needed. Makes 36 tamales. JM