Making Tamales?!


Question: Ok I want to make them but never have! I can make tamale pie.
I want to make chicken and pork and sweet ones


Answers: Ok I want to make them but never have! I can make tamale pie.
I want to make chicken and pork and sweet ones

Shredded Pork Tamales
about 16 tamales
Prep: 1 hour
Cook: 40 minutes

Ingredients
16 dried corn husks (about 8 inches long and 6 inches wide at the top)
2 cups masa harina tortilla flour
1 cup warm water
2/3 cup shortening
1/2 teaspoon salt
1-1/2 cups Shredded Savory Pork
2/3 cup Chili Colorado

Directions
1. Soak the corn husks in warm water for 4 to 24 hours to soften. Pat with paper towels to remove excess moisture.

2. For tamale dough, in a large mixing bowl stir together tortilla flour and water. Cover and let stand for 20 minutes (mixture will appear dry). Beat shortening and salt with an electric mixer on medium speed for 1 minute. Gradually beat in flour mixture until combined (mixture should resemble thick, creamy paste).

3. Meanwhile, for filling, in a medium saucepan combine Shredded Savory Pork and Chili Colorado and heat through.

4. To assemble each tamale, spread about 2 tablespoons of the dough into a 5x4-inch rectangle on each corn husk, spreading a long side of the dough to the long edge of the wrapper. (If husks are small, overlap two small ones to form one.) Spoon about 1 tablespoon of the filling lengthwise down the center of the dough. Fold the long edge of wrapper over the filling so dough edges meet. Continue rolling up wrapper. Tie ends securely with pieces of corn husk or string.

5. Place a mound of extra corn husks (or a foil ball) in the center of a steamer basket. Lean tamales in basket. Bring water to boiling in a large saucepan; reduce heat. Place steamer basket over boiling water. Cover and steam for 40 to 45 minutes or until tamales pull away from corn husks, adding more water to saucepan as necessary. Makes about 16 tamales.

Make-Ahead Tip: Wrap and freeze the cooked tamales in the corn husks. To serve, thaw overnight in the refrigerator. Place the tamales in a steamer basket over gently boiling water for 15 to 20 minutes or until heated through.

Shredded Savory Pork
8 servings (about 3 cups cooked meat)
Prep: 15 minutes
Cook: 2 hours 30 minutes

Ingredients
1 2-pound boneless pork blade roast
2 large onions, quartered
3 fresh jalapeno peppers, cut up
8 cloves garlic, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons dried oregano, crushed
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Directions
1. Trim fat from meat. Place roast in a large saucepan or pot; add enough water to nearly cover. Stir in onions, cut-up jalapeno peppers, garlic, ground coriander, cumin, oregano, salt, and black pepper. Bring to boiling. Reduce heat and simmer, covered, for 2-1/2 to 3 hours or until very tender.

2. Remove meat from liquid with a slotted spoon; discard cooking liquid. When cool enough to handle, shred the meat, pulling through it with 2 forks in opposite directions. Use as a filling for tamales or tacos. Makes 8 servings (about 3 cups cooked meat).

Crockery-Cooker Directions: Trim fat from meat. If necessary, cut meat to fit in a 3-1/2- or 4-quart crockery cooker. Add 1 cup water and the remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Continue with Step 2 as directed.

Make-Ahead Tip: Place shredded meat in a freezer container. Cover and freeze for up to 6 months. Thaw overnight in refrigerator before using.


Chili Colorado
about 2 cups
Prep: 1 hour
Cook: 20 minutes

Ingredients
12 dried ancho peppers or dried mild New Mexico red peppers (4 ounces)
4 dried chipotle peppers or 4 canned chipotle peppers in adobo sauce, rinsed, drained, seeded, and finely chopped
3 cups water
1/2 cup chopped onion (1 medium)
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
3 cloves garlic, minced
1 tablespoon olive oil or cooking oil
1-1/2 cups chopped tomato (2 medium)
1/4 teaspoon salt
1/4 teaspoon ground cumin

Directions
1. Cut dried ancho or dried New Mexico red peppers and, if using, dried chipotle peppers. Open peppers; discard stems and seeds. Cut peppers into small pieces. Bring water to boiling; remove from heat. Add peppers and let stand for 45 to 60 minutes to soften. Do not drain.

2. Meanwhile, in a large skillet cook onion, oregano, and garlic in hot oil for 3 minutes. Remove from heat; set aside.

3. Place half of the undrained dried peppers (and canned chipotle peppers, if using) and half of the chopped tomatoes in a food processor bowl or blender container. Cover and process or blend until nearly smooth. Strain through a fine sieve to remove pepper skins and tomato skins and seeds; discard skins and seeds. Repeat blending and straining with remaining peppers and tomatoes. Add strained mixture to onion mixture in skillet along with salt and cumin.

4. Bring to boiling. Reduce heat and simmer, uncovered, for 20 to 25 minutes or to desired consistency. Serve with huevos rancheros, enchiladas, tamales, or grilled meats and poultry. Makes about 2 cups.

Make-Ahead Tip: Spoon sauce into an airtight storage container. Cover and chill for up to 1 week.

ok sorta confused!! do you want to make tamale pie in each flavor or just plain tamales .. well i'll give you a recipe for both!! well good luck at making the tamales and hopefully this helped!!

Chicken tamales:
6 cups Maseca Corn Masa Mix for Tamales
6 cups Chicken broth
1 cup corn oil
2 tsp salt
1 tsp baking powder
1 1/2 large rotisserie chicken
2 cans salsa verde or tomatillo sauce
1 bag corn husks

Directions:
Soak the corn husks in warm water until soft.
Blend with an electric mixer Maseca corn masa mix for tamales, corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture.
Shred the chicken and marinate in the green salsa or tomatillo sauce.
Spread masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa.
Fold the sides of the corn husk to center over the masa so that they overlap to make along package.
Fold the empty part of the husk under so that it rest against the side of the tamale with a seam.
Place the tamales in a steamer and cook tamales for 35-40 minutes. Check every 20 minutes.The tamales are cooked when they separate easily from the corn husk.

Chicken Tamale Pie:
broiler fryer chicken, about 3 pounds, cut up
2 tablespoons olive oil
2 cups finely chopped onion
1 clove garlic crushed
1 can (14.5 ounces) stewed tomatoes
1 can (8 ounces) tomato sauce
1/2 cup strong chicken broth
salt
1 1/2 tablespoons chili powder
1 teaspoon dried leaf oregano, crumbled
1 can (12 ounces) whole kernel corn with peppers
1/2 cup sliced black olives
2 cups yellow cornmeal
1 cup shredded Mexican cheese mixture

PREPARATION:
Wash chicken and pat dry. Heat oil in a Dutch oven; sauté onion and garlic until onion is tender.
Add chicken pieces, stewed tomatoes, tomato sauce, chicken broth and 1 scant teaspoon salt. Reduce heat; cover and simmer for 30 minutes, or until chicken is tender.

Remove from heat. Let stand until chicken is cool enough to handle. Remove meat from bones, keeping chicken in large pieces.

To liquid in Dutch oven, add chili powder and oregano. Boil, uncovered, until liquid is reduced to about 3 cups. Skim off excess fat. Stir in chicken pieces, corn, and sliced olives. Set aside.

In a medium saucepan over medium heat, combine cornmeal with 4 cups water and 1 teaspoon salt; bring to a boil, stirring constantly. Boil until thickened. Remove from heat; let stand for 5 minutes.

Line bottom and sides of a 13x9x2-inch baking pan with about half of the cornmeal mixture. Fill with chicken mixture. Spoon remaining cornmeal mixture around the edge. Sprinkle with shredded cheese. Bake at 375° for 30 minutes, or until bubbly in the center.

Pork Tamales:
Dough:
2 cups corn kernels, fresh off the cob
1 1/2 cups masa harina
3/4 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cumin
3 tablespoons softened butter
1/3 cup lard, shortening, or duck fat
3/4 cup plus 3 tablespoons water
10 fresh corn husks
Preheat oven to 350 degrees. Cook the corn in a non-stick pan, stirring constantly, until it is sweet and golden brown -- you want the natural sugars to come out. Mix the masa, baking powder, salt, and cumin thoroughly together. In another bowl, beat the butter and fat together until very light and creamy, about 5 minutes. Add the corn and beat for 1 minute. Gradually beat in 3 tablespoons of masa mixture, then 3 tablespoons of water until light and fluffy, about 1 minute. Continue beating in the masa and water, alternately, until the dough is very smooth and of spreading consistency, about 5 minutes. Place 1 husk on a flat surface and put about 3 tablespoons of dough in the center. Form it into a cylinder, leaving 1-inch on each end. Fold the sides of the husk to the center to overlap. At this point you can tie them or fold the pointed end over the center of the tamale. Repeat with remaining filling. Place it seam side down on a 4-inch square piece of foil. Fill the foil with 1 tablespoon of water and seal the foil closed, seam on top. Place in the oven and bake for 30 minutes


Filling:
1 1/2 lbs. pork loin or other tender, lean cut, fat removed
1 med. white onion, chopped
2 cups water
2 Tbsp. canola oil
2 cloves garlic, minced
1 Tbsp. flour
1/2 cup dried ground NuMex chile
3/4 tsp. salt
1/4 tsp. cumin
1/8 tsp. oregano
Tamales:
1 6 oz. pkg dried corn husks
6 cups masa harina
2 cups oil
2 Tbsp. salt
4 1/2 cups water or more as needed
Preheat oven to 350 degrees. Place pork and onion in medium baking dish and cover with water. Bake for approximately 1-1/2 hours or until meat pulls apart easily. Remove pork from broth. Refrigerate broth. When cool, shred meat with 2 forks or with dough blade of food processor. Strain broth after fat has solidified on surface. (All of this can be done the day before.) If the broth doesn't measure 2 cups, add water to make 2 cups of liquid. Reserve pork and liquid.

In large skillet, heat oil, add minced garlic and pork. Sprinkle flour over mixture and stir constantly for about a minute as the flour begins to brown. Add ground chile, broth and seasonings. Cook over medium-low heat until thickened and almost dry, stirring regularly, for about 30 minutes. Remove from heat.

Prepare corn husks by submerging in bowl or baking pan of hot water for 30 min. Separate husks and rinse them under warm running water to wash away any grit or brown silks. Soak them in warm water until ready to use.

Prepare masa. Measure masa harina in large bowl. Add water, while stirring. Add oil and salt and stir well. Use spoon, powerful mixer, or your hands. When well blended it should have the consistency of moist cookie dough. If it begins to dry out, add more water. Cover with damp cloth if necessary.

Assemble tamales. Spread dough on smooth side of husk with back of spoon to about 1/2" from side edges, 1" from top edge, and 2" from bottom edge. Spoon about 2 tablespoons of filling down center. Roll husk over so that masa covers filling and should come loose from husk. Then roll up husk and fold bottom end under. Repeat until all masa and filling is used. Stand tamales loosely packed in a steamer/blancher/spaghetti cooker, or lay flat in a criss cross pattern so steam can penetrate effectively. Cover pot and steam for about 1 hr. to 1-1/4 hrs or until the masa is firm and pulls away from husk easily.

Serve tamales warm. Let each person remove his own husks. May be topped with green chile sauce, chili con carne, or cheese and onions if desired.

Pork Tamale Pie:
1 Tbsp olive oil
1 1/2 pounds lean ground beef
1 onion, chopped
1 green bell pepper, seeds and stem removed, chopped
1/2 teaspoon salt
2 teaspoons chile powder (more or less to taste)
2 teaspoons cumin (more or less to taste)
1 (14 1/2 ounce) can fire-roasted tomatoes
1 (4-ounce) can green Anaheim chiles, drained, chopped
1 (16 ounce) can whole kernel corn, drained
1 (4 ounce) can sliced ripe olives
1/3 cup raisins
1 cup grated sharp cheddar cheese (about 4 ounces)
1/3 cup water

1-pound of prepared cornbread mix (such as Jiffy or Bob's Red Mill).
Whatever is needed according to cornbread mix instructions to make the cornbread batter (water, egg, oil, milk)

1. Preheat oven to 375°F.

2. Heat olive oil in a large skillet on medium high. Add the ground beef, onion, and bell pepper. Add salt, chile powder, and cumin. Cook, stirring infrequently, until the ground beef has browned on all sides. Remove from heat. Drain excess fat if necessary (if you are using lean beef, there shouldn't be excess).
3. Mix in fire-roasted tomatoes, Anaheim chiles, corn, olives, raisins, cheese, and water. Adjust seasoning. Add more chile powder and cumin if desired. Rub a little olive oil over the insides of a 9x12-inch casserole dish (or use a nonstick cooking spray). Spoon filling into the casserole dish.
4. In a large bowl, prepare the cornbread batter according to the directions on the package. Pour the cornbread batter over the top of the filling in the casserole.
5. Bake for 40 minutes, until the top is browned.





Sweet Tamales:
Dough:
2 cups corn kernels, fresh off the cob
1 1/2 cups masa harina
3/4 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cumin
3 tablespoons softened butter
1/3 cup lard, shortening, or duck fat
3/4 cup plus 3 tablespoons water
10 fresh corn husks
Preheat oven to 350 degrees. Cook the corn in a non-stick pan, stirring constantly, until it is sweet and golden brown -- you want the natural sugars to come out. Mix the masa, baking powder, salt, and cumin thoroughly together. In another bowl, beat the butter and fat together until very light and creamy, about 5 minutes. Add the corn and beat for 1 minute. Gradually beat in 3 tablespoons of masa mixture, then 3 tablespoons of water until light and fluffy, about 1 minute. Continue beating in the masa and water, alternately, until the dough is very smooth and of spreading consistency, about 5 minutes. Place 1 husk on a flat surface and put about 3 tablespoons of dough in the center. Form it into a cylinder, leaving 1-inch on each end. Fold the sides of the husk to the center to overlap. At this point you can tie them or fold the pointed end over the center of the tamale. Repeat with remaining filling. Place it seam side down on a 4-inch square piece of foil. Fill the foil with 1 tablespoon of water and seal the foil closed, seam on top. Place in the oven and bake for 30 minutes


Filing:
32 dried corn husks
1 cup lard
1 teaspoon salt
3 cups masa harina mix
1 1/2 cups warm water
1/2 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teas pon cinnamon
1/4 teaspoon nutmeg
2/3 cup chopped pecans
2/3 cup raisins
Soak husks according to directions in Basic Tamales. For tamale dough: Beat lard and salt until fluffy. Slowly beat in masa mix alternately with water until very light and fluffy. Add brown sugar, baking powder, cinnamon and nutmeg, mixing until well blended.

To assemble tamales: Drain corn husks; pat dry. Spread 2 tablespoons dough on center of husks, forming a 3 x 2-inch rectangle and spreading completely to right edge. Spoon 1 teaspoon each pecans and raisins lengthwise down center of rectangle.





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