Will you please give me your best tamales recipe?!


Question: Tamales
1/2 lb. or 3-4 (6 oz.) pkgs. dried corn husks
4 lbs. Boston butt pork roast (untrimmed)
2 cloves garlic
10 oz. mild dried Ancho chili pods
4-5 jalapeno peppers, chopped
4.4 lbs. dry masa flour
3 Tbsp. salt
1 Tbsp. ground cominos
1/4 tsp. coarse ground black pepper
Cut meat into small chunks, place in large pot and cover with cold water. Add crushed garlic, salt, cominos and black pepper. Cook until tender – but not falling apart. Remove meat from broth, reserving broth for dough. Cool meat, grind in meat grinder or food processor. Cover and refrigerate meat broth.
Chili Sauce: Break open chili pods to remove stems and seeds. Rinse out any remaining seeds under running water. Place in saucepan, cover with cold water and boil for about 10 minutes. Remove from heat, allow to cool and drain. Place chilis in blender with some of the cooking liquid from the pan. Blend into a very smooth paste (may have to add more liquid to achieve desired consistency.) Strain sauce if necessary to remove pepper skins.
Add chopped jalapeno peppers and 1 cup chili sauce to meat mixture and mix thoroughly. Add salt to taste. Cover and refrigerate.
Sort through corn husks and remove any corn silk or foreign debris. Soak all the husks in cold water. Be sure to weight the husk down because they will float to the top.
Next day, scrape jelled lard from the meat broth. This will be part of the 36 oz. of lard. Heat liquid to room temperature. Melt a total of 36 oz. lard.
To prepare masa: Place masa flour in a large bowl. Pour approximately 1 qt. meat juice in bowl and add melted lard. Have ready another qt. of meat broth and tap water to mix in the dough as needed. Add 1/2 cup of the chili sauce to the dough and mix thoroughly. Dough should be moist enough to spread, but not sticky.
Drain corn husks a dozen at a time, leaving remainder soaking to prevent drying out. Hold corn husk in palm of your hand, pointed end down. Spread a thin layer of dough on husk. Spread in the shape of a square in the center of the husk. Put about a spoonful of the meat mixture in the center of the square, covering the length of the square. Gently, but firmly roll the dough mixture and the husk over the masa. Now turn the pointed end up or away from you.
To steam the tamales: In a large pot, preferably with a rack for steaming, add enough water to come to the bottom of the rack. Add a layer of corn husks to keep tamales out of the water. Place in the pot, an unbreakable coffee cup or small bowl or a ball of aluminum foil to stack the tamales around. Fill and wrap each tamale as directed above. Stack tamales on end (open end up) in a circle around the cup in the middle of the pot. Cover with unused corn husks and clean dish towels. Cover pot with lid and steam for about 1 hour. May need to add more water to pot. Tamales will be firm and not sticky when done. Tamales can be frozen and reheated in vegetable steamer or heated in microwave on high for 1 - 1.5 minutes.

Makes 4 dozen

nfd?


Answers: Tamales
1/2 lb. or 3-4 (6 oz.) pkgs. dried corn husks
4 lbs. Boston butt pork roast (untrimmed)
2 cloves garlic
10 oz. mild dried Ancho chili pods
4-5 jalapeno peppers, chopped
4.4 lbs. dry masa flour
3 Tbsp. salt
1 Tbsp. ground cominos
1/4 tsp. coarse ground black pepper
Cut meat into small chunks, place in large pot and cover with cold water. Add crushed garlic, salt, cominos and black pepper. Cook until tender – but not falling apart. Remove meat from broth, reserving broth for dough. Cool meat, grind in meat grinder or food processor. Cover and refrigerate meat broth.
Chili Sauce: Break open chili pods to remove stems and seeds. Rinse out any remaining seeds under running water. Place in saucepan, cover with cold water and boil for about 10 minutes. Remove from heat, allow to cool and drain. Place chilis in blender with some of the cooking liquid from the pan. Blend into a very smooth paste (may have to add more liquid to achieve desired consistency.) Strain sauce if necessary to remove pepper skins.
Add chopped jalapeno peppers and 1 cup chili sauce to meat mixture and mix thoroughly. Add salt to taste. Cover and refrigerate.
Sort through corn husks and remove any corn silk or foreign debris. Soak all the husks in cold water. Be sure to weight the husk down because they will float to the top.
Next day, scrape jelled lard from the meat broth. This will be part of the 36 oz. of lard. Heat liquid to room temperature. Melt a total of 36 oz. lard.
To prepare masa: Place masa flour in a large bowl. Pour approximately 1 qt. meat juice in bowl and add melted lard. Have ready another qt. of meat broth and tap water to mix in the dough as needed. Add 1/2 cup of the chili sauce to the dough and mix thoroughly. Dough should be moist enough to spread, but not sticky.
Drain corn husks a dozen at a time, leaving remainder soaking to prevent drying out. Hold corn husk in palm of your hand, pointed end down. Spread a thin layer of dough on husk. Spread in the shape of a square in the center of the husk. Put about a spoonful of the meat mixture in the center of the square, covering the length of the square. Gently, but firmly roll the dough mixture and the husk over the masa. Now turn the pointed end up or away from you.
To steam the tamales: In a large pot, preferably with a rack for steaming, add enough water to come to the bottom of the rack. Add a layer of corn husks to keep tamales out of the water. Place in the pot, an unbreakable coffee cup or small bowl or a ball of aluminum foil to stack the tamales around. Fill and wrap each tamale as directed above. Stack tamales on end (open end up) in a circle around the cup in the middle of the pot. Cover with unused corn husks and clean dish towels. Cover pot with lid and steam for about 1 hour. May need to add more water to pot. Tamales will be firm and not sticky when done. Tamales can be frozen and reheated in vegetable steamer or heated in microwave on high for 1 - 1.5 minutes.

Makes 4 dozen

nfd?

cant you white people get your own culture?? so annoying.

Baked tamales recipe


Corn meal dough:
4 cup corn meal
2 teaspoon salt
8 cup water
2 eggs, well beaten
4 tablespoon butter
2 pound ground beef
1 can tomatoes (14 oz)
2 tablespoon chili powder
1 garlic clove, crushed
1 teaspoon salt
1 cup black olives


Corn meal dough:
Add corn meal and salt to water in pot.
Bring to boil and cook over medium heat until thick, 5-10 minutes.
Add eggs and butter. Stir well.
In skillet, saute beef in pan until brown.
Add tomatoes, chili powder, garlic, salt and olives. Cook 15 minutes.
Grease 9×13″ baking dish and line bottom with 1/2 corn meal dough.
Add meat mixture and cover with remaining 1/2 corn meal dough.
Bake 20 minutes at 325 F or until browned.

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 or Shredded beef and 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.


**************************************...
Shredded Beef and Pork
about 1-1/4 pounds cooked meat
Prep: 10 minutes
Cook: 2 hours

Ingredients
8 cups water
1-1/2 pounds beef chuck steak (cut into 2- to 3-inch chunks )
1 pound boneless pork shoulder or pork butt, cut into chunks
1 large onion, quartered
4 cloves garlic
1/2 teaspoon salt
1/2 teaspoon whole black peppercorns

Directions
1. In a 4-quart Dutch oven combine beef, pork, onion, garlic, salt and peppercorns. Add water. Bring to boiling; reduce heat. Cover and simmer over medium-low heat for 2 to 2-1/2 hours or until meat is very tender.

2. Remove meat from broth with a slotted spoon. Let meat and broth cool. Remove any fat and discard; shred the meat. Skim fat from broth; strain broth and set aside. Makes about 1-1/4 pounds cooked meat.
**************************************...

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.





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