How do you make homemade mexican tamales???!
Answers:
It is not that difficult, but takes time and patience!. It is best to make with a friend(s)!. Remember it is an all day affair!.
Real Homemade Tamales
Time: 3 Hours Ready In: 3 Hours 35 Minutes
Yields: 16 servings
"I had been looking for a Tamale recipe for years!. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by!. I just asked her if she knew how to make Tamales!. This is her recipe with a few additions from me!. 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:
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!.
Go here for some great hints to assist you in your tamale making venture!. Have fun!
http://allrecipes!.com/Recipe/Real-Homema!.!.!.Www@FoodAQ@Com
Real Homemade Tamales
Time: 3 Hours Ready In: 3 Hours 35 Minutes
Yields: 16 servings
"I had been looking for a Tamale recipe for years!. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by!. I just asked her if she knew how to make Tamales!. This is her recipe with a few additions from me!. 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:
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!.
Go here for some great hints to assist you in your tamale making venture!. Have fun!
http://allrecipes!.com/Recipe/Real-Homema!.!.!.Www@FoodAQ@Com
It does take a LOT of practice!.
It is best to befriend someone who knows, and invite them to come over and make them with you so you can see how they do it!. You can't explain the procedure very well in writing!. You'd almost need a video!.
Do you want to make veracruz style tamales (cooked masa with chicken inside a big banana leaf piece)!?
Or do you want to make typical raw-masa/shredded pork tamales in corn husks!?
I make both, but I can tell you that if you have the opportunity to go out and buy a couple, it'll save you time and $$!.
the only time it is advantageous to make your own, is if you will be making at least 40, and you have someone to eat them ALL within 2 days!. (Tamales don't freeze well at all)!.Www@FoodAQ@Com
It is best to befriend someone who knows, and invite them to come over and make them with you so you can see how they do it!. You can't explain the procedure very well in writing!. You'd almost need a video!.
Do you want to make veracruz style tamales (cooked masa with chicken inside a big banana leaf piece)!?
Or do you want to make typical raw-masa/shredded pork tamales in corn husks!?
I make both, but I can tell you that if you have the opportunity to go out and buy a couple, it'll save you time and $$!.
the only time it is advantageous to make your own, is if you will be making at least 40, and you have someone to eat them ALL within 2 days!. (Tamales don't freeze well at all)!.Www@FoodAQ@Com
Allrecipes!.com is an awesome website, people rate the recipes so you can see if they are any good and it is free, you don't even have to sign up to get the recipes!.Www@FoodAQ@Com
http://search!.foodnetwork!.com/food/recip!.!.!.Www@FoodAQ@Com