How do you make tamales???!
I'm looking for a mexican recipe!.Www@FoodAQ@Com
Answers:
My wife is from Mexico, and each Christmas she would prepare 12 dozen or so tamales!. I have helped her many times, but never saw a recipe used!. So for the children, we spent a few extra hours for them to enjoy after we were gone!. This is what we wrote down, and proofed it for three years!. So I know it works!.
Please note we use corn husks, but you can use banana leaves as well!. I prefer the corn husks for the great flavor!.
TAMALES Favorite!!
3 lbs!. of Masa (to equal meat weight)
2 lbs!. Lard
2-3 Chili Pods (Anchos Rojos)
1 Large Chicken (3 to 4 lbs!.) or Pork Butt & delete Lard!. Javalina, Mtn!. Lion, Deer, Bear, Etc!.!.
Salt to Taste
2 tsp!. Baking Powder
1 c!. Cold Chicken Broth ( or whatever)
2 pkgs!. Clean Corn Husks
Garlic as required
Cumin as required
1!. Boil chicken with garlic and salt!. 45 to 60 minutes until done in a covered pot!. Save broth for later!.
2!. Separate meat from bone!. Flake meat!.
2!. Open chiles!. Clean and remove seeds!. Boil in water until very tender!.
4!. Put cooked chiles in a blender with adequate water and puree!.
5!. Put flaked chicken into a pot, add pureed chili, 1 1/2 tbsp!.
Cumin, 1 tsp!. garlic, 1/2 lb!. lard (for fat meats pork, bear,
etc!., don't add lard!.)!. Salt and Pepper to taste!. If liquid
is needed, use water from chili!.
6!. Stir and blend, simmer for 30 minutes stirring occasionally
in a covered sauce pot!. Meat should be moist!.
7!. Clean and soak corn husks for 1 hour!.
8!. In a large pan, mix masa, baking powder, 1 1/2 tsp!. salt,
and cut in 1 1/2 lbs!. lard by hand!. Blend well!.
9!. Add broth to mixture and cut in a cup at a time!. Kneed
until it has the consistency of mud!. If liquid is needed
use the water from the chiles!.
10!. Cover the masa with a towel!.
11!. Remove husks from water and separate while draining!.
12!. Tear along the grain of husk to have a piece 5 inches wide!.
13!. Take the backside of a tablespoon and spread about 1 tbsp!.
of masa on the lower part of the corn husk!. OR use tortilla
press, this works real quick and consistent!.
14!. Put 1 tbsp!. of meat mixture in center of spread masa!.
or use a tortilla press!. It works quickly!.
15!. Fold 1st side to side!. Then fold top part that does not
have masa!.
16!. Lay in a steamer with top slanted slightly downward, pointed
to the outside of the pot!.
17!. After filling steamer with tamales, Cover with left over
pieces of corn husk!.
18!. Place steamer over boiling water!. Cover!. Cook for 30 min!.
at medium heat!.
19!. Tamales are done when husk separates from masa!.
SERVE HOT! Remove corn husk!. And ENJOY!!!Www@FoodAQ@Com
Please note we use corn husks, but you can use banana leaves as well!. I prefer the corn husks for the great flavor!.
TAMALES Favorite!!
3 lbs!. of Masa (to equal meat weight)
2 lbs!. Lard
2-3 Chili Pods (Anchos Rojos)
1 Large Chicken (3 to 4 lbs!.) or Pork Butt & delete Lard!. Javalina, Mtn!. Lion, Deer, Bear, Etc!.!.
Salt to Taste
2 tsp!. Baking Powder
1 c!. Cold Chicken Broth ( or whatever)
2 pkgs!. Clean Corn Husks
Garlic as required
Cumin as required
1!. Boil chicken with garlic and salt!. 45 to 60 minutes until done in a covered pot!. Save broth for later!.
2!. Separate meat from bone!. Flake meat!.
2!. Open chiles!. Clean and remove seeds!. Boil in water until very tender!.
4!. Put cooked chiles in a blender with adequate water and puree!.
5!. Put flaked chicken into a pot, add pureed chili, 1 1/2 tbsp!.
Cumin, 1 tsp!. garlic, 1/2 lb!. lard (for fat meats pork, bear,
etc!., don't add lard!.)!. Salt and Pepper to taste!. If liquid
is needed, use water from chili!.
6!. Stir and blend, simmer for 30 minutes stirring occasionally
in a covered sauce pot!. Meat should be moist!.
7!. Clean and soak corn husks for 1 hour!.
8!. In a large pan, mix masa, baking powder, 1 1/2 tsp!. salt,
and cut in 1 1/2 lbs!. lard by hand!. Blend well!.
9!. Add broth to mixture and cut in a cup at a time!. Kneed
until it has the consistency of mud!. If liquid is needed
use the water from the chiles!.
10!. Cover the masa with a towel!.
11!. Remove husks from water and separate while draining!.
12!. Tear along the grain of husk to have a piece 5 inches wide!.
13!. Take the backside of a tablespoon and spread about 1 tbsp!.
of masa on the lower part of the corn husk!. OR use tortilla
press, this works real quick and consistent!.
14!. Put 1 tbsp!. of meat mixture in center of spread masa!.
or use a tortilla press!. It works quickly!.
15!. Fold 1st side to side!. Then fold top part that does not
have masa!.
16!. Lay in a steamer with top slanted slightly downward, pointed
to the outside of the pot!.
17!. After filling steamer with tamales, Cover with left over
pieces of corn husk!.
18!. Place steamer over boiling water!. Cover!. Cook for 30 min!.
at medium heat!.
19!. Tamales are done when husk separates from masa!.
SERVE HOT! Remove corn husk!. And ENJOY!!!Www@FoodAQ@Com
Chicken Tamales Recipe from Maseca Collection - Jesus Bojorquez
--------------------------------------!.!.!.
Mexican Recipe Ingredients:
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
--------------------------------------!.!.!.
Mexican Recipe Instructions:
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!.
Enjoy this delicious chicken tamales Mexican food recipe!
--------------------------------------!.!.!.
Type of recipe: Breakfast
Preparation Time (min): 60
Cook Time (min): 60
Prep Tool: Tamale Steamer
_-------------------_-----------------!.!.!.
Mexican tamales
by Ross Burden
from Ready Steady Cook
Serves 1
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
corn on the cob, outer leaves only (you can use banana leaves if not available)
For the tomales
100g/3?oz self-raising flour
1 tsp baking powder
75g/2?oz tinned crabmeat
2 spring onions, green part only
1 small red chilli, de-seeded and sliced
For the salsa
1 small red chilli, de-seeded and chopped
1 tbsp coriander, chopped
1 clove garlic, sliced
2 spring onions, white part only
2 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp honey
Method
1!. Preheat the oven to 200C/400F/Gas 6!.
2!. Place the tamales ingredients in a food processor and blend until combined!.
3!. Spoon into the outer leaves of a corn of the cob, wrap leaves around, place on a baking tray and bake in the oven for 6-8 minutes!.
4!. Place all ingredients for the salsa in a food processor and blend until combined!.
5!. Serve with tamales and a wedge of limeWww@FoodAQ@Com
--------------------------------------!.!.!.
Mexican Recipe Ingredients:
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
--------------------------------------!.!.!.
Mexican Recipe Instructions:
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!.
Enjoy this delicious chicken tamales Mexican food recipe!
--------------------------------------!.!.!.
Type of recipe: Breakfast
Preparation Time (min): 60
Cook Time (min): 60
Prep Tool: Tamale Steamer
_-------------------_-----------------!.!.!.
Mexican tamales
by Ross Burden
from Ready Steady Cook
Serves 1
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
corn on the cob, outer leaves only (you can use banana leaves if not available)
For the tomales
100g/3?oz self-raising flour
1 tsp baking powder
75g/2?oz tinned crabmeat
2 spring onions, green part only
1 small red chilli, de-seeded and sliced
For the salsa
1 small red chilli, de-seeded and chopped
1 tbsp coriander, chopped
1 clove garlic, sliced
2 spring onions, white part only
2 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp honey
Method
1!. Preheat the oven to 200C/400F/Gas 6!.
2!. Place the tamales ingredients in a food processor and blend until combined!.
3!. Spoon into the outer leaves of a corn of the cob, wrap leaves around, place on a baking tray and bake in the oven for 6-8 minutes!.
4!. Place all ingredients for the salsa in a food processor and blend until combined!.
5!. Serve with tamales and a wedge of limeWww@FoodAQ@Com
http://www!.sonofthesouth!.net/tamales/Tam!.!.!.
Step by step and visuals!. : ) Good Luck !!Www@FoodAQ@Com
Step by step and visuals!. : ) Good Luck !!Www@FoodAQ@Com