Cooktime for Tamales?!
How do u set up the tamales to cook; at what temp for how long!? Do I need to get a steamer!?Www@FoodAQ@Com
Answers:
You can use a large dutch oven if you don't have a steamer or a large stock pot if you have one!. What I have done when a steamer is not handy is take some aluminum foile and crinkle it up!. Put enought foil in the bottom of the pot to elevate the tamales!. Then put in your water!. You want to make sure you put enough water in the pot as not to boil it all out!. At least 6 cups!. If you don't have enough foil to elevate be creative!. Put a bowl upside down in the pot and the foil on top of that!. DO NOT let the water touch the tamales!. The idea is to steam them not boil them!. If you tamales are tied you can arrange them on top of the foil, log cabin style, starting at the edge of the pot working inward around the pot!. If your tamales are open on the end you need to stand them up, starting the edge of the pot and working around!. Cook time varies: But for 2 dozen tamales I steam them for 50 minutes if you use corn husks!. If you use bananna leaves, steam them for 1 hour!. Suggestion: Let them steam, do not remove the lid, it you do the tamales will get soggy and the masa will get goopy in spots!. So keep them covered!. After they are steamed let them set in the pot for about 5 minutes!. Remove them from the pot and cool a bit!. If lard was used in the masa they will probably slide right out once you unwrap them!. If you used regular shortning, they will probably stick a little to the leaf, so just help them out with a fork!.
I hope this helps!.Www@FoodAQ@Com
I hope this helps!.Www@FoodAQ@Com
Beef Tamales
Recipe adapted from Food911!. Beef shoulder roasted is simmered with garlic, onions, ancho, pasilla, and New Mexico chiles!.
Yield: 25 tamales
i n g r e d i e n t s
2 pounds beef shoulder roast
Salt and pepper, to taste
2 onions, peeled and sliced
1 garlic bulb, cloves removed and peeled
4 ounces dried New Mexico chilies
2 ounces ancho chiles
2 ounces pasilla chiles
2 tablespoons cumin seed, toasted
1 tablespoons salt
2 bags dried corn husks, about 3 dozen
4 cups masa mix for tamales
1 tablespoon baking powder
2 teaspoons salt
4 cups reserved beef broth, warm
1 cup vegetable shortening
d i r e c t i o n s
Beef; Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over medium heat!. Once browned on all sides, add enough water to cover the roast along with the 1 sliced onion and about 6 cloves of garlic!.
Cook until the meat is fork tender and comes apart with no resistance, about 2 hours!. When done, remove the roast to a platter to cool, reserve the beef broth!. Hand shred the meat and set aside!.
Sauce; To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds!. Place the chilies in a large stockpot and cover them with water!. Add the cumin, remaining sliced onion and garlic!. Boil for 20 minutes until the chiles are very soft!. Transfer the chiles to a blender using tongs and add a ladle full of the chile water (it is best to do this in batches!.) Puree the chiles until smooth!. Pass the pureed chiles through a strainer to remove the remaining seeds and skins!. Pour the chili sauce into a large bowl and add salt, stir to incorporate!. Taste to check seasonings, add more if necessary!. Add the shredded beef to the bowl of chili sauce, and mix thoroughly!. Refrigerate until ready to use!.
Husks; go through the husks and sort by size and remove any silks or debris!. Soak the corn husks in your sink filled with warm water until soft, about 30 minutes!. (You can also soak husks in large bowls of water if you are not doing a lot of tamales)!.
Masa; In a deep bowl, combine the masa, baking powder, and salt!. Pour the broth into the masa a little at a time, working it in with your fingers!. In a small bowl, beat the vegetable shortening until fluffy!. Add it to the masa and beat until the dough has a spongy texture!.
Drain Husks; Rinse, drain, and dry the corn husks!. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and beef in chili sauce!.
Spread Masa; Start with the largest husks because they are easier to roll!. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you!. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water!. The easiest method of spreading masa is with a masa spreader (see side panel for how this is used) Do not use too much, keep the masa thin!.
Add about a tablespoon of the meat filling in the center of the masa!. Fold the narrow end up to the center then fold both sides together to enclose the filling!. The sticky masa will form a seal!. Pinch the wide top closed!.
Fold; the sides of the corn husk to center over the masa so that they overlap to make a long package!. Fold the empty part of the husk under so that it rest against the side of the tamale with a seam!.
Steam; Place the tamales in a steamer and cook tamales for 2 hours!. Check every 20 minutes!. Do not let the water boil away!. The tamale is cooked when it separates easily from the corn husk!.
Serve; Unfold the husk and spoon about a tablespoon of remaing beef filling on top!.Www@FoodAQ@Com
Recipe adapted from Food911!. Beef shoulder roasted is simmered with garlic, onions, ancho, pasilla, and New Mexico chiles!.
Yield: 25 tamales
i n g r e d i e n t s
2 pounds beef shoulder roast
Salt and pepper, to taste
2 onions, peeled and sliced
1 garlic bulb, cloves removed and peeled
4 ounces dried New Mexico chilies
2 ounces ancho chiles
2 ounces pasilla chiles
2 tablespoons cumin seed, toasted
1 tablespoons salt
2 bags dried corn husks, about 3 dozen
4 cups masa mix for tamales
1 tablespoon baking powder
2 teaspoons salt
4 cups reserved beef broth, warm
1 cup vegetable shortening
d i r e c t i o n s
Beef; Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over medium heat!. Once browned on all sides, add enough water to cover the roast along with the 1 sliced onion and about 6 cloves of garlic!.
Cook until the meat is fork tender and comes apart with no resistance, about 2 hours!. When done, remove the roast to a platter to cool, reserve the beef broth!. Hand shred the meat and set aside!.
Sauce; To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds!. Place the chilies in a large stockpot and cover them with water!. Add the cumin, remaining sliced onion and garlic!. Boil for 20 minutes until the chiles are very soft!. Transfer the chiles to a blender using tongs and add a ladle full of the chile water (it is best to do this in batches!.) Puree the chiles until smooth!. Pass the pureed chiles through a strainer to remove the remaining seeds and skins!. Pour the chili sauce into a large bowl and add salt, stir to incorporate!. Taste to check seasonings, add more if necessary!. Add the shredded beef to the bowl of chili sauce, and mix thoroughly!. Refrigerate until ready to use!.
Husks; go through the husks and sort by size and remove any silks or debris!. Soak the corn husks in your sink filled with warm water until soft, about 30 minutes!. (You can also soak husks in large bowls of water if you are not doing a lot of tamales)!.
Masa; In a deep bowl, combine the masa, baking powder, and salt!. Pour the broth into the masa a little at a time, working it in with your fingers!. In a small bowl, beat the vegetable shortening until fluffy!. Add it to the masa and beat until the dough has a spongy texture!.
Drain Husks; Rinse, drain, and dry the corn husks!. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and beef in chili sauce!.
Spread Masa; Start with the largest husks because they are easier to roll!. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you!. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water!. The easiest method of spreading masa is with a masa spreader (see side panel for how this is used) Do not use too much, keep the masa thin!.
Add about a tablespoon of the meat filling in the center of the masa!. Fold the narrow end up to the center then fold both sides together to enclose the filling!. The sticky masa will form a seal!. Pinch the wide top closed!.
Fold; the sides of the corn husk to center over the masa so that they overlap to make a long package!. Fold the empty part of the husk under so that it rest against the side of the tamale with a seam!.
Steam; Place the tamales in a steamer and cook tamales for 2 hours!. Check every 20 minutes!. Do not let the water boil away!. The tamale is cooked when it separates easily from the corn husk!.
Serve; Unfold the husk and spoon about a tablespoon of remaing beef filling on top!.Www@FoodAQ@Com
Well I guess the secret behind perfect tamales is getting a dough which must be reeeeeally soft!. You'll have the perfect dough when you put a bit of it in a glass of water and it floats!.
As you must know, you can also use banana leaves to make the tamales!. Just be careful because the banana leaves are more fragile!.!.!. I don't know you'll eventually find out which you like the most
Traditionally the tamales are cooked in a steamer but if you can't get one I've seen people who puts just a layer of corn leaves inside the pot instead, is not necessary to submerge them in the water though some people do it!. After placing the tamales inside the pot some people covers them with more corn leaves or even a clean piece of fabric =) to prevent the steam from escaping!.
And usually takes about 1 hour to have them well cooked and soft!. Or you can use a Pressure cooker and it'll be faster!.Www@FoodAQ@Com
As you must know, you can also use banana leaves to make the tamales!. Just be careful because the banana leaves are more fragile!.!.!. I don't know you'll eventually find out which you like the most
Traditionally the tamales are cooked in a steamer but if you can't get one I've seen people who puts just a layer of corn leaves inside the pot instead, is not necessary to submerge them in the water though some people do it!. After placing the tamales inside the pot some people covers them with more corn leaves or even a clean piece of fabric =) to prevent the steam from escaping!.
And usually takes about 1 hour to have them well cooked and soft!. Or you can use a Pressure cooker and it'll be faster!.Www@FoodAQ@Com
since you got answers already,some tips:
if they are chiken and salsa:serve with black refried beans and have a dish with more salsa on the table-warm salsa!.
if they are sweet then have hot chocolate ,the dark kind and add a twig of cinnamon while you are heating the chocolate with ther milk!.Www@FoodAQ@Com
if they are chiken and salsa:serve with black refried beans and have a dish with more salsa on the table-warm salsa!.
if they are sweet then have hot chocolate ,the dark kind and add a twig of cinnamon while you are heating the chocolate with ther milk!.Www@FoodAQ@Com
depends !.!.!.!.traditionally in some countries you kinda boil and steam them!. They are partially in the water!.!.!.!.but it depends how many and how big the pot!. a good guess is around 45 minutes!.!.!.but dont keep them 100percent out of the water just steamingWww@FoodAQ@Com
steam them for about 10 min or until they are soft, or you can microwave them if you want!.Www@FoodAQ@Com