I need the recipe for REAL tamales?!
I'm looking for the authentic homemade ones cooked with lard!. The recipe so long it takes a ton of people all day to make them!. Real tamales, with chile sauce not using chili powder either, real peppers!.!.!.!.etc!.Www@FoodAQ@Com
Answers:
Here are some options!. The following is my favorite tried and true tamale recipe, which comes out great everytime!.
http://www!.sonofthesouth!.net/tamales/Tam!.!.!.
The filling is awsome!. Since you wanted the masa made with lard you could also adjust the above recipe by making the masa dough this way!.
If you really really want to be authentic and have a ton of people you can make your own masa from scratch!.
http://www!.gourmetsleuth!.com/masa!.htm
Ok, now you have you masa, here is the recipe for the dough!.
Masa (Tamale dough) from scratch
1 pound lard
3 pounds finished fresh corn mixture
1 cup chicken or pork stock
2 1/2 tablespoons salt
Beat the lard in a large bowl with an electric mixer on medium speed until very fluffy and fully aerated, about 3 minutes!. It may take longer if your mixer is not powerful!. (A heavy-duty machine such as a KitchenAid is best!.) The best alternative to a weak mixer is not a spoon, but your bare hand!. Whip and beat the lard with a rapid folding motion until you feel the lard is fluffy and full of air!. It should be as light as butter creamed for the lightest butter cake!.
Still mixing on medium speed, begin adding the fresh corn mixture a handful at a time!. If mixture seems too stiff, add stock a little at a time, up to 1 cup!. Stop to scrape down the sides of the bowl with a rubber spatula!. When all the masa has been incorporated, the mixture should be very light and delicate, the texture of buttercream frosting!. Beat in salt!.
When the dough has reached the light and fluffy stage, beat in 1/2 cup of the cooled red chile (from accompanying chile recipe) and mix thoroughly to color the dough evenly!.
To test the readiness of the dough, drop a teaspoon of it into a glass of water!. If it doesn't float, continue to beat!. If it does float, the mixture is ready to be spread onto corn husks!. Makes enough masa to make 45-50 tamales!.
Here is my favorite red chili sauce recipe that I have tried so far!.
Ingredients: 12 ancho (or dried poblano) chiles
4-6 dried California chiles
3 large onions
6 cloves garlic
1 can (28 ounces) pureed tomato
4 tablespoons olive oil, divided
about 3 cups chicken, meat or vegetable stock
1 tablespoon cumin
1 teaspoon dried coriander
2 tablespoons dark brown sugar
salt and pepper to taste
Instructions: Makes About 8 Cups
Bring about a quart of water to a boil in a medium pot!. Seed and rinse the chiles, and add to the boiling water!. Remove from heat and let stand for about a half hour to soften!. Remove chiles from water and reserve 2 cups of the soaking liquid!.
Heat 2 tablespoons olive oil in a large skillet and saute onions until soft but not browned!. Use a food processor or blender to purée the soaked chiles, onion and garlic!.
Heat remaining oil in the skillet, stir in the cumin and coriander for 30 seconds or so (do not let the spices burn or they will become bitter!)!. Add the chile mixture, 2 cups reserved chile soaking liquid and enough stock to give the sauce the consistency of a thin marinara sauce!. Stir in the brown sugar and season with salt and pepper!. Simmer for about 10-15 minutes more!.
My mouth is watering!.!.!.!.Www@FoodAQ@Com
http://www!.sonofthesouth!.net/tamales/Tam!.!.!.
The filling is awsome!. Since you wanted the masa made with lard you could also adjust the above recipe by making the masa dough this way!.
If you really really want to be authentic and have a ton of people you can make your own masa from scratch!.
http://www!.gourmetsleuth!.com/masa!.htm
Ok, now you have you masa, here is the recipe for the dough!.
Masa (Tamale dough) from scratch
1 pound lard
3 pounds finished fresh corn mixture
1 cup chicken or pork stock
2 1/2 tablespoons salt
Beat the lard in a large bowl with an electric mixer on medium speed until very fluffy and fully aerated, about 3 minutes!. It may take longer if your mixer is not powerful!. (A heavy-duty machine such as a KitchenAid is best!.) The best alternative to a weak mixer is not a spoon, but your bare hand!. Whip and beat the lard with a rapid folding motion until you feel the lard is fluffy and full of air!. It should be as light as butter creamed for the lightest butter cake!.
Still mixing on medium speed, begin adding the fresh corn mixture a handful at a time!. If mixture seems too stiff, add stock a little at a time, up to 1 cup!. Stop to scrape down the sides of the bowl with a rubber spatula!. When all the masa has been incorporated, the mixture should be very light and delicate, the texture of buttercream frosting!. Beat in salt!.
When the dough has reached the light and fluffy stage, beat in 1/2 cup of the cooled red chile (from accompanying chile recipe) and mix thoroughly to color the dough evenly!.
To test the readiness of the dough, drop a teaspoon of it into a glass of water!. If it doesn't float, continue to beat!. If it does float, the mixture is ready to be spread onto corn husks!. Makes enough masa to make 45-50 tamales!.
Here is my favorite red chili sauce recipe that I have tried so far!.
Ingredients: 12 ancho (or dried poblano) chiles
4-6 dried California chiles
3 large onions
6 cloves garlic
1 can (28 ounces) pureed tomato
4 tablespoons olive oil, divided
about 3 cups chicken, meat or vegetable stock
1 tablespoon cumin
1 teaspoon dried coriander
2 tablespoons dark brown sugar
salt and pepper to taste
Instructions: Makes About 8 Cups
Bring about a quart of water to a boil in a medium pot!. Seed and rinse the chiles, and add to the boiling water!. Remove from heat and let stand for about a half hour to soften!. Remove chiles from water and reserve 2 cups of the soaking liquid!.
Heat 2 tablespoons olive oil in a large skillet and saute onions until soft but not browned!. Use a food processor or blender to purée the soaked chiles, onion and garlic!.
Heat remaining oil in the skillet, stir in the cumin and coriander for 30 seconds or so (do not let the spices burn or they will become bitter!)!. Add the chile mixture, 2 cups reserved chile soaking liquid and enough stock to give the sauce the consistency of a thin marinara sauce!. Stir in the brown sugar and season with salt and pepper!. Simmer for about 10-15 minutes more!.
My mouth is watering!.!.!.!.Www@FoodAQ@Com
I happened to have just looked this up tonight!. This one sounded authentic to me!. Here you go:
http://answers!.yahoo!.com/question/index;!.!.!.Www@FoodAQ@Com
http://answers!.yahoo!.com/question/index;!.!.!.Www@FoodAQ@Com