VIVA TAMALES!...does anyone have a favorite Tamale recipe that they would like to share?!

Love this recipe for Spinach Tamales!

Relleno (Filling)
3 tbsp solid all-vegetable shortening
16 oz Arriba! Red Salsa
1 lb fresh spinach leaves -- cleaned
1 tbsp salt
1 1/2 tbsp ground black pepper
2 lb corn masa
1/4 lb margarine (not diet)
1 tbsp active dry yeast
1 lb chihuahua cheese -- grated

Melt shortening in skillet over medium-high heat, add Arriba! Red Salsa, spinach, salt and black pepper.
Saute 5 minutes.
Set aside to cool.
Combine masa and margarine in electric mixer and mix thoroghly on slow speed 10 minutes.
Add yeast and cheese; blend in thoroughly.
Add spinach mixture and continue beating with mixer 1 more minute.
Fill and assemble tamales.

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Asamblar Tamales (Assembling Tamales)
30 dried cornhusks (hoys)
1 qt cold water

Submerge husks in water and soak 1 hour.
Remove husks from water; pat dry. They should be soft and pliable.
Spread a thin layer of masa (1/4-inch thick) on each softened husk, covering about a 4-inch square area.
Hold husk at top with fingers and spread masa over surface to end of husk.
Place a heaping tablespoon (about 1 ounce) of filling in center of masa.
(In spinach tamales, sprinkle a tablespoon or so of grated cheese on top of filling.)
Press masa together with thumbs so it touches.
Fold corn husk over so that masa completely surround filling.
If the husk splits, you can usually just fold over the split piece.
Fold end of corn husk over so that one end of the tamale is closed.

Place upright in a steamer with open end of tamale husk up.
Stem, covered, 20 to 30 minutes, until masa is firm but still soft.
Let tamales sit 5 minutes before serving.

http://www.ribafoods.com/recipes/spinach…

i dont know but im at work and super hungry!....my grandma makes the most delicious tamales in the world! grrr im so hungry now =\ , she makes it the mexican way. she doesnt use velveeta cheese or any of that nonsense. she uses comino, chile morron, beef, and some other mexican stuff. oh yummers

I think it may useful for u. http://giftchoice.info/13238/all-purpose-flour Gooooood luck (:

http://giftchoice.info/13238/all-purpose-flour

It's amazing! Try this link :) http://scrapblog.info/corn-husk

http://scrapblog.info/corn-husk

I first had these at a little Mexican restaurant named Cielito Lindo in a dingy strip mall near Washington, DC. The owner was a maitre d' at the Capitol. His wife was the cook, and spoke zero english, but made fantastic food. Her recipe was a secret, but I've made this version and it's very good.

10 pounds masa harina
1/4 cup water
3 heaping tablespoons baking powder
4 cups vegetable shortening (I bet she used lard instead)
4 cups sugar
2 cups brown sugar (even better, the brown sugar cones you can buy in some Mexican stores, grated).
2 cups strawberry/raspberry drink concentrate
1/4 cup strawberry marmalade

Tamale Assembly:

4 to 6 dozen dried corn husks
2 cups fresh strawberries, sliced
Waxed paper sheets

Masa:
Place 10 pounds of masa in a large plastic mixing bowl. Mix 1/4 cup water
with baking powder in a cup held over the bowl with the dry masa until it
fizzes, then pour mixture evenly over masa. Melt 4 cups vegetable shortening
in a large saucepan and allow to cool. Pour evenly over masa and knead masa
with hands. Add sugar, brown sugar, drink concentrate and strawberry
marmalade and work masa with a hand blender to mix evenly. When it starts to
feel thick and compact (like fudge) it's ready. Pat down in bowl and set
aside.

To assemble the tamales, soak dried corn husks in warm water for about an
hour until soft. Spread masa mixture evenly onto husk using a wooden spoon.
Fill with a few strawberry slices and fold corn husk. Fold waxed paper
around the tamale. Steam for 1 1/2 hours.

To steam: To make a steamer, place a metal rack (such as a cooling rack) in
the bottom of a large stock pot or canner. Water level should be below the
rack. Lay extra corn husks over rack. Stand the tamales on the folded edge
in the steamer (the open edge with be facing upward). First fill the bottom
of the steamer, then start stacking tamales on top of one another. Place any
extra husks on top of tamales, cover with pot lid and steam for 1 to 1 1/2
hours. Replenish boiling water, if necessary, during steaming time. The
tamales are done when the husk peels away easily from the filling.

Ever since I moved to Los Angeles some 30 years ago, I have gone to El Cholo Restaurant on Western Ave. the food there is great. However, there are only a few months out of the year when you can get “Green Corn Tamales” These tamales are made with only the freshest corn that is available from May to August. Well, El Cholo finally put out a cookbook and now I can make these tamales at home any time. I serve these with all by themselves with a chunky red salsa. I sincerely hope that if you choose to make them that you enjoy them as much as I do.

Makes 12 eight ounce Tamales



24 ears of fresh yellow corn
1/2 pound cornmeal
1/4 shortening
1/4 unsalted butter
3/4 cup sugar
1/2 cup cream or half & half
1 teaspoon salt
12 1 ounce strips of Cheddar cheese
1 24 ounce can Ortega chiles (I roast and peel my own. I like the flavor more)

Parchment paper cut into 12 squares and white cotton string.




Cut both ends of the corn, remove the husks and save for wrapping. Cut corn kernels off the cob. In food processor, grind the kernels with the cornmeal. Set aside. Beat shortening and butter together until creamy. Add sugar, half-and-half and salt. Add corn mixture and mix well.


For each tamale, overlap two cornhusks. Spread some of the corn mixture onto the husks. Place one cheese strip and one chile strip on top of the mixture. Top with more corn mixture.


Bring the edges of the cornhusks over the filling to cover completely. Place one husk on a square of parchment paper. Fold ends of cornhusks up, over the tamale, then fold sides of parchment over tamale and fold up ends. Tie string around the little package to hold in place. Continue until all tamales are prepared. Place on a rack and steam 35 to 45 minutes.


BTW, these tamales have been sold at El Cholo since 1923. To have been on the menu for that long is saying something.