How do I make traditional tamales?I know there's lot's of recipes, whats yor families favorite?!
How do I make traditional tamales?I know there's lot's of recipes, whats yor families favorite?
The Corn Maidens tamales in Santa Monica are awsome at the Farmers MarketTomatillo sauce is great on top.can you tell me how they do it?Thanks ,to all you food magicians......
Answers: * 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
* hot peppers ground optional add as much or as little as you like
* 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 optional
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. I was unable to find the recipe you wanted, I guess it is a well kept secret. So I'm bringing you lots and lots of traditional Mexican recipes with several tamale recipes included:
http://www.restmex.com/recipes/... I don't have a recipe, but I can tell you that Lillian's on Cesar Chavez are the best. They are very authentic, the masa is fantastic. They are on the list of the best tamales in L.A. My personal favorite is cheese & green chili. Try this, I adore tamales and these are fabulous!!!
HOT TAMALES
MEAT MIXTURE:
2 lg. onions
1/2 c. tomato sauce
3 lbs. ground meat
1 pkg. dry chili mix
1/2 env. dry onion soup
1/2 c. yellow corn meal
2 beef bouillon cubes
2 oz. chili powder
1 tbsp. garlic powder
1/2 tsp. cayenne pepper
Salt and pepper to taste
Put meat in a large bowl. Puree onions and tomato sauce in blender and pour over meat. Add corn meal, dry chili mix, dry onion soup mix, bouillon cubes, chili powder, salt and pepper, garlic powder and cayenne. Mix well with hands and shape into logs no longer than half the length of the tamale paper.
COATING:
1 box yellow cornmeal, regular
1 1/2 oz. chili powder
1 tsp. garlic powder
Salt and pepper to taste
In a large pie plate mix corn meal, salt and pepper, chili powder and garlic powder. Do not under-salt; cornmeal takes a lot of salt. Roll meat logs in cornmeal to coat on all sides. Wet a bunch of papers by submerging in a bowl of water. Keep one corner dry for easier handling.
Take a pinch of cornmeal mixture in pie pan and place toward top of paper. Set meat on top of cornmeal. Make one roll with the paper, turn in sides and continue to roll. Place in large roaster with the seam side down. Cover tamales with sauce.
Cover roaster, bring to boil, then reduce heat. Simmer for 45 minutes. Fry off suet and pour grease over tamales during last 5 minutes of cooking time. Let tamales soak for 1/2 hour.
SAUCE:
1 lg. can tomato sauce
2 bouillon cubes (beef)
1 can chili
1 lb. suet
In a bowl mix 1 large can tomato sauce, bouillon cubes, 1 can chili and enough water to keep tamales covered.