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TAMALES |
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Step By Step Instructions: Garry's Home Cooking Garry's recipe for homemade tamales Northern style, with full pictorial instructions. Cooking Tamales with Irene -------------------------------------------------------- Mail Order Tamales: Guerra's Tamales The Tamale Junction Pedro's Tamales Masa Spreader, Recipes and Tamale Techniques -------------------------------------------------------- Tamale Books at Amazon.com: Tamales Que Monton De Tamales Que Vivan Los Tamales Too Many Tamales |
| Jalapeno-Spiked Chicken Tamales with Tomatillos |
Traditionally, lard is used as the fat in making tamales, but vegetable shortening can be substituted. The taste will not be as
authentic, but the cholesterol will be a lot lower! This tamale filling can also be used to make enchiladas or even as a filling for tacos.
Filling: In a large pot, cover the chicken with water, bring to a boil, reduce the heat and simmer until the chicken is tender. Allow the
chicken to cool, and when it can be handled, take the chicken out of the broth. Remove the bones and, using two forks, shred the chicken.
Saute the chiles and onions in the oil until they are softened.
Add the tomatillos and simmer for 15 minutes. Add the chicken and simmer for an additional 5 minutes. Save the cilantro and sour cream
for later in the process. Soak the corn husks in water to soften. Mix together the masa and salt. Slowly add the chicken broth until
the mixture holds together. Whip or beat the shortening until fluffy. Add the masa and continue to beat until fluffy. Drop a teaspoonful of
the dough into a glass of cold water and if it floats, it is ready. If it sinks, continue to beat and test until it floats.
To assemble: Select corn husks that measure about 5-by-8 inches. If you don't have husks that wide, overlap two of them and use a little
of the masa to "glue" them together. Place 2 tablespoons of the masa in the center and spread the dough thinly and evenly into a 2-by-3 inch
rectangle. Place the some of the chicken and sauce down the center of the masa and top with a teaspoon of sour cream and a little of the
cilantro. Fold the husk around the masa and filling, being careful not to squeeze. Take two strips of the corn husks and firmly tie each end
of the tamale. Place on a rack in the bottom of a steamer or large pot. Make sure that the rack is high enough to keep the tamales above the
water, and also high enough to allow a good quantity of water. Place the tamales on the rack, folded side down, or if the pot is large enough,
stand them up. Do not pack tightly. Cover the tamales with a towel to absorb the moisture. Bring the water to a boil, reduce to a gentle boil,
and steam for 2 1/2 hours or until done. To test for doneness, open one end of the husk and if the masa pulls away from the wrapper, it is done.
Yield: 24 From: ???
Tamales:
Heat Scale: Mild
Posted by: ???
| Lobster Newberg Tamales |
Masa:
Lobster:
Masa:
Mix the masa and water on medium for 5 minutes. Refrigerate 1 hour. Continue mixing adding shortening 2 T
at a time. Mix for 5 minutes until the dough is tight. Add remaining ingredients and mix until thoroughly
combined. Do not over mix.
Lobster:
Divide masa into 6 parts and mold into rectangular shapes. Cut 6 squares of plastic wrap and lighty brush
with olive oil. Put masa on wrap and fold sides in making an envelope packages. Steam for 15 minutes.
Let rest 5 minutes.
Kill the lobsters, remove tails, crack claws so that meat is in one piece. Cut out tail cartilage and
dice tail meat. Sautee lobster in butter for 3 minutes. Turn heat to high, add cognac and flambe until
alcohol is gone. Add cream and paprika. Remove lobster with slotted spoon. Turn heat to medium and
reduce sauce by 1/2. Return lobster to sauce. Remove tamales from wrap and press into lobster tails.
Place on a plate and spoon Newburg around each tamale, not on top of. Garnish with cilantro.
From: Tamalesby Miller, Pyles & Sedlar
Posted By:
Post Date: December 7, 1998
| New Mexico Tamales |
----MASA FOR TAMALES----
Tamales: Boil meat in water until tender. Remove meat from broth, saving broth for making dough and chile. Chop meat in 1/4 inch pieces and place in pan. Disolve chile powder in 1 1/2 cups of the meat broth, add to the meat, add garlic, spices and salt, and cook until almost dry. Set aside, while preparing dough (masa). Masa for Tamales: Cream lard in a medium size mixing bowl, using a mixer at medium speed. Add flour and mix. Add enough of the meat broth to make dough spreadable with a table knife. Assembling the Tamales: Rinse corn husks and soak in warm water until pliable. Spread the center portion of each husk with 2 tb of the masa mixture. Top with the chile meat filling. Varied amounts of either the masa or thee filling may be used (some like them thin, some like more of the filling). Fold the sides of the hushs toward the center, the bottom of the husk up the top down. Tie each tamale top and bottom with a narrow corn husk strip. Pour 2 inches of water in a large kettle and arrange the tamales on a rack above water level. Steam tamales for about 40 minutes. WALT
From: New Mexico Magazine Dec-93
Posted By: PepperFool
Post Date: 5/4/99
| Tamales Nortenos [Northern Tamales] |
This recipe is from northern Mexico and I think it is closer to the
tamales made in Texas. Tamales from central Mexico are thick and fluffy
and are mostly dough. This is the original recipe as it would be prepared
in Mexico, including lard. Adjust as necessary to suit your sensibilities.
I substitute Crisco for the lard. I also make this recipe using chicken in
place of the pork.
Enjoy! Garry
The smallest tamales of all are the nortenos from Coahuila and Chihuahua. They are as thick as a very fat finger and about 2 1/2 inches long. The northerners express contempt for the large, fluffy white ones of central Mexico, which to them are all dough and very little else--which is true of the commercially made ones. The dough in these is almost overcome by the filling of pork in a sauce of chiles anchos strongly flavored with cumin.
Cut the meat into 1-inch squares--it should have a little fat on it--and
put it into the saucepan with the onion, garlic, salt, and peppercorns.
Barely cover the meat with water and bring to a boil. Lower the flame and
simmer the meat until it is tender--about 40 minutes.
Set the meat aside to cool off in the broth. Strain the meat, reserving
the broth, and chop it roughly.
Heat the griddle and toast the chiles well, turning them from time to time
so that they do not burn. Let them cool a little. When they are cool
enough to handle, slit them open and remove the seeds and veins.
When the chiles have cooled off they should be crisp. Crumble them into
the blender jar or spice grinder and grind them with the cumin seeds to a
fine powder.
Melt the lard, add the chili powder, and cook it for a few seconds,
stirring it all the time. Add the meat and, continuing to cook, let it
season for a minute or so.
Add the pork broth and let the mixture cook for about 5 minutes over a
medium flame so that it reduces a little--there should be quite a bit of
sauce left. Add salt as necessary.
Make the basic dough but do not add any baking powder. Mix the chili sauce
into the dough to give it a little color.
Using the smallest husks or the large ones cut in half, spread a scant
tablespoon of the dough thinly over each husk, covering an area about 2 X
2 inches. Put a little of the meat with plenty of sauce into the center of
the dough and fold the husk as you would for ordinary tamales.
Stack the tamales in the steamer and cook for about 2 hours. Test to see
if they are done.
From: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3
Posted By:
Post Date: 5/4/99
The Tamale Process
(Click aquí para la receta en español)
Prepare tamale filling.
A wide variety of fillings can be used. Varieties include: chicken,turkey, pork, venison, beef, hogshead, or a combination;
thick chili meat, beans, and vegetables. Use your favorite meat filling.
Prepare corn husks.
Pull apart dry husks and soak in hot water for an hour or until soft. Weigh them down.
Prepare tamale dough.
Select dozens of tamales to be prepared. Use recipe for fresh masa (below).
Spread masa fast and easy.
Spread masa using the Mas Tamales Masa Spreader. (Click here to view animated
demo.) Take some corn husks out from water, wring and drain water. The corn husk has
two sides, a rough and a smooth side. Spread masa on smooth side. Spreader works best
with soft warm masa. Use large smooth surface to spread. For a thicker spread use more
masa and less pressure.
Filling and cooking tamales.
After the masa is spread, place 1 to 2 tablespoons of fillling (recipe below) lenghtwise in
center of masa. Then, fold sides over towards center. Next, fold end of husk and pinch
open end. In a large steamer, place tamales upright, with the folded side on the bottom.
Cover with kitchen towel or husks and add water. Cover with steamer cover and steam
1 1/2 to 2 hours. Tamales are cooked when the dough is firm and spongy and does not
stick to husk.
Tamale Masa
5 lbs. Fresh Masa
1 lb. Lard
l cup Veg. Shortening
1/8 cup Salt
1/4 cup Chili Powder
2 cups Broth or Water
1/8 cup Baking Powder
1/8 cup Garlic Powder (Optional)
Place masa in large bowl, break into pieces. Set aside. Melt lard and shortening on low heat; add chili powder, salt and
mix. Stir together broth, baking powder and garlic powder. Gradually combine broth and lard mixture to masa. Mix well
after each addition. Masa should be smooth. Let masa rest 10 minutes. Spread fast and easy using the Mas Tamales Masa
Spreader.
Meat Tamale Filling
10 lbs. Pork and Beef Combination
10 Dried Red Poblano Peppers
1/2 Cup Mixed Whole Cumin & Pepper
2 Garlic Pods Peeled
4 Cups Broth or Water 2 tbsp.. Salt
Cook meat.
Boil, broil, bake or slow-cook the meat. Reserve the broth for the masa and the filling. Chop or shred cooked meat. Clean
peppers and boil in one cup for about 5 minutes. Place in blender and add the mixed cumin and pepper seed, and garlic.
Blend until a paste is formed and all the spices are ground. Place chopped meat in a large pot and add broth, pepper and
garlic paste, and salt. Mix until all ingredients blend together. Use immediately or refrigerate overnight, allowing the
seasonings to ferment into meat.
from: http://www.mex-sales.com/frame.htm