Looking for a Authentic Hot Tamale Recipe?

Question

Please send me your Authentic Hot Tamale Recipes either as a cassarole or in the corn hucks. email me at [e-mail]

Answer 1

Mexican Tamale Recipes
Beef or Pork Tamales Recipe
by Margaret Zuniga-Healy

5 dried New Mexican chiles or California chiles
5 dried pasilla chiles (ancho or *****)
2 chipotle chiles, canned in adobo sauce or dried, (optional)
2 quarts water for softening chiles
1 medium onion, chopped
2-3 cloves garlic
2 tablespoons vegetable oil
1/2 teaspoon ground cumin
2 pounds pork or beef roast, cooked, shredded or cubed
Salt to taste
2 to 3 dozen dried corn husks, cleaned of debris and soaked in warm water until pliable (about 20 minutes)
2 pounds prepared masa

Discard stems and seeds of dried chiles. Rinse chiles in a colander and place chiles in a medium pot. Add 2 quarts water and bring to a boil. Cover, reduce heat and simmer until chiles are soft, 20-25 minutes. Drain chiles. Reserve 3 cups of liquid.

In a skillet, saute onion and garlic in oil until soft. Place chiles, garlic, onion and cumin in a blender with 2 cups of reserved liquid. Puree to a smooth sauce. Force sauce through a fine sieve or food mill to remove skin and any missed seeds. Transfer to a saucepan. Add remaining 1 cup liquid, and simmer about 45 minutes. Add cooked meat and simmer 15 more minutes. Add salt to taste.

Drain corn husks. Spread about 1/4 cup masa on the smooth side of 1 corn husk (if you spread it on the other side, it may stick). Spread it across the wider end, covering it from side to side and extending approximately halfway to the narrow tip. Add about 1-1 1/2 tablespoons of chile mixture in the center. Fold right edge to the center, and fold the left side over it. Then fold narrow end even with the wide end. Press ends together to seal contents. Repeat with remaining corn husks, masa and filling.

Cook tamales in a tamale steamer or in a conventional steamer. Line tray or basket with corn husks; place tamales on top. The tamales should not come in contact with the water. To prevent steamer from drying out, put a coin in the bottom of the steamer. You will hear it clinking as long as there is boiling water in the steamer. Steam tamales for about 1 hour. They are done when the masa no longer sticks to the corn husks when tamales are unrolled.

Yield: 2-3 dozen tamales
Prep Time: 1-2 hours
Cook Time: 1 hour
Difficulty: Intermediate
http://www.progressotamale.com/recipes/tamale/traditional_tamales.html

Traditional Sweet Tamales Recipe
by Margaret Zuniga-Healy

2 pounds prepared masa without salt
2 cups sugar or to taste
1 tablespoon cinnamon
1-2 cups raisins, plumped in water
1 cup coarsely chopped pecans, walnuts or pine nuts (optional)
30-40 dried corn husks, cleaned of debris and soaked in warm water until pliable (about 20 minutes)

Mix sugar and cinnamon into masa by hand. It's messy but efficient. Taste dough for sweetness. Add more sugar if necessary. The masa will lose some sweetness during the cooking process. Be careful about adding more cinnamon, as cinnamon will turn the tamales dark during cooking.

Drain raisins. Mix raisins and nuts into masa dough.

Scoop about 2 tablespoons masa and place in center on the smooth side of 1 corn husk. Fold sides and bottom in. Tie with a strip of corn husk or string, if you like, or just leave folded. Repeat with remaining corn husks and filling.

Cook tamales in a tamale steamer or in a conventional steamer. Line tray or basket with corn husks; place tamales on top. The tamales should not come in contact with the water. To prevent steamer from drying out, put a coin in the bottom of the steamer. You will hear it clinking as long as there is boiling water in the steamer. Steam tamales about 1 hour. They are done when masa no longer sticks to the corn husks when tamales are unrolled.

Yield: 30 tamales
Prep Time: 1-2 hours
Cook Time: 1 hour
Difficulty: Intermediate
http://www.progressotamale.com/recipes/tamale/sweet_tamales.html

Answer 2

(L)
Great Chile Verde

You want to walk with a swagger and sneer of contempt, mixed with

compassionate understanding that says, "You think you know what chile

verde tastes like??? Huh--try THIS!!!!!!



2 large cans whole green chiles

(cut into 1/2" chunks and save liquid)

1-1/2 lbs. lean pork (cut into 1/2" cubes)

4 large yellow onions (cut into 1/2" pieces)

4 large cloves of garlic, finely chopped

1-1/2 Tbs. cumin

1 Tbs. sugar

Salt

1 Tbs. black pepper

1 jar Religious Experience salsa

(choose your own heat level)



Meatless: Leave out pork and make about 2 quarts of one of the heartier

Miso's; add onions and chiles.

DIRECTIONS:



In a large skillet, heat to medium temperature 1/2 cup cooking oil or lard

(it will taste better if you use lard, and most of it will be drained off

later). When the oil is hot, add the onions and garlic; saute them until

they get a yellowish tint, but don't let them get brown--just cook them far

enough past the transparent state so that you can tell they are turning

yellow.

THIS STEP WILL MAKE OR BREAK THE FINAL OUTCOME OF

GREAT CHILE VERDE....



When the onions are done, drain them well and set aside. Now remove all

but about 4 Tbs. of the oil from the pan and get it hot. When the pan starts

to smoke, add cut-up pork and stir-fry until it is seared and browning.

Turn off heat under pan; remove and drain pork. Add to the frying pan just

the liquid from the two cans of chiles, and bring to a boil stirring and

scraping to remove the glaze that was left over from frying the onions and

pork. Pour this liquid into a large pot, add jar of R.E., pork and two cups

of water, cumin, black pepper, and simmer covered for about 1 hour. Add

chiles, onions, sugar and salt to taste. Simmer for about 30 minutes more.



Serve with lime wedges (squeeze several into bowl just before eating) and

hot flour tortillas.

for more details:

Answer 3

DH and I make these about once a year. We fill them full and make them fat, so about 3 fill you up. This is a super recipe, IMO. We've also done it w/ a pork butt.


Beef Tamales

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
1 tablespoon baking powder
2 teaspoons salt
4 cups reserved beef broth, warm
1 cup vegetable shortening

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.
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.
Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry. Soak them in a sink filled with warm water for 30 minutes to soften. 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.
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. 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. Do not use too much! 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.
Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.
The tamales are done when the inside pulls away from the husk. The tamale should be soft, firm and not mushy. To serve, unfold the husk and spoon about a tablespoon of remaining beef filling on top.

--Tyler Florence, Food 911

Answer 4

Add sausage

Answer 5

Try jegxuiolo.com