What's a good recipe for Hot Tamales?

Answer 1

Hot Tamales with Chilli Tomato Salsa

This is classic from South of the border, down Mexico way. Small savoury parcels
are steamed and served hot with a cool salsa of fresh tomato, herbs, lemon and
olive oil. Should be served chilli hot, but is also tasty served mild. The
amounts of chilli I have included here are for medium hot. The flour should be
available in larger supermarkets, delicatessens and health food stores.


2 cups masa harina flour
1 cup good oil (olive, walnut or macadamia)
500 ml chicken stock
1 corn cob
100 g chopped cooked chicken
50 g chopped black olives
1/2 medium onion, finely chopped
2 tsp minced chilli


For Salsa:
500 g fresh tomato flesh, finely diced
2 finely chopped garlic cloves
1 Tbsp chopped oregano leaves (or 1 tsp dried oregano)
1 Tbsp chopped basil leaves
2 Tbsp lemon juice
2 tsp minced chilli
2 Tbsp oil
Black pepper


Cut 20 pieces of non-stick baking paper into approximate 15 cm squares. Cut
corn kernels away from the cob. Break into individual kernels and brown for a
few minutes in dry pan over medium heat (About 5 minutes). Mix masa harina
flour and oil. Add chicken stock, a little at a time mixing constantly, until a
smooth but firm dough is formed. Mix other tamale ingredients (corn, chicken,
olives, onion and chilli). Gently fold these ingredients into the dough. Roll
a small sausage shape of dough, about a dessertspoonful, and place on piece of
baking paper. Wrap up into a parcel. Repeat until all papers and/or dough are
used up. Steam for 1/2 hour in bamboo or other steamer. To make salsa mix all
salsa ingredients.
Leftover potential: Best eaten the day they're made.

Answer 2

Oooh, girl if you are going to make tamales, you need a class or somebody to teach you. It is a long 5 to 6 hour process with several steps that you gotta do exactly right or the tamales are inedible.

But here are the basic ingredients
Masa corn flour for tamales not the tortilla kind
Lard (I substitute vegetable oil)
You can't make low fat tamales, I tried, they will make you choke and your stomach will not digest them for a couple days. I kid you not.
Baking powder
Salt
Chicken broth or water.

Mix all that in a mixer for like 20 minutes until it is fluffy like mashed potatoes.

Then you gotta get some corn husks or banana leaves.
If you get the banana leaves frozen, you gotta wash that white powder off, it tastes funny. You soak them in water for about half hour

Then you make your filling with whatever you want, chicken, beef pork, whatever kind of sauce, mole, green salsa, or you can put corn in it. It should be a little saltier and spicier than you normally eat because the corn masa will absorb some flavor and the filling will taste like nothing.

You put the corn mix in the wet corn husks or leaves and spread it out, you put like a tablespoon of the meat/sauce in the middle and roll it up. You might have to take a strip off the husks or leaves to tie tie up so it doesn't fall apart.

Then you steam them for 3 hours. Water cant touch the tamales. How you get them wrapped up and stacked up without anything spilling or the water getting in them takes practice.

Good luck, chica!

Answer 3

INGREDIENTS:
8 large whole calamari
4 tablespoon virgin olive oil
1 pound fresh peas, shelled to yield 3/4 cup, blanched and refreshed
2 cloves garlic, thinly sliced
1/2 cup sundried tomatoes, soaked 1/2 hour in warm water
1 1/2 cups fresh breadcrumbs
1 bunch Italian parsley, finely chopped to yield 1/4 cup
2 tablespoons fresh basil chiffonade
1 1/2 cups dry white wine
1 cup tomato sauce

Preheat oven to 375 degrees F.

Clean the calamari. Remove the tentacles, finely chop them and set aside. Remove insides, being careful not to cut the stomach. In a 12 to 14-inch saute pan, heat oil until smoking. Add calamari tentacle pieces and cook until opaque ( no longer than 2 minutes). Add peas, garlic and sundried tomatoes, basil and stir through, about 1 minute. Add bread crumbs and stir to coat. Season with salt and pepper and add parsley. Allow mixture to cool. Stuff bread mixture into each calamari until full and place in a 12 by 8-inch earthenware dish (just large enoughto hold calamari and sauce). Add wine and tomato sauce and stir to settle. Place in oven and bake 35 minutes. Remove and serve
Serves 4 or 8


Best Regards
Gary Hendricks
http://www.best-singapore-vacation.com

Answer 4

Sorry- chili today..... hot tamale!

This first link is for Mexican tomales even though it has Italian in the address.

http://www.cooking-italian-food.com/tamales.htm

http://recipes.epicurean.com/recipe/16259/beef-hot-tamales.html

Have a great day!!!

Answer 5

microwave them for 5 Min's they should be super HOT !!