would like to know how to make tamalies?

Question

made with pork and wrapped in corn husks

Answer 1

I love to make tamales but I don't have a recipe written down that I follow. First, get dried corn husks (at a grocery store or Mexican store) and place them in water to soak so they are pliable. Then make the dough--I use about 4 cups of masa and then work in lard (use lard for authentic taste) and water to form a dough. Spread a layer on the husk and add filling. I do variety of fillings--for pork I would get a pork roast and cook it in spices until it falls apart. Fold corn husk over and tie ends with strips of a husk. Steam in a steamer for about an hour or until done. Eat and enjoy.
They are a bit of work, but well worth it!!

Answer 2

Chile-Spiced Sweet Potato Tamales:

NOTES: Dried corn husks are available in some well-stocked supermarkets and in Mexican markets. Before using, separate husks and discard silks; soak husks in hot water until pliable, about 20 minutes. You will need about 15 large, well-shaped husks for the tamales and 3 to 4 to tear into strips for tying, but we suggest soaking a few extra in case some tear in the process. You can make and steam the tamales up to a day ahead; cover and chill. Reheat in steamer 15 to 20 minutes.

1/4 cup (1/8 lb.) butter, at room temperature
2 tablespoons firmly packed brown sugar
1 tablespoon ground cinnamon
1 1/2 pounds garnet or jewel sweet potatoes, scrubbed and halved lengthwise
1/4 cup lard or additional butter
1 cup fat-skimmed chicken broth
1 1/4 cups dehydrated masa flour
1 tablespoon baking powder
2 canned chipotle chiles, drained and minced
Salt and fresh-ground pepper
20 dried corn husks, soaked (see notes)

1. In a small bowl, mix butter, brown sugar, and cinnamon. Set sweet potato halves, cut side up, in a baking dish, and rub cut sides equally with butter mixture. Bake in a 350° oven until soft when pressed, about 1 hour.

2. Scoop flesh from sweet potatoes (discard skins) into a bowl; mash with a fork until smooth.

3. In a 1- to 2-quart pan over low heat, melt lard. Pour in chicken broth and stir until warm. Add broth mixture to sweet potatoes; mix well. Gradually add masa flour, stirring until well blended. Stir in baking powder and chipotles and season with salt and pepper to taste.

4. Tear 3 or 4 corn husks into long, thin strips. Lay a whole husk flat on a work surface, smooth side down, with one long edge closest to you. Spoon a scant 1/3 cup filling lengthwise down center of husk. Fold bottom edge over filling and roll up tamale. Tie each end with a thin strip of husk. Repeat until all filling is used.

5. In an 8- to 10-quart pan, position a rack at least 1 inch above 1 inch of water; bring to a boil over high heat. Set tamales on rack, lower heat to maintain a simmer, cover, and steam until filling is firm, about 1 hour, adding water to pan as needed to maintain 1-inch depth. Remove tamales and let stand at least 10 minutes before serving.

Yield: MAKES: 12 to 15 tamales

Answer 3

Most definitely YES. My family was just talking yesterday about home made tamalies! Yummie!

Answer 4

There are many sites on the internet that not only have recipes but also how too's.

Answer 5

there are recipes on the internet

Answer 6

NO,thank you... Too many calories...

Answer 7

Roasted Poblano Tamales

52 corn husks
Tamale Dough
2 Tbsp. chopped fresh epazote leaves
10 poblano chiles, roasted, seeded, deveined and chopped
1 cup KRAFT Shredded Mozzarella Cheese

SOAK corn husks in hot water for 30 minutes or let stand overnight in room-temperature water. Prepare Tamale Dough recipe, adding the chopped epazote leaves with the flour.
ASSEMBLE tamales by spreading 2 Tbsp. of the masa mixture (tamale dough) into a 3x2-inch rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk. Spoon 1 Tbsp. of the peppers and 1 tsp. of the cheese down the center of the masa mixture on each husk; fold over the sides of the husk and both ends to completely enclose the filling.
STAND tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary. Remove tamales from steamer basket; cool slightly. Top with TACO BELL HOME ORIGINALS Salsa just before serving, if desired.

OR

Moroccan Tamales

52 corn husks
Tamale Dough
1 tsp. each ground cumin, turmeric, ground coriander
3 cups chopped cooked chicken
3/4 cup KRAFT Zesty Italian Dressing
1/4 cup chopped cilantro

SOAK corn husks in hot water 30 minutes or let stand overnight in room-temperature water. Prepare Tamale Dough recipe, adding the cumin, turmeric and coriander with the flour.
ASSEMBLE tamales by spreading 2 Tbsp. of the masa mixture (tamale dough) into a 3x2-inch rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk. Spoon 1 Tbsp. of the chicken over the masa in each husk. Combine dressing and cilantro; spoon 1 tsp. of the dressing mixture down the center of the masa mixture in each husk; fold over the sides of the husk and both ends to completely enclose the filling.
STAND tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary. Remove tamales from steamer basket; cool slightly. Top with BREAKSTONE'S or KNUDSEN Sour Cream just before serving, if desired.

OR

Traditional Pork Tamales

Pork Butt:
2 1/2 pounds boneless pork butt in 1 piece, trimmed of all but a thin layer of fat
1 whole head garlic, un-peeled, cut crosswise in 1/2
1 teaspoon black peppercorns
4 large bay leaves
1 teaspoon salt
Masa:
10 pounds masa (cornmeal flour)
1/4 cup water
3 heaping tablespoons baking powder
1/4 cup salt
4 cups vegetable shortening, boiled and cooled

Chile Sauce:
5 whole dried California chiles
2 whole dried New Mexico chiles
2 whole dried pasilla chiles
2 pounds tomatoes
4 cloves garlic
2 teaspoons salt
2 teaspoons cumin seeds

3 tablespoons salt
2 cups water (stock saved from boiling chiles and tomatoes)
2 tablespoons vegetable shortening
1 1/2 tablespoons all-purpose flour

Tamale Assembly:
4 to 6 dozen dried corn husks
Green olives
Potatoes, peeled and cut into small pieces
Carrot sticks, peeled and cut into small pieces

Pork Butt:
Place pork butt in large Dutch oven or medium-size stock pot. Add garlic, peppercorns, bay leaves and salt. Add enough cold water to cover by at least 3 inches. Bring just to a boil on high heat, quickly reduce heat to medium-low, and let simmer, partly covered, skimming any froth from the top during the first 15 to 20 minutes of cooking. A piece this size should be well-cooked but not dried out in 1 1/2 to 2 hours. Remove from stock and let cool to room temperature. When cool, pull meat into fine shreds.
Strain and degrease the stock. It will be easier to remove fat when thoroughly chilled.
Can be kept, tightly covered, 2 days in the refrigerator, if de-greased at once, up to 1 week if you leave the top layer of fat on it until ready to use. The stock also freezes well.
In a mixing bowl, combine the shredded pork with the red chile sauce.

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. Add 1/4 cup salt and work masa with hands to mix evenly. Melt 4 cups vegetable shortening in a large saucepan and allow to cool. Pour evenly over masa and knead masa with hands again. When it starts to feel thick and compact (like fudge) it’s ready. Pat down in bowl and set aside.

Chile Sauce:
In a large saucepan, boil chiles and tomatoes together for about 10 minutes or until softened. Drain the chiles and tomatoes and reserve the water (stock.) Set stock aside. Rinse seeds out of boiled chiles at sink. Grind garlic, 2 teaspoons salt and whole cumin with mortar and pestle. Put chiles, tomatoes, 3 additional tablespoons salt and ground ingredients together in blender and blend well. Add 2 cups of the reserved water (stock.)

In a heavy, medium-size saucepan, heat 2 tablespoons vegetable oil over medium-high heat until rippling. Add flour, stirring constantly until golden. Add strained chile puree to the pan and reduce the heat to low. It will splatter, so be careful. Cook over low heat, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes.

In a mixing bowl, combine the shredded pork with the chile sauce.

To assemble the tamales, soak dried corn husks in warm water for about 1 hour until soft. Spread masa mixture evenly onto husk using a wooden spoon. Fill with about 2 tablespoons pork mixture and top with 1 green olive, 1 slice of potato and 1 carrot stick. Fold and tie ends with pieces of corn husk. Steam for 1 and 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.