I want to make tamales for my boyfriend, he loves them, anyone know a good simple easy recipe?

Answer 1

Tamales are A LOT of work!!! What kind are you looking for,there are a lot of different ones.

Check this site out, it has a lot of different ones.

Answer 2

Easy Tamale Bake
Recipe #172392
This is easy, and fast to put together. I won't lie and tell you it's good for you, but when you get a deal on canned goods, you can get really creative! I imagine you could modify this recipe in many directions to make it interesting :)
by Tish Requires Premium MembershipMy Notes

ONLY YOU see your private notes, and they print with the recipe.


4 servings 1 hour 15 min prep
Change to: servings US Metric
1 (15 ounce) can tamales
2 tablespoons flour
1 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 teaspoon salt
3 eggs, beaten
1 (17 ounce) can creamed corn
1/2 cup pitted ripe olives, sliced
1/2 cup sharp cheddar cheese, shredded

Not the one? See other Easy Tamale Bake Recipes
< 60 mins Main Dish
Mexican Main Dish
Corn Main Dish
Kid Pleaser Main Dish
Drain and unwrap tamales. Reserve the sauce.
Slice tamales crosswise. In mixing bowl combine the tamale sauce, flour, chili powder, garlic salt, and salt. Add eggs, corn, olives, and sliced tamales.
Turn into a 10 X 6 X 22 baking dish. Bake uncovered, in a 350º oven for 40 minutes or until set.
Sprinkle with cheese. Bake 3 minutes more or until the cheeese is melted.
Cut into squares to serve.

Answer 3

Shredded Meat Tamales

Ingredients

(32 servings)


MASA:
32 Corn shucks
1 c Lard
1 ts Chili powder
1 ts Salt
8 c Masa
3 c Water, warm

FILLING:
1 md Onions, chopped
1 Garlic cloves, crushed
1/2 ts Cumin, ground
1/2 ts Chili powder
1/2 tb Salt
1/4 ts Pepper, black
3 tb Raisins; finely chopped
2 tb Oil
1 lb Meat, shredded
1/4 c Water

COOKING WATER:
1/2 tb Lard
1 ts Chili powder
1 pt Water


Instructions

Soak corn shucks in warm water 2 hours or overnight before using.
Fry onion, garlic, cumin, chili powder, salt, pepper, and raisins (if desired) in hot oil. Add meat and water and simmer until liquid has been absorbed.
Work lard, chili powder, and salt into masa; knead with hands until smooth. (Alternately, pour ingredients into breadmaker and start on "manual.") Using back of spoon, spread masa mixture thinly and evenly on inside of shuck, covering half the length of shuck.
Thinly spread 1 tb filling mixture on masa-covered portion of shuck. Lap one side of shuck over the other, folding under portion of shuck which does not contain masa.
Stack tamales, pyramid-fashion, on shallow steaming rack in bottom of large cooker. Add lard and chili powder to water and pour over tamales. Cover with additional shucks and steam 4-5 hours. Hint: when masa is done, it will pull away from shucks when unfolded.
Sylvia's notes: Stokes' Green Chili Sauce with Pork, along with some shredded meat, makes a great quick filling. And I steamed a batch in my rice cooker/steamer, for 4 hours, although I think they were done after 3. It was a bit of a pain because when the timer dinged at the end of an hour, I had to remove the steamer and drip pan and refill the water base before starting it for another hour, but it was still less of a hassle than trying to keep them from burning in a big pot. I also had to clean the base pretty well, as something colored from the tamales kept working down into the water. And I think the masa needs a lot more chili powder to steam it over plain water instead of flavored water; it was pretty bland after being steamed.

Answer 4

Tamales are NOT simple! Didn't know what your B/F liked so you can use what ever meat/chicken/pork you like.
Shredded Meat Tamale

(32 servings)


MASA:
32 Corn shucks
1 c Lard
1 ts Chili powder
1 ts Salt
8 c Masa
3 c Water, warm

FILLING:
1 md Onions, chopped
1 Garlic cloves, crushed
1/2 ts Cumin, ground
1/2 ts Chili powder
1/2 tb Salt
1/4 ts Pepper, black
3 tb Raisins; finely chopped
2 tb Oil
1 lb Meat, shredded
1/4 c Water

COOKING WATER:
1/2 tb Lard
1 ts Chili powder
1 pt Water

Instructions

Soak corn shucks in warm water 2 hours or overnight before using.
Fry onion, garlic, cumin, chili powder, salt, pepper, and raisins (if desired) in hot oil. Add meat and water and simmer until liquid has been absorbed.
Work lard, chili powder, and salt into masa; knead with hands until smooth. (Alternately, pour ingredients into breadmaker and start on "manual.") Using back of spoon, spread masa mixture thinly and evenly on inside of shuck, covering half the length of shuck.
Thinly spread 1 tb filling mixture on masa-covered portion of shuck. Lap one side of shuck over the other, folding under portion of shuck which does not contain masa.
Stack tamales, pyramid-fashion, on shallow steaming rack in bottom of large cooker. Add lard and chili powder to water and pour over tamales. Cover with additional shucks and steam 4-5 hours. Hint: when masa is done, it will pull away from shucks when unfolded.

Answer 5

All tamale recipes are simple and easy, it's just the incredible amount of time it takes to assemble them!

I'd suggest looking in your grocer's freezer section for "Tia Tamales." They're the best out there, and very meaty.

But JIC you're determined, here's a good one we've used before.

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 6

A nice way to make a meal of Prawns is to make a batter -- split prawns down the back remove the black line from it then flatten leaving the tail on. Dip in batter and fry then serve with one of your favourite dressings. Or you can cook some long grain rice beat up egg when rice is cooked and stir it through the rice which if possible is in a wok and your thawed prawns keep it all on the move chop up a spring onion very fine so you have a colourful meal if you do not like the onion stir through some watercress it is really good, Happy Eating.

Answer 7

SIMPLE recipe for tamales? Good luck on that one. Find yourself a good Mexican market and get them there.

Answer 8

sure go to cooks.com and type in tamales in the search bar and lots of recipes will show up. Good luck

Answer 9

here really is no "simple" way to make tamales.
I suggest that if you want authentic tamales you should buy them from a taquiria if there one where you live.
otherwise.........

Basic Tamale Dough

3 lb Fresh masa (ask for coarsely ground) or 4 1/2 cups masa harina and 4 to 5 cups warm caldo de pollo plus more as needed
1 lb Lard (non-hydrogenated, no preservatives)
2 1/2 tbl Salt

If using fresh Masa, set aside. If using Masa Harina, place it in a large bowl and reconstitute by adding 4 cups warm stock. Beat with a wooden spoon or mix with your hands until you have a stiff, smooth dough like a medium-pliable bread dough. Use a little more stock if necessary, but the mixture should not be loose. Beat the lard in a large bowl with an electric mixer on medium speed until very fluffy and fully aerated, about 3 minutes.
It may take longer if your mixer is not powerful (a heavy-duty machine such as a Kitchen Aid is best). The best alternative to a mixer is not a spoon but your bare hand; whip and beat the lard with a rapid folding motion until you feel it lightening, and continue to whip until it is fluffy and full of air. It should be as light as butter creamed for the lightest butter cake. Still mixing on medium speed, begin adding the Masa, a handful at a time. Stop to scrape down the sides of the bowl with a rubber spatula as necessary. Alternatively, beat in the Masa using your bare ha nd as a whipping and folding tool. If the mixture becomes too stiff to beat, add up to 1 cup tepid chicken or pork stock, a little at a time. When all the Masa has been incorporated, the mixture should be very light and delicate, the texture of buttercream frosting. Beat in the salt. The mixture is now ready to be spread onto corn husks, banana leaves, or other wrappers and steamed

Beef Hot Tamales

2 lb beef shoulder roast
Salt and pepper, to taste
2 x onions, peeled and sliced
1 x garlic bulb, cloves removed and peeled
4 oz dried New Mexico chilies
2 oz ancho chiles
2 oz pasilla chiles
2 tbl cumin seed, toasted
1 tbl salt
2 bag dried corn husks, about 3 dozen
4 cup masa mix
1 tbl baking powder
2 tsp salt
4 cup reserved beef broth, warm
1 cup vegetable shortening

Method :
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.

Answer 10

SANTA'S 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.
~OR~


TAMALE PIE

1 box cornbread stuffing mix
1 lb. ground beef
Taco seasoning mix
1 10 oz can corn
1 14 oz can chili ready tomatoes
1/2 cup chopped onion
1/2 cup chopped green pepper
1 1/2 cups shredded Cheddar/Colby cheese
1/2 large jar of picante sauce
sour cream for garnish

In a small bowl, prepare Cornbread Stuffing Mix and set aside. Brown ground beef with onion and green pepper and add Taco seasoning mix as per directions on pouch. Mix corn, tomatoes, cheese and picante sauce with ground beef mixture in casserole dish.
Top with cornbread stuffing mix and bake at 400°F for 45 minutes.

Garnish with Sour Cream

~OR~
EASY TAMALE DINNER

1 can tamales
1 can whole kernel corn
1 can Ranch Style beans
Onion (desired amt.), diced
Cheese (desired amt.), grated

Unwrap tamales. Cut in bite-size pieces. Heat tamales, corn and beans in pan until simmering. Serve in bowl. Sprinkle in onion and cheese to taste. M-m- good!