Does anyone know how to make Tamales?

Question

Any good recepies for tamales? I have no idea how to make them but they are so delicious!

Answer 1

check out www.yummyfood.net or www.allrecipes.com they will have the recipes on there with the picture of what it will turn out like.

Answer 2

Corn-and-poblano tamales
Masa
2 cups (1 pound) chilled lard or vegetable shortening
6 cups dried masa harina for tamales
2 Tbsp ground red chile
2 tsp cumin
2 Tbsp baking powder
3 Tbsp kosher salt
3 to 3½ cups warm water or chicken stock, and a few Tbsp more if needed
Using an electric mixer, beat the lard or shortening until fluffy, at least a minute. When it is smooth, beat in the masa harina, ground chile, cumin, baking powder, and salt. When all ingredients are well incorporated and there are no lumps, slowly add water or chicken stock, beating, until masa reaches consistency of a butter-cream icing. Do not add too much water, or the tamales will take a long time to cook. Continue to beat for 5 to 7 minutes.
Corn-and-poblano mixture
2 cups fresh corn kernels (about 4 ears corn; canned corn, especially white corn, may be substituted; so may frozen corn but do not defrost first)
2 cups cooked black beans, well rinsed (bush's brand are good use two 15-oz cans)
2 poblano chiles, roasted and finely chopped
2 cloves garlic, minced
1 cup shredded oaxaca cheese
1 bunch cilantro, minced (about 1 cup)
3 Tbsp canned chipotle chiles in adobo sauce, or about 6 peppers, minced (do not rinse off the sauce that clings to the chiles)
Kosher salt to taste (depends on how salty the beans are)
Make into tamales: Spread masa onto smooth side of corn husk, leaving a 2" space all around. Spread poblano filling on masa. Fold the long sides of husk toward the middle, twist the ends and tie with a string. Stack in a steamer. Steam them until husk comes cleanly away from masa, about 1 hour.

Note: the corn mixture can be used as a filling, but hot damn usually incorporates it into the masa, as detailed below. Using a spoon, fold all ingredients into the masa; it will be speckled, like confetti. Add more water or stock if necessary; consistency should be soft and spreadable, not loose and falling apart.
Also, sometimes banana leaves are used as a wrapping, but corn husks work well too, of course.
These tamales are delicious just like this, but with 3 cups of corn and 1 cup of beans is also good. You can also use 3 to 4 Tbsp chipotle chiles.

Have a tamalada, a party to make tamales. Pick 3 or 4 kinds of tamales, get all the ingredients, then you and your friends make them. Eat them after they are done, or split them up so that each person gets a few of each kind to take home.

Answer 3

I use this recipe, I made like 12 dozen, they were delicious, my friends even bought some. I like it because it has step by step directions and pictures. I also added a chili sauce that you can make from a packaged chili mix like chili-o or McCormick etc. Just heat it up with your tamales when you are ready to eat them!!! You could also just pour the chili mix into the freezer bags when you freeze them, that way it will already be there.
http://www.sonofthesouth.net/tamales/Tamale_Recipe.htm

Oh yes let me get the recipe, be right back!!!

Answer 4

Tamale Filling:
1 1/4 pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 1/2 teaspoons salt

Tamale Dough:
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream
DIRECTIONS
Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Servings Per Recipe: 16

Answer 5

I don't like tamales, but check allrecipes.com and I'm sure you'll find lots of ways to make them.

Answer 6

Yes...but I dont have an exact recipe...I usually just make them by pure judgement...sry

Answer 7

i dont know how but my mom does cuz she makes them pretty much once a week. their good actually i think she's gonna make someone tomorrow.

Answer 8

Well I'm sure someone knows how to make them...but I sure don't.

Answer 9

No, I don't know how to make it, but I know how to eat it.

Answer 10

you could got to foodnetwork.com