English Deutsch Français Italiano Español Português 繁體中文 Bahasa Indonesia Tiếng Việt ภาษาไทย
All categories

My husband would like me to make him some for the holidays...any ideas?

2006-12-05 00:32:47 · 4 answers · asked by Smiles 4 in Food & Drink Ethnic Cuisine

4 answers

Tamale Instructions

Ingredients

(50 servings)

2 pk Dried cornhusks
Warm water


Instructions

Contributed to the echo by: Leti Labell Prepare the corn husks: First go through the corn husks, separating them, and removing pieces of cornsilk (and also dirt, etc.) that you find. Then place them in a large bowl and cover with tap water. (I put several plates on top of the corn husks to hold them down, because they have a tendency to float.) Let them soak for at least half an hour. Rinse the corn husks several times, to clean them. Then drain them well. Next, dry off the corn husks. While you do this, you can separate them into piles: big husks, medium, and too little to be worth using. At this time, you can also prepare some thin strips of corn husk, that you will use to tie the tamales together. (This is where you you the little pieces too small to make a tamale.) (I found that the pieces weren't long enogh to tie around the tamales, so I tied two shorter pieces of thin husk together. More on this later.) Make the tamales: Hold a large corn husk in your hand, with the narrow end pointing to the right. Take a spoonful of dough (I used a serving spoon, about 2 Tbs or so) and spread it on the corn husk, about 1-1/2 inches from the wide end, and about 4 inches from the narrow end. Spread the dough right up to the edge of the corn husk on one side, leaving enough of a flap to wrap around the tamale. (If the husk isn't wide enough for you to be able to wrap it around, you'll use another husk - more on this later.) Next, spread a spoonful (again, about 2 Tbs) of filling down the middle of the dough. Roll the sides of the corn husk in toward the center, bringing the edges of the dough together, enclosing the filling. Wrap the rest of the corn husk around to the back. If there is not enough husk to wrap around to the back, place another corn husk around the tamale, to hold the edge closed. Now, wrap the top (broad end) edge down, and flip the bottom part (the narrow end) up, so that it covers the edge of the broad end. Then, using the thin strips of corn husk, tie across the middle to hold the top and bottom flaps in place. Steaming the tamales: Stand the tamales on end in a steamer. If you don't have a steamer, you could put the tamales in a metal collander, and place the collander in a large pot. Just be sure that the tamales do not touch the water below. Bring the water to a brisk boil, and steam the tamales for at least an hour. I did it for an hour and 15 minutes. You can test one to see if they are done: the dough will easily separate from the husk. Just be careful - don't burn yourself on the steam! You can reheat tamales in the oven at 350 degrees for about 15 minutes. (Don't try to re-steam them.) If you freeze them, you can reheat them by putting the frozen tamales in a casserole dish, covering with foil, and heating in a 350 oven for 30-35 minutes. This was a lot of work, but it was well worth it!


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.
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.

2006-12-05 00:54:47 · answer #1 · answered by scrappykins 7 · 1 0

Beef Tamales
Beef shoulder roasted is simmered with garlic, onions, ancho, pasilla, and New Mexico chiles.

Yield: 25 tamales

i n g r e d i e n t s
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 for tamales
1 tablespoon baking powder
2 teaspoons salt
4 cups reserved beef broth, warm
1 cup vegetable shortening


d i r e c t i o n s
Beef; 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.

Sauce; 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.

Husks; go through the husks and sort by size and remove any silks or debris. Soak the corn husks in your sink filled with warm water until soft, about 30 minutes. (You can also soak husks in large bowls of water if you are not doing a lot of tamales).

Masa; 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.

Drain Husks; 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.

Spread Masa; 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. The easiest method of spreading masa is with a masa spreader (see side panel for how this is used) Do not use too much, keep the masa thin.

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.

Fold; the sides of the corn husk to center over the masa so that they overlap to make a long package. Fold the empty part of the husk under so that it rest against the side of the tamale with a seam.

Steam; Place the tamales in a steamer and cook tamales for 2 hours. Check every 20 minutes. Do not let the water boil away. The tamale is cooked when it separates easily from the corn husk.

Serve; Unfold the husk and spoon about a tablespoon of remaing beef filling on top.

2006-12-05 02:32:58 · answer #2 · answered by Yellow ♥ 3 · 0 0

hi ,the pinkish colour comes from the raisin itself, purple grape raisins are RE-HYDRATED meaning they're soaked in liquor or water to puff em up lower back.. then blended into the masa , my tamales have any and each of the following.... raisins shreddded coconut pineapple apples pears carmel / choclate chips ( those you upload in between so as that they dont melt throughout ) and likewise honey instead of sugar to sweeten the masa no longer to point nuts and _______? even if that you want OOOOH ! I purely REMEMBERED !!!! there have been some tamales ( purple-purple ) i tasted and that they had the NESTLE'S STRAWBERRY DRINK blend in them, perhaps thats what your searching for !!! G-luck...............

2016-11-23 17:52:57 · answer #3 · answered by ? 4 · 0 0

No, and if I did I don't think they would come out the same. I usually beg my friends grandmother to make them. They are the best!

2006-12-05 10:20:14 · answer #4 · answered by Arte Salon 3 · 0 0

fedest.com, questions and answers