What is the recipe for TAMALES?!!!?

Question

What is the link or the acual recipe please a good 1 to surprise my mother inlaw and grandmother in law that a WHITE girl can cook TAMALES for her family! Ps I can cook everything else but tamales. HELP!

Answer 1

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.

Answer 2

* 5 lbs. lean pork or beef, cooked and shredded
* 6 to 7 lbs. fresh masa
* 1 1/2 lbs lard
* 1 tbls. salt
* 1 1/2 pts. red chili sauce
* 1 bundle oujas (corn shucks)

To make tamales, cook meat by boiling in a large covered pot with enough water to cover completely. Add salt to taste and slow boil till completely done. Cool meat and save broth. When meat has cooled, shred and mix in the chili sauce. Clean oujas (corn shucks or outer husk) in warm water. (make masa by hand or with mixer) Mix the masa, lard , salt and enough broth to make a smooth paste. Beat till a small amount (1 tsp) will float in a cup of cool water.

Spread masa (1/8 to 1/4 inch thick layer, or to preference) on ouja, add a small amount of meat and roll up. Fold up ends of ouja and place(fold down) on a rack in a pan deep enough to steam. Add 1 to 2 inches water, cover with a tight fitting lid and steam about 1 1/2 hours. (a cloth can be used under the lid to make a tighter fit)

Many variations of ingredients can be used in making tamales. You can use a combination of beef and pork, use chicken or even fried beans. One or two olives may be added to the center or try adding a few raisins.
This recipe will make 4 to 5 dozen tamales

Answer 3

1 bag of Maseca
1 lb Manteca (lard from pork)
1 bag California red dry peppers (about 6 peppers)
1 cup tomatoes, quartered
1/2 cup chopped onions
1 clove garlic
4-5 boneless, skinless chicken breasts salt
2 packages dried corn husks (Ojas de Lote)


First, boil 4-5 chicken breasts in water, and save the leftover broth. Shred chicken, and set aside. Place the dried corn husks in water to soak, then set aside.

Salsa:

Melt 1 spoonful of Manteca (lard) in a frying pan. When the pan is hot, add dried California peppers, then add tomatoes, onions and garlic. Add a little of the chicken broth, enough to moisten the dried peppers. Simmer for 1-3 minutes, stirring occasionally. The peppers don't need to be completely softened, just moistened a bit. Pour the mixture into a blender and blend to the desired salsa consistency.

Pour into a bowl, then add salt to taste.

Tamales:

Pour 3-4 cups of Maseca into a bowl, add about 1 tablespoon salt, then pour in enough chicken broth to moisten it to a doughy consistency. Then dig in with your hands and start mixing it up! Margarita says it doesn't turn out as well if you use a spoon.

After about 1 minute of mixing, add 2 cups of melted Manteca (lard), and mix for another 4 minutes or so to a doughy consistency.

Next, spoon some of the mixture into the softened corn husks (they were soaked in water ahead of time), and coat the inside of the husk with a thin layer of mixture. Add shredded chicken and salsa, then wrap and steam for about 20 minutes.

AUTHENTIC MEXICAN RECIPE.

Answer 4

hey ,the pinkish color comes from the raisin itself, red grape raisins are RE-HYDRATED meaning they're soaked in liquor or water to puff em up again.. then mixed into the masa , my tamales have any and all of the following.... raisins shreddded coconut pineapple apples pears carmel / choclate chips ( these you add in between so they dont melt all over ) and also honey instead of sugar to sweeten the masa not to mention nuts and _______? whatever you like OOOOH ! I JUST REMEMBERED !!!! there were some tamales ( pink-pink ) i tasted and they had the NESTLE'S STRAWBERRY DRINK MIX in them, maybe thats what your looking for !!! G-LUCK...............

Answer 5

hi. i dont know but i just had to state that in my country Ghana - TAMALE is the name of a big town. hope u find the recipie

Answer 6

Tamales

5 cups shredded chicken wings
1 (8 ounce) package dried corn husks
2/3 cup lard
4 cups masa harina flour
2 teaspoons salt
3 cups chicken broth
1/3 cup lard

Sort corn husks, setting aside any torn ones.
Soak intact husks in warm water for atleast 1 hour or until softened and easy to fold.
Beat 2/3 cup lard in a large mixer bowl until creamy.
Combine mass harina and salt in a medium bowl.
Alternately, add mass harina mixture and broth to lard, mixing well after each addition.
Gradually, add melted lard and mix until you get the consistency of thick cake batter.
Spread 1/4 cup masa to form a square in the centre of one husk.
Place about 1/4 cup meat filling in the center of a masa square.
Fold right then left edge of husk over masa.
Fold up bottom edge.
Repeat with rest of the ingredients.
Place vegetable steamer in pot with lid; add water just below steamer.
Arrange tamales upright in steamer rack.
Cover top of tamales with reserved dry husks and a damp towel.
Bring to a boil.
Reduce heat to low.
Steam, adding water as needed for 2-2 1/2 hours or until masa pulls away from husks.


Mexican Tamales

Filling:
5 lbs pork roast
5 dried ancho chiles
2 whole jalapenos
1 whole bulb of garlic
2 tablespoons cumin
4 cups water
1 (6 ounce) can tomato paste

tamale dough:
3 cups masa harina flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup vegetable shortening (like crisco)
2 cups chicken broth

To Fill:
36 corn husks, soaked
36 small ripe olives


Place all filling ingredients into a crockpot and cook on low 8 to 1o hours.
(I usually do this procedure overnight).
When meat is done -- remove meat from sauce and shred in bowl this give you the opportunity to remove the fat out of the meat.
Run sauce thru sieve to remove skins of chiles, garlic and etc. Your sauce should be thick and a beautiful deep red color! Reserve 1 cup of meat sauce for the tamale dough.
While meat mixture is cooling, place husks in warm water to soften.
Mix all the ingredients of tamale dough plus 1 cup reserved meat sauce together (I do this in my kitchen aid -- makes the job much easier!).
Take approx 3 tbls of dough and place in the middle of corn husk. Spread thinly place filling in the middle with an olive and wrap until dough meets, the Woman who taught me how to make these -- says an olive in the middle brings good luck!
Fold ends and roll package so that corn husk has covered all of filling.
Place in steamer. Steam for 40 minuites.
Spoon sauce over tamales on plate.
These freeze very well. I freeze after they are steamed so the prep of dinner is quick, I do know those who freeze before they are steamed and it seems to work as well.

Answer 7

http://allrecipes.com/recipe/real-homemade-tamales/detail.aspx

Answer 8

HERE YA GO.