Please give me some great tamales recipies.?

Question

I've made them once and they turned out ok, but I want to make some for xmas eve and I want them to be awesome. any tips would be helpful also.

Answer 1

INGREDIENTS
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.

Answer 2

Old Spanish traditional holiday tamales:

Slow cook a pork roast in a little lard and about 2 cups of beef broth. (I now use Dr. Pepper because it give the meat such a different flavor). When it falls apart it is done.

Get premixed masa from the freezer section of your grocer and the corn husks from the ethnic aisle. Soak the corn husks in water for about an hour.

Smear the masa on the husk, a thin layer because it rises so much. Add pork and then add one half of a black olive in the center. The black olive is the holiday tradion part. Steam the tamales for an hour and you are good to go. They are so simple.

A lot of holiday tamales are very sweet with fruit fillings.

Answer 3

i always use the recipe on the maseca "tamales" bag. its pretty good, but a tip:
i tasted some tamales from the valley that were so good. they were made with jalapeno cream cheese, and chicken with cream cheese. it was so good, it doesnt sound that great to some people but, it was very, very good.

Answer 4

have you tried allrecipes.com they have a bunch of mexican recipes there...i dont eat tamales. but im sure you can find a good 1 there

Answer 5

go to (www.cooks.com)