who have the recepie for tamales?

Question

if you have can you pass me , please, thank you .

Answer 1

4 pounds boneless chuck roast
4 cloves garlic
3 (8 ounce) packages dried corn husks
4 dried ancho chiles
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
salt to taste
3 cups lard
1 tablespoon salt
9 cups masa harina
DIRECTIONS
Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator

Answer 2

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.
ENJOY!!!

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

Honduran Tamales

Honduran Tamales are easy to make but time consuming. Add the spice ingredients to suit your taste. When you cook your meat cook it with some of the cilantro and cumin to add more flavor to it.


What you need:

1 pkg of maseca banana leaves or aluminum foil
1 large onion
1 large and 1 medium pot
1 large tomato
1 bowl of cooked rice
1 large green pepper
1 can of peas (chicharro)
1 cup of cilantro
3 lbs of cooked pork stew meat
1/4 cup of cumin (more or less)
3 or 4 large potatoes
2 large cubes of chicken flavor (cooked and cubed)
1 can of tomato paste


Procedure:

1. In the largest pot pour about three-fourths of the maseca and add water until it is almost like a thin batter for pancakes. (not too thin, and not very thick...its better for it to be a little thick than too thin. To thin will not cook correctly.)

2. In a blender, blend the onion, tomato, green pepper, cilantro and cumin. Add this to the batter. Also add the chicken bouillon to the mix and blend well. You may only need one. But add to suit your taste. Add salt to your liking.

3. Put about 5 cups in the smaller pot and add the tomato paste. Stir until it is an even red color.

4. Before these are boiling add about half of the bottle of oil to the larger pot and half to three quarters of what it left to the smaller pot.

5. Stir continuously to keep from burning.

6. After it has come to a boil cook a few minutes longer, then remove from heat.

7. If you are using banana leaves to cook them in you will need to wash and heat them. f you are using aluminum foil make sure that it is heavy duty. The foil is easier to roll up the tamales and does not give the flavor of the leaves.

Rolling of the tamales: 8. For leaves or foil: square to about 12 to 15 inches. Start adding ingredients at the top corner or center.

9. Add about 1 cup of the regular masa batter then add about 1/4 cup of the red masa.

10. Then add rice, pork, potato and peas.

11. Fold over several times then fold sides in. Set aside.

With the foil it is a little easier to mold the tamales and is not as likely to come undone. If it is your first try at tamales, I would recommend using the foil.

After rolling all of the mixture clean the two pots and then add all the rolled tamales to them add water until about half way and cook covered for about an hour. After the hour, check one of them to see if it has thicken. Let cool down a for about 5 minutes and unroll on to a plate. If it is still a little runny then cook all for 20-30 minutes longer.

Answer 5

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