Recipe for tamales?

Question

plz help!!!

Answer 1

Chicken Tamales

6 cups Maseca Corn Masa Mix for Tamales
6 cups Chicken broth
1 cup corn oil
2 tsp salt
1 tsp baking powder
1 1/2 large rotisserie chicken
2 cans salsa verde or tomatillo sauce
1 bag corn husks
Mexican Recipe Instructions:

Soak the corn husks in warm water until soft.
Blend with an electric mixer Maseca corn masa mix for tamales, corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture.
Shred the chicken and marinate in the green salsa or tomatillo sauce.
Spread masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa.
Fold the sides of the corn husk to center over the masa so that they overlap to make along package.
Fold the empty part of the husk under so that it rest against the side of the tamale with a seam.
Place the tamales in a steamer and cook tamales for 35-40 minutes. Check every 20 minutes.The tamales are cooked when they separate easily from the corn husk.

Answer 2

I just made a batch Monday. I cooked a pork shoulder until tender then seasoned it with some cumin , onions, and garlic. I also added cheese although that is not traditional. Soak corn husks about 30 minutes in warm water, then rinse to get rid of any silk. Keep in warm water. Take about 4 cups of masa and mix with about 2 cups warm water or broth, then mix in about a cup of lard. It should be kind of like frosting. Take a corn husk and spread masa mixture evenly over it. Place a T or so of filling on it. you can fold into a rectangle or roll up. Put in a steamer or if you have an electric roaster with a rack you can use that. Steam for about 1 1/2 to 2 hours.

Answer 3

You can also use pork (pork butt roast) in this instead of beef.


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.

--Tyler Florence, Food 911

Answer 4

Buy some tamale flour or Masa flour or Corn flour tortilla mix. Mix up put in a corn husk , add meat or beans and steam cook or bake.

Answer 5

SPICY MUSHROOM TAMALES

These look like what most of us think of as tamales--corn husk wrapped stogies of yellowish corn masa hugging a little spicy something. The recipe produces Central-style tamales, so they may be a little lighter than what you are used to, especially if you’re able to find the fresh masa to put them together. Right out of the steamer, they’re meltingly tender, wonderfully rich. And with flavorful mushrooms, roasted poblanos and tomatoes as the filling, as is typical in the wild mushroom-filled forests high around Mexico City, they have a freshness that makes them taste contemporary indeed.

Tamales like these are the most commonly prepared ones in Mexico, made from smooth-or-coarse-ground masa, light (from vigorous beating and extra broth) or denser but very tender (from that extra dollop of shortening), and filled with practically anything edible (though meat in red chile, chicken with mole or green chile and tomatillo, and poblanos with tomato and, often, fresh cheese, are among the most typical).

Makes about 16 medium-size tamales

1/2 of an 8-ounce package dried cornhusks
4 oz (1/2 cup) chilled rich-tasting lard (or vegetable shortening if you want to)--depending on how tender you want your tamales
1 teaspoon baking powder
1 pound (2 cups) coarse-ground masa for tamales OR 1 3/4 cups dried masa harina for tamales mixed with 1 cup plus 2 tablespoons hot water, then allowed to cool
About 2/3 cup cool chicken broth, plus up to 1/3 cup more for the second beating (if you choose to do it)
Salt, about 2 teaspoons
1 pound (2 medium-large round or 6 to 8 plum) ripe tomatoes
About 1/2 pound (3 medium-large) fresh poblano chiles
1 tablespoon vegetable or olive oil
1 small white onion, sliced
2 garlic cloves, peeled and finely chopped
1/4 teaspoon dried oregano, preferably Mexican
1/4 teaspoon dried thyme
8 ounces (about 4 cups) sliced flavorful mushrooms (shiitakes are excellent, as are chanterelles or other wild mushrooms when available), stems removed before slicing

1. The cornhusks. Bring the cornhusks to a boil in water to cover in a large saucepan then weight with a plate to keep them submerged and let stand an hour or so.

2. The batter. With an electric mixer, beat the chilled lard or shortening with the baking powder until light in texture, about 1 minute. Continue beating as you add the masa (fresh or reconstituted) in three additions. Slowly pour in a generous 1/2 cup of the broth, beating all the while. Continue beating for another minute or so, until a 1/2-teaspoon dollop of the batter floats in a cup of cold water (if it floats you can be sure the tamales will be tender and light). Beat in enough additional broth to give the mixture the consistency of soft (not runny) cake batter (it should softly hold its shape in a spoon). Season with salt (yes, it will involve tasting a little raw batter), usually about 1 scant teaspoon, depending on the saltiness of the broth.

For the lightest textured tamales, refrigerate the batter for an hour or so, then rebeat, adding enough additional liquid to bring the mixture to the consistency it had before. (You may find it necessary to add a little salt, too.)

3. The filling. Roast the tomatoes on a baking sheet set 4 inches below a very hot broiler until blackened and blistered on one side, about 6 minutes; flip and roast the other side. Peel and roughly chop, collecting all the juices with the tomatoes.

Roast the chiles directly over a gas flame or 4 inches below the very hot broiler until blackened on all sides, about 5 minutes for open flame, about 10 minutes for broiler. Cover with a kitchen towel and let stand 5 minutes. Peel, pull out the stem and seed pod, then rinse briefly to remove bits of skin and seeds. Slice into 1/4-inch strips.

In a large (10- to 12-inch) skillet, heat the oil over medium-high, then add the onion and cook, stirring regularly, until nicely browned but still a little crunchy, about 5 minutes. Add the garlic and herbs, toss a minute longer, then stir in the chiles, tomatoes and mushrooms. Cook, stirring regularly, until everything is reduced to a thick mixture that easily holds it shape in a spoon, about 5 minutes. Season with salt, usually about 1 teaspoon, and cool to room temperature.

4. Forming and steaming the tamales. Pick out 16 of the nicest cornhusks for forming the tamales, then use about 2/3 of the remainder to line a steamer (you'll need one that’s at least 4 inches deep--a Mexican tamal steamer is traditional, though a vegetable steamer in a deep pot will do here, or a Chinese steamer works well, too). Tear 16 long, 1/4-inch-wide strips from the unused cornhusks for tying the tamales.

One by one form the tamales: lay one of the good cornhusks in front of you, lightly dry it, then spread about a scant 1/4 cup of the batter into a 4-inch square, leaving at least a 1 1/2-inch border on the pointy end of the husk, a 3/4-inch border along the other sides. Spoon a good 2 tablespoons of the filling down the center of the batter. Pick up the two long sides of the husk and bring them together (this will cause the batter to roll around the filling, enclosing it). Roll the flaps of the husk in the same direction around the tamal. (If the husk is so small that the tamal doesn't seem very well wrapped, roll it in another husk.) Fold up the empty, pointy 1 1/2-inch section to close off the bottom, then secure it by loosely tying one of the strips of husk around the tamal and folded flap. Stand the tamal on the folded end in the steamer (the top of the tamal will be open).

Continue spreading, filling, rolling and folding until all the tamales are made (you may have a little filling left, which is great in scrambled eggs or soft tacos). Fill in any gaps in the steamer with loosely wadded foil, to keep the tamales from sliding down as they steam. Lay any unused husks over the tamales, then bring a couple of inches of water in the steamer to a boil. Cover the pot tightly and steam over medium heat for 1 to 1 1/4 hours (ones made from reconstituted masa will take a little longer than those made from fresh); make sure that the water stays at a good steady boil and never runs out--otherwise your tamales won’t be as light. If the water runs low, pour a little boiling water into the steamer, being careful not to pour it onto the tamales.

The tamales are done when the husk peels away easily. Let them firm up a few minutes in the steamer, off the heat, before setting your fragrant creations before your guests.

Advance Preparation: Tamales hold beautifully, covered and refrigerated for several days; reheat them in the steamer.

RED CHILE PORK TAMALES

For the filling:
16 large (about 4 ounces) dried guajillo chiles, stemmed, seeded and each torn into several pieces
4 garlic cloves, peeled and chopped
1/2 teaspoon black pepper, preferably freshly ground
1/4 teaspoon cumin, preferably freshly ground
1 1/2 pounds lean boneless pork (preferably from the shoulder), cut into 1/2-inch cubes

1. Preparing the filling. In a large blender or food processor (or working in batches), combine the chiles, garlic, pepper and cumin. Add 3 cups water, cover and blend to a smooth puree. Strain the mixture through a medium-mesh strainer into a medium-size (3-quart) saucepan.

Add the meat, 3 cups water and 1 teaspoon salt. Simmer, uncovered, over medium heat, stirring regularly, until the pork is fork-tender and the liquid is reduced to the consistency of a thick sauce, about 1 hour. Use a fork to break the pork into small pieces. Taste and season with additional salt if necessary. Let cool to room temperature.

Double the quantities for the batter in the recipe above and follow the same instructions for making the tamales.