real tamales????

Question

i need a real recipe for tamales. all the recipes i get online taste not so good. tell me the recipe and tell me where you got it. thanx.

Answer 1

My MOMS FRIEND

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

Here's the basic recipe, to which you can add chili ancho, chili japon, chili cascabel, garlic, cumin, and other spices.
The best tamales I've ever tasted are at The Old Texas Tamale Company, referenced below in the link where you can find this recipe.
------------------------------
Recipe for Basic Tamales
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)

Directions
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

In your supermarket, in the flour aisle or the Hispanic section, look for MASECA. There should be a recipe for the dough on the bag somewhere. Season and cook the type of type of meat you want and shred. Spread dough on a corn husk, put some meat on it and roll it up. Steam and enjoy!

Answer 4

Helena Tamales:

Prep: 40 min.; Soak: 1 hr.; Cook: 3 hrs., 15 min. We call for using an entire package of corn husks in this recipe because some of them will be torn or split.

1 (6-ounce) package dried corn husks
Cornmeal Dough
Chicken Filling
1 (15-ounce) can tomato sauce
1 teaspoon chili powder
1 teaspoon ground cumin
2 1/2 quarts water

Soak corn husks in hot water to cover 1 hour or until softened. Drain husks, and pat dry.

Spread 2 tablespoons Cornmeal Dough into a 3- x 5-inch rectangle on one side of 1 husk, leaving a 2-inch border at bottom narrow edge and a 1/2-inch border at one long side.

Spoon 2 heaping tablespoons Chicken Filling down center of cornmeal dough rectangle, creating a 1-inch-wide strip. Roll husk up, starting at the long side with 1/2-inch border, enclosing meat filling with the first turn. Fold bottom end with 2-inch border over, and secure with kitchen string or narrow strip of softened corn husk. Repeat procedure using remaining Cornmeal Dough and Chicken Filling.

Bundle together 6 filled corn husks, seam sides inward and open ends facing same direction, and secure with kitchen string. Repeat procedure with remaining filled corn husks, making 2 more bundles of 6 filled corn husks each.

Stand all 3 corn husk bundles, open ends up, in a large 12-quart stockpot. (If the bundles won't stand upright in the stockpot, place a 2-cup glass measuring cup upside down in the stockpot for the corn husk bundles to rest upon.)

Stir together tomato sauce, chili powder, and cumin. Pour tomato sauce mixture and 2 1/2 quarts water around corn husk bundles in stockpot. (Do not pour directly over corn husks.) Cover and bring to a boil over medium-high heat. Reduce heat to low, and simmer, covered, 3 hours. Remove tamales, discarding tomato sauce mixture.

Yield: Makes 18 tamales

Answer 5

The "Real" thing from Olivia, next door

Ingredients:
16-20 large dried cornhusks
One 1-inch piece canela
1½ pounds (about 3 cups) coarse-ground fresh masa, reconstituted masa made by mixing 2¾ cups masa harina with about 1¾ cups chicken stock
8-9 ounces (about 1 generous cup) lard
2 cups cooked or canned puréed pumpkin or winter squash (drain if very watery)
½ cup dark brown sugar, packed
2 dried Oaxacan pasilla chiles or dried chipotle chiles, stems and tops removed
2-2½ cups black beans, or drained canned black beans
6 garlic cloves, coarsely chopped
7 large fresh hoja santa leaves, or two ¼-ounce packages dried hoja santa Salt to taste

Equipment:
A steamer

Place the cornhusks in a deep bowl. Cover well with hot water, and let soak for about 30 minutes.

Grind the canela in an electric coffee or spice grinder. Set aside.

Set aside about 2-3 tablespoons of the lard. In a mixing bowl, combine the remaining lard, the masa and salt to taste. When the mixture is smooth and silky, beat in the pumpkin purée a little at a time, stopping occasionally to scrape down the sides of the bowl. Beat in the ground canela, grated panela and salt to taste. Set aside while you make the bean filling.

Place the Oaxacan pasilla or dried chipotle chiles in a bowl, cover generously with boiling water, and let soak for 10 minutes. (It is not necessary to soak canned chipotles.) Drain well. Working in batches as necessary, purée the beans in a blender together with the chiles, garlic and about 1 cup of water (or enough to facilitate blending. Alternatively, purée in a food processor, reducing the water to 1/2 cup.) In a large, heavy skillet or wide saucepan, heat the remaining lard over high heat until rippling. Add the bean mixture watching out for splatters. Reduce the heat to medium and simmer, uncovered, stirring to prevent sticking, until most of the liquid is evaporated, about 5-7 minutes. Season to taste.

Cut or tear the hoja santa leaves into 16-20 equal-sized pieces. Drain the cornhusks and pat dry. Spread about 1/4 to 1/3 cup of the masa mixture across the wide end of each husk and top with about 1½-2 tablespoons of the bean mixture. Top with a piece of hoja santa. Fold and steam the tamales and cook for about 45 minutes.

Answer 6

my opinon, tamales don't taste good anyway. Plus they are hard to make. Look up some spanish food sites. Puerto Rican, Mexican, and even Central American.