Does anyone have any good recipes for tamale filling? Not too spicy?

Answer 1

Red Chili & Pork Tamale Filling:
6 oz lg med whole dried red chilies
2 tsp dried Mexican oregano
3 gloves garlic-peeled
2 c water, chicken stock or pork stock
2 tbsp veg oil
1 1/2 tbsp flour
1tsp salt
2 1/2 lbs shredded pork
Heat skillet over med heat(until drop of water sizzles),remove stems and seeds from chilies under cold water, place in skillet and toast(donot burn)(3 or 4 @ time about 30 to 60 seconds) or until aroma is releast;place chiles oregano, garlic and stock med sauce pan ,using mixer on med setting puree, add veg oil and flour(stirring constantly) add salt,reduce heat to low , stir until raw taste gone and chilies flavor has mellowedmix in shredded pork( makes 45 to 50 tamales).
Approximate values per serving:
55 calories
3 g fat
20 mg cholestrol
7 g protein
1 g caborhydrates
0 fiber
107 mg sodium

Answer 2

Tamales De Picadillo

30 dry corn leaves
2 lbs instant masa mix, mixed with water and ready for use
8 ozs lard (manteca)
1/2 tsp baking powder
1/2 tsp salt
1 cup pork broth

1 lb pork loin
8 oz red tomatoes
1 spoon chopped onion
1 clove garlic
1/8 tsp of ground pepper
3 cloves
1/8 tsp bay leaves
1/8 tsp cumin
1/8 tsp oregano
1/8 tsp thyme

Cook the pork in water and when it is cooked chop it finely like
ground hamburger. Puree the rest of the ingredients of the picadillo,
fry in oil, and when it is reduced add the chopped pork and mix.
You can add if you want one tsp raisins, 6 chopped olives, and 1
tsp capers. This is the stuffing you will now stuff your tamales
with.

In a big sauce pan put the masa and all of the ingredients except
the coron husks. With your hands mix everything. Wash the corn
husks and soak them for 10-15 minutes. Then take the husks out
of the water and they are ready to be filled with the tamale dough.
One tablespoon of the picadillo filling goes in the middle of the
tamle dough in the husk. Spread the dough in the middle of the
husk and put the picadillo in the middle of this dough. Then fold
the tamale sides first and then the skinny end and then the other
end last. It is best to steam the tamales in a pan suspended in
a larger pan of water for 1 hour covered.

Serve with your favorite red salsa if you want or they are good by
themselves.

Answer 3

As with most Mexican foods each region of Mexico has it's own specialties. Specialty versions abound but here are examples of some of the variations listed by region.

Culiacan, Sinaloa - Everyday varieties include tamals made of small, sweet brown beans, pineapple and corn. Special occasion versions are large and made with both meat and vegetables.

Veracruz - Tamales made of fresh corn and pork seasoned with hoja santa. Other styles include banana-leaf wrapped masa with chicken and hoja santa.

Oaxaca - Large tamales wrapped in banana leaves spiced with their regional specialty "black mole". They also do a corn husk variety with other moles including green or yellow with small black beans and chepil (a herb).

Monterrey - This region prefers a small tamal that uses both smooth or coarse dough which includes shredded meat and red chilies.

Yucatan - Achiote is a favored seasoning. Many tamales from this region are quite large and cooked either in a pit or baked in the oven. The dough is made of smooth-ground masa and fillings include chicken and pork, or a combination. Another version is called the vaporcitos, a simple thin layer of masa on a banana leaf, steamed. Tamales colads, a thin dough with fillings of chicken, tomato and achiote.

San Cristobal de las Casa, Chiapas - A banana leaf wrapped version called tamales untados, filled with pork and a mole.

Michoacan - Specialties include corundas wrapped in fresh corn leaves and unfilled.

North Western Mexico - Both Diana Kennedy and Rick Bayless write of the huge three or four foot long tamales called zacahuiles made with very coarsely ground masa with flavorings of red chile, pork and wrapped in banana leaves. These monstrous tamales are baked in wood heated ovens in specialty restaurants, normally on weekends

Answer 4

I personally don't have a recipe for you, but a good place to look is the website for the Food Network. They have a searchable database of recipes and rate them on difficulty.

I have used their recipes before and the results were very tasty.

Answer 5

my family likes this one...
Spinach filling
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon dried oregano leaves
1 tablespoon vegetable oil
1 onion peeled and chopped
1 red bell pepper rinsed, stemmed, seeded, and chopped
2 cloves garlic, peeled and chopped
1 package frozen chopped spinach, thawed
8 ounces Roma tomatoes, rinsed and chopped
Salt
1 cup shredded pepper jack cheese
1 cup shredded Mexican cheese blend or cheddar cheese
Pumpkin-seed salsa
In a frying pan over medium-high heat, stir cumin seeds, coriander seeds, and oregano in oil about 30 seconds. Add onion, bell pepper, and garlic stir occasionally until onion is limp, about 3 minutes. Press liquid out of spinach. Add spinach and tomatoes to pan and stir often until liquid has evaporated, 2 to 3 minutes. Add salt to taste.