need simple but good and easy recipe for HOT TAMALES....thanks in advance?

Answer 1

Southwest Tamale Tart

1 cup Bisquick Heart Smart® mix
1/2 cup cornmeal
1 1/2 cups reduced-fat shredded Cheddar cheese (6 oz)
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
1/3 cup condensed beef broth
1 can (15 oz) Progresso® black beans, drained, rinsed
1/2 cup chopped fresh cilantro
2 small tomatoes, seeded, chopped
Old El Paso® salsa (any variety), if desired
Reduced-fat sour cream, if desired
Guacamole, if desired


1. Heat oven to 350ºF. Spray cookie sheet with cooking spray.
2. In medium bowl, stir Bisquick® mix, cornmeal, 1 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 10-inch circle on cookie sheet. In small bowl, mix beans and cilantro; spoon over cornmeal mixture. Sprinkle with remaining 1/2 cup cheese.
3. Bake 25 to 30 minutes or until edge is golden brown. Arrange tomatoes around edge. Cut into wedges; serve with salsa, sour cream and guacamole.

Answer 2

This recipe has been in my family ever since I can remember. It may not sound like it - but it's the best chocolate cake I have ever had. WACKY CAKE 1 1/2 cup flour 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt 3 tablespoon cocoa 1/3 cup melted shortening or oil 1 tablespoon vinegar 1 teaspoon vanilla 1 cup cold water Preheat oven to 350°F. Sift dry ingredients into a 9 x 9 inch pan. Mix well. Make 3 holes, one for vinegar, oil and vanilla. Pour water over all. Mix well with fork. Do not beat. Bake at 350°F for 30 minutes. Leave in pan and frost while still warm. WACKY CAKE TOPPING: 1/2 cup sugar 1/2 cup milk 1/4 stick butter 1 1/2 tablespoon flour 1/2 cup coconut 1/2 cup nuts 1/2 teaspoon vanilla

Answer 3

There is no such thing as an easy recipe for hot tamales, by the time you get done making the dough, cooking the meat, shredding it, and doing the entire corn husk wrapper/steam thing.

The best bet is to go to the nearest bodega or supermercado -- wherever Hispanic folks buy their groceries in your area. Ask if they know someone who makes tamales for Quinceaneras and other special occasions. Be prepared to pay a pretty steep price for them because they involve a LOT of work. . .but man, the real thing is so good!

Answer 4

Beef Hot Tamales

2 pounds lean, boneless beef*
3 tablespoon vegetable oil
1/4 cup all-purpose flour
1 1/2 cup water
2 teaspoon beef base
1 (7-ounce) can chopped green chilies
4 large cloves garlic, finely minced
1 1/2 teaspoons salt
1/2 teaspoons dried oregano
2 to 3 tablespoons ground red chili pepper
1 tablespoon ground chili powder
1 tablespoon ground cumin
1/4 cup tomato sauce
In a large saucepan, cook meat in water until tender. Cool slightly and shred.
In large skillet heat oil until hot, add shredded beef and brown. Add the remaining ingredients in the order given. Cover and simmer for 45 minutes, stirring occasionally.
Tamale Dough:

3 dozen corn husks
1 1/2 cups lard**
1 1/2 teaspoons salt
4 1/2 cups masa harina
2 2/3 cup warm water
Soak corn husks in hot water for 30 minutes to make pliable.
In a large mixing bowl, beat the lard and salt until fluffy.
Dissolve masa harina in warm water and add to lard mixture, beating well until all the ingredients are combined.
To assemble tamales:

Spread a thin coating of tamale dough over the broadest part of the husk, allowing for turning down. For a good-sized tamale, spread the dough over an area approximately 3-inches wide and 3 1/2-inches long.
Spread 1 tablespoon of filling down center of the dough.
Fold the sides of the husk firmly together.
Turn up one or both ends of the husk, or tie string around both ends.
If turning up both ends, tear some of the husks lengthwise in narrow strips and use for tying each tamale across the top flap.
To Cook Tamales:

Cook tamales in a conventional steamer or blancher. Fill the bottom of the steamer up to the level indicated and bring to a boil. Place a coin in the water. When the water is boiling, it will jingle; when the steamer is dry, there will be no jingle and you will know it is time to add more water.
Line the steamer with corn husks, covering the bottom and sides. Stack the tamales upright, if flapped, or lay down if tied at both ends. For best results, pack the tamales firmly but not too tightly, because the husks swell as the dough cooks. Cover the tamales with more husks and the top of the steamer with a thick cloth to absorb the moisture.
Cover with a tight fitting lid. Steam for about 2 1/2 hours.
To test the tamales for doneness, remove one from center of the steamer. The dough should come away easily from the husks and be completely smooth. To make doubly sure, open up the tamale and see if it is spongy and well cooked throughout.
Makes about 2 dozen tamales.

*May substitute with pork or chicken.

Answer 5

EASY? Open a can (or better yet find your local tamale vendor), heat and enjoy. Otherwise, be prepared for a long afternoon with corn husks, masa, filling and a steam bath. (Why else do you think that traditionally making tamales means several women working together to produce a bunch at once?)

Answer 6

INGREDIENTS

Tamale Filling:
* 2 pounds cooked/shredded pork loin...SAVE BROTH!
* 1 large onion, minced
* 8 cloves garlic
* 1 handful chili powder
* 1 tablespoon cumin
* 1 cup sour cream
* 1/4 handful Sazon or Adobo
* 6 minced/seeded jalapenos

* Tamale Dough:
* 2 cups masa harina
* 1.25 cups of your pork loin broth
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2/3 cup bacon grease
* 1 (8 ounce) package dried corn husks or parchment
paper

Tamale Sauce:
grind up 1lb ancho chilies... add 1/2 cup of water and 1/2 cup of vinegar, add 1/2 cup sugar and 1/4 cup of Sazon. add 1/2 small can tomato paste, 8 cloves crushed, roasted garlic, a pinch of Cumin and a huge handful of fresh minced cilantro!!!
mix all this in your blender, and strain it onto a pan cook it on a low simmer for an hour. use water to adjust its thickness.
use the ingredients as you desire. just keep tasting as you go.
DIRECTIONS

.
1. Soak the corn husks in a bowl of warm water. In a large bowl, beat the grease 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.
4. 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.
5. Remove tamales from husks and drizzle tamale sauce over them. garnish with lime crowns dipped in paprika

Answer 7

if you are planing to make them from scratch there is no simple recipe it is an all day job... my suggestion is that you find a place that makes them and you get them there.......if you have a Spanish community where you live you should be able to find a couple in the phone book or on line......

Answer 8

The best use hog's head. Don't think you're ready for that.