Help! Has anyone here made tamales? Got any suggestions/recipes?
- Thread starter traca
- Start date
I have made a lot in my day. My favorite were using these jarred sauces...
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=79707
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=79707
REC
ork Tamales with Double-Chile I made these from Fine Cooking last year. I spread it out over
two days, made the sauce the first day and dh helped me fill and roll. It was awkward at first but we soon felt like pros. I felt the tamales weren't salty enough, he didn't give amounts and I didn't taste enough. Other than that, they were really good and very similar to what we used to buy in San Antonio. I used a vegetable steamer in a large pot and a steamer that fits into a saucepan to cook them all at once. Oxo makes a collapsable steamer with 1.5 inch legs, which would work better than the ones with the short legs. I cut the top and bottom from a tuna can and set it in the middle so the steamer was higher up and I could put more water in. You can also set the legs on wads of foil to make it sit higher. I put a penny in each pan. When the water level gets low, the penny will make a noise and alert you.
Just don't try to do it all in one day.
http://www.finecooking.com/recipes/pork-tamales-double-chile-sauce.aspx
ork Tamales with Double-Chile I made these from Fine Cooking last year. I spread it out overtwo days, made the sauce the first day and dh helped me fill and roll. It was awkward at first but we soon felt like pros. I felt the tamales weren't salty enough, he didn't give amounts and I didn't taste enough. Other than that, they were really good and very similar to what we used to buy in San Antonio. I used a vegetable steamer in a large pot and a steamer that fits into a saucepan to cook them all at once. Oxo makes a collapsable steamer with 1.5 inch legs, which would work better than the ones with the short legs. I cut the top and bottom from a tuna can and set it in the middle so the steamer was higher up and I could put more water in. You can also set the legs on wads of foil to make it sit higher. I put a penny in each pan. When the water level gets low, the penny will make a noise and alert you.
Just don't try to do it all in one day.
http://www.finecooking.com/recipes/pork-tamales-double-chile-sauce.aspx
Here's the Oxo steamer basket, I recently ordered one when I saw it on ATK.
http://www.amazon.com/OXO-Good-Grips-Pop-Up-Steamer/dp/B000HCBDF2/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1324908931&sr=1-1
http://www.amazon.com/OXO-Good-Grips-Pop-Up-Steamer/dp/B000HCBDF2/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1324908931&sr=1-1
dawn_mo
Well-known member
These are really good. I got the recipe off of the Quaker masa package.
We are not able (or I haven't found a source)to buy the premade masa. It is easy to do from scratch, so don't let that stop you.
* Exported from MasterCook *
Tamales
Recipe By :Quaker Masa Harina Package
Serving Size : 36 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
1/2 pound dry corn husks -- soaked overnight
2 1/2 lbs boneless pork butt or shoulder
2 1/2 quarts water
4 dried ancho chiles -- roasted
2 dried guarillo chiles -- roasted
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves
2 tablespoons lard or shortening
1 cup chopped onions
2 cloves garlic -- minced
1 teaspoon salt
2/3 cup lard or shortening
4 cups masa harina
2 teaspoons salt
3 cups pork broth
1/3 cup lard or shortening -- melted
PORK FILLING: Combine pork and water, simmer 35 to 45 minutes, or until tender. Drain, reserving broth. Break meat into coarse shreds. Cover roasted chiles with boiling water, soak 20 minutes. Drain chiles, place in blender jar. Add spices and 1 cup reserved pork broth. Blend until smooth. Add addtional broth if desired, blend to desrired consistency. Cook onions and garlic in 2 tablespoons of lard unti tender. Add meat and salt, mixing until blended. Stir in chile mixture, simmer 15 minutes.
MASA: In large bolw, beat 2/3 cup lard until fluffy. Combine masa and salt, alternately with broth to lard, mixing well after each addition. Gradually beat in 1/3 cup melted lard, mixing to consistency of thick cake batter.
TO ASSEMBLE:Spread 2 tablespoons masa in center of each husk. Spoon 1 tablespoon meat filling lengthwise down center of masa. Fold husk over filling, allowing plain part of husk to wrap around tamale. Fold bottom end up over enclosed filling.
TO STEAM:In steamer of 4-qt. Dutch over, place rack 2 inches above gently boiling water. Arrange tamales upright in steamer basket. Do not pack tightly. Fill in spaces with extra corn husks to keep upright. Cover top of tamles with corn husks, cover and steam 2 1/2-3 hours or until tamales are firm and fall away from the husk. whew!
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We are not able (or I haven't found a source)to buy the premade masa. It is easy to do from scratch, so don't let that stop you.
* Exported from MasterCook *
Tamales
Recipe By :Quaker Masa Harina Package
Serving Size : 36 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
1/2 pound dry corn husks -- soaked overnight
2 1/2 lbs boneless pork butt or shoulder
2 1/2 quarts water
4 dried ancho chiles -- roasted
2 dried guarillo chiles -- roasted
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves
2 tablespoons lard or shortening
1 cup chopped onions
2 cloves garlic -- minced
1 teaspoon salt
2/3 cup lard or shortening
4 cups masa harina
2 teaspoons salt
3 cups pork broth
1/3 cup lard or shortening -- melted
PORK FILLING: Combine pork and water, simmer 35 to 45 minutes, or until tender. Drain, reserving broth. Break meat into coarse shreds. Cover roasted chiles with boiling water, soak 20 minutes. Drain chiles, place in blender jar. Add spices and 1 cup reserved pork broth. Blend until smooth. Add addtional broth if desired, blend to desrired consistency. Cook onions and garlic in 2 tablespoons of lard unti tender. Add meat and salt, mixing until blended. Stir in chile mixture, simmer 15 minutes.
MASA: In large bolw, beat 2/3 cup lard until fluffy. Combine masa and salt, alternately with broth to lard, mixing well after each addition. Gradually beat in 1/3 cup melted lard, mixing to consistency of thick cake batter.
TO ASSEMBLE:Spread 2 tablespoons masa in center of each husk. Spoon 1 tablespoon meat filling lengthwise down center of masa. Fold husk over filling, allowing plain part of husk to wrap around tamale. Fold bottom end up over enclosed filling.
TO STEAM:In steamer of 4-qt. Dutch over, place rack 2 inches above gently boiling water. Arrange tamales upright in steamer basket. Do not pack tightly. Fill in spaces with extra corn husks to keep upright. Cover top of tamles with corn husks, cover and steam 2 1/2-3 hours or until tamales are firm and fall away from the husk. whew!
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Even I have made them. We loved them. I used my pasta pot but put an extra
buffer in the bottom. I poked holes in a tinfoil pan and inverted it. I like this method as the perforated sides of the pasta pot interior supported the tamales standing but they still got moist heat on all sides.I considered it a challenge on the other coast, but now here, I really do want to do more of them.
The tamales were really really oh so good.
Turkey Tamales Alton Brown, 2009 2 dozen tamales
For the wrappers:
2 dozen dried corn husks
For the meat filling:
2 t chili powder
1 1/2 t freshly toasted and ground cumin seeds
1 teaspoon cayenne pepper
1 t dried oregano
1 t kosher salt
1 t freshly ground black pepper
2 raw turkey legs, approximately 2 1/4 pounds
1/4 cup vegetable oil
1 small onion, finely chopped
3 cloves garlic, minced
1 serrano chile, seeded and finely minced
For the dough:
15 ounces masa harina, approximately 3 1/2 cups
1 tablespoon kosher salt
2 1/4 teaspoons baking powder
4 ounces lard, approximately 1/2 cup
2 to 4 cups reserved cooking liquid
For the meat filling: Place chili powder, cumin, cayenne pepper, oregano, salt, black pepper and turkey legs into a 6-quart pot and add enough water to completely cover the meat, approximately 2 1/2 quarts. Cover, place over high heat and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 1 1/2 to 2 hours. Remove the meat from the water to a cutting board, and set aside to cool. Leave the cooking liquid in the pot. Once the turkey legs are cool enough to handle, remove the meat from the bone and shred, discarding any skin or cartilage. Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 2 minutes. Add the garlic and chili and continue to cook for another minute. Add the meat and 1/2 cup of the reserved cooking liquid and cook until heated through and the liquid has evaporated, 2 to 3 minutes. Set aside until ready to assemble.
For the wrappers: While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours. If you have an electric kettle, place the husks in the kettle, fill with water and turn on. Once the kettle turns off, allow the husks to sit for 1 hour in the hot water.
For the dough: Place the masa, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 2 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
To assemble the tamales: Remove a corn husk from the water and pat to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 2 teaspoons of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat and fold the bottom under to finish creating the tamale. Repeat until all the husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
To steam the tamales: Place a steamer basket in the bottom of an 11-quart pot and add enough water to come to the bottom of the basket. Stand the tamales close together on their folded ends and lean them in towards the center, away from the sides of the pot. Bring the water to a boil over medium heat, then cover and reduce the heat to maintain a simmer. Check the water level every 15 to 20 minutes, and add boiling water by pouring down the side of the pot, if necessary. Steam until the dough is firm and pulls away from the husk easily, 1 to 1 1/2 hours.
Serve warm. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.
buffer in the bottom. I poked holes in a tinfoil pan and inverted it. I like this method as the perforated sides of the pasta pot interior supported the tamales standing but they still got moist heat on all sides.I considered it a challenge on the other coast, but now here, I really do want to do more of them.
The tamales were really really oh so good.
Turkey Tamales Alton Brown, 2009 2 dozen tamales
For the wrappers:
2 dozen dried corn husks
For the meat filling:
2 t chili powder
1 1/2 t freshly toasted and ground cumin seeds
1 teaspoon cayenne pepper
1 t dried oregano
1 t kosher salt
1 t freshly ground black pepper
2 raw turkey legs, approximately 2 1/4 pounds
1/4 cup vegetable oil
1 small onion, finely chopped
3 cloves garlic, minced
1 serrano chile, seeded and finely minced
For the dough:
15 ounces masa harina, approximately 3 1/2 cups
1 tablespoon kosher salt
2 1/4 teaspoons baking powder
4 ounces lard, approximately 1/2 cup
2 to 4 cups reserved cooking liquid
For the meat filling: Place chili powder, cumin, cayenne pepper, oregano, salt, black pepper and turkey legs into a 6-quart pot and add enough water to completely cover the meat, approximately 2 1/2 quarts. Cover, place over high heat and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 1 1/2 to 2 hours. Remove the meat from the water to a cutting board, and set aside to cool. Leave the cooking liquid in the pot. Once the turkey legs are cool enough to handle, remove the meat from the bone and shred, discarding any skin or cartilage. Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 2 minutes. Add the garlic and chili and continue to cook for another minute. Add the meat and 1/2 cup of the reserved cooking liquid and cook until heated through and the liquid has evaporated, 2 to 3 minutes. Set aside until ready to assemble.
For the wrappers: While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours. If you have an electric kettle, place the husks in the kettle, fill with water and turn on. Once the kettle turns off, allow the husks to sit for 1 hour in the hot water.
For the dough: Place the masa, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 2 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
To assemble the tamales: Remove a corn husk from the water and pat to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 2 teaspoons of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat and fold the bottom under to finish creating the tamale. Repeat until all the husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
To steam the tamales: Place a steamer basket in the bottom of an 11-quart pot and add enough water to come to the bottom of the basket. Stand the tamales close together on their folded ends and lean them in towards the center, away from the sides of the pot. Bring the water to a boil over medium heat, then cover and reduce the heat to maintain a simmer. Check the water level every 15 to 20 minutes, and add boiling water by pouring down the side of the pot, if necessary. Steam until the dough is firm and pulls away from the husk easily, 1 to 1 1/2 hours.
Serve warm. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.
michael-in-phoenix
Well-known member
I wanted to try them for years, but didn't want to go through the trouble...
...unless I could get good results. They are a lot of work, and it is advisable to have a few willing helpers for the process.
When I found Rick Bayless's recipes in his book, Mexico, One Plate At A Time (from the PBS series) I knew it was time to try it.
I made (single handedly... no helpers this year) 6 dozen Red Chile Pork and the same number of Green Chile Chicken. They are fabulous, if I do say so myself, and get raves. Tender and flavorful masa (I follow his advice and render my own pork lard) along with fillings that are so good you'll be tempted to eat them with a spoon.
I highly recommend the book that has these recipes. I've included a link to the Red Chile Pork tamales.
Good luck with whatever recipe you choose!
Michael
http://www.fronterakitchens.com/cooking/recipes/recipe_porktamales.html
...unless I could get good results. They are a lot of work, and it is advisable to have a few willing helpers for the process.
When I found Rick Bayless's recipes in his book, Mexico, One Plate At A Time (from the PBS series) I knew it was time to try it.
I made (single handedly... no helpers this year) 6 dozen Red Chile Pork and the same number of Green Chile Chicken. They are fabulous, if I do say so myself, and get raves. Tender and flavorful masa (I follow his advice and render my own pork lard) along with fillings that are so good you'll be tempted to eat them with a spoon.
I highly recommend the book that has these recipes. I've included a link to the Red Chile Pork tamales.
Good luck with whatever recipe you choose!
Michael
http://www.fronterakitchens.com/cooking/recipes/recipe_porktamales.html
I found the recipe for Rick Bayless Green Chile Chicken Tamales here
http://www.culinate.com/books/collections/all_books/Mexico+One+Plate+at+a+Time/green_chile_chicken_tamales
http://www.culinate.com/books/collections/all_books/Mexico+One+Plate+at+a+Time/green_chile_chicken_tamales
michael-in-phoenix
Well-known member
Those are the ones. Very good tamales!
florisandy
Well-known member
I never had the real thing but I did try (and I'm sooo very sorry I did....)
The grosso doso version - Ewwwwwwwwwwwwwwwww!!!
I'd really like to try the REAL tamales to be sure!
http://ecx.images-amazon.com/images/I/519WUw4w6wL._SL500_AA300_PIbundle-12,TopRight,0,0_AA300_SH20_.jpg
The grosso doso version - Ewwwwwwwwwwwwwwwww!!!
I'd really like to try the REAL tamales to be sure!
http://ecx.images-amazon.com/images/I/519WUw4w6wL._SL500_AA300_PIbundle-12,TopRight,0,0_AA300_SH20_.jpg
You got me thinking about them again. It was such a challenge in the east, to get the ingredients
together, but now that I am on the 'wet' coast, I want to do more Mexican. The ingredients are so readily available here. So I looked up this recipe, wondering how I found it a few years ago. Food Network.
Now I see that there have been good reviews of this and I'd love to know how you fare with whatever you make.
I really want to start making use of Mexican and SW ingredients here.
http://www.foodnetwork.com/recipes/alton-brown/turkey-tamales-recipe/index.html
together, but now that I am on the 'wet' coast, I want to do more Mexican. The ingredients are so readily available here. So I looked up this recipe, wondering how I found it a few years ago. Food Network.
Now I see that there have been good reviews of this and I'd love to know how you fare with whatever you make.
I really want to start making use of Mexican and SW ingredients here.
http://www.foodnetwork.com/recipes/alton-brown/turkey-tamales-recipe/index.html
michael-in-phoenix
Well-known member
Oy... very bad.
michael-in-phoenix
Well-known member
Angie, all I can say is I'd love to make some for you and serve them, and if...
...you still don't like them, well, "to each, his own!"
I'm not big on certain dishes my family raves over, so I get it.
Michael
...you still don't like them, well, "to each, his own!"
I'm not big on certain dishes my family raves over, so I get it.
Michael