carol-whidbey-is
Well-known member
Looking for a dough base. wouldn't mind a filling also. Thank you
ISO: ISO who out there has a good tamale recipe
- Thread starter carol-whidbey-is
- Start date
In Search Of:
Here's a few from Martha Stewart, I always have good luck with her recipes.
I haven't tried these, though.
http://www.marthastewart.com/portal/site/mslo/menuitem.e28a2ad6d3341f8836eb9e2bd373a0a0?vgnextoid=42cacf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=search_food&autonomy_kw=tamales&x=312&y=38
I haven't tried these, though.
http://www.marthastewart.com/portal/site/mslo/menuitem.e28a2ad6d3341f8836eb9e2bd373a0a0?vgnextoid=42cacf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=search_food&autonomy_kw=tamales&x=312&y=38
patbastrop
Well-known member
Rick Bayless' recipes are always sure fire -- here's his Pork Tamales
http://www.fronterakitchens.com/cooking/recipes/recipe_porktamales.html
http://www.fronterakitchens.com/cooking/recipes/recipe_porktamales.html
dawn_mo
Well-known member
I have used this recipe twice now and was very happy with the results.
I got it off the package of masa. It was delish.
* 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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I got it off the package of masa. It was delish.
* 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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