BEST HOMEMADE TAMALE RECIPE RECIPES
BEST TAMALE PIE RECIPE | ALLRECIPES
Grandmother's recipe. Cornmeal with tomatoes, ground beef, corn, and tomatoes.
Provided by BEVERLYS55
Categories Mexican Recipes
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Cook and stir beef, onion, and garlic in a skillet over medium heat until beef is browned, about 5 minutes. Stir in corn, tomatoes, chili powder, and salt; simmer until flavors combine, about 20 minutes. Stir in cornmeal. Add tomato juice and olives.
- Pour beef mixture into the prepared baking dish.
- Bake in the preheated oven until hot and bubbly, about 30 minutes. Sprinkle Cheddar cheese on top. Continue baking until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 661.8 calories, CarbohydrateContent 65.1 g, CholesterolContent 104 mg, FatContent 29.6 g, FiberContent 7.2 g, ProteinContent 37 g, SaturatedFatContent 12.3 g, SodiumContent 2159.4 mg, SugarContent 14.6 g
EASY HOMEMADE FALAFEL RECIPE - HOW TO MAKE BEST FALAFEL
You won't get fresher falafel than what you make at home with this recipe from Delish.com
Provided by Lindsay Funston
Categories low sugar vegetarian weeknight meals dinner fried
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0S
Yield 10-12
Number Of Ingredients 25
Steps:
- In a food processor fitted with a metal blade, combine chickpeas, garlic, shallot, parsley, cumin, coriander, and flour and season with salt and pepper. Pulse until mixture is coarse and mealy—do not over blend!
- Form mixture into falafel balls about 2" in diameter, squeezing to compact. Transfer to chill in the refrigerator while oil heats.
- In a pot, heat 1” vegetable oil until a drop of water added to the oil sizzles and pops.
- Fry falafels until golden, then transfer to a paper towel-lined plate and season immediately with salt.
- To make yogurt sauce: In a medium bowl, whisk together yogurt, lemon juice, oil, and dill. Season with salt and pepper.
- To make tahini sauce: In a medium bowl, whisk together tahini, garlic, lemon juice, and warm water. Season with salt. (If you prefer a thinner sauce, whisk in more warm water 1 tablespoon at a time.)
- Serve falafels in pita with lettuce, tomatoes, and cucumber and drizzle with either sauce.
More about "best homemade tamale recipe recipes"
CORNBREAD TAMALE PIE RECIPE - NYT COOKING
This recipe came to The Times in a 2006 magazine article about the 75th anniversary edition of The Joy of Cooking, the soup-to-nuts cookbook found on practically every home cook's shelf since its first publication in 1931. Like many of the book's beloved recipes, this dish is a crowd-pleasing, homespun classic that is incredibly simple to put together. First, make a quick chili of beef, black beans, corn, green pepper and onion seasoned with chile power and cumin. Spread that in a baking dish, top with a simple cornbread batter and pop it into the oven. In about a half hour: tamale pie. Serve with hot sauce, a dollop of sour cream and a few slices of avocado. If you're trying to eat less red meat, ground turkey or chicken would make a fine substitute for the beef.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 445 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 445 per serving
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.
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CORNBREAD TAMALE PIE RECIPE - NYT COOKING
This recipe came to The Times in a 2006 magazine article about the 75th anniversary edition of The Joy of Cooking, the soup-to-nuts cookbook found on practically every home cook's shelf since its first publication in 1931. Like many of the book's beloved recipes, this dish is a crowd-pleasing, homespun classic that is incredibly simple to put together. First, make a quick chili of beef, black beans, corn, green pepper and onion seasoned with chile power and cumin. Spread that in a baking dish, top with a simple cornbread batter and pop it into the oven. In about a half hour: tamale pie. Serve with hot sauce, a dollop of sour cream and a few slices of avocado. If you're trying to eat less red meat, ground turkey or chicken would make a fine substitute for the beef.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 445 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 445 per serving
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.
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EASY TAMALES RECIPE - MEXICAN PLEASE
This is an easy tamales recipe to keep in mind for weeknight dinners. Using leftovers for the tamale filling really simplifies the process -- we're using leftover bean dip in this batch!
From mexicanplease.com
Reviews 4.6
Total Time 120 minutes
Calories 832 kcal per serving
From mexicanplease.com
Reviews 4.6
Total Time 120 minutes
Calories 832 kcal per serving
- Serve immediately with your choice of Salsa and sides.
See details
EASY CORN TAMALES RECIPE | MARCELA VALLADOLID - FOOD NETW…
From foodnetwork.com
Reviews 3.6
Total Time 1 hours 50 minutes
Cuisine mexican
Reviews 3.6
Total Time 1 hours 50 minutes
Cuisine mexican
- Repeat with remaining corn husks and dough. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan. Remove the tamales from the steamer to a serving platter and serve.
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WALKER'S SHORTBREAD RECIPE | TOP SECRET RECIPES
Joseph Walker used only the best ingredients to make the famous pure butter shortbread recipe he created in 1898 at his Bakery in Aberlour, Scotland. More than a century later Walker's is one of the bestselling shortbreads in the world and it’s still made with the same four quality ingredients: flour, butter, sugar, and salt.
But just knowing the ingredients still leaves you a long trip away from great shortbread—a fact that’s best confirmed by giving any other copycat recipe a try. If a recipe calls for all-purpose flour and/or standard granulated sugar and salt, you’re destined for disappointment.
The secret ingredient is pastry flour. It has less gluten than all-purpose flour and will produce a tender bite mirroring the original cookies, but it still provides a stable structure that won’t spread out when baked. My favorite pastry flour is Bob’s Red Mill.
There is no leavening in these cookies (that’s why they're called shortbread), so the sugar and salt are whipped into the butter until it’s fluffy which works in air bubbles that provide a lift to your shortbread when baked. Standard sugar and salt grains won’t easily dissolve in the butter, so I'm using superfine sugar here (baker’s sugar) and superfine salt (popcorn salt) to produce perfect shortbread with a clean bite that’s free of any detectable sugar or salt granules.
Click here for more great recipes for your favorite famous treats.
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From topsecretrecipes.com
Total Time 50 minutes0S
From topsecretrecipes.com
Total Time 50 minutes0S
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