EASY TAMALES RECIPES

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EASY CORN TAMALES RECIPE | MARCELA VALLADOLID | FOOD NETW…



Easy Corn Tamales Recipe | Marcela Valladolid | Food Netw… image

Provided by Marcela Valladolid

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 20 tamales

Number Of Ingredients 8

7 cups fresh corn kernels, from 7 ears
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
1 egg
1/2 tablespoon salt
1/2 teaspoon baking powder
1/2 cup harina de maiz (dried corn flour) *
20 dried corn husks, soaked in warm water for 30 minutes*

Steps:

  • Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
  • In the bowl of an electric mixer, cream the butter and sugar until pale. Add the egg, salt, and baking powder. Mix to incorporate. Add the flour and pureed corn and mix until blended and forms a loose smooth dough.
  • Put a corn husk lengthwise in front of you with the wide side closest to you. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Pick up the 2 long sides of the corn husk and bring them together. Roll both sides of the corn husks in the same direction over the filling.
  • 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.

EASY TAMALES RECIPE - MEXICAN PLEASE



Easy Tamales Recipe - Mexican Please image

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!  

Provided by Mexican Please

Total Time 120 minutes

Prep Time 45 minutes

Cook Time 75 minutes

Yield 4 (10-12 tamales)

Number Of Ingredients 9

1.5 cups masa harina (corn flour)
1 cup stock (plus more to combine dough)
1 teaspoon salt
1 teaspoon baking powder
6 tablespoons lard
3 tablespoons butter
20 dried corn husks
2 cups bean dip
1 cup cheese

Steps:

  • Start by adding the corn husks to a large bowl and soaking them in the hottest tap water you've got.  You can use a bowl or plate to keep them submerged if they float to the surface. 
  • To make the dough, add 1.5 cups masa harina to a mixing bowl along with 1 teaspoon baking powder and 1 teaspoon salt.  Combine well and then add 1 cup of stock, roughly combining into a shaggy dough.
  • Add 6 tablespoons of lard and 3 tablespoons of butter to a mixing bowl and let it come to room temp.  Use a hand mixer on medium-high to whip the fat to a lighter consistency, approx. 2 minutes.  
  • Add half of the masa dough to the fat and combine using the hand mixer on medium speed.  Add the other half and combine into a cohesive dough.  Along the way you might need to add additional stock to get it to combine.  I usually end up using my hands to give it a final mix.
  • Drain the corn husks and pat dry a few of them.  We'll use the husks that are widest and intact. 
  • Spread 2-3 tablespoons of masa dough on the lower left portion of the husk's wide side.  I like these tamales best when the dough layer is super thin and I find that using my hands is the easiest way to get a thin, even layer of dough on the corn husk.  You could also use the back of a spoon or a spatula to spread the dough. 
  • Add 2-3 tablespoons of filling to each tamale.  I used bean dip and cheese for this batch.
  • Fold the tamale onto itself and seal the edges so that you have a cocoon of tamale dough surrounding the filling.  Roll the remaining husk around the tamale and fold the bottom portion of the husk upwards. 
  • Place a vegetable steamer inside a large pot and fill the pot with enough water to barely reach the level of the steamer.  I used a large stock pot with approximately 1" of water in it. 
  • Bring the water to a boil and then lower heat to mediumish.    My stove setting for this batch was between medium and medium-high. 
  • Stand the tamales up vertically in the steamer, with the open side up and the folded side facing the side of the pot, this will keep them closed as they steam.  Cover the tamales with the remaining corn husks to prevent water from dripping into the open ends.  Steam for 60-75 minutes.  Keep an eye on the pot to ensure that there is always water to steam; if it runs low you can add more.  When the husk pulls away readily from the tamale then they are done.  Ideally the tamale has a light, moist consistency. 
  • Serve immediately with your choice of Salsa and sides. 

Nutrition Facts : Calories 832 kcal, ServingSize 1 serving

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CHICKEN TAMALES RECIPE: HOW TO MAKE IT - TASTE OF HOME
I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. —Cindy Pruitt, Grove, Oklahoma
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Total Time 03 hours 20 minutes
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CHICKEN TAMALES RECIPE: HOW TO MAKE IT - TASTE OF HOME
I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. —Cindy Pruitt, Grove, Oklahoma
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Category Dinner
Cuisine North America, Mexican
Calories 564 calories per serving
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