HOW TO STEAM TAMALES RECIPES

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HOW TO MAKE TAMALES AT HOME | PORK TAMALES RECIPE | FOOD ...



How to Make Tamales at Home | Pork Tamales Recipe | Food ... image

Shredded pork gets cooked in a bright, aromatic chili powder sauce instead of the ancho and guajillo sauce typically used for pork tamales in Mexico. Stuff corn masa with the juicy pork filling, wrap in corn husks and steam to tender perfection.

Provided by Food Network Kitchen

Total Time 3 hours 55 minutes

Prep Time 2 hours 25 minutes

Cook Time 1 hours 30 minutes

Yield 24 tamales

Number Of Ingredients 16

2 1/2 pounds boneless pork shoulder, cut into 3-inch pieces
Kosher salt
1 onion, quartered
4 sprigs fresh thyme or 2 teaspoons dried thyme
2 teaspoons dried oregano (preferably Mexican)
2 bay leaves
12 black peppercorns
24 dried corn husks
2 teaspoons ground cumin
1/3 cup plus 1/2 teaspoon chili powder
1 clove garlic, minced
2 teaspoons all-purpose flour
2 teaspoons sugar
1 tablespoon vegetable oil
4 cups masa harina (instant corn flour)
1 1/3 cups lard

Steps:

  • Make the filling: Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm.
  • Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
  • Combine the pork, cumin, 1/3 cup chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes.
  • Meanwhile, make the dough: Mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 2/3 cups of the reserved cooking liquid in a bowl until combined.
  • Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon 2 tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
  • Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and let cool slightly before unwrapping.

TRADITIONAL TAMALES RECIPE - FOOD.COM



Traditional Tamales Recipe - Food.com image

This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use. I have also used beef, but they just do not taste quite the same. These take about all day to make and are a lot of work, but they are so worth the time and the effort. Not for the faint-hearted cook for sure. They are a huge hit here in the West. For added flavor, top with either some of the red sauce used to prepare this recipe, or with my favorite, green chili sauce with pork, recipe #20574. Serve with sides of Spanish rice, refried beans topped with cheese and frosty margaritas for a delicious authentic Mexican meal. For an online tamale-making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum.

Total Time 6 hours

Prep Time 2 hours

Cook Time 4 hours

Yield 50 Tamales

Number Of Ingredients 10

3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up
10 cups water
1 medium onion, quartered
3 garlic cloves, minced
3 1/2 teaspoons salt
4 cups red chili sauce (see Red Chili Sauce (To Be Used With Traditional Tamales) for red chili sauce)
3/4 cup shortening
6 cups masa harina
1 1/2 teaspoons baking powder
50 dried corn husks (about 8 inches long)

Steps:

  • In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
  • Simmer covered, about 2 1/2 hours or until meat is very tender.
  • Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
  • Shred the meat using 2 forks, discarding fat.
  • Strain the broth and reserve 6 cups.
  • In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
  • To make masa beat shortening on medium speed in a large bowl for 1 minute.
  • In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
  • Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
  • In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
  • To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
  • Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
  • Fold in sides of husk and fold up the bottom.
  • Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
  • Lean the tamales in the basket, open side up.
  • Add water to Dutch oven just below the basket.
  • Bring water to boil and reduce heat.
  • Cover and steam 40 minutes, adding water when necessary.
  • To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.

Nutrition Facts : Calories 153.3, FatContent 9.3, SaturatedFatContent 2.8, CholesterolContent 22.5, SodiumContent 196.5, CarbohydrateContent 10.7, FiberContent 0.9, SugarContent 0.1, ProteinContent 6.8

THE ULTIMATE GUIDE ON HOW TO STEAM TAMALES – THE KITCHEN ...
Dec 18, 2020 · Stack the tamales with the open tops of the husks facing the opening of the steamer - it helps if you make a large batch so they can stand upright for longer. Make sure to put a heat proof cup in the center to help the tamales balance. Place other husks or clean cloths over the tamales to keep the steam close.
From thekitchencommunity.org
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HOW TO STEAM TAMALES – WITH OR WITHOUT A STEAMER! - FOOD ...
Feb 16, 2021 · How to Steam Tamales in The Oven. To do this successfully you will need a large roasting pan or Dutch oven. If using a roasting pan, you will need to place a wire rack in the bottom that will allow you to add an inch or so of boiling water to the bottom of the roasting pan that will not touch the tamales on the rack.
From foodsharkmarfa.com
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HOW TO STEAM TAMALES: 13 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
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HOW TO STEAM TAMALES: 13 STEPS (WITH PICTURES) - WIKIHOW
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From usetrail.infobolamania.com
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HOW TO STEAM A TAMALE WITHOUT A STEAMER BASKET | LEAFTV
Remove the tamales from their husks, use enough oil to coat the bottom of your pan and cook on medium low to medium heat until the tamales are heated through. Use lower heat if you're using a cooking oil with a low smoke point, such as olive oil.
From leaf.tv
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HOW TO MAKE TAMALES: STEP-BY-STEP GUIDE | TASTE OF HOME
Dec 01, 2020 · How to Make Tamales. Step 1: Soak the corn husks. Rinse the corn husks to remove any debris, then place into a large bowl and cover them with cold water. Let them soak for ... Step 2: Cook the chicken. Step 3: Prep the chicken and broth. Step 4: Make the dough. Step 5: Cook a tasty filling.
From tasteofhome.com
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4 WAYS TO COOK TAMALES - WIKIHOW
From wikihow.com
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HOW TO MAKE TAMALES: A STEP-BY-STEP GUIDE WITH PHOTOS
Dec 03, 2021 · Keep a small amount of boiling water on the bottom of a pot and use a colander or mesh of some sort to keep the tamales away from the water. Cover the pot with a lid and steam for 90 minutes. Do not let the water boil up completely. Add hot water to the pot as necessary, but keep it away from the tamales.
From thespruceeats.com
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HOW TO STEAM TAMALES: 13 STEPS (WITH PICTURES) - WIKIHOW
and private browsers. Please log with your username email continue. Facebook Google wikiHow Account account yet Create account EXPLORE Courses New Tech Help Pro New Random Article About Categories Arts and Entertainment Cars...
From usetrail.infobolamania.com
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HOW TO STEAM OR REHEAT TAMALES IN SLOW COOKER | THE SMART ...
Aug 24, 2020 · To reheat tamales in a slow cooker: Place a rack in the slow cooker. Add water to the cooker until it reaches just below the surface of the rack. Lay tamales on the rack. If your slow cooker is able, heat the water quickly using the sauté or steam function, then lower the heat to slow cook.
From smartslowcooker.com
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HOW TO MAKE TAMALES: A STEP-BY-STEP GUIDE WITH PHOTOS
Dec 03, 2021 · Set the tamales upright in a steamer. You can buy a large steamer made just for this purpose, but can also use any available large pot. Keep a small amount of boiling water on the bottom of a pot and use a colander or mesh of some sort to keep the tamales away from the water. Cover the pot with a lid and steam for 90 minutes.
From thespruceeats.com
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HOW DO YOU STEAM TAMALES IN AN INSTANT POT - INSTANTPOT CLUB
Oct 20, 2021 · Wrap the damp paper towel around the frozen tamale and place the tamale on a microwave-safe plate. Put the plate in the microwave oven. Microwave on 50% power for 3 minutes. Turn the tamales over and microwave on full power for an additional 1 to 2 minutes. Carefully remove the damp paper towel and corn husk and eat.
From proinstantpotclub.com
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HOW LONG TO STEAM TAMALES? - THE LADIE
Dec 01, 2021 · Fill the steamer with 1/2 water and turn it on. Turn the stove to high and wait for the water to boil. Reduce the heat to medium. Arrange the tamales around the steamer (frozen tamales can be placed in the steamer without thawing). If tamales are frozen or uncooked, steam for 45-60 minutes. Thawing is not necessary.
From theladie.com
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PORK TAMALES RECIPE | MEXICAN RECIPES | PBS FOOD
STEAM TAMALES: At this point, the tamales are ready to be steamed. Use a stock pot with wire lining or steamer insert. Use a stock pot with wire lining or steamer insert. Add enough water as to ...
From pbs.org
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HOW TO COOK TAMALES WITHOUT A STEAMER?
Oct 23, 2021 · To make the most perfect tamales, you’ll need to steam them for about 30-40 minutes. Add 2 cups of water in a pot at least 1 inch deep and cover it over medium heat until all the moisture evaporates from inside both masa (starch absorbs liquid) as well as come out through holes left by pinching between your fingers or using utensils like ...
From elpasony.com
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HOW TO BOIL TAMALES - THE WHOLE PORTION
Mar 06, 2021 · How to boil tamales. You can not directly boil tamales, because the contents inside will fall out. However, the most common method is with the help of steam. Steam that is obtained by boiling the water beneath the container that holds your tamales. There are various ways in which you can cook tamales. Since the question revolves primarily ...
From thewholeportion.com
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HOW TO MAKE TAMALES - GIMME SOME OVEN
May 03, 2018 · Steam the tamales: Add water to the bottom of a stockpot or Instant Pot. Then add a steamer basket, fill it with your tamales, and steam until the tamales are hot and cooked through and the masa separates easily from the corn husks, about 30 minutes on the stovetop or 20 minutes (high pressure, natural release) in the Instant Pot.
From gimmesomeoven.com
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STEAM TAMALES IN INSTANT POT - FRESH OR NINJA FOODI FROZEN ...
Nov 09, 2021 · Place frozen tamales around the middle piece so they are standing up and the open end is facing up. Close the lid and steam valve and cook for 15 minutes on high pressure. Let pressure release naturally which will take about 15 minutes. Open lid and use tongs to remove tamales and serve.
From temeculablogs.com
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HOW TO MAKE TAMALES (STEP-BY-STEP GUIDE!) - MINIMALIST BAKER
Aug 29, 2020 · To a large pot or Dutch oven, add a steamer basket. Fill a pot with water until it almost touches the base of the steamer basket. Then add the tamales, keeping them upright if possible (see photo). Turn the heat to high, then once boiling, reduce heat to low, cover, and simmer to steam the tamales for 1 hour.
From minimalistbaker.com
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HOW TO COOK TAMALES IN A NINJA FOODI - WHAT TO MAKE TO EAT
Make sure that the mesa is touching in the middle. Place the husk, seam down and fold the bottom tip under towards the seam. Wrap a piece of the shredded husk to tie the tamales together, holding the folded tip in place. Repeat with each of the husks. Place the steamer rack into the pressure cooker.
From whattomaketoeat.com
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