TRADITIONAL TAMALES (PORK) RECIPE - FOOD.COM
This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many use. These take about all day to make and are a lot of work, but they are so worth the time and the effort. 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.
Total Time 6 hours
Prep Time 2 hours
Cook Time 4 hours
Yield 50 Tamales
Number Of Ingredients 10
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
FAMOUS MEXICAN STREET CORN RECIPE - FOOD.COM
I'm not sure where in Mexico this is eaten, but it doesn't matter, it's good! Adapted from Gourmet magazine (2006). I find the cotija cheese in super Walmart (or use feta). Cook time is estimated for cooking of corn.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Grill, roast or broil corn to your liking.
- Spread cooked corn with a thin layer of mayonnaise or sour cream, then roll in cheese to coat.
- Sprinkle with cayenne.
- Squeeze lime juice from wedges to taste. Enjoy!
Nutrition Facts : Calories 250.4, FatContent 11.6, SaturatedFatContent 4.5, CholesterolContent 23.7, SodiumContent 324.8, CarbohydrateContent 33.8, FiberContent 3.5, SugarContent 6.5, ProteinContent 8.3
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FAMOUS MEXICAN STREET CORN RECIPE - FOOD.COM
I'm not sure where in Mexico this is eaten, but it doesn't matter, it's good! Adapted from Gourmet magazine (2006). I find the cotija cheese in super Walmart (or use feta). Cook time is estimated for cooking of corn.
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Total Time 1 hours
Category gluten-free, nut-free, vegetarian, Barbeque, Father's Day, Fourth of July, Summer, side dish
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Total Time 1 hours
Category gluten-free, nut-free, vegetarian, Barbeque, Father's Day, Fourth of July, Summer, side dish
Cuisine American
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When the weather gets warm, grilled corn on the cob is basically mandatory. Sweet and crunchy with a bit of smokey char, this is the easiest and best way to grill corn with or without the husk.
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