MEXICAN MADE EASY TAMALES RECIPES

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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

REAL HOMEMADE TAMALES | ALLRECIPES



Real Homemade Tamales | Allrecipes image

I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.

Provided by SADDIECAT

Categories     World Cuisine    Latin American    Mexican

Total Time 3 hours 35 minutes

Prep Time 35 minutes

Cook Time 3 hours 0 minutes

Yield 16 tamales

Number Of Ingredients 13

1?¼ pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1?½ teaspoons salt
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
½ teaspoon salt
? cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream

Steps:

  • Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
  • Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
  • Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
  • Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
  • Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Nutrition Facts : Calories 235.9 calories, CarbohydrateContent 12.6 g, CholesterolContent 36.8 mg, FatContent 16.6 g, FiberContent 2.1 g, ProteinContent 9.1 g, SaturatedFatContent 6.9 g, SodiumContent 401.4 mg, SugarContent 0.4 g

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