RECIPE FOR TAMALE MASA RECIPES

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TRADITIONAL TAMALES (PORK) RECIPE - FOOD.COM



Traditional Tamales (Pork) 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 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

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

AUTHENTIC MEXICAN TAMALE PIE RECIPE - FOOD.COM



Authentic Mexican Tamale Pie Recipe - Food.com image

We love tamales but they are such a pain to make so I came up with this recipe; its a combination of Recipe #191472 and Recipe #168006. I've made it with both masa harina and cornmeal, and prefer the cornmeal that has been ground very fine. Garnish the casserole with Recipe #171578

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6-8 serving(s)

Number Of Ingredients 33

1 lb ground beef, lean
1/2 lb lean pork sausage (I use Jimmy Dean)
1 tablespoon vegetable oil
1 (15 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
2 (15 ounce) cans black beans, divided
1 large fresh poblano pepper, diced
1 medium diced onion
2 garlic cloves (pressed)
1 chipotle chile, in adobo seasoning (diced and seeded, adjust to taste)
1 tablespoon adobo sauce (adjust to taste)
1 tablespoon ground cumin powder (adjust to taste)
1 tablespoon chili powder (adjust to taste)
1 tablespoon ground ancho chili (adjust to taste)
1 teaspoon oregano
1 tablespoon cocoa (I use Hershey's Dark cocoa)
12 ounces beer, dark (or broth, (Use as needed)
1/4 cup cilantro, chopped (optional)
1 lime, juce of
8 -10 dried corn husks (optonal)
nonstick cooking spray
3 large poblano chiles, roasted, peeled and diced
2 cups cornmeal or 2 cups masa harina
6 tablespoons unsalted butter, room temperature
3 tablespoons sugar
2 teaspoons salt (adjust to taste)
1/2 cup canned low sodium chicken broth or 1/2 cup vegetable broth
4 cups baby frozen corn, thawed
1 3/4 cups packed coarsely grated sharp cheddar cheese (divided)
1 teaspoon baking powder
1/8 teaspoon ground black pepper
sour cream (Cilantro Cream)
cilantro

Steps:

  • PREPARE CHILI:.
  • In a large pot brown ground beef, sausage, onion and garlic, breaking meat into small pieces. Drain of excess grease.
  • Add poblano pepper and cook for about 2 minutes.
  • Stir in tomatoes, tomato sauce, 1 cup beer and one can of black beans.
  • Add ground cumin, chili powders, chipoltes, adobe sauce, oregeano, and cocoa.
  • Bring to a boil, cover and turn down to a simmer and cook for 35 - 45 minutes, adding more beer or broth as needed (keep in mind that the mashed black beans will be added as a thickner).
  • Drain the remaining can of beans and lightly mash.
  • To thicken, add the crushed black beans and adjust spices and liquid as needed.
  • Bring to a simmer again for 5 minutes; squeeze in juice of one lime before serving.
  • TAMALE DOUGH:.
  • Place corn husk in large bowl and fill with warm water.
  • Weight husks down with saucer and soak until soft, about 2 hours.
  • Char chilies directly over gas flame or under broiler until blackened on all sides.
  • Place in medium bowls, cover tightly with plastic.
  • Let stand 10 minutes.
  • Peel, seed and chop chilies, set aside.
  • To make dough:.
  • If using cornmeal, place in food processor and process until fine, 3 or 4 minutes.
  • In food processor, blend cornmeal/Masa Harina, butter, sugar and 1 teaspoon salt until coarse meal forms.
  • Add broth and blend in (mixture will be crumbly).
  • Transfer masa mixture to large bowl.
  • In food processor blend 2 1/2 cups corn, 1 cup cheese, baking powder, black pepper and 1 1/4 teaspoon salt until coarse puree forms.
  • Stir puree into masa mixture until blended.
  • Add the rest of the corn (1 1/2 cups) to masa mixture.
  • Assemble:.
  • Preheat oven to 425 degrees F.
  • In using corn husk; Remove from water, pat dry and line 9 x 11 shallow dish, overlapping to avoid leakage.
  • Spray corn husk or baking dish (if not using husk).
  • Spread half of cornmeal mixture on the husk or bottom of the dish.
  • Spread warm chili on top of the cornmeal.
  • Sprinkle green chilies on top of the chili.
  • Evenly spread the remaining cornmeal mixture on top.
  • Sprinkle remaining cheese on top.
  • Loosely cover with foil and bake for 20 minutes.
  • Remove foil and return to oven and bake additional 25 minuters or until the cornmeal is firm and the chili bubbly.
  • Remove from oven and cool for 10 minutes.
  • Serve with Cilantro Cream Recipe #171578.

Nutrition Facts : Calories 1031.6, FatContent 50.2, SaturatedFatContent 22.9, CholesterolContent 143.8, SodiumContent 1591, CarbohydrateContent 101.9, FiberContent 18.5, SugarContent 12.9, ProteinContent 47.5

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