TAMALES COOKING TIME RECIPES
MEXICAN TAMALES RECIPE - FOOD.COM - FOOD.COM - RECIP…
30 years ago my ex invited a couple over for a BBQ. It was actually to teach me to make authentic tamales. t was one of the good things he had done--ok,probably the only good thing! LOL Time is very difficult to judge. I do the crock pot prep over night, so cooking time is steaming time.
Total Time 1 hours 45 minutes
Prep Time 1 hours
Cook Time 45 minutes
Yield 18 serving(s)
Number Of Ingredients 14
Steps:
- Place all filling ingredients into a crock pot and cook on low 8 to 10 hours. (I usually do this procedure overnight).
- When meat is done, remove meat from sauce and shred in bowl this give you the opportunity to remove the fat out of the meat.
- Run sauce through sieve to remove skins of chiles, garlic and etc. Your sauce should be thick and a beautiful deep red color! Reserve 1 cup of meat sauce for the tamale dough.
- While meat mixture is cooling, place husks in warm water to soften.
- Mix all the ingredients of tamale dough plus 1 cup reserved meat sauce together (I do this in my kitchen aid -- makes the job much easier!).
- Take approx 3 tbsp of dough and place in the middle of corn husk. Spread thinly place filling in the middle with an olive and wrap until dough meets, the Woman who taught me how to make these -- says an olive in the middle brings good luck!
- Fold ends and roll package so that corn husk has covered all of filling.
- Place in steamer. Steam for 40 minutes.
- Spoon sauce over tamales on plate.
- These freeze very well. I freeze after they are steamed so the prep of dinner is quick, I do know those who freeze before they are steamed and it seems to work as well.
Nutrition Facts : Calories 361.1, FatContent 17.6, SaturatedFatContent 4.9, CholesterolContent 86.9, SodiumContent 396.7, CarbohydrateContent 19.9, FiberContent 2.8, SugarContent 1.6, ProteinContent 31.2
MEXICAN TAMALES RECIPE - FOOD.COM - FOOD.COM - RECIP…
30 years ago my ex invited a couple over for a BBQ. It was actually to teach me to make authentic tamales. t was one of the good things he had done--ok,probably the only good thing! LOL Time is very difficult to judge. I do the crock pot prep over night, so cooking time is steaming time.
Total Time 1 hours 45 minutes
Prep Time 1 hours
Cook Time 45 minutes
Yield 18 serving(s)
Number Of Ingredients 14
Steps:
- Place all filling ingredients into a crock pot and cook on low 8 to 10 hours. (I usually do this procedure overnight).
- When meat is done, remove meat from sauce and shred in bowl this give you the opportunity to remove the fat out of the meat.
- Run sauce through sieve to remove skins of chiles, garlic and etc. Your sauce should be thick and a beautiful deep red color! Reserve 1 cup of meat sauce for the tamale dough.
- While meat mixture is cooling, place husks in warm water to soften.
- Mix all the ingredients of tamale dough plus 1 cup reserved meat sauce together (I do this in my kitchen aid -- makes the job much easier!).
- Take approx 3 tbsp of dough and place in the middle of corn husk. Spread thinly place filling in the middle with an olive and wrap until dough meets, the Woman who taught me how to make these -- says an olive in the middle brings good luck!
- Fold ends and roll package so that corn husk has covered all of filling.
- Place in steamer. Steam for 40 minutes.
- Spoon sauce over tamales on plate.
- These freeze very well. I freeze after they are steamed so the prep of dinner is quick, I do know those who freeze before they are steamed and it seems to work as well.
Nutrition Facts : Calories 361.1, FatContent 17.6, SaturatedFatContent 4.9, CholesterolContent 86.9, SodiumContent 396.7, CarbohydrateContent 19.9, FiberContent 2.8, SugarContent 1.6, ProteinContent 31.2
More about "tamales cooking time recipes"
PASTELES RECIPE - NYT COOKING
Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly. You can prepare the masa ahead, and freeze it for up to several months. Pasteles can also be cooked right away, refrigerated for a few days or frozen in zip-top containers for several months.
Some use only green bananas or green plantains – which are unripe, firm and very green – for the masa; some add potatoes or pumpkin; some add yuca, also known as cassava, and others use only yuca. If you can’t find one or more ingredients, use what you can find. Lucy Ramirez adds pork gravy to the masa (other cooks may add milk or oil) and makes sure there’s a little pork in every bite of the pastel.
Traditionally, pasteles were fully wrapped in banana or plantain leaves before being wrapped in parchment paper or foil. Today, many cooks use a piece or strip of banana leaf to give each pastel the nutty flavor of the leaf. Serve them with a side of hot sauce or ketchup.
Click here to learn how to assemble the pasteles.
From cooking.nytimes.com
Reviews 4
Total Time 4 hours
Cuisine latin american
From cooking.nytimes.com
Reviews 4
Total Time 4 hours
Cuisine latin american
- To cook them, bring a large pot (or a few pots) of salted water to a boil and add the pasteles, either fresh or frozen, in a single layer. Let cook for 1 hour, or an hour and 10 minutes or so if they are frozen. Repeat with the remaining pasteles, then unwrap and serve right away.
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REAL HOMEMADE TAMALES | ALLRECIPES
Tamales are time sonsuming because of their prep time, they do not take that long to cook. It typically takes 1 to 1 1/2 hours. To check them, c if the husk will pull away from the masa clean, if it is still …
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BEEF TAMALES RECIPE | MYRECIPES
Tie 1 corn husk strip around tamale to secure; stand upright in a vegetable steamer. Repeat procedure with the remaining whole corn husks, masa dough, beef mixture, and corn husk strips. Steam tamales, covered, 50 minutes, or until the dough is firm. Remove tamales …
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RED CHICKEN TAMALES (TAMALES ROJOS DE POLLO) RECIPE ...
Rich lobster is the star of these recipes that serve two. They range from succulent Champagne-basted tails to hearty grilled rock lobster. Whether you serve these lobster recipes for a …
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REAL HOMEMADE TAMALES | ALLRECIPES
Tamales are time sonsuming because of their prep time, they do not take that long to cook. It typically takes 1 to 1 1/2 hours. To check them, c if the husk will pull away from the masa clean, if it is still …
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BEEF TAMALES RECIPE | MYRECIPES
Tie 1 corn husk strip around tamale to secure; stand upright in a vegetable steamer. Repeat procedure with the remaining whole corn husks, masa dough, beef mixture, and corn husk strips. Steam tamales, covered, 50 minutes, or until the dough is firm. Remove tamales …
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RED CHICKEN TAMALES (TAMALES ROJOS DE POLLO) RECIPE ...
Rich lobster is the star of these recipes that serve two. They range from succulent Champagne-basted tails to hearty grilled rock lobster. Whether you serve these lobster recipes for a …
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10 BEST-EVER TAMALES | FOOD & WINE
Jun 28, 2017 · These tender tamales with smoky, smooth ancho sauce are easy to make, but they do take some time. However, all the work can be done ahead, and at the last minute all you need to …
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