REAL HOMEMADE TAMALES RECIPE | ALLRECIPES
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 Tamales
Total Time 3 hours 35 minutes
Prep Time 35 minutes
Cook Time 3 hours 0 minutes
Yield 16 tamales
Number Of Ingredients 13
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
HOMEMADE CORN TORTILLAS - MEXICAN PLEASE
Keep some Masa Harina in the cupboard and you'll always have the option of making a quick batch of warm, delicious corn tortillas!
Provided by Patrick Calhoun | Mexican Please
Categories Side Dish
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 (12-16 tortillas)
Number Of Ingredients 3
Steps:
- Add 2 cups Masa Harina and 1/2 teaspoon salt to a mixing bowl. Add 1 cup of the warm water and stir until the water is absorbed. Add the rest of the water incrementally until the flour melds into a dough. Use your hands to knead the dough into a cohesive ball.
- If the dough is sticking to your hands simply add a few sprinklings of Masa Harina to dry it out. Conversely, if the dough is still crumbly then you can add splashes of water until it becomes cohesive.
- Separate the dough into golf ball sized chunks, this will make tortillas approximately 4 inches across.
- Flatten the dough balls using a flat bottomed pan or a tortilla press. Be sure to line each side of the dough ball with plastic or Ziploc pieces. I usually just cut off the top of a gallon sized Ziploc bag and then make slits down the sides, leaving it connected at the bottom.
- Heat a skillet or comal to medium-high heat. (Lately I use a tad over medium heat on my stove and this will have brown spots forming in about 60 seconds.)
- Add a tortilla to the skillet and flip it after 10 seconds. Then cook each side for about a minute or until light brown spots are forming on the underside.
- Continue cooking the rest of the tortillas. I usually put one in the skillet and flatten the next one to expedite the process. Once cooked you can keep them warm by wrapping them in a tea towel or using a dedicated tortilla warmer. Serve immediately.
- Store leftovers tortillas in an airtight container in the fridge. To reheat, cook them in a dry skillet over medium heat until warm and crispy.
Nutrition Facts : Calories 208 kcal, CarbohydrateContent 43 g, ProteinContent 5 g, FatContent 2 g, SaturatedFatContent 1 g, SodiumContent 294 mg, FiberContent 4 g, ServingSize 1 serving
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