WHAT IS HOT TAMALES RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

WWW.FOODNETWORK.COM



www.foodnetwork.com image

Provided by Alton Brown

Total Time 5 hours 45 minutes

Prep Time 1 hours 0 minutes

Cook Time 4 hours 0 minutes

Yield 4 to 5 dozen tamales

Number Of Ingredients 20

1/4 cup chili powder
2 tablespoons kosher salt
1 tablespoon paprika
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 1/2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 teaspoon freshly toasted and ground cumin seed
2 pounds Boston butt meat, untrimmed
1/2 cup vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
4 to 5 dozen dried corn husks
2 pounds yellow cornmeal, approximately 6 cups
1 1/2 tablespoons kosher salt
1 tablespoon baking powder
7 1/2 ounces lard, approximately 1 cup
3 to 4 cups reserved cooking liquid

Steps:

  • In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1 half for later use.
  • Cut the Boston butt into 6 even pieces and place into a 6 to 8-quart saucepan. Add half of the spice mixture and enough water, 3 to 3 1/2 quarts, to completely cover the meat. Set over high heat, cover and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 2 to 2 1/2 hours. Remove the meat from the cooking liquid to a cutting board. Leave the cooking liquid in the pot. Both meat and liquid need to cool slightly before making dough and handling. Remove any large pieces of fat and shred the meat into small pieces, pulling apart with your hands or using 2 forks.
  • Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 3 minutes. Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat and cook until heated through, 2 to 3 minutes. Remove from the heat.
  • While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours.
  • For the dough:
  • Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 3 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
  • To assemble the tamales:
  • Remove a corn husks from the water and pat dry to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
  • To cook the tamales:
  • Stand the tamales upright on their folded ends, tightly packed together, in the same saucepan used to cook the meat. Add the reserved broth from making the dough and any additional water so the liquid comes to 1-inch below the tops of the tamales. Try not to pour the broth directly into the tops of the tamales. Cover, place over high heat and bring to a boil, approximately 12 minutes. Remove the lid, reduce the heat to low, to maintain a low simmer, and cook until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours.
  • Serve the tamales warm. For a 'wet' hot tamale, serve with additional simmering liquid. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.;

RECIPES - HALLACAS (VENEZUELAN TAMALES)

Provided by HALLMARKCHANNEL.COM

More about "what is hot tamales recipes"

GREEN CHILE CHICKEN TAMALES (TAMALES CON SALSA VERDE Y ...
Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.
From epicurious.com
Reviews 3.9
  • Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)
See details


CHICKEN TAMALES RECIPE: HOW TO MAKE IT
I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. —Cindy Pruitt, Grove, Oklahoma
From tasteofhome.com
Reviews 4.8
Total Time 03 hours 20 minutes
Category Dinner
Cuisine North America, Mexican
Calories 564 calories per serving
  • Cover corn husks with cold water; soak until softened, at least 2 hours., Place chicken, onion, salt and garlic in a 6-qt. stockpot. Pour in 3 qt. water; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth. When cool enough to handle, remove bones and skin; discard. Shred chicken. Strain cooking juices; skim fat. Reserve 6 cups stock., For dough, beat shortening until light and fluffy, about 1 minute. Beat in small amounts of masa harina alternately with small amounts of reserved stock, using no more than 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float. If not, continue beating, rechecking every 1-2 minutes., For filling, heat oil in a Dutch oven; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and remaining stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened, about 45 minutes., Drain corn husks and pat dry; tear 4 husks to make 20 strips for tying tamales. (To prevent husks from drying out, cover with a damp towel until ready to use.) On wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken filling and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure., Place a large steamer basket in the stockpot over water; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.
See details


CHICKEN TAMALES RECIPE: HOW TO MAKE IT - TASTE OF HOME
I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. —Cindy Pruitt, Grove, Oklahoma
From tasteofhome.com
Reviews 4.8
Total Time 03 hours 20 minutes
Category Dinner
Cuisine North America, Mexican
Calories 564 calories per serving
  • Cover corn husks with cold water; soak until softened, at least 2 hours., Place chicken, onion, salt and garlic in a 6-qt. stockpot. Pour in 3 qt. water; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth. When cool enough to handle, remove bones and skin; discard. Shred chicken. Strain cooking juices; skim fat. Reserve 6 cups stock., For dough, beat shortening until light and fluffy, about 1 minute. Beat in small amounts of masa harina alternately with small amounts of reserved stock, using no more than 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float. If not, continue beating, rechecking every 1-2 minutes., For filling, heat oil in a Dutch oven; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and remaining stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened, about 45 minutes., Drain corn husks and pat dry; tear 4 husks to make 20 strips for tying tamales. (To prevent husks from drying out, cover with a damp towel until ready to use.) On wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken filling and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure., Place a large steamer basket in the stockpot over water; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.
See details


HOW TO MAKE TAMALES LOUISIANA STYLE RECIPE - FOOD.COM
These take a bit of time to roll, but the end result is well worth the effort. My Maw maw-in-law taught me how to make hot tamales with this recipe (she learned how to make them from a friend in Texas.) You can adjust the spices to your tastes- my husband loves it when you use tablespoons instead of teaspoons, but I find it too hot. You can also use all beef instead of that 1 lb of pork, if you prefer. Tamale wrappers are available in specialty stores, or online, although some grocery stores carry them. You will need 80-100 6-inch paper tamale wrappers, which are not listed in the ingredients as they aren't food. This recipe makes a lot by design, and they freeze wonderfully. I took pictures of the steps involved in rolling the tamales and posted them on my blog in case my directions aren't clear: http://randomcreativity.wordpress.com/2012/06/08/tamales/
From food.com
Reviews 5.0
Total Time 3 hours 30 minutes
Calories 287 per serving
  • Bring to a boil, lower the heat and simmer 2 - 2 1/2 hours till done, adding water if necessary.
See details


TAMALES WITH CHEESE AND JALAPEñO FILLING - BETTYCROCKE…
Filled with cheese from Oaxaca Mexico, sautéed onion and sliced jalapeño chiles, these tamales have lots of flavor.
From bettycrocker.com
Reviews 3
Total Time 1 hours 40 minutes
Cuisine Mexican
Calories 220 per serving
  • In 5-quart Dutch oven, place round cooling rack. Pour boiling water in Dutch oven, almost touching rack. (Water should not touch tamales when they are added.) Place 6 empty tamale husks on top of rack. Stand tamales inside pots, leaning against sides all around. Cover; reduce heat to medium. Simmer gently 1 hour to 1 hour 15 minutes or until tamale dough becomes firm. Add more water if needed during cooking time. Let stand uncovered 10 to 15 minutes. Carefully unfold each tamale by removing string and opening husk.
See details


HOT TAMALES!! MEXICAN PRESSURE COOKER RECIPES ⋆ HIP ...
Apr 24, 2012 · A pressure cooker is a fantastic steam-producing machine – the perfect tool to use to cook traditionally steamed foods, like tamales, in minutes not hours.Some hip recipes are spontaneous are written and photographed just minutes after the ingredients are spotted at the market and smuggled home while others, like these tamales…
From hippressurecooking.com
See details


EASY HOMEMADE TAMALES RECIPE - HOT TAMALES YOU CAN MAKE AT ...
Check the tamales by removing one and letting it cool for 5 minutes. Open the hot tamale and check that the masa is firm and not mushy. The husk should pull away from the masa easily. If need be, cook a little longer and check every 15 minutes until done. When tamales …
From cooking-mexican-recipes.com
See details


10 BEST VEGAN TAMALES RECIPES | YUMMLY
Jan 20, 2022 · The Best Vegan Tamales Recipes on Yummly | Vegan Tamales, Vegan Tamales, Easy Vegan Tamales ... Hot Tamales Fried Dandelions. corn, masa, salt, black beans, cumin, Equal Sweetener, baking powder and 6 more. Jackfruit Tamales Forks Over …
From yummly.com
See details


10 BEST MEXICAN BEEF TAMALES RECIPES | YUMMLY
Jan 18, 2022 · jalapenos, taco seasoning, hot sauce, cilantro, salt, salsa verde and 9 more Beef Tamales Texas Cooking salt, dried corn husks, masa harina, chili powder, chicken broth and 8 more
From yummly.com
See details


MOM’S COLOMBIAN TAMALES (TAMALES ... - MY COLOMBIAN RECIPES
Feb 08, 2021 · Some Colombia tamales variations are: tamales tolimenses, tamales Vallunos, tamales de pescado, tamales de pipian, tamales de Nariño, tamales Santandereanos and there are more. One of the secrets for making good tamales is to marinade …
From mycolombianrecipes.com
See details


HOW TO MAKE SWEET TAMALES | TAMALES DE DULCE | MEXICAN RECIPES
Jan 30, 2014 · Place the tamales standing up in your steam pot (Tamalera), add about an inch of hot water, cover with corn husks, aluminum foil or a plastic bag, and then cover with the pot lid. Cook for 1 to 1 ¼ hour at medium heat. Add more hot water if needed to avoid burning the tamales.
From mexicoinmykitchen.com
See details


READY MADE MASA FOR TAMALES RECIPES
2017-02-11 · After gradually adding about a cup of hot water to the dough, we were finally ready to make the tamales. Advice to New Tamale Makers . An important tip is to make sure you spread enough masa onto your corn husk so that there is a good layer; this is going …
From tfrecipes.com
See details


REAL HOMEMADE TAMALES | ALLRECIPES
20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
From allrecipes.com
See details


MEXICAN SWEET TAMALES DESSERT TAMALES BY ROCKIN ROBIN
If you are very careful, you can reheat them in the microwave. Place tamales on a plate and cover or wrap with damp/wet paper towels. Cook on high 30 seconds at a time until they are just hot enough. Be careful, the microwave dries them out. You can keep sweet tamales …
From cooking-mexican-recipes.com
See details


READY MADE MASA FOR TAMALES RECIPES
2017-02-11 · After gradually adding about a cup of hot water to the dough, we were finally ready to make the tamales. Advice to New Tamale Makers . An important tip is to make sure you spread enough masa onto your corn husk so that there is a good layer; this is going …
From tfrecipes.com
See details


REAL HOMEMADE TAMALES | ALLRECIPES
20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
From allrecipes.com
See details


MEXICAN SWEET TAMALES DESSERT TAMALES BY ROCKIN ROBIN
If you are very careful, you can reheat them in the microwave. Place tamales on a plate and cover or wrap with damp/wet paper towels. Cook on high 30 seconds at a time until they are just hot enough. Be careful, the microwave dries them out. You can keep sweet tamales …
From cooking-mexican-recipes.com
See details


SYLVIA'S PORK TAMALES RECIPE | ALLRECIPES
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales and cook until filling is heated through and set, 1 to 2 hours. Let tamales rest for 30 minutes before serving.
From allrecipes.com
See details


MASA FOR TAMALES (WITH MASA HARINA) - RECIPES BY MUY DELISH
Dec 06, 2021 · Masa Harina (masa flour) is a traditional ingredient in Mexican cuisine. It is used to make tamales, corn tortillas, and a variety of other Mexican dishes.. The flour comes from a dry dough, which is made from corn that has been specially treated.
From muydelish.com
See details


TAMALE - WIKIPEDIA
A tamale is a traditional Mesoamerican dish, made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, …
From en.m.wikipedia.org
See details


AUTHENTIC TAMALES RECIPE - TASTES BETTER FROM SCRATCH
Feb 03, 2020 · 4. Assemble the tamales: Lay a corn husk, glossy side up, on the counter with the wide end at the top.Scoop about ¼ cup of dough onto the top, center of the corn husk. Lay a piece of plastic wrap over the dough and use your hands to press and spread …
From tastesbetterfromscratch.com
See details


HOW TO MAKE TAMALES: INSTRUCTIONS AND TIPS
Jun 26, 2019 · How to Serve Tamales . Traditionally, a tamale is served plain, as is. Just pull off the corn husk and enjoy. Or you can place them on a plate and top them with a sauce. For example, green chile sauce for pork or chicken, or a red chile sauce for beef. Sometimes tamales …
From thespruceeats.com
See details


4 WAYS TO COOK TAMALES - WIKIHOW
Nov 24, 2020 · Homemade tamales are known for their soft, moist texture. To get this, you'll need to steam the tamales in a large pot with a steamer basket. If you don't have a steamer basket, you can create a makeshift steamer by setting a plate on...
From wikihow.com
See details


HUMITAS OR STEAMED FRESH CORN CAKES / FRESH CORN TAMALES
As I mentioned before humitas are perfect for breakfast and go great with a hot cup of coffee, though according to my husband they also go well with wine, an essential side for the humitas is aji or hot sauce, preferably tree tomato hot sauce. Humitas can be re-heated in the …
From laylita.com
See details


TAMALES DULCES (SWEET TAMALES) RECIPE
Dec 03, 2021 · Recipes vary, depending on what ingredients are available in a given region. They can include raisins and cinnamon, pineapple and coconut, sweet corn and cajeta, chocolate, and so forth. The sweet tamales in this recipe were inspired by a …
From thespruceeats.com
See details


4 WAYS TO COOK TAMALES - WIKIHOW
Nov 24, 2020 · Homemade tamales are known for their soft, moist texture. To get this, you'll need to steam the tamales in a large pot with a steamer basket. If you don't have a steamer basket, you can …
From wikihow.com
See details


HUMITAS OR STEAMED FRESH CORN CAKES / FRESH CORN TAMALES
As I mentioned before humitas are perfect for breakfast and go great with a hot cup of coffee, though according to my husband they also go well with wine, an essential side for the humitas is aji or hot sauce, preferably tree tomato hot …
From laylita.com
See details


TAMALES DULCES (SWEET TAMALES) RECIPE
Dec 03, 2021 · Recipes vary, depending on what ingredients are available in a given region. They can include raisins and cinnamon, pineapple and coconut, sweet corn and cajeta, chocolate, and so forth. The sweet tamales …
From thespruceeats.com
See details


RED CHILE PORK TAMALES RECIPE - LEITE'S CULINARIA
Dec 25, 2020 · Red chile pork tamales that are authentic Mexican through and through—sweet corn masa dough enveloping a richly spiced, knee-wobblingly tender pork filling. Consider …
From leitesculinaria.com
See details


HOW TO REHEAT TAMALES (7 EASY METHODS) - INSANELY GOOD
Sep 13, 2021 · Flip the tamales over and wrap them with fresh damp paper towels. 5. Microwave them again on 70% for 15 seconds. Feel the surface to check if the tamales are heated through. If not, microwave them at 15-second intervals until hot to the touch. For thawed tamales…
From insanelygoodrecipes.com
See details


RECIPES - CHEETOS
Recipes. Recipe List Recipes. ... Flamin’ Hot ® Tamales. View Recipe View Recipe. Good, Cheddar, Best Pumpkin Pie. View Recipe View Recipe. Mountain Dew ...
From cheetos.com
See details


TAMAL DOUGH (MASA PARA TAMALES) - MUY BUENO COOKBO…
Nov 25, 2019 · Once steamed, tamales can be refrigerated or frozen and resteamed. Tamales can be refrigerated for up to 5 days. Tamales stay fresh for up to 6 months in the freezer with little to no changes in flavor or texture. How to re-heat tamales. Place tamales in a hot …
From muybuenocookbook.com
See details


PORK TAMALES (STEP-BY-STEP PHOTOS!) - HOUSE OF YUMM
Dec 10, 2021 · All about these pork tamales… Tamales are a staple in Texas during the Christmas Season. Tamales are a traditional Mexican recipe with Aztec roots. Cooked meats, fruits, or …
From houseofyumm.com
See details


INSTANT POT PORK TAMALES RECIPE | PRESSURE COOKING TODAY
Jul 04, 2020 · Then, when the tamales are fully frozen, transfer them to Ziploc bags. To reheat, place the frozen tamales on the steamer basket in your pressure cooker with a cup of water. Set to High Pressure and 5 minutes cook time. If the tamales are not fully hot …
From pressurecookingtoday.com
See details


HOW TO MAKE TAMALES RECIPE, WHATS COOKING AMERICA
Tamales are meant to have the dough steam cooked. If you want to use your slow cooker, it is critical to make a steam barrier to keep the tamales out of the water at the bottom of the cooker. Pre …
From whatscookingamerica.net
See details


MEXICAN FOOD AND MEXICAN RECIPES AT MEXGROCER.COM
MexGrocer.com is a nationwide bilingual online grocery store for hard to find authentic Mexican food, cooking utensils, Mexican food recipes, cooking tips, cookbooks, health & nutrition items, …
From mexgrocer.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »