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Showing posts with label tamales. Show all posts
Showing posts with label tamales. Show all posts

12/13/2021





If you like lots of flavors and a little "kick", these are the favorites of lots of tamale-lovers, and they could be your new favorite.
Jalapeño and Cheese Tamales

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11/11/2020





The balanced combo of Mexican blend cheese, roasted chiles, and roasted corn mixed in moist, delicious masa make for a delightfully delicious at-home meal.

 This is not your traditional green chile corn tamale recipe,  but an easy shortcut to a delicious tamal.  I love the traditional recipe but these tamales are filled with roasted green chile, roasted corn, cheese blended right into the masa.
Store-bought prepared tamale masa, if available, makes this recipe quick and easy.  


Green Chile Corn Tamales with Cheese




How to Make Green Chile Corn Tamales with Cheese

Tamale Corn Husks: Husk needs to soak for an hour in hot water to rehydrate to be pliable. 

Tamale Masa (dough):  In a large bowl mix dry ingredients, add broth or water, and mix thoroughly. Set aside.  Whip lard or shortening in a stand-up mixer.  Add the moist cornflour mixture to the whipped lard/or shortening mixture. Mix until a pea-size piece of masa floats in a cup of cold water. 
Shortcut:  If you have access to buying ready-made masa from a tortilleria, or store, you can go straight to adding fillings.*


Mixing Tamale Masa





*Add corn, green chiles, cheese to masa, stir thoroughly.  Refrigerate until ready to assemble tamales.

Rinse soften corn husks of silk and debris, pat dry. Place them into a covered dish or a large plastic bag to prevent them from drying out. Use only the larger and medium-sized husks to wrap the tamales.




Add 3 tablespoons of green chile corn mixture 4 inches down from the pointed end of the husk, to the center of the corn husk, fold over each side, then fold top and tie.


Pour 1 inch (2.5 cm) of water into a large pot and add a steamer basket. Arrange the tamales vertically (opening up) in the basket. Bring the water in the pot to a boil then reduce the heat. Cover with lid. Add water every 20 minutes and simmer the tamales for 1 to 1 1/2 hours. Tamales are cook when the dough pulls from the tamale husk easily. Let tamales sit for 30 minutes before eating, or refrigerate when cool in a food storage bag. 

Instant pot instructions: 
Pour 1 cup water into the Instant Pot and insert the steam rack. 

Arrange the tamales on the rack, standing them upright. Lock the lid in place and turn the valve to Sealing.

Press the Manual/Pressure Cook button and set the cooking time for 40 minutes at high pressure.  Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.

Carefully remove the lid and transfer the tamales to a plate. Let stand for 15–30 minutes to set up before serving.


Storing Green Chile Corn Tamales

Once the tamales are cooled completely, get a large, airtight plastic container or several heavy-duty resealable plastic bags. Place the tamales inside the container, setting them flat so they retain their shape once they’ve been thawed. Do not pack too many tamales in one container. Seal the container, write the storage date with a marker then stick it in the freezer.

Cooked tamales can be placed in the fridge for up to one week or freezer for a couple of months. 

How to Serve Green Chile Corn Tamales
  • Serve Green Chile Corn Tamales topped with a Tomatillo Salsa, or red chile sauce. 
  • Drizzle with Mexican Crema, or sour cream. 
  • Add a side of rice and beans
Green Chile Corn Tamales with cheese, topped with green salsa

Green Chile Corn Tamales

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The balanced combo of Mexican blend cheese, roasted chiles, and roasted corn mixed in moist, delicious masa make for a delightfully delicious at-home meal.

Ingredients:
  • 6 cups Maseca Tamal or Masa Harina corn flour or ready-made masa (skip to fillings)*
  • 2 tsp salt
  • 1 tbsp baking powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 cups lard or shortening
  • 5 cups chicken broth or water/ combination
  • 1  12 oz package roasted corn, slightly warmed and drained*
  • 4 -7 oz. can fire-roasted diced green chiles, drained
  • 4 cups Mexican blend shredded cheese
  • 1 4 oz. can diced jalapeno (optional)
  • 1 8 oz. package Tamale Corn Husks
Instructions:
  1. Soak corn husks for 1 hour in very hot water
  2. In a large bowl combine dry ingredients together.
  3. Add chicken broth or water, mix thoroughly in the stand mixer or by hand until you have a soft moist dough
  4. In a standup mixer, mix the lard/shortening with the paddle attachment until light and fluffy.
  5. Add the masa and continue beating until the batter becomes smooth and slightly sticky. Drop a pea-size piece of tamale masa(dough) into cold water, if the dough floats...your dough is ready
  6. Add corn, 4 cans green chiles, cheese, and jalapenos (optional)to masa, blend thoroughly.
  7. Rinse soften corn husks and pat dry. Place into a covered dish or a large plastic bag to prevent them from drying out. Use only the larger and medium-sized husks to wrap the tamales.
  8. Add 3 tablespoons of green chile corn mixture 4 inches down from the pointed end of the husk, to the center of corn husk, fold over each side, then fold top and tie.
  9. Pour 1-2 inches of water into a large pot and add a steamer basket. Arrange the tamales vertically (opening up) in the basket.
  10. Bring the water in the pot to a boil then reduce the heat. Cover with lid. Add water every 20 minutes and simmer the tamales for 1 to 1 1/2 hours.
  11. Tamales are cook when the dough pulls from the tamale husk easily. Let tamales sit for 30 minutes before eating, or refrigerate when cool in a food storage bag.
Instant Pot cooking
  1. Pour 1 cup water into the Instant Pot and insert the steam rack. Arrange the tamales on the rack, standing them upright. Lock the lid in place and turn the valve to Sealing. Press the Manual/Pressure Cook button and set the cook time for 40 minutes at high pressure. Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam. Carefully remove the lid and transfer the tamales to a plate. Let stand for 15–30 minutes to set up before serving.


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11/07/2020




Tender shredded meat or veggies wrapped up in flavorful, rich corn dough, and wrapped in a corn husk for easy transport—what’s not to love?
Tamales are a lot of work, but they freeze perfectly, which is why most people make them in huge batches and only for special occasions, like at Christmas.
Tamale making can be overwhelming for some who have never made tamales, but I’m going to take you through the thoroughly enjoyable time-consuming process and make it easier. 
I basically plan out tamale-making day by day so it doesn't become overwhelming when I make several dozens of tamales.


 


First Things First

 Ingredients:


The Busy Abuelita Tip:  I buy ingredients several weeks before making tamales. I look mainly for meat sales and order chile peppers and tamale husk if not available in the grocery store.

Tamale dough - Maseca or Masa Harina (Mexican corn flours), lard or shortening, and chicken broth

Tamale Meat - Boneless Pork shoulder, or Boneless Beef chuck roast. (Chicken, Elk, Moose, or turkey can be used)

Tamale Vegetables(vegetarian) - Green chiles, zucchini, mushrooms, corn, potatoes

Red Chile Sauce - New Mexico Dried Chile Peppers, or Guajillo Dried Peppers. 

Seasonings & misc. - Onion powder, garlic powder, ground cumin, garlic clove, beef bouillon cube, chicken broth, and baking powder.

 Tamale - Corn Husks





Tamale cookware

The Busy Abuelita Tip: Having the right tamale cookware can make tamale-making very easy and enjoyable.

The Tamale Pot - Tamale steamer (recommended), large pot, Instant Pot




Tamale Spreader - I use these handy dandy tamale spreaders. But a spoon, or spatula will work for spreading dough.





Putting it all Together

The Busy Abuelita Tip:  I take one day out of the week to cook meat and make the red chile sauce and freeze, I then defrost the day before making tamales.  I have never made red chile meat tamales all in one day...I learned from my Mom, Abuelitas (grandmothers), and Tias (aunts) it takes steps. 

Step 1

Preparing Tamale Meat: Cook meat in the slow cooker, Instant Pot, or dutch oven with spices. Shred meat into bite-size pieces, usually 1-2 inches, and refrigerate if making tamales in a few days, or freeze in an air-tight container until needed. (thaw day before making tamales). 

Recipe hereRed Chile Tamale Meat Recipe

 



Step 2

 For Red Chile TamalesMake Red chile sauce, refrigerate in an air-tight container if made in the next few days, or freeze until needed (thaw day before making tamales)

Recipe hereRed Chile Sauce Recipe


Tamale Making Tips

Step 3 

Tamale Masa (dough): I usually make tamale masa the day before tamale-making.

Refrigerate in a sealed container or storage bag, good for a few days. Take out of refrigerator 30 minutes prior to using and whip in a mixer to make the dough smoother (you can add a little water or chicken broth if you need to). Tamale masa can be frozen, taken out the day before tamale making.  The dough should be able to spread on tamale corn husk with the texture of peanut butter.

Recipe here Tamale Dough Recipe







Step 4 

Day of tamale making...Corn Husks: Soak corn husk at least for 1 hour in very hot water. Place a heavy plate on top of the corn husk to keep them underwater soaking.

Warm tamale meat & red chile sauce together in a slow cooker for 2 hours on low before using. Add just enough red chile sauce to meat without it being soupy.

Tamale Masa: Whip up tamale masa if needed to be pliable and peanut butter consistency. Spoon 2 tablespoons of masa on the smooth side of corn husk about 4 inches wide (or wider if you like bigger tamales) start from 2 to 3 inches from the top of the corn husk. (picture below)

Fill with a tablespoon of tamale filling (or more for larger tamales), and pull over each long side over, and fold over top.


Cornhusk strips (optional): Take some corn husk and starting from the top make long strips for tying tamales. 

Step 5

Cooking: 
  • Pour 1 inch (2.5 cm) of water into a large pot and add a steamer basket.
  • Arrange the tamales vertically (opening up) in the basket.
  • Bring the water in the pot to a boil then reduce the heat. Cover with lid.
  • Add water every 20 minutes and simmer the tamales for 1 to 1 1/2 hours.
  • Tamales are cooked when the dough pulls from the tamale husk easily. Let tamales sit for 30 minutes before eating, or refrigerate when cool in a food storage bag.









Have a tamale-making party

If you are making dozens of tamales...grab helpers....some will spread masa on husks, some helpers on placing meat on masa, another person on wrapping tamales. 


How to Store Tamales
Just wrap them well and store them in the refrigerator. Or if you'd like to store them longer, place tamales in an air-tight container or freezer bag, then store them in the freezer. You can store them in the freezer for up to 6 months. To store tamales longer than 6 months, use a vacuum sealer.

2

11/18/2019




Just like the Abuelitas in my family, we each have our own way of making Red Chile Sauce. I prefer my Mom's recipe because it's quick, easy, and delicious ...perfect for my Mexican dishes. 
New Mexico Red Chile Sauce

2/28/2019







Tamales are the perfect holiday treat, warm and spicy, a steamed bundle of masa, and a tasty filling, all wrapped in a corn husk. Tamales are a memorable part of the holiday feast, and the making of them a celebrated tradition in the Hispanic home. 

While it's common to make tamales all year round, these delicious steamed corn husk-wrapped bundles are traditionally made and shared around the holidays. Everyone has their favorite filling--chicken, beef, and pork are all popular.


Why do they Make Tamales around Christmas?

Tamales have become a part of the traditional Mexican celebration of las posadas, the annual commemoration of Mary and Joseph's search for shelter before Jesus' birth.



Tamales have been eaten in the Americas for a long, long time. ... Tamales, because they were wrapped in corn husks, became part of ritual offerings. As a nod to those times, people prepare tamales for special occasions including baptisms, weddings, Dia Del Los Muertos, and, of course, Christmas.

How to make Red Chile Tamale Meat 

Start with the meat: Pork and Beef is the most commonly used meats used for tamales. 
  •  Place all ingredients in a slow cooker on low (6-8 hrs). I usually cook meat the day before making tamales, especially if you are making dozens of tamales.  Shred meat with 2 forks, and place in a bowl and cover. Refrigerate until ready to use.





How to make Red Chile Sauce for Tamale Meat

Hatch Red Chile Pods -Dried Guajillo-Dried Ancho Chile can be used for Red Chile tamale sauce.
  • Rinse and remove the stems and seeds of chile pods. Place chile pods in a large pot, add enough water to fully cover the pods. Bring to a boil, then lower to simmer for 30 minutes. When pods have softened, remove chiles from the pot. Let cool slightly. Reserve water in the pot.
  • In the pot add bouillon cube in chile pod water on medium heat until dissolved. Let Cool.



When cool, add small amounts of pods, flour, and 1 cup water to a blender or food processor, and blend until liquid paste mixture( make sure to stop and stir chile pods in the blender)

  • Keep doing this until all pods are done. (Save any liquid in chile pod water for chile gravy) With a mesh strainer, pour liquid chile mixture thru it, into a large bowl. 
  • Remove any seeds, chile skins when straining the mixture. In a skillet on medium heat, add chile mixture and whisk gently. Stir and check for consistency, chile sauce should be smooth on the back of a spoon. 
  • If too thick add a little chile pod water to get the right consistency. Add salt and cumin.


Combine red chile sauce with meat in the slow cooker, add just enough red chile sauce to the meat without making it soupy. Cook for 2 hours on the low setting. Before using meat, to make tamales, let it cool for 30 minutes.








Making Red Chile Tamales

Putting it all together and what you'll need:


Red Chile Meat:  This recipe makes enough red chile meat for 3 dozen tamales. 

Red Chile Sauce: Dried red chile pods can come in mild, medium, or hot flavors. 

Tamale dough:  Make dough day of tamale making...here is the recipe 

Tamale Pot:  A Tamale pot is perfect for steaming tamales.  Place tamales on top of the steamable insert, place 1 inch of water on the bottom. Tamales take about 2 hours to cook.  Always keep at least 1 inch of water on the bottom for steaming.

Tamale Leaves:  Dried Corn Husks.  Soak at least 3 dozen tamale corn husks in very warm water for 1 hour. Rinse corn silk off leaves.





Red Chile Tamales

Tamales are a perfect holiday treat, warm and spicy, a steamed bundle of masa and a tasty filling, all wrapped in a corn husk.

Ingredients:
    Tamale Meat Ingredients
  • 4 lbs boneless pork butt or boneless beef chuck roast
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1 tbsp ground cumin
  • 1 tsp onion powder
  • 2 cups of water
  • Red Chile Sauce Ingredients
  • 2 packages (8 oz) dried New Mexico Chile pods, stemmed and cleaned
  • 3 garlic cloves
  • 1/2 tsp ground cumin
  • 1/4 cup all-purpose flour
  • 1 beef bouillon cube
  • Salt to taste
Instructions:
    Meat Instructions
  1. Place all ingredients in a slow cooker on low for 6-8 hours (I usually cook meat the day before)
  2. Shred meat with 2 forks, and place in a bowl. Cover and refrigerate.
  3. Red Chile Sauce Instructions
  4. Rinse and remove the stems and seeds of chile pods. Place chile pods in a large pot, add enough water to fully cover the pods. Bring to a boil and let simmer for 30 minutes, when done remove pods from the pot. Let cool slightly. Reserve water in the pot.
  5. In the pot add bouillon cube in chile pod water on medium heat until dissolved. Let Cool.
  6. When slightly cool, add small amounts of pods, flour, garlic cloves, and 1 cup water to a blender or food processor, and blend until liquid paste mixture( make sure to stop and stir pods in the blender).
  7. Keep doing this until all pods are done. (Save any liquid in chile pod water for chile sauce)
  8. With a mesh strainer, pour liquid chile mixture thru it, into a large bowl. Remove any seeds, chile skins when straining the mixture.
  9. In a large skillet on medium heat, add chile mixture and whisk gently. Stir and check for consistency, chile sauce should be smooth on the back of a spoon. If too thick add a little chile pod water to get the right consistency.
  10. Add salt and cumin.
  11. In a slow cooker on low heat 2 hours before making tamales, add meat and slowly add red chile sauce. Add enough chile sauce mixture to meat without making it soupy. Let cool for 30 minutes before making tamales.

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Tamale dough(masa) is the foundation of the perfect tamal. Tamale masa can be made in two ways; buy it already made from a tortilleria or make it yourself with masa harina. If you don't have access to fresh masa from a tortilleria, this recipe from Maseca is a great substitute. This recipe takes only a few ingredients and is easy to make.
Tamale Dough (masa) Recipe

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