Real Homemade Tamales Food

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

HOMEMADE BEEF TAMALES



Homemade Beef Tamales image

Homemade tamales with homemade tortillas. Top with sour cream.

Provided by Marvin Howard

Categories     100+ Everyday Cooking Recipes

Time 1h40m

Yield 25

Number Of Ingredients 15

5 pounds ground beef
1 (4 ounce) can chopped roasted green chile peppers
5 teaspoons hot pepper sauce (such as Cholula®)
1 tablespoon kosher salt
4 cloves garlic, pressed, divided
1 tablespoon minced white onion
2 teaspoons ground black pepper
1 teaspoon ground cayenne pepper
1 (2 pound) package yellow masa flour
2 tablespoons lard
1 teaspoon baking powder
2 cups water, divided
50 dried corn husks
8 ounces grated Chihuaua cheese, or to taste
5 tablespoons chili powder

Steps:

  • Heat a large cast-iron skillet over medium heat. Add beef, green chiles, hot sauce, salt, 3 cloves garlic, onion, black pepper, and cayenne pepper. Cook and stir until beef is thoroughly browned, 10 to 15 minutes. Drain and reserve the drippings.
  • Combine reserved drippings, masa, lard, and baking powder in a large bowl. Mix well. Add up to 1 cup water, 1 teaspoon at a time, until mixture is as thick as biscuit dough. Divide into 50 equal balls. Place dough balls between 2 cutting boards each lined with a sheet of waxed paper; flatten into circles.
  • Place each dough circle into a corn husk. Spoon about 3 tablespoons beef mixture in a line across the middle of each husk. Top with a small amount of cheese. Fold opposing sides of the tortilla to overlap the filling. Roll the husk around the tamale and fold in one end.
  • Combine the remaining 1 clove garlic, 1 cup water, and chili powder in a small saucepan over medium-high heat. Bring chili sauce to a boil. Remove from heat.
  • Stand a batch of the tamales, folded ends-down, in a steamer basket on top of a double boiler over simmering water. Bring water to a boil; cover and steam for 20 minutes. Remove tamales from heat; remove husks and top tamales with the chili sauce. Repeat with remaining tamales.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 29.7 g, Cholesterol 66.2 mg, Fat 19.5 g, Fiber 5.6 g, Protein 20.6 g, SaturatedFat 7.9 g, Sodium 454.3 mg, Sugar 0.3 g

CHICKEN TAMALES



Chicken Tamales image

Provided by Food Network Kitchen

Time 2h

Yield 24 tamales

Number Of Ingredients 12

24 dried corn husks
1 tablespoon chicken-flavored bouillon powder
1 pound skinless, boneless chicken breasts
3/4 pound skinless, boneless chicken thighs
2 cups loosely packed fresh cilantro
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 cup hot salsa verde
Kosher salt
1 dried ancho chile, stemmed and seeded
4 cups masa harina (instant corn flour)
1 1/3 cups lard

Steps:

  • Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
  • Meanwhile, make the filling: Bring the bouillon powder and 4 cups water to a simmer in a medium pot over medium heat. Add the chicken and simmer until cooked through, 12 to 15 minutes. Remove the chicken and let cool; cut into small pieces. Reserve the broth.
  • Puree the cilantro and 1 1/4 cups of the reserved broth in a food processor until smooth (save the remaining broth for another use). Transfer to a medium pot. Add the garlic, cumin and salsa and bring to a simmer over medium heat; cook until slightly reduced, about 12 minutes. Stir in the chicken and season with salt. Remove from the heat and let cool.
  • Make the dough: Soak the ancho chile in hot water until soft, about 15 minutes. Drain the chile, then mince to make a paste. Combine the chile paste, masa harina, lard, 2 2/3 cups warm water and 2 teaspoons salt
  • in a bowl. Mix with your hands (or use a mixer with the paddle attachment) 10 to 15 minutes, or until a marble-size ball of dough floats in water.
  • Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon about 2 tablespoons of the chicken filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
  • Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, then cover and steam until the tamales pull away from the husks, about 1 hour. Remove from the steamer and let cool slightly before unwrapping.

PORK TAMALES



Pork Tamales image

Provided by Food Network Kitchen

Time 3h55m

Yield 24 tamales

Number Of Ingredients 16

2 1/2 pounds boneless pork shoulder, cut into 3-inch pieces
Kosher salt
1 onion, quartered
4 sprigs fresh thyme or 2 teaspoons dried thyme
2 teaspoons dried oregano (preferably Mexican)
2 bay leaves
12 black peppercorns
24 dried corn husks
2 teaspoons ground cumin
1/3 cup plus 1/2 teaspoon chili powder
1 clove garlic, minced
2 teaspoons all-purpose flour
2 teaspoons sugar
1 tablespoon vegetable oil
4 cups masa harina (instant corn flour)
1 1/3 cups lard

Steps:

  • Make the filling: Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm.
  • Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
  • Combine the pork, cumin, 1/3 cup chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes.
  • Meanwhile, make the dough: Mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 2/3 cups of the reserved cooking liquid in a bowl until combined.
  • Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon 2 tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
  • Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and let cool slightly before unwrapping.

BEEF TAMALES



Beef Tamales image

These are just like the tamales my Abuelita used to make for special occasions. This recipe makes a lot, but if you're going to go to all the trouble of making tamales from scratch, you might as well have a party! You will need butchers' twine and a large pot with a steamer basket to make these. May be frozen up to 6 months in heavy-duty resealable plastic bags. To reheat, thaw in refrigerator and then steam or microwave until heated through.

Provided by jenn

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h30m

Yield 36

Number Of Ingredients 17

4 pounds boneless chuck roast
4 cloves garlic
3 (8 ounce) packages dried corn husks
4 dried ancho chiles
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
salt to taste
3 cups lard
1 tablespoon salt
9 cups masa harina

Steps:

  • Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
  • Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
  • Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
  • Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
  • Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
  • Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
  • Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

Nutrition Facts : Calories 346.8 calories, Carbohydrate 23.3 g, Cholesterol 38 mg, Fat 24.4 g, Fiber 3.2 g, Protein 9.1 g, SaturatedFat 9.1 g, Sodium 247.6 mg, Sugar 0.2 g

TRADITIONAL TAMALES (PORK)



Traditional Tamales (Pork) 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 Mexican women use. I have also used beef, but they just do not taste quite the same. These take about all day to make and are a lot of work, but they are so worth the time and the effort. Not for the faint-hearted cook for sure. 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. For an online tamale-making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum.

Provided by Karen From Colorado

Categories     Pork

Time 6h

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.

People also searched

More about "real homemade tamales food"

HOW TO MAKE AUTHENTIC MEXICAN TAMALES
how-to-make-authentic-mexican-tamales image
Web Aug 3, 2018 Servings: 15 Tamales Calories: 276kcal Author: Charbel Barker Ingredients 30 Corn Husks for …
From mylatinatable.com
4.2/5 (32)
Total Time 2 hrs
Category Main Course
Calories 276 per serving
  • Start by soaking the corn husks in lukewarm water so that they get softer. Once soft, strain the water and set the husks aside.
  • Fill the bottom part of the steamer with water and a little bit of salt, making sure that it doesn't reach the space where the tamales will be placed.
See details


AUTHENTIC TAMALES RECIPE - TASTES BETTER …
authentic-tamales-recipe-tastes-better image
Web Feb 3, 2020 Instructions Soak the corn husks in a bowl of very hot water for 30 minutes or until softened. Prepare …
From tastesbetterfromscratch.com
5/5 (264)
Calories 72 per serving
Category Main Course
  • Make the masa dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl; stir into the lard mixture and beat well with an electric mixer.
  • Add the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter and be slightly sticky.* Cover the mixing bowl with a damp paper towel, to keep the dough from drying out.
See details


HOW TO MAKE TAMALES: STEP-BY-STEP GUIDE | TASTE OF HOME
how-to-make-tamales-step-by-step-guide-taste-of-home image

From tasteofhome.com
Estimated Reading Time 6 mins
See details


HOW TO MAKE TAMALES: AUTHENTIC HOMEMADE TAMALES …
how-to-make-tamales-authentic-homemade-tamales image

From masterclass.com
Estimated Reading Time 7 mins
See details


HOW TO MAKE THE BEST AUTHENTIC …
how-to-make-the-best-authentic image
Web Tamales! This is your detailed step-by-step recipe. I walk you through the process of making tamales in a Mexican home. Tamales are a corn masa (Dough) that is spread …
From youtube.com
See details


HOW TO MAKE TAMALES - GIMME SOME OVEN
how-to-make-tamales-gimme-some-oven image
Web May 3, 2018 Then add a steamer basket, fill it with your tamales, and steam until the tamales are hot and cooked through and the masa separates easily from the corn …
From gimmesomeoven.com
See details


WHAT ARE TAMALES? - THE SPRUCE EATS
what-are-tamales-the-spruce-eats image
Web Jan 2, 2023 Most tamales have elaborate slow-cooked seasoned meat fillings (usually chicken or pork), sometimes with vegetables (potatoes, corn, peppers, or carrots), …
From thespruceeats.com
See details


REAL HOMEMADE TAMALES RECIPE
real-homemade-tamales image
Web Jan 5, 2019 ingredients Tamale Filling 1 1/4 pound pork loin 1 large onion, halved 1 clove garlic 4 dried California chili pods 2 cups water 1 1/2 teaspoon salt Tamale …
From cdkitchen.com
See details


AUTHENTIC MEXICAN PORK TAMALES ROJOS RECIPE - MUY …
authentic-mexican-pork-tamales-rojos-recipe-muy image
Web Dec 24, 2021 Place tamales upright, with their folds against the sides of the other tamales to keep them from unfolding. Cover pot with a tightly fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2 1/2 to 3 hours. Keep lid on …
From muybuenocookbook.com
See details


15+ BEST TAMALE RECIPES | MYRECIPES
Web Jan 29, 2021 Try tamales on for size. A much-loved food throughout Mexico and parts of the United States, tamales feature a cornmeal dough stuffed with a filling (often meats …
From myrecipes.com
See details


REAL HOMEMADE TAMALES - FOOD NEWS - FOODNEWSNEWS.COM
Web Peel and finely dice the onions and 1 garlic clove. Sauté the meat in 15 ml clarified butter. Add the onions and garlic and fry until soft, then deglaze with the meat stock and bring to …
From foodnewsnews.com
See details


BEST MEXICAN TAMALES RECIPE - EVERYDAY SOUTHWEST
Web The perfect homemade tamales leave the tops open and the filling slightly showing from the top. Gently ease the tamale into a beautiful, round cylinder. You may tie the tamale …
From everydaysouthwest.com
See details


TRADITIONAL MASA RECIPE - TAMALE DOUGH RECIPE - FOOD & WINE
Web Nov 19, 2020 Directions. Combine lard, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and …
From foodandwine.com
See details


HOW TO MAKE TAMALES - FOOD, FRIENDS, AND RECIPE INSPIRATION
Web Apr 8, 2015 Tamale dough is a mixture of masa, lard, and salt. Fresh masa is dried corn that has been cooked in limewater, soaked overnight, and then ground up while still wet. …
From allrecipes.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 »

Top Asked Questions

How to make tamales?
How to Make Tamales. 1 Step 1: Soak the corn husks. Rinse the corn husks to remove any debris, then place into a large bowl and cover them with cold water. Let them soak for ... 2 Step 2: Cook the chicken. 3 Step 3: Prep the chicken and broth. 4 Step 4: Make the dough. 5 Step 5: Cook a tasty filling. More items
How do you make pork tamales with chile sauce?
Place pork into a Dutch oven with onion and garlic, and add water to cover. Use rubber gloves to remove stems and seeds from the chile pods. Soak the corn husks in a bowl of warm water. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Remove tamales from husks and drizzle remaining chile sauce over.
How do you make tamal with corn husks?
Soak the corn husks in a bowl of very hot water for 30 minutes or until softened. Prepare desired fillings*. Make the tamal dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes.
How to cook tamales in Instant Pot?
Simply add 1 cup of water to the bottom of your Instant Pot, insert the strainer basket, add the tamales, cover and cook on high pressure for 20 minutes (using quick release afterwards) until the masa separates easily from the husks.

Related Search