REAL TRADITIONAL TAMALES
Make and share this Real Traditional Tamales recipe from Food.com.
Provided by Manuel Rios
Categories Chicken
Time 4h
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- You have to beat the lard, (I use a machine), beat it until it gets soft, and fluffy.
- Add the flour, and keep beating it.
- Into a blender put the jalapenos, onion, tomatoes, salt, and the peregil. Add some water, you are making a salsa.
- In another pot, put some water and the chicken, and boil them.
- Take a big spoon of the mixture of the lard and spread it on the corn leaves, add a spoon of salsa, and a piece of chicken in it. Wrap the husk so the flour mixture seals around the meat and salsa
- Keep doing this until the mixture is gone
- Steam them in an oversized pot.
- In mexico we use special pots, you can use any but be sure to cook them in the vapor.
- Let it cook, you'll know when its ready when you touch the tamale and its not fluffy any more, it gets solid.
- When you eat it put the leaf into the trash can, you won't eat the leaf, in mexico people add some cream over it and thats good.
TRADITIONAL PORK TAMALES
Provided by Food Network
Categories main-dish
Time 16h
Yield 4 to 6 dozen tamales
Number Of Ingredients 25
Steps:
- Pork Butt:
- Place pork butt in large Dutch oven or medium-size stock pot. Add garlic, peppercorns, bay leaves and salt. Add enough cold water to cover by at least 3 inches. Bring just to a boil on high heat, quickly reduce heat to medium-low, and let simmer, partly covered, skimming any froth from the top during the first 15 to 20 minutes of cooking. A piece this size should be well-cooked but not dried out in 1 1/2 to 2 hours. Remove from stock and let cool to room temperature. When cool, pull meat into fine shreds.
- Strain and degrease the stock. It will be easier to remove fat when thoroughly chilled.
- Can be kept, tightly covered, 2 days in the refrigerator, if de-greased at once, up to 1 week if you leave the top layer of fat on it until ready to use. The stock also freezes well.
- In a mixing bowl, combine the shredded pork with the red chile sauce.
- Masa:
- Place 10 pounds of masa in a large plastic mixing bowl. Mix 1/4 cup water with baking powder in a cup held over the bowl with the dry masa until it fizzes, then pour mixture evenly over masa. Add 1/4 cup salt and work masa with hands to mix evenly. Melt 4 cups vegetable shortening in a large saucepan and allow to cool. Pour evenly over masa and knead masa with hands again. When it starts to feel thick and compact (like fudge) it¿s ready. Pat down in bowl and set aside.
- Chile Sauce:
- In a large saucepan, boil chiles and tomatoes together for about 10 minutes or until softened. Drain the chiles and tomatoes and reserve the water (stock.) Set stock aside. Rinse seeds out of boiled chiles at sink. Grind garlic, 2 teaspoons salt and whole cumin with mortar and pestle. Put chiles, tomatoes, 3 additional tablespoons salt and ground ingredients together in blender and blend well. Add 2 cups of the reserved water (stock.)
- In a heavy, medium-size saucepan, heat 2 tablespoons vegetable oil over medium-high heat until rippling. Add flour, stirring constantly until golden. Add strained chile puree to the pan and reduce the heat to low. It will splatter, so be careful. Cook over low heat, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes.
- In a mixing bowl, combine the shredded pork with the chile sauce.
- To assemble the tamales, soak dried corn husks in warm water for about 1 hour until soft. Spread masa mixture evenly onto husk using a wooden spoon. Fill with about 2 tablespoons pork mixture and top with 1 green olive, 1 slice of potato and 1 carrot stick. Fold and tie ends with pieces of corn husk. Steam for 1 and 1/2 hours.
- To steam: To make a steamer, place a metal rack (such as a cooling rack) in the bottom of a large stock pot or canner. Water level should be below the rack. Lay extra corn husks over rack. Stand the tamales on the folded edge in the steamer (the open edge with be facing upward). First fill the bottom of the steamer, then start stacking tamales on top of one another. Place any extra husks on top of tamales, cover with pot lid and steam for 1 to 1 1/2 hours. Replenish boiling water if necessary during steaming, time. The tamales are done when the husk peels away easily from the filling.
AUTHENTIC MEXICAN TAMALES
In response to a request. I have not made these myself...but have had many a happy New Years eating them when received from a neighbor! I have no idea how long this takes. Seems like the family all got together before the holiday and spent the day cooking various amazing Mexican delights.
Provided by TishT
Categories Pork
Time 6h
Yield 30-40 serving(s)
Number Of Ingredients 6
Steps:
- To make tamales, cook meat by boiling in a large covered pot with enough water to cover completely.
- Add salt to taste and slow boil till completely done.
- Cool meat and save broth.
- When meat has cooled, shred and mix in the chili sauce.
- Clean oujas (corn shucks or outer husk) in warm water.
- (make masa by hand or with mixer) Mix the masa, lard, salt and enough broth to make a smooth paste.
- Beat till a small amount (1 tsp) will float in a cup of cool water.
- Spread masa (1/8 to 1/4 inch thick layer, or to preference) on ouja, add a small amount of meat and roll up.
- Fold up ends of ouja and place (fold down) on a rack in a pan deep enough to steam.
- Add 1 to 2 inches water, cover with a tight fitting lid and steam about 1 1/2 hours.
- (a cloth can be used under the lid to make a tighter fit) You can use a combination of beef and pork, use chicken or even fried beans.
- One or two olives may be added to the center or try adding a few raisins.
- This recipe will make 4 to 5 dozen Mexican tamales.
Nutrition Facts : Calories 644.8, Fat 30.5, SaturatedFat 10.9, Cholesterol 66.2, Sodium 276.4, Carbohydrate 69.3, Fiber 5.8, Sugar 1.5, Protein 24.6
REAL HOMEMADE TAMALES
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 World Cuisine Recipes Latin American Mexican
Time 3h35m
Yield 16
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, Carbohydrate 12.6 g, Cholesterol 36.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 401.4 mg, Sugar 0.4 g
TRADITIONAL TAMALES (PORK)
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
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.
More about "realtraditionaltamales recipes"
21 AUTHENTIC MEDITERRANEAN FOOD RECIPES
From mediterraneanliving.com
MEXICAN TRADITIONAL TAMALES (PORK) RECIPE | OYE! TIMES
From oyetimes.com
20 TRADITIONAL PANAMANIAN FOODS - INSANELY GOOD
From insanelygoodrecipes.com
HOW TO HEAT UP DEL REAL FOODS TAMALES - YOUTUBE
From youtube.com
AUTHENTIC MEXICAN RECIPES | ALLRECIPES
From allrecipes.com
50 TRADITIONAL JAPANESE RECIPES YOU CAN MAKE AT HOME
From thespruceeats.com
TRADITIONAL FOOD AROUND THE WORLD: 30 DISHES YOU CAN MAKE
From greenglobaltravel.com
50 TRADITIONAL GUATEMALAN FOODS EVERYONE SHOULD TRY
From atastefortravel.ca
10 TRADITIONAL AND AUTHENTIC ITALIAN RECIPES - CHRISTINA'S CUCINA
From christinascucina.com
TRADITIONAL TAMALES PORK RECIPES - FOOD NEWS
From foodnewsnews.com
TAMALE RECIPES | ALLRECIPES
From allrecipes.com
TRADITIONAL ABORIGINAL FOODS - WATARRKA FOUNDATION
From watarrkafoundation.org.au
36 AUTHENTIC MEXICAN RECIPES - BEST TRADITIONAL MEXICAN FOODS
From womansday.com
21 TRADITIONAL SPANISH FOODS YOU MUST EAT ASAP
From travelersuniverse.com
21 TRADITIONAL CANADIAN FOODS | 10 PLACES TO TASTE THEM IN 2022
From travel2next.com
MENU
SPAIN'S TOP 10 TRADITIONAL DISHES YOU NEED TO TRY
From theculturetrip.com
ALL ABOUT TAMALES - TAMALE RECIPES AND INFORMATION
From thespruceeats.com
11 TRADITIONAL AND CLASSIC KOREAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE AUTHENTIC MEXICAN TAMALES - MY LATINA TABLE
From mylatinatable.com
TOP 10 TRADITIONAL THAI FOOD YOU MUST TRY IN THAILAND
From flightcentre.ca
TAMALES RODRIGUEZ FOODS OUR STORY
From theoriginaltamale.com
HOW TO MAKE TAMALES: AUTHENTIC HOMEMADE TAMALES RECIPE
From masterclass.com
ARGENTINA TRADITIONAL FOOD: 15 FAMOUS DISHES YOU SHOULD …
From rainforestcruises.com
MEXICAN FOOD: 28 TRADITIONAL DISHES OF MEXICO - TRAVEL FOOD ATLAS
From travelfoodatlas.com
VIDEOS - TAMALES RODRIGUEZ FOODS
From theoriginaltamale.com
20 TRADITIONAL CANADIAN FOODS - INSANELY GOOD
From insanelygoodrecipes.com
33 EXAMPLES OF TRADITIONAL MALTESE FOOD (AND WHERE TO …
From maltauncovered.com
17 TRADITIONAL CANADIAN FOODS YOU NEED TO TRY
From hostelworld.com
WHAT ARE TAMALES? - FOOD BLOG
From petitegourmets.com
AUTHENTIC MEXICAN RECIPES | ALLRECIPES
From allrecipes.com
10 TRADITIONAL CHILEAN DISHES YOU NEED TO TRY - CULTURE TRIP
From theculturetrip.com
TAMAL | TRADITIONAL STREET FOOD FROM MEXICO | TASTEATLAS
From tasteatlas.com
15 TRADITIONAL TEXAS FOODS YOU MUST TRY (AND WHERE TO FIND THEM)
From passporttoeden.com
WHAT CAN YOU SERVE WITH TAMALES? - THE KITCHEN PROFESSOR
From thekitchenprofessor.com
23 TRADITIONAL CANADIAN FOODS YOU NEED TO TRY & WHERE TO GET …
From cansumer.ca
10 FICTIONAL FOODS WE WISH WERE REAL (AND 10 WE'RE HAPPY ARE …
From therecipe.com
HOW TO MAKE THE BEST AUTHENTIC MEXICAN HOMEMADE RED …
From youtube.com
FIESTA AZTECA – MEXICAN RESTAURANT
From fiesta-azteca.com
TAMALES RECIPES
From recipes.servegame.org
THE BEST MEXICAN DISHES TO ORDER WHILE YOU’RE ON VACATION
From flightcentre.ca
10 FAMOUS MOROCCAN FOODS YOU SHOULD TRY - THE SPRUCE …
From thespruceeats.com
LIST OF THE TOP 10 TRADITIONAL SPANISH FOODS ⭐️ BEST …
From traditionalspanishfood.com
You'll also love