Rosalia Jrs Tamales Recipes

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ROSALIA JR.'S TAMALES

Make and share this Rosalia Jr.'s Tamales recipe from Food.com.

Provided by Chuck Hughes

Categories     Cheese

Time 2h25m

Yield 12 tamales

Number Of Ingredients 17



Rosalia Jr.'s Tamales image

Steps:

  • Special equipment:.
  • 12 corn husks, soaked in water for 30 minutes. If you cannot find corn husks, use aluminum foil or parchment paper.
  • For the stuffing:.
  • In a large skillet, saute the onions in the oil over medium-high heat until translucent, about 5 minutes. Add the mushrooms and garlic and continue sauteing until the moisture releases and completely evaporates, about 5 minutes. Season with salt and pepper. Remove from the heat. Add the cheese and herbs and set aside.
  • For the masa:.
  • Combine the masa harina with the stock and salt. Work in the lard until you get a spreadable consistency. If necessary, add a bit more stock.
  • To assemble the tamales:.
  • Drain and pat dry the corn husks. Spread the masa about 1/8-inch thick on each corn husk with your fingers, leaving about 1/2-inch border along the sides and a 2-inch border along the top and bottom of the husks. The key to good tamales is to spread the masa thinly. Then, use about 2 tablespoons/30 ml of the mushroom stuffing per tamale. Top with 2 to 3 poblano strips. Fold the sides until they just overlap, fold the narrow end under and place the tamales folded-side down in the steamer.
  • To cook, steam the tamales, covered, in a bamboo steamer over simmering water until the masa is no longer sticky, about 1 hour. (The tamales can be kept in the freezer for 3 months.).
  • Serve the tamales garnished with salsa, crumbled queso fresco and cilantro.
  • Cook's Note:.
  • You can substitute queso fresco with any cheese you like, such as smooth goat cheese, feta, etc. You can stuff tamales with almost anything, pork, chicken, ground meat, etc.

Nutrition Facts : Calories 91.8, Fat 2, SaturatedFat 0.4, Sodium 13.8, Carbohydrate 14.2, Fiber 7.3, Sugar 5.9, Protein 9.3

1 large onion, chopped
2 tablespoons/ 30 ml olive oil
4 cups/ 1 l wild mushrooms, chopped (a mix of king Erenghi, oyster and shiitake)
3/4 ounce/ 20 g dried mixed mushrooms, rehydrated
2 garlic cloves, minced
salt & freshly ground black pepper
1/2 cup/ 125 ml queso fresco
1 bunch fresh chives, chopped
1 bunch fresh parsley, chopped
2 poblano chiles, roasted, peeled and sliced
2 cups/ 500 ml masa harina
1 1/2 cups/ 375 ml veal stock (or chicken stock or reserved liquid from dried mushrooms)
1/2 teaspoon/ 2 ml salt
1/2 cup/ 125 ml lard (or duck fat, or butter, softened)
salsa
queso fresco, crumbled
cilantro, chopped

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



Real Homemade Tamales image

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

1 ¼ pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 ½ teaspoons salt
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
½ teaspoon salt
⅔ cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream

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