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[OT] Recipe needed
Tamales, anyone?
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#2
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[OT] Recipe needed
On 2006-06-27, Pat penned:
Tamales, anyone? Ooh, good one. My inlaws picked some up pre-made somewhere. The trick was trying to figure out what to do with them. We ended up steaming them; very yummy. Then again, the insides were already cooked, I think, so it was really just a matter of heating them up. -- monique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca |
#3
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[OT] Recipe needed
"Monique Y. Mudama" wrote On 2006-06-27, Pat penned: Tamales, anyone? Ooh, good one. My inlaws picked some up pre-made somewhere. The trick was trying to figure out what to do with them. We ended up steaming them; very yummy. Then again, the insides were already cooked, I think, so it was really just a matter of heating them up. I wanna make them myself. Got masa, husks, etc. Now just need recipe. |
#4
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[OT] Recipe needed
here is one some more below from the food network
6 cups maseca corn masa harina flour, mix for tamales 6 cups chicken broth 1 cup corn oil or other vegetable oil (corn will enhance the flavor) 2 teaspoons salt 1 teaspoon baking powder 2 large rotisserie chickens 2 (15 ounce) jars green tomatillo sauce 1 bag corn husks about 25 husk Soak the corn husks in warm water until soft. Using an electric mixer, blend the masa flour (Maseca for Tamales), corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture. Shred the chicken and marinate in the green salsa or tomatillo sauce. Spread masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa. Fold the sides of the corn husk to center over the masa so that they overlap to make a long package. Fold the empty part of the husk under so that it rests against the side of the tamale with a seam. Place the tamales in a steamer and cook tamales for 35-40 minutes. Check every 20 minutes. The tamale is cooked when it separates easily from the corn husk. Here is another one this one take along time to make and do about 6 hours total 2 hours of prep but makes 40 servings 5 lbs lean pork or beef, cooked and shredded 6-7 lbs fresh masa harina flour 1 1/2 lbs lard 1 tablespoon salt 1 1/2 pints red chili sauce 1 bunch corn husks (oujas) 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. "Pat" wrote in message ... "Monique Y. Mudama" wrote On 2006-06-27, Pat penned: Tamales, anyone? Ooh, good one. My inlaws picked some up pre-made somewhere. The trick was trying to figure out what to do with them. We ended up steaming them; very yummy. Then again, the insides were already cooked, I think, so it was really just a matter of heating them up. I wanna make them myself. Got masa, husks, etc. Now just need recipe. here is a couple for you Emerl did them on his show try food network for others 4-ounces dried cornhusks (about 20 husks) 2/3 cup quick cooking or old-fashioned grits (not instant) 11/4 cups chicken stock 3/4 cup masa harina 2 teaspoons ground cumin 1 cup lard or vegetable shortening 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups cooked, shredded chicken meat 1/2 pound Monterey Jack or mild cheddar, coarsely grated 4 poblano chilies, roasted, seeded, peeled and coarsely chopped In a saucepan place the dried cornhusks, add enough water to cover and bring to a boil. Top the husks with a heavy plate or bowl to keep submerged, and boil for 10 minutes. Remove from the heat and steep until soft and pliable, 1 to 1 1/2 hours. Drain, remove any corn silk and pat dry before assembling tamales. For the masa: In the bowl of a food processor, process the grits for 1 minute. In a small saucepan bring 1 1/4 cups of the chicken stock to a low boil. Transfer the grits to a bowl and add the hot chicken stock. Let stand uncovered for 10 to 12 minutes. Add the masa harina and cumin, and mix until evenly combined. Cool to room temperature before proceeding. In the bowl of an electric mixer fitted with the paddle attachment, whip the lard until smooth, light and creamy, about 2 minutes. Stir in half of the masa mixture and whip until well-blended. Add remaining masa mixture, little by little, until mixture resembles a thick cake batter, adding chicken stock if needed. Add the baking powder and add salt, to taste, and whip for 1 to 2 minutes until well incorporated and smooth. Lay 1 cornhusk on a work surface with the narrow end closest to you. Top with a second corn husk so that the fat ends are in the middle and narrow ends out. Spoon 1/4 cup of the masa batter into the center where the husks join and with the back of a spoon, spread it into a 4-inch square. Place about 1 generous tablespoon each of the chicken, grated cheese and chopped poblano in the center of the masa square. Fold 1 side of the cornhusk over the filling, pulling it tight and tucking it under the filling. Fold the other side over the filling, and then the top and bottom ends. With a piece of kitchen string or a thin strip of leftover corn husk, tie the tamale together loosely so that it resembles an oblong rectangular package. Repeat with the remaining corn husks and filling. Once the tamales are assembled, line a steamer basket with any remaining cornhusks and layer the tamales inside the steamer basket, leaving enough room for the tamales to expand slightly while cooking. Cover tamales with another remaining cornhusk, cover steamer with a tight fitting lid and steam for 1 1/2 hours, or until tender and tamale easily pulls away from cornhusk. Let sit for 10 to 15 minutes before serving. (8-ounce) package of corn husks, approximately 40 husks Tamale Filling: 2 tablespoons vegetable shortening 1 cup chopped yellow onions 3/4 cup corn kernels 1/2 cup diced green bell pepper 1 tablespoon chopped garlic 1 tablespoon minced jalapeno 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon cumin 1/2 teaspoon cayenne 1 pound cooked, shredded chicken meat 1/2 cup diced, roasted, peeled, seeded New Mexico chile peppers 1/4 cup minced fresh cilantro leaves 6 ounces crumbled goat cheese Tamale Dough: 2/3 cup vegetable shortening, plus 1/3 cup melted 4 cups masa harina 1 teaspoon salt 3 cups chicken stock, or canned, low-sodium chicken broth Chile Verde, accompaniment, recipe follows Sour Cream, accompaniment Separate the dry corn husks into individual pieces and remove any corn silk threads inside the husks. Bring a large pot of water to a boil and remove from the heat. Place the separated husks in the water, weight with a large, round baking dish, and cover. Allow the husks to soak for 30 minutes and up to 1 hour. To make the filling, heat the shortening in a large, heavy skillet over medium heat. Add the onions, corn, and bell peppers, and cook, stirring, until soft, about 4 minutes. Add the garlic, jalapeno, chili powder, salt, cumin, and cayenne, and cook, stirring, for 1 minute. Add the chicken, chile peppers, and cilantro, and cook, stirring, for 1 minute. Remove the pan from the heat and let sit until cool enough to handle. When cool, fold in the goat cheese. To make the dough, place the solid shortening in the bowl of an electric mixer fitted with a whisk attachment, and cream until light and fluffy, about 3 minutes. Combine the masa harina and salt in a bowl. With the mixer on medium speed, alternately add the masa harina and chicken stock to the whipped shortening, thoroughly mixing after each addition. Gradually add the melted shortening to the dough mixture with the mixer on medium speed. Place one large soaked cornhusk on a flat work surface. Using a 1/4-cup measure, spoon 1/4 cup of the masa batter into the center where the husks join and with the back of a spoon, spread it into a 4-inch square. Place about 1 generous tablespoon of the chicken mixture into the center of the masa. As though wrapping a package, fold the sides of the husk over the filling, then bring the bottom and the top over the filling, overlapping as much as possible to tightly enclose the filling. (You now will have a small package, measuring approximately 3-inches by 2-inches.) Wrap a piece of kitchen twine around the middle of the tamale, as though wrapping a present, twisting the twine up and down at the middle to tie around all 4 sides, and knotting the twine at the top. Place the filled tamale on a large platter or in a roasting pan. Lay or stand the tamales in a steamer insert 2-inches over a pot of gently boiling water, being careful not to pack them too tightly. Cover the top of the tamales with a layer of the remaining corn husks, then cover with a lid. Steam the tamales, covered, over the boiling water for 2 hours, replenishing the water as needed, so the pot does not go dry. Remove the tamales from the steamer insert and let cool for 10 minutes before handling. To serve, unwrap the tamales and top each with a spoonful of Chile Verde and a dollop of sour cream. Chile Verde: 1 pound fresh mild green New Mexico chiles, or Anaheims 1 pound fresh hot green New Mexico (Big Jim) chiles, or anchos or poblanos 2 tablespoons vegetable oil 1/2 cup chopped white onion 2 tablespoons minced garlic 1 tablespoon minced, seeded jalapeno pepper 2 teaspoons dried Mexican oregano 1 teaspoon salt 1 teaspoon ground cumin 2 tablespoons all-purpose flour 3 cups chicken stock, or canned low-sodium chicken broth 1/2 cup chopped fresh cilantro Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside. In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes. Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste. |
#5
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[OT] Recipe needed
Sounds good, thanks, I'll try it. The idea of using chicken broth in the
masa I like. "Matthew" wrote in message ... here is one some more below from the food network 6 cups maseca corn masa harina flour, mix for tamales 6 cups chicken broth 1 cup corn oil or other vegetable oil (corn will enhance the flavor) 2 teaspoons salt 1 teaspoon baking powder 2 large rotisserie chickens 2 (15 ounce) jars green tomatillo sauce 1 bag corn husks about 25 husk Soak the corn husks in warm water until soft. Using an electric mixer, blend the masa flour (Maseca for Tamales), corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture. Shred the chicken and marinate in the green salsa or tomatillo sauce. Spread masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa. Fold the sides of the corn husk to center over the masa so that they overlap to make a long package. Fold the empty part of the husk under so that it rests against the side of the tamale with a seam. Place the tamales in a steamer and cook tamales for 35-40 minutes. Check every 20 minutes. The tamale is cooked when it separates easily from the corn husk. Here is another one this one take along time to make and do about 6 hours total 2 hours of prep but makes 40 servings 5 lbs lean pork or beef, cooked and shredded 6-7 lbs fresh masa harina flour 1 1/2 lbs lard 1 tablespoon salt 1 1/2 pints red chili sauce 1 bunch corn husks (oujas) 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. |
#6
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[OT] Recipe needed
Pat wrote:
Tamales, anyone? Oh dear. You want an all day long process? Email me. Jill |
#7
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[OT] Recipe needed
Pat wrote:
Tamales, anyone? Mexican or american? ;-) Here's a recipe I posted a few years back in another newsgroup. Tamales guanajuatenses 1 kg white masa (buy the fresh one at a tortilleria or buy dry maseca and reconstitute according to instructions) ~1 cup of pork broth (recipe follows) 400 g fresh lard (do not use the white stuff that keeps forever, buy the real thing that requires refrigeration) 2 tsps baking powder 1 Tbsp salt corn husks, soaked overnight Beat the masa with the broth for 10 minutes in a power mixer. Beat the lard until it turns the consistency and color of whipped cream. Mix the lard with the masa mixture. Put 2 Tbsp of masa on a husk, then 1 Tbsp stuffing. Arrange vertically in a steamer and cook until done. To check for doneness, peek after about 1 hr of steaming and see if the dough looks done. If it looks done, take one tamal out and see if the masa separates from the husk. If it does, you're done. Meat for stuffing Cook 600 g of pork butt or tenderloin in water with a couple of garlic cloves, half an onion, a bay leaf and some marjoran. Cook until very done so it will be easy to shred. Save some of the water for the masa. Red sauce 125 g chile ancho, seeded, deveined and soaked in boiling water 3 garlic cloves Puree chiles with garlic and about 1 cup of the meat broth. Melt a Tbsp of lard in a pan and strain the sauce into it. Cook until it thickens a bit. Season with salt and mix with half of the shredded pork. Green sauce 750 g tomatillos, washed and husked 1/4 cup chopped cilantro 1 finely chopped onion 6 or so serrano peppers Boil the tomatillos and chiles in water until soft, strain. Puree tomatillos and chiles with some broth. Add the onion and cilantro and season with salt. Mix with the other half of the meat. -- Victor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam he Email me he |
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[OT] Recipe needed
"Victor Martinez" wrote in message
... Pat wrote: Tamales, anyone? Mexican or american? ;-) Here's a recipe I posted a few years back in another newsgroup. Tamales guanajuatenses 1 kg white masa (buy the fresh one at a tortilleria or buy dry maseca and reconstitute according to instructions) ~1 cup of pork broth (recipe follows) 400 g fresh lard (do not use the white stuff that keeps forever, buy the real thing that requires refrigeration) 2 tsps baking powder 1 Tbsp salt corn husks, soaked overnight Beat the masa with the broth for 10 minutes in a power mixer. Beat the lard until it turns the consistency and color of whipped cream. Mix the lard with the masa mixture. Put 2 Tbsp of masa on a husk, then 1 Tbsp stuffing. Arrange vertically in a steamer and cook until done. To check for doneness, peek after about 1 hr of steaming and see if the dough looks done. If it looks done, take one tamal out and see if the masa separates from the husk. If it does, you're done. Meat for stuffing Cook 600 g of pork butt or tenderloin in water with a couple of garlic cloves, half an onion, a bay leaf and some marjoran. Cook until very done so it will be easy to shred. Save some of the water for the masa. Red sauce 125 g chile ancho, seeded, deveined and soaked in boiling water 3 garlic cloves Puree chiles with garlic and about 1 cup of the meat broth. Melt a Tbsp of lard in a pan and strain the sauce into it. Cook until it thickens a bit. Season with salt and mix with half of the shredded pork. Green sauce 750 g tomatillos, washed and husked 1/4 cup chopped cilantro 1 finely chopped onion 6 or so serrano peppers Boil the tomatillos and chiles in water until soft, strain. Puree tomatillos and chiles with some broth. Add the onion and cilantro and season with salt. Mix with the other half of the meat. -- Victor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam he Email me he |
#9
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[OT] Recipe needed
"Victor Martinez" wrote in message
... Pat wrote: Tamales, anyone? I had no idea what Tamales were - I'm still not sure. Sort of a Mexican version of sausage roll? 1 kg white masa (buy the fresh one at a tortilleria or buy dry maseca and reconstitute according to instructions) What on earth is masa or maseca? What could I substitute? ~1 cup of pork broth (recipe follows) 400 g fresh lard (do not use the white stuff that keeps forever, buy the real thing that requires refrigeration) 2 tsps baking powder 1 Tbsp salt corn husks, soaked overnight Beat the masa with the broth for 10 minutes in a power mixer. Beat the lard until it turns the consistency and color of whipped cream. Mix the lard with the masa mixture. Put 2 Tbsp of masa on a husk, then 1 Tbsp stuffing. Arrange vertically in a steamer and cook until done. To check for doneness, peek after about 1 hr of steaming and see if the dough looks done. If it looks done, take one tamal out and see if the masa separates from the husk. If it does, you're done. Meat for stuffing Cook 600 g of pork butt or tenderloin in water with a couple of garlic cloves, half an onion, a bay leaf and some marjoran. Cook until very done so it will be easy to shred. Save some of the water for the masa. Red sauce 125 g chile ancho, seeded, deveined and soaked in boiling water 3 garlic cloves What are chile anchos and what could I substitute? Puree chiles with garlic and about 1 cup of the meat broth. Melt a Tbsp of lard in a pan and strain the sauce into it. Cook until it thickens a bit. Season with salt and mix with half of the shredded pork. Green sauce 750 g tomatillos, washed and husked What are tomatillos, and what could I substitute? 1/4 cup chopped cilantro Cilantro = Coriander, right? 1 finely chopped onion 6 or so serrano peppers What are serrano pepers, and what could I substitute? Boil the tomatillos and chiles in water until soft, strain. Puree tomatillos and chiles with some broth. Add the onion and cilantro and season with salt. Mix with the other half of the meat. Otherwise, the above sounds..... confusing. I'm sure they taste wonderful, though. Yowie |
#10
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[OT] Recipe needed
Yowie wrote:
I had no idea what Tamales were - I'm still not sure. Sort of a Mexican version of sausage roll? Not quite. It's masa stuffed with something and steamed. See below. What on earth is masa or maseca? What could I substitute? Masa is made by cooking dry corn with lye, then rinsing and grinding to a paste. Maseca is a dry version that is easy to ship and thus more readily available. I'm afraid there are no substitutes, but I'm sure there's an ethnic market somewhere that might stock it. What are chile anchos and what could I substitute? Chile ancho is a dry poblano pepper. You could substitute any large dry chile, like anaheims. Those are more readily available. What are tomatillos, and what could I substitute? Tomatillos are a fruit that kinda looks like a tomato, but with a husk. You could substitute tomatos in a pinch, though the result will be completely different, it's still good! Cilantro = Coriander, right? Yes, fresh. What are serrano pepers, and what could I substitute? Serranos are 2-4" long green peppers, quite hot. You could substitute any green fresh hot chiles you can find. Otherwise, the above sounds..... confusing. I'm sure they taste wonderful, though. -- Victor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam he Email me he |
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