REAL HOMEMADE TAMALES RECIPE | ALLRECIPES
Provided by: SADDIECAT
Total time: 3 hours 35 minutes
Prep time: 35 minutes
Cook time: 3 hours 0 minutes
Yield: 16 tamales
|1 ¼ pounds pork loin|
|1 large onion, halved|
|1 clove garlic|
|4 dried chile peppers|
|2 cups water|
|1 ½ teaspoons salt|
|1 (8 ounce) package dried corn husks|
|⅔ cup lard|
|1 (10.5 ounce) can beef broth, or as needed|
|2 cups masa harina|
|1 teaspoon baking powder|
|½ teaspoon salt|
|1 cup sour cream|
- Make filling: Place pork, onion, and garlic in a Dutch oven. Add enough water to cover and bring to a boil. Reduce heat to low and simmer until pork is cooked through, about 2 hours.
- Meanwhile, make chile sauce: Use rubber gloves to remove stems and seeds from chiles. Place chiles in a saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat and cool.
- Transfer chiles and cooking water to a blender and blend until smooth. Strain mixture into a bowl and stir in salt. Set aside.
- Shred cooked pork and mix in 1 cup chile sauce. Reserve remaining sauce for serving.
- Prepare husks and dough: Soak corn husks in a bowl of warm water until softened, about 30 minutes.
- While the husks are soaking, beat lard with 1 tablespoon broth until fluffy. Combine masa harina, baking powder, and salt in a separate bowl; stir into the lard mixture, adding more broth as needed to form a spongy dough.
- Remove husks from water and pat dry. Spread dough out over husks to 1/4- to 1/2-inch thick.
- Place 1 tablespoon pork filling over center of each. Fold the sides, top, and bottom of each husk in toward the center to enclose dough.
- Arrange tamales in a steamer basket. Place over simmering water and steam for 1 hour.
- Remove tamales from husks. Drizzle with remaining chile sauce and top with sour cream, or mix sour cream into chile sauce first for a creamy sauce.
Calories 235.9 calories, CarbohydrateContent 12.6 g, CholesterolContent 36.8 mg, FatContent 16.6 g, FiberContent 2.1 g, ProteinContent 9.1 g, SaturatedFatContent 6.9 g, SodiumContent 401.4 mg, SugarContent 0.4 g
EASY TAMALE RECIPE – HOW TO MAKE TAMALES – PARADE …
Provided by: Shea Goldstein
Total time: 105 minutes
Cook time: 105 minutes
|2 cups masa flour|
|1½ cups water (more if consistency is too thick)|
|1 tsp salt|
|½ lb ground round, browned|
|½ lb chicken, cooked and shredded|
|1 pkg taco seasoning|
|1 cup salsa verde|
|2 tsp Sriracha|
|1 bunch corn husks (found at Mexican grocery stores and at some large chain grocery stores in the produce section)|
- Emerge corn husks in a large bowl filled with cold water for at least 2 hours, up to one day. Combine masa, water and salt in a stand mixer, adding water if needed, until consistency is like cookie dough. Drain husks and pat dry. Sprinkle both ground round and chicken with taco seasoning while still hot and toss to coat. Spread masa on large end of corn husk, only one one side and not spreading all the way to small end of husk. Put about a tablespoon of chicken or beef filling in the center of the masa. Fold by rolling from filling side, stopping midway and folding small end up to meet the middle and continue rolling to the end. Secure with strands of corn husks (I just tore them) or twine. Bring water to a boil in a baking pan and layer tamales on a wire rack set on top of the pan; cover with foil. Reduce heat to low and steam for 30-45 minutes, until corn husks remove easily from tamales. Serve with sour cream, cilantro, jalapeños, tomatoes, hot sauce and salsa verde, if desired.