If you are cooking Tamales for the first time & you don't know How long to cook/steam Tamales? We are gonna help you through this article.....
Discover 5 methods to reheat tamales back to their former glory. We also answer some frequently asked questions about this delicious Mexican dish.
A delicious authentic chicken tamales recipe. These chicken tamales are so easy to make, you'll never buy tamales again!
Authentic Mexican Tamales with a simple, vegetarian filling seasoned with Serrano peppers, onions & cilantro.
Tamales are incredibly popular around here likely in part because we're so close to the Mexican border. The downside is they're a tremendous amount of work to make from scratch and unless you're into some sort of "flashmob" scene for extra hands when you're making them, most of us "locals" settle for a tamale pie instead. I've been known to make it from time to time myself and it usually involves a chili like base with a cornbread topping; however, this multi layer version's so darn good it puts the others to shame. It starts with the filling which is...
Hallacas are a popular Venezuelan food. Find out what makes it so special and how to make it like they do in Venezuela.
Looking for an authentic and delicious tamale recipe that stands the test of time? Look no further than this recipe which was handed down to me by my grandmother and one that I will pass down to my children as well. Plus, I share the tools that help to make them so much easier.
These tasty tamales are made from scratch with tender braised pork in an easy chile sauce, wrapped in a traditional dough and corn husks, and steamed.
Love making tamales but don't have the time to roll out the masa dough? Christina Fuentes Rosendahl's method for making tamales fast is easy.
Tamales begleiten in Lateinamerika quasi den Tagesablauf. Es gibt sie in süß und salzig, zum Frühstück, Mittag- oder Abendessen, als...
This Low Carb Tamale Pie from Delish.com let's you eat healthy without sacrificing taste.
Seguimos en temporada de maíz. Después de las pastas y la crema, no podía dejar de preparar unos tamales cubanos en estos días. Se pueden hacer con carne, pero estos son vegetarianos. En mi libro, La cocina cubana de Vero, está la receta de tamales preparados con masas de cerdo.…
If you've been itching to learn how to make everyone's favorite traditional Mexican holiday dish, you've come to the right place. These Muy Bueno Tamales Rojos are mouthwateringly delicious; tender shreds of spicy red chile pork are wrapped in a soft masa dough and steamed to perfection for a rustic, comforting meal you won't soon forget.
You can bake tamales in the oven if you don't have a steamer. Our baked tamales recipe shows you how to prevent them from drying out during cooking in the oven.
If you want to learn how to make vegan tamales look no further. Here are 18 easy vegan tamales that are not difficult to make at all!
Tamales are part of a tradition in the Delta. The beloved treat has even been called one of the more unexpected official state delicacies.
Up until I made these for the first time, I had only enjoyed tamales when this little Hispanic woman would stop by to sell them to my mother. The masa was tender and the meat was spiced perfectly. I enjoyed those little foil packets of joy so much, that I almost lost it when I came across a base recipe for these Mississippi Delta tamales. I tweaked the spices to my liking, and the results will make your eyes roll back in your head. If you're interested in seeing me make them, here's the video! Mississippi Delta Hot Tamales Makes: about 2 dozen For the filling: 2 to 3 lbs boneless meat (chicken, pork shoulder, chuck roast, or beef brisket 1/3 cup vegetable oil 1 large onion, minced 4 large garlic cloves, minced 1/4 cup chili powder 2 Tbs paprika 1 Tbs ground cumin 2 tsp black pepper 1/2 tsp ground cayenne (or to taste) Husks and Dough: about 30 dried corn husks 4 cups yellow cornmeal or masa flour 2 tsp baking powder 1 tsp salt 1 cup lard or vegetable shortening 3 to 4 cups meat broth (saved from boiling the meat) Simmering Liquid: remaining meat broth, plus enough water to almost cover tamales 2 Tbs chili powder 1 Tbs ground cumin 1 tsp cayenne Instructions: Soak your corn husks in warm water and let them soak. Trim your meat of all the large chunks of fat. If you miss some, its okay, it will liquify when we boil it. In a large stock pot, boil your meat of choice, cover, and let it go for about 2 hours. Remove the meat from the pot, BUT RESERVE THE LIQUID! I did this by pouring the contents into a strainer over a large bowl. Return the liquid to the pot and let it sit to the side. Now take your very hot meat, and remove any leftover fat globs while shredding the meat. I then cut the shreds down across the grain so it wasn't as stringy. Add the masa flour, baking powder, lard, and salt to a bowl and mix. I used an electric mixer, though if you want to do it manually, it works better by using your hands. While it is mixing, add in about 2 cups of the both. Your dough should be smooth, stick to itself, but not to you when you touch it. If what you have sticks to your finger, add a little more masa and mix. If it is too crumbly, more broth. Add the oil to another pot over medium heat, and toss in the onion. Cook about 5 minutes, or until translucent. Add the spices (garlic, chili powder, paprika, cumin, pepper, and cayenne) to the onions and stir it well. When the spices are nice and fragrant, about 2 minutes later, add the shredded meat. Stir, and let simmer until the meat is coated in the spice mixture and is warmed through. Add about 2 Tbs of the masa to a corn husk, and spread it out. Leave a little room on the sides and leave a little room at the top of the tamale. Add a small amount of the meat mixture to the center of your masa. Now roll your tamale up from side to side, then tuck the "pointy end" up. You should hopefully end up with something like this: Once the first one is done, rinse and repeat. 15. Stack all your tamales standing up in a large stock pot like so: 16. If you have any leftover space, crumble foil or use a heat proof bowl to take up the extra room. Just make sure they don't fall over! 17. Take your simmering liquid that is left over and add the chili powder, cumin, and cayenne. Stir that up, and then pour into the pot, avoiding pouring it on top of the tamales. (trust me, you don't want soggy masa!) 18. Add enough water to the pot to ALMOST cover the top of the tamales. Cover and simmer for about 45 minutes to an hour, until the masa will pull from the corn husk easily. 19. Remove from the liquid, and enjoy with your favorite hot sauce, or saltines if you want to be authentic!
Looking for an easy tamale pie recipe? This recipe, topped with shredded chicken, will be your new hearty dinner go-to.
Move over Paleo Tacos & make room for PALEO BLUE CORN TAMALES! These babies are 100% grain-free & super simple to make and require very little ingredients.
If you grew up somewhere below the Mason Dixon line, you might recognize this old favorite, Paleo Tamale Pie! This time made without a touch of grain or legumes! Boy do I have a lot to unload on y’all, but thanks golly this is a food blog and instead of all the emotional unpacking... Read More »
