How To make Layered Tamale with Green Salsa
12 Servings
2 Ears fresh yellow unshucked
-corn 2 c Masa harina or finely ground
-yellow cornmeal 1 3/4 c Warm water
1/2 c Vegetable shortening
1/4 c (1/2 stick) butter, softened
1/2 ts Salt
1/2 ts Baking powder
1 c Monterey Jack Cheese,
-shredded 4 oz Chopped mild green chilies,
-drained 1/4 c Fresh parsley
1/4 c Fresh cilantro
1/4 c Green onion, chopped
1 Medium-sized sweet red
-pepper, chopped 1/2 ts Chili powder
1/4 ts Ground cumin
4 To 5 drops hot pepper sauce
Green Salsa Fresh Cilantro sprigs Shuck corn, saving husks; set aside. Remove & discard silks. Place husks in a large saucepan, cover with water and bring to a boil over high heat. Reduce heat to low & simmer 10 minutes. Drain in colander. Cool Generously oil a 1-1/2 quart souffle dish. Arrange husks, pointed end up in an over lapping spoke design to completely line the bottom and sides of dish. Husks should extend about 2" past the rim. Cover with plastic wrap and set aside. Cut corn from cobs. Set aside in a bowl and reserve. In a large bowl, beat together masa, water, shortening, butter, salt and baking powder to make a batter. Beat batter on medium speed 5 minutes; fold in cheese. Remove 1/3 of the batter to the bowl with the corn & stir to combine. Spoon corn mix into prepared dish. Smooth to level. Place half of remaining batter into food processor bowl fitted with a chopping blade; add the chilies, parsley, cilantro and green onion. Mix until smooth. Spoon mix on top of corn (2 nd layer). Rinse the processor bowl. In the processor with chopping blade, use the rest of the batter, the red pepper, chili powder and hot sauce. Process until smooth. Spoon mix on top. (3rd layer) Fold in husks. To keep husks down, weight top of tamale with a 4" square of aluminum foil filled with 1/2 cup raw rice or beans. Fill an 8 quart saucepan with 1-1/2" water and insert a wire rack. Place dish on rack. Over high heat bring to boil; reduce to low, cover tightly and steam for 1 hour. Remove from pot. (It will expand during cooking and shrink on cooling.) Let cool 1 hour. Remove foil. Invert plate over and unmold. Invert again to get it right side up. Peel back husks. Cut in wedges. Green Salsa: In a large bowl combine: 1 sweet green pepper, chopped fine 2 Tomatillos, chopped fine (or 2 ripe tomatoes) 1/2 cup finely chopped green onion 1 4 oz. can of green chilies 1/4 cup chopped cilantro 1/2 tsp. grated black pepper Stir in: 1 cup light olive oil 1/3 cup white wine vinegar 1/4 cup water a dash of hot sauce Mix until well blended From: Country Living July 92 Shared By: Pat Stockett
How To make Layered Tamale with Green Salsa's Videos
How to make tamales | Chicken Tamales Recipe
Here is one way I like to make chicken tamales. With the cooler weather in my area and the holiday season, it's the perfect time for tamale making. I love to give tamales as gifts or make a small batch for dinner. This recipe is simple and I think its a good place to start.
INGREDIENTS
MASA
6 cups Maseca (Regular or Tamal Mix)
6 cups of hot liquid/broth/water mixture
1/2 cup of melted lard or shortening
1 cup chile puree (or to your preference)
salt to taste
*Be sure to keep extra hot water in case masa gets too dry
MEAT FILLING
3 1/2 lbs to 4 lbs boneless skinless chicken thighs
1 tbls bouillon powder (or sub with just salt to taste)
2 tsp garlic powder
2 tsp onion powder
1/2 tsp ground cumin
1 bay leaf
1 tsp black pepper
1 medium onion
3 to 5 cloves of garlic
4.5 quart Slow Cooker
CHILE PUREE
1 1/2 ounce bag of dried Guajillo chiles
2 /3 cup of water
Blender
MY OTHER TAMALE VIDEO
NOTE: Cook time and amount of tamales vary. I made 3 dozen easily with some masa left over. It all depends on your preferred ratio of masa to meat filling and tamale size. I make mine on the thinner masa smaller tamale size.
MUSIC
Ulas Pakkan, Courtesy of Shutterstock, Inc.
Meow Mix by TituS
Licensed through SoundStripe.com
How to make Tamales
Holiday Recipes
Green Chile Casserole
Comforting and creamy, this Green Chile Casserole is simple to prepare and reminds me of home.
Get the full recipe here:
Instant Pot Shredded Beef Tamales
Beef Tamales cooked in the Instant Pot in half the time. Along with masa made with bacon drippings and filled with a flavorful shredded beef.
Recipe, Instructions, and option to Print:
Red Shredded Beef Recipe:
Salsa verde chicken tamales and masa made with Avocado oil:
Storing the Tamales: Once the tamales are completely cooled, leftovers can be stored in a zip top bag in the fridge for 4 days or in the freezer for a couple months.
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What to do with Leftover Tamales | SAM THE COOKING GUY
Apart from just reheating a leftover tamale, this might be the best way way to eat it.
00:00 Intro
00:27 Cooking onions
1:17 Removing husk & cutting tamale
2:18 Adding tamale to onions
3:05 Adding green chiles & salsa
4:46 Cutting cheese
5:07 Building
7:15 Baking instructions
7:38 The reveal
8:37 First Bite
10:04 Outro
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The EASIEST Tamale CASSEROLE recipe | Tamal de Cazuela | Villa Cocina
#tamales #mexicanfood #villacocina
Tamales are a classic of Mexican cuisine. Not only are they delicious, but a recipe that brings family together. If you love tamales; then, you are sure to love this tamale casserole. This tamal de cazuela looks like a perfectly layered cake with bold flavors that contain a WOW factor. Don't miss out on the opportunity to fall in love with this recipe. ENJOY!
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???? Tamale Casserole Recipe
Baking dish: Le Creuset cast iron roaster 5.25 qt ( 11.7’’x 16.8’’ ) :
✾ Cook the meat
3 lbs beef chuck roast, boneless
Salt and back pepper to taste : and
3 TBSP avocado oil :
12 cups water
✾ Aromatics for broth
1/2 medium white onion
1 ea head garlic
3 ea bay leaves :
1 tsp Mexican oregano, dry :
1 tsp all spice, whole :
2 tsp kosher salt
✾ For the sauce
8 ea chiles guajillos, dry :
2 ea ancho chiles, dry :
4 ea puya chiles, dry :
3 cups hot broth
1/2 cup water (swirl in blender)
4 ea garlic cloves, peeled
1 1/2 tsp onion powder :
1/2 tsp whole cumin :
2 TBSP avocado oil, to fry the sauce
1/4 ea medium white onion, sliced
Salt to taste, 1 1/2 tsp salt, kosher
✾ Corn husk
25 ea corn husk :
✾ Masa/corn masa dough
8 cups corn masa harina, instant
*** King Arthur instant corn masa (USED IN THIS VIDEO):
*** Maseca instant corn masa (MOST COMMONLY USED):
1 1/2 tsp baking powder
1 TBSP + 1 tsp kosher salt, to taste
1 3/4 cup avocado oil
5 cups warm broth, or as needed
Red pork tamales made with lard:
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Mexican Cooking TAMALES Casserole Recipe!!
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Happy Holiday Casserole making!! ????
Here is what your casserole will look like once it rests and cools -
Bake at 380 degrees (F) for 50 Mins
Ingredients
3 cups of corn kernels
4 cups of maseca (instant corn masa)
1 cup milk
1 cup of water
1 1/2 Tbsp chicken bouillon or salt to taste
10- 15 roasted Anaheim peppers
1/2 onion
8 oz of Queso fresco
3 cups medium cheddar cheese
1/2 butter shortening
1/2 cup butter + extra to coat the bottom of the baking dish
1 tbsp sugar
1 tbsp Baking powder
Optional- 2 to 3 cups of Shredded chicken (Add around the same time as mixing cheddar cheese)
Tastes best with salsa verde- add fresh onion and cilantro
Tip❗️
If you’d like a more cake texture use 3 cups maseca + 1 cup AP flour
Please allow this casserole to set for 15- to 20 minutes. The longer you allow it to rest the better It will form into squares
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