Pan Tamales Recipes

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.

Steps:

• In a large bowl, beat together margarine and masa with a hand mixer until well combined, adding water as needed.
• Add salt and sugar and enough water to make a thick batter (the consistancy should be somewhere between cookie dough and cake batter).
• Pour half of the batter into an ungreased 8"x8" square pan.
• Spread the meat over the first layer, then spread the rest of the batter on top.
• Cover pan with foil.
• Place the pan into another, larger pan.
• Pour hot water into the bottom pan so that the smaller pan is about 1/4"-1/2" submerged.
• Place pans into a 350 degree oven.
• Bake in water bath for 50 minutes, then allow to sit for 5-10 minutes.
• Slice and serve with beans and rice, and sauce, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cornbread mix, milk, and egg together in a bowl until smooth.
• Combine ground beef, onion, and jalapeno pepper in a large oven-proof skillet; cook and stir until beef is browned, about 5 minutes. Stir in enchilada sauce, salsa, corn, and chipotle pepper until heated through, about 5 minutes. Pour cornbread batter on top.
• Bake in the preheated oven until top is golden brown, about 40 minutes. Sprinkle Cheddar cheese over the top. Continue baking until cheese is melted, about 5 minutes more. Let stand 10 to 15 minutes before serving.

Steps:

• Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce., Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter., Bake until golden brown, 13-15 minutes. Sprinkle tops with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.