TAMALE STUFFING
Provided by Food Network Kitchen
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and set aside 5 minutes. Peel off the skin, then roughly chop.
- Preheat the oven to 375 degrees F. Combine the lard, baking powder and 1 teaspoon salt in a large bowl and mix with a wooden spoon until combined. Whisk the masa harina, 2 cups hot water and the broth in a separate bowl; add to the lard mixture and mix until smooth.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the scallions, garlic, chipotles, cumin and orange zest and cook, stirring, until the scallions are soft, about 2 minutes. Add the plantains, roasted poblanos and capers and season with salt.
- Gently stir the scallion mixture into the masa mixture. Line a 9-by-13-inch baking dish with the banana leaves, crossing one over the other, and add the filling. Fold the banana leaves over the filling, tucking them in to seal. Cover with aluminum foil and bake until the filling is set, about 1 hour, 15 minutes, uncovering halfway through.
TAMALE DRESSING
This is a nice change from the traditional Thanksgiving dressing.
Provided by Beverley Williams
Categories Savory Breads
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Coat a 9 x 13 inch baking dish with cooking spray.
- 3. Crumble tamales and cornbread into a large mixing bowl.
- 4. Drain the juice from the tomatoes and set aside.
- 5. Heat oil in a large skillet over medium high heat. Saute onion 3 minutes. Add seasonings and drained tomatoes cook 5 minutes longer or until onion is tender.
- 6. Toss the tomato mixture lightly with the tamale mixture and the cheese. Transfer to prepared baking dish.
- 7. Bake 30 to 40 minutes or until browned.
TAMALE AND JALAPEñO CORNBREAD DRESSING
This is Jack Gilmore of Z'Tejas (Austin, Tx) favorite dressing, Every Thanksgiving he prepares it for his family and staff. It's packed with vegetables, including corn in five forms.
Provided by Galley Wench
Categories Southwestern U.S.
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in heavy large skillet over medium heat.
- Add onions, bell peppers, all chiles, sage and oregano.
- Sauté until vegetables are tender.
- Transfer to a bowl with corn bread.
- Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock.
- Add tamales at the end and do not break up.
- Salt and pepper to taste.
- If stuffing is too dry, add a little melted butter.
- Place dressing in a buttered 9-inch-by-13-inchbaking pan.
- Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes.
- Remove foil and bake another 15 minutes, until brown.
Nutrition Facts : Calories 127.2, Fat 6.9, SaturatedFat 3.9, Cholesterol 17.1, Sodium 205.1, Carbohydrate 15.3, Fiber 1.8, Sugar 3.6, Protein 3.2
MARTHA'S TAMALE DRESSING
This is from a recipe card from HEB Grocery Store. They were giving out samples of the dressing with a Smoky Cranberry Apple Relish, which I will publish too and it was OMG YUMMY!!!! I'm posting both of the recipes so that I don't lose them....
Provided by babygirl65
Categories One Dish Meal
Time 45m
Yield 1 pan, 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat over to 350. Coat a 9 x 13 in baking dish with non stick spray.
- Crumble or cut tamales and corn bread into small pieces, place in a large mixing bowl. Drain juices from tomatoes, set aside.
- Heat oil in a large skillet over medium-high heat, Saute onion for 5 minutes.
- Add Mexican seasonings and drained tomatoes and cook for 5 minutes until heated and onion is tender.
- Toss mixture lightly with tamales, cornbread and cheese. Keep mixture loose; don't overmix or pack down.
- Transfer dressing to baking dish, bake for 30 to 40 minutes or until browned.
- If you can't find a Mexican blend seasoning, you can use 1 tsp each of Chili powder, garlic powder and ground cumin.
Nutrition Facts : Calories 105.6, Fat 8, SaturatedFat 3.9, Cholesterol 19.9, Sodium 479.5, Carbohydrate 4.5, Fiber 0.2, Sugar 1.4, Protein 4.6
TURKEY TAMALES
Tamales are a holiday staple for Mexican-American families from the Rio Grande Valley up to North Texas, and not just at Christmas. "We have a big market for Thanksgiving tamales," said Cyndi Hall of Tamale Place of Texas, in Leander, near Austin. Although Ms. Hall said she's seen more families buy tamales than ever before, many still keep the tradition of coming together to make them. You can cook up a turkey breast or extra legs for tamales to have with the Thanksgiving meal, or make the tamales with leftover turkey for the long weekend. They aren't difficult, but they do take time, so the more hands you have for your assembly line, the quicker it goes. Corn husks and masa mix for tamales can be found in markets that sell Mexican ingredients; make sure you get the masa for tamales (Maseca is the most widely available brand), not the finer, drier tortilla masa harina.
Provided by Martha Rose Shulman
Categories dinner, lunch, project, side dish
Time 4h
Yield 16 medium-size tamales
Number Of Ingredients 16
Steps:
- Prepare the corn husks: Place in a large saucepan, cover with water and bring to a boil. Turn off heat and use a plate to submerge husks. Soak 1 hour.
- Meanwhile, prepare the masa: In a medium bowl, mix masa with 11/4 cups hot water. Let cool.
- Combine lard and baking powder in a stand mixer and beat for 1 minute, until light. Add salt and masa in 3 additions, beating at medium-low speed. Gradually add 3/4 cup broth while beating on low speed; beat for another minute or two. Taste for salt. Test to see if masa is aerated enough by dropping 1/2 teaspoon into a cup of water; it should float to the top. Batter should be soft but not runny, holding together on a spoon if you tilt the spoon. Cover and refrigerate for 1 hour. Beat masa again for a couple of minutes, adding remaining broth.
- Meanwhile, make the filling: Place tomatillos in a saucepan, cover with water and bring to a boil. Lower heat and simmer 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Drain and place in a blender. Add green chiles, onion, garlic and cilantro sprigs. Blend until smooth.
- Heat oil in a large, heavy saucepan or skillet over medium-high heat. Add tomatillo purée and stir constantly until it thickens and begins to stick to pan, about 5 minutes. Stir in broth, add salt to taste and bring to a simmer; let simmer 10 to 15 minutes, stirring often. Stir in chipotles. Sauce should be creamy and coat the front and back of a spoon. Taste and adjust seasoning. Remove from heat. Stir in shredded turkey.
- Make the tamales: Select 16 corn husks; look for large ones that have no tears. Take a few more and tear into 16 1/4-inch-wide strips for tying tamales. Use some of the remaining husks to line a steamer that is at least 6 inches deep (or a pasta pot with an insert); reserve a few husks in case you need to double-wrap tamales. Add just enough water to the pot to miss hitting the bottom of the basket.
- Lay a corn husk in front of you and pat dry. Spread a scant 1/4 cup of the masa into a 4-inch square, leaving a 1 1/2-inch border at pointy tapered end of the husk and a roughly 3/4-inch border on the other sides. Spoon a heaped tablespoon of turkey mixture down the middle of the masa. Pull long edges of husk toward each other and join them so that batter is now wrapped around the filling. Fold the two pinched-together edges over in the same direction and wrap the tamale. If it does not seem well wrapped, wrap in a second husk. Fold pointy end up to enclose the bottom and tie with a strip of husk. The wide top end will be open. Stand tamale up, closed end down, in steamer. Repeat with remaining masa and filling. The tamales should be crowded into the steamer so they remain upright. If they don't, fill spaces with crinkled foil. If tops stick out from top of steamer, trim with scissors.
- Lay unused soaked husks over open tops of tamales. Bring water to a boil, cover pot, reduce heat to medium and steam tamales for 11/2 hours. Meanwhile, bring a kettle of water to a boil to replenish water in bottom of the pot, should it run out (check periodically). Tamales are done when husk comes away easily from the masa; when done, let them sit at least 15 minutes in the pot, uncovered, to firm up. Serve hot.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 231 milligrams, Sugar 1 gram, TransFat 0 grams
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