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.
FRANCIS BUTLER'S TEXAS TAMALE-STUFFED TURKEY
Francis Butler grew up on the family ranch and continues to preside over the dry, windy land. The lonesomeness of ranch life, she says, was offset by "group cooks" such as the annual Thanksgiving tamale making: "Wild turkey hunting has been a West Texas sport for as long as anybody remembers, and tamale-stuffed turkey may have been an early tip of the hat to the Mexican ranch hands who've been around for at least as long as the turkey. This recipe dates back to the early 1900s. I got it from a family whose grandmother was German but had been raised in Mexico. I make it most often in the cold months, but I've been known to put a tamale-stuffed turkey in the roasting pit in my time, as well. You can use commercial tamales, of course, but I like the two-day ritual of making tamales and then making the turkey. I always double or triple the tamales and freeze the extra. These days people use more barnyard turkey than they do wild. Before you go thinking that's a sorry thing, let me tell you this. You feed your chickens or turkey some chile peppers before you decide. That spicy sweet flavor gets into the meat and you know what they mean when they say it doesn't get any better." This stuffing is also delicious in chicken and squab. Serve with high-quality corn chips, salsa, and sour cream.
Provided by Molly O'Neill
Yield Serves 10 to 12
Number Of Ingredients 8
Steps:
- 1. Place an oven rack in the lower-center position and preheat the oven to 350°F. Set a large V-shaped roasting rack inside a shallow roasting pan.
- 2. Pulse the shallots, garlic, chiles, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor until finely chopped. With the food processor running, add the butter, one piece at time, and process until a paste forms.
- 3. In a large bowl, crumble the tamales and using a fork, stir in the corn. Season with salt and pepper to taste.
- 4. Pat the turkey dry. Using metal skewers or toothpicks, secure the neck skin to the back of the turkey, then tuck the turkey's wings behind its back.
- 5. Stuff the tamale mixture into the turkey's cavity and tie the legs together with butcher's twine. Place the turkey in the prepared rack, breast up, and rub with the butter mixture. Cover the turkey loosely with foil and roast for 1 hour, basting with pan drippings every 20 minutes.
- 6. Uncover and roast for 30 to 45 minutes, until the skin is well browned and an instant-read thermometer registers 175°F in the thighs and drumsticks and 165°F in the breast and stuffing.
- 7. Transfer the turkey to a serving platter or carving board and let rest for 30 minutes to 1 hour before serving.
- 8. Carve the turkey and serve with the tamale stuffing.
TAMALE STUFFING
This sounds interesting. From Stop and Smell the Rosemary: Recipes and Traditions to Remember, by Junior League of Houston (1996).
Provided by lazyme
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a 9 by 13 inch baking dish.
- Melt butter in a medium skillet.
- Add onions and saute until translucent.
- Crumble tamales and cornbread into a large bowl.
- Add sausage, onions, eggs, enchilada sauce, cayenne, cumin, salt, and pepper.
- Mix gently.
- Place stuffing in prepared dish.
- Bake 25 minutes.
Nutrition Facts : Calories 174.8, Fat 15.2, SaturatedFat 6.8, Cholesterol 78.2, Sodium 431.6, Carbohydrate 4.1, Fiber 0.7, Sugar 2, Protein 5.6
TAMALE STUFFING
I adapted this soooo heavily, but the base is a recipe in the November issue of Food Network magazine. It was too spicy for my husband, but I loved it. Hope you do, too.
Provided by Carol in Cabo
Categories Corn
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 1. If you cannot find masa (ask where you buy tortillas) substitute 3.5 cups corn flour with 1.3 cups lard.
- I do not know why, but the website keeps adding harina flour to my word masa which is SOOOO not correct!
- 2. Broil or BBQ poblanos until the skin is charred. Place in bowl, cover with plastic wrap and chill. When cool rub off skin, remove seeds and stem and chopped coarsely.
- 3. Pre-heat oven to 375 degrees.
- 4. In large bowl mix masa (or lard/corn flour mixture), baking powder, salt, broth and water and mix until smooth (you might need to use your hands to get out all the lumps). It's a loose batter.
- 5. Chop onions, zest, garlic, chorizo.
- 6. Put the oil in saute pan and add onions, garlic, zest, chorizo, chipotle, cumin and cook until onion and chipotle are cooked (around 3 minutes).
- 7. Add the poblanos and capers and season with salt.
- 8. Stir the onion mixture into the masa mixture.
- 9. Line a 9x13 baking dish with banana leaves, leaving enough to roll over the top. Cross them so that the batter won't fall out. Pour in the batter, and put another banana leave over the center, bend the leaves from below over to seal. Cover with tin foil.
- 10. Bake until set, about one hour and 15 minutes. Remove the foil half way.
- 11. Enjoy! I loved it.
Nutrition Facts : Calories 586.3, Fat 14.8, SaturatedFat 3.4, Cholesterol 13.2, Sodium 478.7, Carbohydrate 101.1, Fiber 9.9, Sugar 2.5, Protein 17.1
More about "tamale stuffing recipes"
TAMALE STUFFING - THYME & LOVE
From thymeandlove.com
Cuisine Mexican, VeganCategory SideServings 6Total Time 5 hrs
- Preheat the broiler. Place the poblano peppers on a baking sheet. Roast until the peppers are blackened in spots, about 5-8 minutes. Remove from oven and transfer to bowl and cover with plastic wrap. After the peppers have sweated, about 10-15 minutes, removes the steams, seeds, and skin. Chop into small pieces. Set aside.
- Preheat a large skillet over medium heat and add the olive oil. Add the corn kernels and red onion. Sauté until the onion begins to soften, about 5-7minutes. Add in the zucchini and sauté for another 4 minutes. Stir in the garlic, salt and pepper. Cook 1 minute. Add the kale and cook for 1 minute. {The kale will cook longer in the oven.} Turn off the heat. Stir in cilantro, roasted poblanos and lime juice. Taste and adjust seasonings.
- Place the olive oil in a thin plastic container. Place in the freezer for 1-3 hours, or until it is partially frozen. You don't want it to be fully frozen. If it is too solid, just let it thaw on the counter until it is ready to use.
TAMALE STUFFING - SWEET LIFE
From sweetlifebake.com
Reviews 2Estimated Reading Time 4 mins
- Preheat the broiler. Place the poblanos on a baking sheet broil until blackened on all sides, turning occasionally to blacken all sides, about 5 – 7 minutes. Remove from broiler, reduce oven to 375 degrees and cover poblanos with a towel; set aside to steam, about 3 minutes. Peel off blacken, skin, stem and seeds and dice.
- In a large nonstick pan heat oil over medium-high heat, add chorizo and cook until fully cooked breaking up with a wooden spoon, about 4-6 minutes. Remove from pan and place on a paper towel lined plate to drain. Wipe down pan, return to heat and add olive oil. Add onions, sauté until light and translucent, about 3 minutes then add garlic and mushrooms, salt, pepper and cumin and sauté until golden and cooked through, but still retain their shape. Add the Sherry and toss, continue to cook until absorbed. Return chorizo to pan, add diced roasted poblanos and ½ cup of cilantro, stir to combine.
- 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, then combine filling mixture with masa mixture. Run banana leaves under warm water until soft and pliable, line a 9x13 pan by crossing one over the other and spoon in masa mixture. 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. Serve warm garnished with cotija cheese and remaining ½ cup cilantro.
DELICIOUS SAVORY FILLINGS FOR TAMALES - THE SPRUCE EATS
From thespruceeats.com
RECIPES – TEXAS LONE STAR TAMALES
From texaslonestartamales.com
EASY, COMFORTING CAST-IRON SKILLET RECIPES FOR FALL - MSN
From msn.com
TAMALE STUFFING RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
AUTHENTIC TAMALES RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
TAMALE STUFFING RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
TAMALE STUFFING | HOLLAND HOUSE
From hollandhouseflavors.com
TAMALE STUFFING RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
BEST TAMALE DRESSING RECIPE - HOW TO MAKE TAMALE …
From countryliving.com
FAMILY FAVORITE TAMALE STUFFING - MARIANNE COOKS
From mariannecooks.com
6 TAMALE RECIPES YOU CAN MAKE AT HOME - FOOD NETWORK
From foodnetwork.com
CHORIZO-CHILE TAMALE STUFFING RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
TAMALE STUFFING (DRESSING) – TEXAS LONE STAR TAMALES
From texaslonestartamales.com
10 BEST TAMALE FILLING RECIPES | YUMMLY
From yummly.com
TAMALE STUFFING - EDIBLE NEW MEXICO
From ediblenm.com
HOW TO MAKE STUFFING - FRED MEYER
From fredmeyer.com
TAMALE STUFFING – TEXAS LONE STAR TAMALES
From texaslonestartamales.com
TAMALE STUFFING - TUCSON TAMALE
From tucsontamale.com
You'll also love