EASY SLOW-COOKER TAMALE DINNER
Here is a quick and easy dinner, which is very satisfying. No need to fool with corn husks here! My parents and friends often request this for dinner. -Laurel Lawshae, Round Rock, Texas
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, cook turkey over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. In a large bowl, combine egg, milk and cornmeal until smooth. Add tomatoes, corn, seasonings and turkey. , Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until edges are brown, 4-5 hours. Serve with cheese, sour cream and salsa. If desired, sprinkle with green onions.
Nutrition Facts :
TAMALE SUPPER
Another old Betty Crocker recipe that I have adapted a bit for my family's taste. This is a yummy way to use canned tamales!
Provided by Red Chef Mama
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees (farenheit).
- In a medium skillet cook and stir onion in butter until tender.
- Drain and reserve the sauce from the tamales.
- Stir the sauce from the tamales, corn with liquid, tomato sauce and red pepper sauce into skillet.
- Simmer uncovered for 5 minutes.
- Pour mixture into an ungreased 9x13 baking pan.
- Stir in half of the cheese.
- Remove the papers from the tamales and arrange the tamales over the mixture in pan.
- Sprinkle with olives and remaining cheese.
- Cover pan tightly with foil.
- Bake 15 minutes.
Nutrition Facts : Calories 235.8, Fat 14, SaturatedFat 8, Cholesterol 37.3, Sodium 909.8, Carbohydrate 21, Fiber 3.1, Sugar 6.4, Protein 10.1
REAL HOMEMADE TAMALES
I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.
Provided by SADDIECAT
Categories World Cuisine Recipes Latin American Mexican
Time 3h35m
Yield 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.6 g, Cholesterol 36.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 401.4 mg, Sugar 0.4 g
TAMALE SOUP
Steps:
- For the Soup: Gently sweat the celery, carrot and onion using the pan spray until the onion has softened, keeping a lid on the pot except when stirring. Add oregano, cumin and garlic. Sweat for a few more minutes. Add the stock and simmer 30 minutes. Add tomato products, zucchini, corn, garbanzo beans and adobo paste. Simmer 10 minutes. Unwrap the tamales, place 2 each in 6 large bottom soup bowls. Ladle soup over tamales. Garnish, if desired, with chopped cilantro, crumbled Queso Ranchero, and a squeeze of lime.
- Combine masa, salt and stock. In a large mixing bowl, whip softened light butter until fluffy, then incorporate into masa. Spread a 2 1/2 by 4-nch rectangle of masa mixture onto an 8 by 10 inch aluminum foil rectangle. Combine the chicken and salsa, then place 2 tablespoons lengthwise on the masa. Gently fold over the foil lengthwise. Crimp the masa together. Roll up and close first the long side and finally the ends to form a pocket. Steam, covered with toweling for 1 1/2 hours. Yield: 12 tamales
ALAMO TAMALE SUPPER (CROCK POT)
Make and share this Alamo Tamale Supper (Crock Pot) recipe from Food.com.
Provided by lazyme
Categories Meat
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice tamales in half crosswise and arrange in bottom of greased crock-pot.
- Sprinkle chopped onion over tamales.
- Add corn.
- Mix tomato sauce and chili powder; pour into crock-pot.
- Top with shredded cheese and sprinkle with sliced ripe olives.
- Cover and cook on Low setting for 5 to 7 hours or on High setting for 2 hours.
- Double recipe for 5-quart crock-pot.
Nutrition Facts : Calories 216.6, Fat 11.2, SaturatedFat 6.2, Cholesterol 29.7, Sodium 565.1, Carbohydrate 22.5, Fiber 3.3, Sugar 5.6, Protein 10.1
ALAMO TAMALE SUPPER
Nothing personal yet. Another crock pot recipe I found in my Mother's recipes from the 70's.
Provided by Peggi Anne Tebben
Categories Tacos & Burritos
Number Of Ingredients 7
Steps:
- 1. Slice tamales in half crosswise and arrange in bottom of greased Crock-Pot. Sprinkle chopped onion over tamales. Add corn. Mix tomato sauce and chili powder; pour into Crock-Pot. Top with grated cheese and sprinkle with sliced ripe olives. Cover and cook on Low setting for 5 to 7 hours (on High setting for 2 hours)
ALAMO TAMALE SUPPER
This sounds like an easy and tasty tamale dish.
Provided by Vicki Butts (lazyme)
Categories Casseroles
Time 6h10m
Number Of Ingredients 7
Steps:
- 1. Slice tamales in half crosswise and arrange in bottom of greased crock-pot.
- 2. Sprinkle chopped onion over tamales.
- 3. Add corn.
- 4. Mix tomato sauce and chili powder; pour into crock-pot.
- 5. Top with shredded cheese and sprinkle with sliced ripe olives.
- 6. Cover and cook on Low setting for 5 to 7 hours or on High setting for 2 hours.
- 7. Double recipe for 5-quart crock-pot.
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