TEXAS TAMALE SALAD
This is my own recipe inspired by my mother's love for lettuce and tomato on top of her Mexican food. Her habit has followed me all my life and today, my tamale salad is a hit wherever it is shared. I hope you like it, too!
Provided by MiMi Marshall
Categories Other Salads
Time 45m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Remove shucks from tamales and place them in the bottom of a glass rectangular pan. Spread beans over the tamales, then layer on the chili. Place in oven for 30 minutes.
- 2. Chop lettuce, tomato, cilantro and onion and toss together.
- 3. Plate the tamales (2 to 3 per person) and top with a generous portion of the salad. We like to sprinkle some grated Mexican cheese mixture to the top. You can add salad dressing if you like, but might try it without first. Most like it without salad dressing.
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
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