VENEZUELAN TAMALES
Get out the banana leaves and shred the pork and chicken! You'll need both meats to make these crowd-pleasing Venezuelan Tamales.
Provided by My Food and Family
Categories Recipes
Time 2h10m
Yield Makes 12 servings.
Number Of Ingredients 14
Steps:
- Add broth gradually to cornmeal in large bowl, stirring constantly until mixture forms soft dough. Knead in oil until well blended. (Dough will be light yellow-orange in color.) Cover with clean, damp kitchen towel; set aside.
- Cook tomatoes, dressing and capers in medium saucepan on medium heat 5 min., stirring frequently. Add chicken and pork; cook 5 min. or until heated through, stirring occasionally. Set aside.
- Spoon 1/4 cup dough onto center of 1 banana leaf; spread into 5x3-inch rectangle. Top with 1/3 cup meat mixture, 1 onion slice, 1/2 tsp. nuts, 1 Tbsp. bacon, 2 olives and 1 pepper strip; set aside. Spoon 1/4 cup of the remaining dough onto center of second banana leaf; spread into 6x4-inch rectangle. Carefully place second banana leaf, dough-side down, over filling on first banana leaf; press together gently. Fold over lengthwise sides of leaves, then fold over both remaining sides to completely enclose filling. Tie closed with kitchen twine. Repeat to make 12 tamales.
- Pour 2 cups water into 8-qt. stockpot fitted with steamer basket. (Or, use a tamalera pot.) Line bottom of basket with remaining banana leaves; top with tamales. Cover with lid. Bring water to boil on medium-high heat. Steam on medium-low heat 1 hour or until tamales pull away from banana leaves, adding more boiling water to pan when necessary. Remove from steamer; cool slightly.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
QUESILLO (VENEZUELAN FLAN)
The Venezuelan quesillo recipe, pronounced ke-see-yo, has bounced around our family since as long as I can remember. I frequently get calls asking about my exact recipe. It's not everyday your grandmother asks you how to cook something! I will however warn you: quesillo is not for everyone. I have learned that some people just don't like the texture. To that I can only really say that at least there will be more for the rest of us.
Provided by imgoingbananas
Categories Desserts Pies Custard and Cream Pie Recipes
Time 9h47m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Prepare a bain-marie, or water bath, by filling a 9-inch heat-proof container with water.
- Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted, 7 to 10 minutes; be careful to keep it from burning. Pour sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container.
- Pour sweetened condensed milk into a bowl. Fill the empty can with milk and add to the bowl; stir in eggs and vanilla extract. Blend well. Fold mixture with a spatula or tap against the counter to remove air bubbles.
- Pour milk mixture into the slightly cooled flan mold. Put the lid on and place inside the water bath; don't let the water go over the rim.
- Bake the quesillo in the bain-marie in the preheated oven for 45 minutes. Pry lid open with a knife carefully; continue baking until set, about 15 minutes more.
- Let quesillo cool to room temperature, at least 25 minutes; refrigerate 8 hours to overnight. Slide a knife around the edges of the mold to loosen and invert onto a plate.
Nutrition Facts : Calories 309.1 calories, Carbohydrate 54.4 g, Cholesterol 90.7 mg, Fat 7.2 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 110.4 mg, Sugar 54.3 g
TAMALES CON ELOTE Y CHILE POBLANO (TAMALES WITH CORN AND POBLANO CHILES)
I long for tamales de elote. But our Mexican corn cannot be swapped with US sweet corn, so this tamale recipe uses regular masa with sweet corn added.
Provided by Zarela Martinez
Categories Hominy/Cornmeal/Masa Mexico Corn Chile Pepper Poblano Wheat/Gluten-Free Soy Free Tree Nut Free Dinner Christmas
Number Of Ingredients 9
Steps:
- Place the corn husks in a large bowl, cover with boiling water, and let soak while you prepare the filling.
- Heat the oil in a large skillet over high heat until rippling. Add the white onion and garlic and cook, stirring often, until golden, 2-3 minutes. Reduce the heat to medium; add the poblanos, stirring well to combine, and cook 2 minutes longer. Stir in the corn kernels and season with cilantro and cook until the moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.
- Fold or beat the corn mixture into the prepared tamal dough, being sure it is evenly distributed. Fill, fold, and steam the tamales, using about ¼ cup of the masa-corn mixture for each husk.
- Serve with a picante sauce such as Pico de Gallo Norteño or Salsa de Tomatillo con Chipotle.
More about "venezuelan tamales recipes"
EASY VENEZUELAN PEPPER TAMALES (HALLAQUITAS) - MOMMY'S …
From mommyshomecooking.com
5/5 (5)Total Time 1 hr 45 minsCategory Side DishCalories 209 per serving
- Place in blender, chicken broth, red peppers, sweet pepper, cayenne pepper, and garlic powder. Blend on medium speed until vegetables are dissolved in the broth.
TRADITIONAL VENEZUELAN HALLACAS RECIPE - MOMMY'S HOME …
From mommyshomecooking.com
4.5/5 (23)Total Time 9 hrsCategory Main CourseCalories 520 per serving
- Add oil to a medium saucepan at medium heat, when the oil is hot add achiote seeds. Let achiote seeds to render its color for 3-4 minutes. Don't let the oil boil or the achiote oil will the bitter. Remove from the stove and let cool.
- Add water into a large pot. Add salt, black pepper, beef bouillons, leeks leaves, green onions leaves, garlic cloves, onions, bell pepper and sweet peppers. Bring to a boil over medium-high heat.
- Add the cut meats and enough broth to cover the meats (I added 8 cups) into a large pot. Bring to a boil over medium high heat. When boiling, reduce heat to medium low.
RECIPES - HALLACAS (VENEZUELAN TAMALES)
From hallmarkchannel.com
Estimated Reading Time 2 mins
HALLACAS: VENEZUELA'S TASTY TAKE ON TAMALES
From blog.amigofoods.com
AUTHENTIC TAMALES RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
20 AUTHENTIC VENEZUELAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
VENEZUELAN ANDEAN HALLACAS RECIPE - QUERICAVIDA.COM
From quericavida.com
VENEZUELAN AREPAS - HEALTHIER STEPS
From healthiersteps.com
HALLACAS RECIPE | BON APPéTIT
From bonappetit.com
VENEZUELAN TAMALES (HALLACAS) RECIPE | MYRECIPES
From myrecipes.com
Servings 16Calories 266 per servingTotal Time 4 hrs 48 mins
VENEZUELA: RECIPES AND CUISINE | WHATS4EATS
From whats4eats.com
PORK TAMALES RECIPE | BON APPéTIT
From bonappetit.com
HALLACAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
HALLACAS VENEZUELAN TAMALES - JOURNEY LATIN AMERICA
From journeylatinamerica.com
15+ BEST TAMALE RECIPES | MYRECIPES
From myrecipes.com
AUTHENTIC MEXICAN PORK TAMALES ROJOS RECIPE - MUY BUENO …
From muybuenocookbook.com
VEGAN HALLACAS - FEAST MAGAZINE
From feastmagazine.com
HOW TO MAKE TAMALES THAT ARE LIGHT, FLUFFY, AND DEEPLY FLAVORFUL
From epicurious.com
You'll also love