What if I dice black olives up fine, and “hide” it in the tamale…that should work, right?
Mom has made several adaptions from the original recipe including the mixture of both pork and beef. 9 If you put a can of beef broth in the stockpot with a little water while you are steaming them, it makes the dough tastier as well. Chilling the meat over night will allow more of the fat to rise to the top and be easily removed from the mixture.
I simmered the meat in a crock pot overnight so it made the process one step better.
I hope to leave my girls with the favorites!Those tamales look like a real labor of love and so delicious.What a wonderful, wonderful food tradition! To reheat refrigerated tamales, wrap in a damp paper towel & microwave for about 1-2 mins. In a mixing bowl combine masa and warm water or broth until combined. I’m pinning your recipe to keep it on hand. 346.8 calories; protein 9.1g 18% DV; carbohydrates 23.3g 8% DV; fat 24.4g 38% DV; cholesterol 38mg 13% DV; sodium 247.6mg 10% DV.
Jodi percent of calories from fat: It is a good, traditional recipe and is very mild.
Step 4
2 of 28 percent of calories from carbs: Drain and place in the blender with the garlic cloves, cumin and 1/3 cup of soaking water. Also the tamales should be covered with a clean dry dish towel before the steamer lid is added. Congrats! By This broth flavors the meat very well--I like spice so I use tons of peppers and garlic. Crumble and grind in a clean coffee grinder or with a mortar and pestle.Heat oil in a large skillet. I have never attempted it, although I do have a tamale steamer pot!These turned out so delicious! 48 Adjust the ground chile for more or less heat as you prefer. MrsHappyHomemaker This recipe is really awesome as is - but I found an easier & tastier way to do it after making it many times the way listed.
Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt.
Spread the masa on the corn husk about a 1/4 inch thick. Whip with an electric mixer on high speed until fluffy. I used more chilis and more cumin just because I prefer more heat. Rating: 4.45 stars Mexican
I make the meat one day in the crockpot, then refrigerate it overnight. MrsHappyHomemaker There shouldn't be much liquid left in the bottom of the pot, and what is left should be of a gravy consistency. Make sure to keep a little water or beef broth on hand to dip your spreading knife into to make spreading the dough onto the corn husks a little easier. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt.
Soak the dry peppers in a medium size pot with warm water for about 20 minutes. This recipe was not a waste of time.
You could also steam them for about 5 mins.
You certainly do not need to add it to the tamales. total:
1 teaspoon red pepper flakes
Try to keep the dough approximately 1/4 inch thick. Rating: 4 stars 9
I’m going to try it with venison and also rabbitHi Cookie!
Thank you so much for sharing your family recipe.
[…] are still here… the Mayan Calendar didn’t end!
Rating: 5 stars
Step 3 Give the corn husk a little “stretch” before you spread in the masa.
Denise
Allow to cool and then remove stems and seeds. (Line the meat along the edge and roll like a cigar) If I plan on freezing I cook them only half the time--also, don't load to many in the steamer or they won't cook evenly! Cook until the meat is fork tender and comes apart with no resistance, about 2 hours. Rating: 5 stars Allow meat to cool slightly, and shred finely with forks.Meanwhile, place corn husks in a large container and cover with warm water.
Amount is based on available nutrient data.Information is not currently available for this nutrient.
3.1mg
Please do let me know how these tamales are with other meats.
Too much liquid will make a soupy mixture. Mireya A Chaffee