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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Glory Tesha
[email protected]Overall, I was happy with this recipe. The tamales were tasty and relatively easy to make.
Stormy Pierce
[email protected]The masa dough was a bit too thick for my taste. I would recommend using a little less masa harina next time.
Mohammad Ghawsi
[email protected]I'm not sure what I did wrong, but my tamales turned out dry and crumbly. I'll have to try again.
mdrobin hossain
[email protected]These tamales were a bit time-consuming to make, but they were worth the effort. They were absolutely delicious!
cc 63
[email protected]I've tried many tamale recipes, but this one is by far the best. The tamales are always moist and flavorful.
Vip Akash
[email protected]The recipe was easy to follow and the tamales turned out delicious. I would definitely recommend this recipe.
Patricia A. Dawson
[email protected]These tamales were easy to make and turned out great. I'll definitely be making them again.
MD Rohim Hussain
[email protected]I made these tamales for a potluck and they were a huge success. Everyone loved them!
Eza Khan
[email protected]I'm not a huge fan of tamales, but these were really good. The masa dough was fluffy and the filling was flavorful.
Polynice Kemlyce
[email protected]These tamales were so delicious and authentic. They tasted just like the ones my grandmother used to make.
Shiva Pant
[email protected]I steamed the tamales in a steamer basket over a pot of boiling water. They turned out perfectly cooked.
Md Kawchar
[email protected]The masa dough was a bit tricky to work with at first, but I got the hang of it after a few tries.
Rehema Rashid
[email protected]The filling was so flavorful and moist. I especially loved the hint of spice from the chili powder.
Mohanad Alsafoo
[email protected]I've made tamales before, but this recipe was by far the easiest to follow. The tamales turned out perfect!
Linus Ubena
[email protected]These tamales were a huge hit at my party! Everyone raved about them, and they disappeared quickly.