Best 6 Tamale Rice Dish Recipes

RICE TAMALES

Steps:

• Loaded with rice, chorizo, and turkey, these tamales are a tasty spin on a Latin favorite and they are sure to please. Step 1
• In a bowl, combine jasmine rice, 1 cup water and 1 cup of the broth; let stand for 2 hours. Step 2
• In a food processor, blend together rice mixture, soaking liquid, butter, lard, salt and pepper until paste starts to form; set aside. Step 3
• Heat oil in a large skillet set over medium skillet; cook onion, red pepper, tomatoes and garlic for 5 to 8 minutes or until very tender. Stir in chorizo, turkey and Sazon seasoning; cook for 8 to 10 minutes or until meat starts to brown. Stir in remaining broth; bring to boil. Reduce heat to medium; cook for 12 to 15 minutes or until liquid is absorbed. Let cool completely. Step 4
• Place 3 tbsp rice paste in center of each corn husk. Press gently to spread rice mixture. Place 1 tbsp meat filling in center. Fold sides of corn husks inward, then fold over top and bottom edges to form package; tie with kitchen string. Step 5
• Add water to deep steamer just below bottom of rack. To prevent water from touching the tamales, cover rack with layer of banana leaves trimmed to fit. Step 6
• In pot fitted with steamer basket, arrange tamales together tightly. Cover and steam for 60 to 75 minutes or until tamales are firm. Serving Tips Serve tamales with a side of pico de gallo sauce.

TAMALE RICE DISH

Steps:

• Brown ground beef in large frying pan and drain.
• Add onion, green pepper, garlic salt and pepper and cook until onion is soft.
• Stir in tomatoes, corn, taco seasoning, sugar, chili powder, water and rice and cover.
• Simmer for about 20 minutes, until the rice is cooked and the liquid is all absorbed.
• We like to serve it into bowls, sprinkle the cheese on the top and eat it with the corn chips.
• Add sour cream if you like!

EASY TAMALE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch baking or casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Mix in corn, tomatoes, oil, chili powder, and cumin. Bring to a boil; remove from heat.
• Combine milk, cornmeal, and eggs in a large bowl. Stir in meat mixture. Mix in olives. Pour into the prepared baking dish.
• Bake in the preheated oven until golden and set, 50 to 60 minutes; mixture should not be mushy.

TAMALE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans.
• Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.

NACATAMALES (ANY BANANA LEAF WRAPPED CENTRAL AMERICAN TAMALES)

Steps:

• Season the pork with salt, pepper,cumin and paprika to taste. Add 1 to 2 tablespoons of the chipotle salsa (depending on how hot you like it) to the pork. Place in a large bowl and pour 1/4 cup sour orange juice over pork. Cover and let marinate for about 30 minutes in refrigerator.
• Place the masa harina, lard,salt, and 2 tablespoons of the chicken knorr in the bowl of an electric mixer. Blend on a low speed to incorporate the fat into the masa harina and give it a mealy texture. You may have to do this and the next step in two batches if your mixer bowl is not large enough to hold all the ingredients without overflowing.
• With the mixer still on low speed, add remaining 1/2 cup of the sour orange juice and enough chicken stock to make a soft, moist dough (about 7 cups added intermitently between mixing). It should be almost like the texture of mashed potatoes but thicker. Increase the mixer speed to medium-high and beat for 2-3 minutes to incorporate some air into the masa and make it fluffier. Cover the bowl and set the masa aside to rest for at least 30 minutes.
• After the resting period, place the masa in a large pot and on medium heat, stir the masa slowly and constantly for about 20 mintues adding 2 more cups of water or chichen stock (1/2 cup every 5 minutes for the 20 mintues of stirring). Remove from heat and set aside.
• Drain the marinade from the pork and set aside. Heat oil in large frying pan on high heat. Once it is heated, add the cubed pork and brown for abour 3 minutes (being careful of splattering oil). Set aside and let cool for about 5 minutes Reserve pan juices from pork in another bowl.
• Place the rice (with the watere still in it) in a microwave safe bowl and cook for about 2 minutes. The rice will be semi cooked. Set aside.
• Assemble all of your filling ingredients and assembly items on a large table or work surface. Gather family and friends to help in an assembly line.
• Lay out a banana leaf square with the smooth side up. Place 1 cup of the masa in the middle of the banana leaf and, using wetted hands, spread it out a little. Put about 4 pieces of pork on top of the masa and sprinkle 1 or 2 tablespoons of rice over the pork. Lay 5 or 6 pieces of potato on top of the pork, add 1 table spoon green beans/garganzo beans, add 1 olive and add a little bit of the pan juices from the pork. Top off with 1 or 2 cilantro leaves.
• Fold the top edge of the banana leaf down over the filling. Bring the bottom edge of the banana leaf up over this. Then fold in both sides to make a rectangular package. Be careful not to wrap it too tightly or the filling will squeeze out. Flip the package over so it is seam side down.
• Set the tamal in the middle of an aluminum foil square and wrap it up tightly the same way you wrapped up the banana leaf. Set aside and repeat with the remaining ingredients to make 10 to 12 nacatamales in total.
• Add 2 or 3 inches of water to a tamalera or pot large enough to hold all the nacatamales. (You may have to use two pots if you don't have one big enough to hold the nacatamales in one batch.) Place a rack in the bottom or toss in enough wadded up aluminum foil to hold the nacatamales mostly out of the water. Add the nacatamales and bring to a boil over high heat. Cover tightly, reduce heat to low and steam for about 3 hours. Add more water as needed to keep the pot from boiling dry.
• Once cooked, drain the water and let tamales rest for atleast 2 hours in the pot so that the masa can become firm.
• Remove the nacatamales from the pot, take off their aluminum foil covering and serve warm. Each diner opens the banana leaf on his or her own nacatamal before eating.
• This is MY family recipe. Nacatamales are a general name used for ANY central American tamale wrapped in a banana leaf, not just Nicaraguan. If you make yours differently, that's great! But keep in mind that there is no authentic recipe so PLEASE do not compare MY recipe to other recipes as I am sure everyones is different. It is very helpful to others if you rate according to your experience and result with this particular recipe. Thanks and enjoy!

REAL HOMEMADE TAMALES

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.