| . |
| Mexican Food and recipes |
| Mexican Restaurant Finder Recipes Post your Mexican recipes here! |
Tamales Recipe
Authentic Mexican Tamales
Mexican tamales (tamal is the Mexican "singular" use of the word) are packets of corn
dough (masa) with a savory or sweet filling and typically wrapped in corn husks or banana
leaves. The history of tamales dates back as early as 5000 BC. Popular varietes include
fillings of pork, beef, green chili, chicken or beans.
Ingredients
5 lbs. lean pork or beef, cooked and shredded
6 to 7 lbs. fresh masa
1 1/2 lbs lard
1 tbls. salt
1 1/2 pts. red chili sauce
1 bundle oujas (corn shucks)
Directions
To make tamales, cook meat by boiling in a large covered pot with enough water to cover
completely. Add salt to taste and slow boil till completely done. Cool meat and save broth.
When meat has cooled, shred and mix in the chili sauce
Corn Shucks:
To prepare the corn shucks ( outer husks), soak them in a sink or large pot of warm water
for about 2 hours or until soft. Gently separate without tearing.
Masa:
(make masa by hand or with mixer) Mix the masa, lard , salt and enough broth to make a
smooth paste. Beat till a small amount (1 tsp) will float in a cup of cool water. Spread masa
(1/8 to 1/4 inch thick layer, or to preference) on ouja, add a small amount of meat and roll
up. Fold up ends of ouja and place(fold down) on a rack in a pan deep enough to steam.
Add 1 to 2 inches water, cover with a tight fitting lid and steam about 1 1/2 hours. (a cloth
can be used under the lid to make a tighter fit)
Many variations of ingredients can be used in making tamales. You can use a combination
of beef and pork, use chicken or even fried beans. One or two olives may be added to the
center or try adding a few raisins.
This recipe will make 4 to 5 dozen tamales
Added on October 13, 2008 by: Anonymous
=================================================================================
Authentic Mexican Tamales
Mexican tamales (tamal is the Mexican "singular" use of the word) are packets of corn
dough (masa) with a savory or sweet filling and typically wrapped in corn husks or banana
leaves. The history of tamales dates back as early as 5000 BC. Popular varietes include
fillings of pork, beef, green chili, chicken or beans.
Ingredients
5 lbs. lean pork or beef, cooked and shredded
6 to 7 lbs. fresh masa
1 1/2 lbs lard
1 tbls. salt
1 1/2 pts. red chili sauce
1 bundle oujas (corn shucks)
Directions
To make tamales, cook meat by boiling in a large covered pot with enough water to cover
completely. Add salt to taste and slow boil till completely done. Cool meat and save broth.
When meat has cooled, shred and mix in the chili sauce
Corn Shucks:
To prepare the corn shucks ( outer husks), soak them in a sink or large pot of warm water
for about 2 hours or until soft. Gently separate without tearing.
Masa:
(make masa by hand or with mixer) Mix the masa, lard , salt and enough broth to make a
smooth paste. Beat till a small amount (1 tsp) will float in a cup of cool water. Spread masa
(1/8 to 1/4 inch thick layer, or to preference) on ouja, add a small amount of meat and roll
up. Fold up ends of ouja and place(fold down) on a rack in a pan deep enough to steam.
Add 1 to 2 inches water, cover with a tight fitting lid and steam about 1 1/2 hours. (a cloth
can be used under the lid to make a tighter fit)
Many variations of ingredients can be used in making tamales. You can use a combination
of beef and pork, use chicken or even fried beans. One or two olives may be added to the
center or try adding a few raisins.
This recipe will make 4 to 5 dozen tamales
Added on October 13, 2008 by: Anonymous
=================================================================================
Chicken Chimichangas
Soft taco size flour tortillas
1 (16 ounce) jar picante sauce or salsa, divided
7 cups chopped cooked chicken
1 small onion, diced
2 to 2 1/2 teaspoons ground comino (cumin)
1 1/2 teaspoons dried oregano
1 teaspoon salt
3 cups Cheddar cheese, shredded
Toppings: guacamole, sour cream, shredded
lettuce, diced tomato
Combine 1 1/2 cups picante sauce or salsa and chicken, onion, cumin, oregano and salt in
a Dutch oven. Cook over medium-low heat, stirring often, for 25 minutes or until most of
liquid is evaporated. Lay each tortilla out flat. Spoon 1/3 cup of this mixture below the
center of each tortilla; top with 2 tablespoons cheese. Fold in two sides of the tortilla to
enclose the filling. Fold over top and bottom edges of tortillas, making rectangles. Secure
with wooden picks. Place, folded side down, on greased baking sheets. Coat chimichangas
with vegetable cooking spray.
Bake at 425 degrees F for 8 minutes; turn over and bake 5 more minutes. Remove
wooden picks; top with remaining picante sauce and desired toppings.
Added on October 13, 2008 by: Anonymous
=================================================================================
Soft taco size flour tortillas
1 (16 ounce) jar picante sauce or salsa, divided
7 cups chopped cooked chicken
1 small onion, diced
2 to 2 1/2 teaspoons ground comino (cumin)
1 1/2 teaspoons dried oregano
1 teaspoon salt
3 cups Cheddar cheese, shredded
Toppings: guacamole, sour cream, shredded
lettuce, diced tomato
Combine 1 1/2 cups picante sauce or salsa and chicken, onion, cumin, oregano and salt in
a Dutch oven. Cook over medium-low heat, stirring often, for 25 minutes or until most of
liquid is evaporated. Lay each tortilla out flat. Spoon 1/3 cup of this mixture below the
center of each tortilla; top with 2 tablespoons cheese. Fold in two sides of the tortilla to
enclose the filling. Fold over top and bottom edges of tortillas, making rectangles. Secure
with wooden picks. Place, folded side down, on greased baking sheets. Coat chimichangas
with vegetable cooking spray.
Bake at 425 degrees F for 8 minutes; turn over and bake 5 more minutes. Remove
wooden picks; top with remaining picante sauce and desired toppings.
Added on October 13, 2008 by: Anonymous
=================================================================================
| Mexican Rice - Chalupa - Bean Dip - Huevos Rancheros - Chile Relleno - Molcajetes |
| Tacos - Enchiladas - Tamales - Burritos - Chimichanga - Salsa - Guacamole - Margarita |