This was WONDERFUL! Note that chile mixture will be slightly bitter, but flavors of the meat and the sweetness of the masa balanced this all out in the end. Then I poured blended mixture into large bowl, and stirred once all of the chiles and juice were blended to incorporate it all together. I let this cool slightly, and then placed chiles and 2 ladles of chile broth into a blender. I boiled them for about 30 minutes with 1/2 sliced onion, cumin, garlic, oregano, and white vinegar. Then placed all chiles in stock pot with enough water to just cover them. As for the chile preparation, I used a totally different method, which took far less effort.
HOW DO YOU MAKE CHEESE TAMALES PLUS
Plus I used 1 BULB of garlic for the meat preparation, as well as 1 BULB of garlic in the chile preparation. I used the Ancho chiles, but also used 4 oz. I read a couple of recipes, so I wandered a little from this recipe. I must say, this recipe is far better than good. The masa turned out nice and light and oh so tasty! Next time I think I'm going to double the amount of ancho chiles used to make them a little spicier.Īfter living in PHoenix for 3 years, my husband begged me to try tamales this year. I had a big pot and was able to fit all the tamales in (they were a little tightly packed) and steamed them for 2 hours to make sure they were done. I have the rest of the meat frozen so it will be easier to make next time. I ended up using 1 8-0z package of corn husks, all of the masa that I had made, and about 1/2 of the meat for about 4 doz tamales. I added 2 tsp of salt to this amount of masa, and 1 Tbsp to the meat mix, and it turned out really well.
I also boiled down the water the beef cooked in so it would add more flavor to the masa when it was added. I scaled up the meat part of the recipe to use 6 lbs of rump roast (it was on sale :) and cut back the masa recipe to use 1 lb of lard and 6 cups of the corn meal masa mix. Everybody who tried them loved them, even those who have lived in Mexico for a couple of years. I loved this recipe! It was a bit time consuming, but well worth the effort. Make sure you leave the corn husk on while reheating! You could also steam them for about 5 mins. To reheat refrigerated tamales, wrap in a damp paper towel & microwave for about 1-2 mins.
Steaming them will produce a moister tamale. To reheat, steam for 15-20 mins or wrap in a damp paper towel & microwave for 3-7 mins, depending on the microwave. Place in a freezer bag, and pop in the freezer for up for 6 months. Instead of using butchers twine, I just tear off thin strips of the corn husks & tie them with that. 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. 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. Just pluck off any fat the next morning & follow the recipe for the tamale dough, although I use vegetable shortening instead of lard. Its very easy to make, & makes the tamales SO much tastier! I make the meat one day in the crockpot, then refrigerate it overnight. I use the recipe on this site for Charley's Slow Cooker Mexican Style Meat. 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. Make sure you leave the corn husk on while reheating! Read More
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