How To make Maya Corn and Bean Tamales
1 cup dried beans, presoaked
;Water 2 cups masa flour (not masa dough)
or corn meal 1 teaspoon salt
In pot cook beans in water several hours until they begin to fall apart. Results should be about 4 cups of beans and liquid. If using masa flour, let beans cool, then mix well with masa flour and salt. If using corn meal, poiur boiling beans on cornmeal and stir furiously, then add salt. Form corn-bean dough into balls about 2 inches in diameter, wrap in corn husks or foil and steam 1 hour. Makes about 20 2 inch tamales.
How To make Maya Corn and Bean Tamales's Videos
Tamales rojos de cerdo/puerco (receta)
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ADVERTENCIA: 1ro yo no soy una experta y se que hay muchas maneras de hacer tamales, segun la region de Mexico he inclusive segun cada familia la forma de hacerlos cambia, se que uso bastante manteca pero eso es algo que tu puedes modificar y usar menos si no te gusta el exceso de grasa he añadir más agua a la masa, esta es una receta muy sencilla de hacer tamales,inspirada en la forma que mi abuela los hace (ella usa hielo para batir a mano por horas varios kg de manteca y claro yo mas moderna integre la batidora para no vatallar jah), aclaro que no es una receta super sana pero si rica, ademas dicen q entre mas grasositos mas buenos ... por si les interesa aca les dejo los ingredientes
MOLE:
-1tz de harina todo uso
-5 chiles guajillo
-2 chiles ancho
-5 pimientas negra
-3 clavos de olor
-1 cubo de caldo de pollo
-cebolla, ajo, sal
-manteca
-carne de cerdo cosida y deshebrada (1kg)
-caldo de cerdo
-como opcional si quieres que quede picoso usa chiles de arbol tambien
MASA PARA TAMALES
-hojas seca para tamales
-maseca para tamales (medio paquete)
-1/2 cdt polvo para hornear
-manteca aproximadamente 798grms o 1.76 libras tal vez un poco menos
-sal
-hielo
como extra necesitamos una batidora
CHICKASAW THREE SISTERS SOUP RECIPE | Native American Heritage Month
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Chickasaw Three Sisters Stew Recipe
2 cups onions, diced
6 cups water
2 cans diced tomatoes, no salt added (14.5-oz. can)
6 cups red skinned potatoes, cubed
1 can tomato sauce, no salt added (15-oz. can)
1 cup corn, frozen
1 cup yellow squash, diced
1 can light red kidney beans, drained and rinsed (15.5-oz. can)
1 can black-eyed peas, drained and rinsed (15.5-oz. can)
½ can quick cooking barley
4 garlic cloves, minced
1 ½ teaspoon black pepper
In a large stockpot, add all ingredients. Bring to a boil, then lower heat and simmer for 30-45 minutes until the potatoes are soft. Serve immediately.
Making Caldo a mayan dish
A Brief History Of Tamales--Claudia Alarcon
Part 1 of the lecture series- Foodways of Mexico, Past, Present and Future. Sponsored by the Mexican Center at the Teresa Lozano Long Institute of Latin American Studies at the University of Texas at Austin.
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How One Chef Is Fighting To Preserve A Cooking Tool As Old As Civilization Itself | Still Standing
Indigenous women in Mexico still make mole sauce using ancient tools like the metate grinding stone. We visit chef Evangelina Aquino Luis of Nana Vira in Oaxaca to see how she makes her chichilo mole for funerals.
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How One Chef Is Fighting To Preserve A Cooking Tool As Old As Civilization Itself | Still Standing
How to Cook Venison Tamales
It turns out that making tamales is pretty easy. Using the ever-versatile neck roast, you can make an amazing filler with rich mole and chipotle adobo sauce. Instant masa and corn husks are cheap and can be found at most supermarkets with a latin or international section. Check out the how-to video to learn how to steam a pile of these awesome little bundles.