Bean & Cheese Tamales Recipe : Enchiladas, Tamales & More
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Bean and cheese tamales are a great meal that you can cook in about thirty minutes. Get a bean and cheese tamales recipe with help from the spirited, talented, and dynamic owner of Casa Vega in this free video clip.
Expert: Christy Vega Fowler
Contact: casavega.com
Bio: Christina Christy Vega Fowler, the spirited, talented, and dynamic owner of Casa Vega, was born in Burbank, California, in 1977, to a long line of restaurateurs.
Filmmaker: John Wilbers
Series Description: You don't have to be a professional chef to know your way around the kitchen. Learn how to make the most out of your time in the kitchen with help from the spirited, talented, and dynamic owner of Casa Vega in this free video series.
Sohla Cooks 3000-Year-Old Tamales for the Holidays | Ancient Recipes With Sohla
It's holiday season in the Ancient Recipes kitchen, so Sohla creates a holiday staple with truly ancient origins - tamales!
THE RECIPE
Masa Dough Recipe:
- 1 pound fresh masa
- ½ teaspoon kosher salt
- Dried corn husks
1. Beat together fresh masa and kosher salt with 1 tablespoon of water at a time until spreadable.
Mayan Iguana Filling Recipe:
- 4 dried guajillo chilies
- 2 dried chipotle chilies
- ½ pound tomatillos
- 1 medium onion, peeled and cut into quarters
- 1 pound boneless iguana meat
- 1 tablespoon dried epazote
- 1 ½ teaspoons kosher salt
1. Use scissors to trim the stems off the guajillo and chipotles chilies and cut open. Remove the seeds.
2. In a dry skillet or comal, toast the chiles until fragrant and darkened.
3. Cover with warm water and soak at least 1 hour and up to overnight.
4. In a dry skillet or comal over medium-high heat, char the tomatillos and onion until blackened all around.
5. Add the tomatillos and onion to a molcajete or blender. Drain the chiles and add them in as well. Crush them all together in the molcajete adding water as you go to bring them together. Or if using a blender, add just enough water to cover and blend until smooth.
6. In a medium saucepan or dutch oven, add the iguana meat, chili puree, epazote, salt, and enough water to almost cover the meat (add water if needed, the puree might be enough liquid). Cover and bring to a simmer.
7. Reduce heat to maintain a gentle simmer, and cook uncovered until the iguana is tender.
8. Using two forks, shred the iguana meat into small pieces.
Aztec Guava Filling Recipe:
- 1 pound guavas, roughly chopped
- 2 dried chipotle chilies
- 1 teaspoon coriander seeds
- One 3-inch cinnamon stick
- ½ teaspoon kosher salt
1. Combine the guavas, chipotles, coriander, cinnamon, and salt in medium saucepan and add enough water to come halfway up the fruit.
2. Bring to a boil, then reduce heat to a simmer. Cook gently, breaking up the fruit with a wooden spoon, until the fruit is totally tender and jammy, about 1 hour.
3. Pass the mixture through a colander or food mill to remove the seeds and spices.
Assembling & cooking the tamales:
- Corn husks
1. Soak the corn husks overnight.
2. Spread the masa evenly on the husk creating a thin layer.
3. Add in a spoonful or two of either filling.
4. Roll the tamale onto itself either in the traditional tamale shape or in the historical ball shape. Tie it together to keep its shape
5. Place a layer of medium sized rocks at the bottom of a large stock pot. Add enough water to come up about halfway on the rocks.
6. Place soaked corn husks on top of the rocks.
7. Add the tamales on top of that, being careful not to have any filling spill out.
8. Steam the tamales until the masa is tender and done
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel.
#AncientRecipes
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CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writers
Jon Erwin
Diana Davis
Historian - Scripts
Ken Albala
Guest
Delia Lubin
Post-Production Supervisors
Jon Erwin
John Schlirf
Editors
John Schlirf
Aaron Mackof
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia
Cooking Up a Strong Marriage with Pati Jinich
Pati Jinich is a chef, cookbook author, and TV host of the three-time James Beard award-winning PBS series Pati’s Mexican Table. She also co-stars in a deep and loving relationship with her husband Daniel.
Easy REAL mexican TAMALES with Fresh Masa
In this video I’m making Tamales. Easy REAL mexican TAMALES with Fresh Masa from scratch.
#tamales #freshmasa #mexicanfood
Ingredients:
(For the masa)
-2 cups fresh masa. Full recipe here :
-1/2 cup hot chicken stock
-1 spice tribe aji chile seeded
-salt to taste
-1/4 cup bacon fat
-corn husks found here
(Filling)
[refried beans]
-black can ranch style beans or just cooked off pintos
-1/2 cup minced onion
-oil to refry the onion and beans
-cotija cheese
-bacon
-jalapeño
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