How To make Layered Tamale with Green Salsa
12 Servings
2 Ears fresh yellow unshucked
-corn 2 c Masa harina or finely ground
-yellow cornmeal 1 3/4 c Warm water
1/2 c Vegetable shortening
1/4 c (1/2 stick) butter, softened
1/2 ts Salt
1/2 ts Baking powder
1 c Monterey Jack Cheese,
-shredded 4 oz Chopped mild green chilies,
-drained 1/4 c Fresh parsley
1/4 c Fresh cilantro
1/4 c Green onion, chopped
1 Medium-sized sweet red
-pepper, chopped 1/2 ts Chili powder
1/4 ts Ground cumin
4 To 5 drops hot pepper sauce
Green Salsa Fresh Cilantro sprigs Shuck corn, saving husks; set aside. Remove & discard silks. Place husks in a large saucepan, cover with water and bring to a boil over high heat. Reduce heat to low & simmer 10 minutes. Drain in colander. Cool Generously oil a 1-1/2 quart souffle dish. Arrange husks, pointed end up in an over lapping spoke design to completely line the bottom and sides of dish. Husks should extend about 2" past the rim. Cover with plastic wrap and set aside. Cut corn from cobs. Set aside in a bowl and reserve. In a large bowl, beat together masa, water, shortening, butter, salt and baking powder to make a batter. Beat batter on medium speed 5 minutes; fold in cheese. Remove 1/3 of the batter to the bowl with the corn & stir to combine. Spoon corn mix into prepared dish. Smooth to level. Place half of remaining batter into food processor bowl fitted with a chopping blade; add the chilies, parsley, cilantro and green onion. Mix until smooth. Spoon mix on top of corn (2 nd layer). Rinse the processor bowl. In the processor with chopping blade, use the rest of the batter, the red pepper, chili powder and hot sauce. Process until smooth. Spoon mix on top. (3rd layer) Fold in husks. To keep husks down, weight top of tamale with a 4" square of aluminum foil filled with 1/2 cup raw rice or beans. Fill an 8 quart saucepan with 1-1/2" water and insert a wire rack. Place dish on rack. Over high heat bring to boil; reduce to low, cover tightly and steam for 1 hour. Remove from pot. (It will expand during cooking and shrink on cooling.) Let cool 1 hour. Remove foil. Invert plate over and unmold. Invert again to get it right side up. Peel back husks. Cut in wedges. Green Salsa: In a large bowl combine: 1 sweet green pepper, chopped fine 2 Tomatillos, chopped fine (or 2 ripe tomatoes) 1/2 cup finely chopped green onion 1 4 oz. can of green chilies 1/4 cup chopped cilantro 1/2 tsp. grated black pepper Stir in: 1 cup light olive oil 1/3 cup white wine vinegar 1/4 cup water a dash of hot sauce Mix until well blended From: Country Living July 92 Shared By: Pat Stockett
How To make Layered Tamale with Green Salsa's Videos
SUPER EASY & DELICIOUS WEEKNIGHT MEAL | GREEN CHILE CHICKEN ENCHILADAS
Hi beautiful friends! Today I wanted to bring you guys a super simple, easy, QUICK & DELICIOUS weeknight meal! This meal is perfect for when you are super busy weeknights when you're just getting out of work and the last thing you want to do is make a lengthy elaborate meal! Prep the chicken ahead of time and then the night of it's just putting it all together, putting it in the oven and voila!
I hope you guys try this easy delicious dinner!
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Making My Mom's Tamales Recipe Vegan | EATKINDLY With Me
Although tamales are traditionally made using non-vegan products, you can still substitute those ingredients to create plant-based tamales that taste just as good. In this video Amanda shows us her mom’s famous tamale recipe! Watch to find out how she makes them vegan.
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Instant Pot Shredded Beef Tamales
Beef Tamales cooked in the Instant Pot in half the time. Along with masa made with bacon drippings and filled with a flavorful shredded beef.
Recipe, Instructions, and option to Print:
Red Shredded Beef Recipe:
Salsa verde chicken tamales and masa made with Avocado oil:
Storing the Tamales: Once the tamales are completely cooled, leftovers can be stored in a zip top bag in the fridge for 4 days or in the freezer for a couple months.
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Pork Tamales Step by Step ~ Holiday Season Traditions (New Updated Version )
#tamales #tamalesdepuerco #redchilitamales #porktamales #christmastamales #holidaytamales
In this video of Red chili Pork Tamales. I will take you step by step on how I make Red Chili Pork Tamales for the holiday season. The holidays for the most part is the one time of the year when we are busy bees making Red chili Pork Tamales. I really enjoy the process, especially if I have help! This day my sister Lina came by to help me with spreading the dough for the tamales, we always have fun and laugh so much. It was a lot of fun.
I hope that you find this step by step video helpful in your Tamale making process. If you ever have a question, please leave it in a comments below and I will always answer you here. I enjoy interacting with you all. It really makes my work so worth the time I put into these videos.
Again thank you for watching, please share this video with family and friends. I appreciate you all very much. See you on the next video.
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Time Stamps
Red Sauce 00:34
Meat 05:45
Dough 12:15
Spread 22:35
Cook/Steam 29:07
Taste Test 36:10
Videos Mentioned
Tamales Video
Chicken Tamales
Salsa Video
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FAMOUS Baked Mexican Chicken and Rice Poblano Casserole Recipe
Hello & welcome to the Views Kitchen! In today's recipe, we will be showing you how to make a layered casserole with poblano chili peppers being the start of the show. Pre-cooked chicken, rice, and a creamy poblano sauce topped with some cheese. So so so GOOD! This is one of my many original creations and I hope you all enjoy it as much as our family. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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I'm aware that this is not authentic Mexican food friends. This is my original recipe thank you for respecting my creativity and taste buds.
????If you love using poblanos, You'll love this chimichanga casserole recipe
Bake temp: 380 Degrees (F)
Bake time: 25 minutes
Broil on HIGH the last 3 minutes
Ingredients
1.5 pounds pre-cooked shredded chicken (I used 4 thighs)
5-7 poblano peppers + one poblano for topping
6 Yellow corn tortillas
2 1/2 cooked rice (I used Calrose)
2 1/2 cups heavy cream
3/4 cup water (to blend roasted chilis)
2 cups freshly shredded mozzarella (or Oaxaca- manchego)
1/2 cup cotija cheese or parmesan
1/2 finely chopped onion (use a grater : )
3 finely chopped garlic cloves
1/2 bunch of cilantro (50 stems :)
2 Tbs butter
1 1/2 Tbsp chicken bouillon (adjust to taste)
1/2 tsp black pepper
Tip
-The layering used in this recipe was done 2x (including the tortillas 6 total)
-If you have a plethora of poblanos you can always add more to this recipe : )
-Taste best with yellow corn tortillas
-If you have fresh chicken broth use 3/4 to blend with poblanos for best flavor
-Save 2 cups of creamy poblano sauce as mentioned in the video
-This recipe is great for later use and frozen
*If frozen Thaw out fully
*Cover with a foil
*Bake at 380 Degrees for 35 minutes
*remove foil and continue baking for an additional 10 to 15 minutes
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My 5 Star ENCHILADA SAUCE // You’ll Never Want Another One ❤️
This is my 5 STAR ENCHILADA SAUCE, I gave it that name because it’s that good. I came up with this recipe years ago by just adding and subtracting ingredients until it was just perfect. You can use it to make Chicken, Beef, or plain cheese enchiladas and it’s also perfect on Burrito’s, Chimichangas, Tacos , Quesadillas, eggs etc… it is so good that’s you’ll never need another recipe and you will never want store bought again. This is an easy recipe that can be made ahead and it can be be doubled too. I hope you give it a try. ❤️
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● Please forgive me for accidentally deleting the part where I add the tomato paste and the sugar, i wasn't able to fix the deletion. please add the tomato paste and the sugar after you add some broth.) ❤️
INGREDIENTS _______________
2 Tbsp melted butter
1 Tbsp vegetable oil ( you can add up to 1 more Tbsp if needed)
3 Tbsp All purpose flour
1 1/2 Tbsp CHILi powder
2 tsp Paprika
1 tsp Onion powder
2 tsp garlic powder
1 tsp ground Cumin
1/2 tsp Sugar (I accidentally deleted this part)
1/2 tsp Mexican oregano
1 1/2 tsp Chicken Bouillon ( i used KNORR)
2 tsp tomato ???? paste (I accidentally deleted this part)
Salt if needed
3 C. Chicken broth
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
DO NOT REFRIGERATE ENCHILADA SAUCE LONGER THAN 2 TO 3 DAYS IN A TIGHTLY SEALED CONTAINER, AND THE DECISION IS YOURS IF YOU'D LIKE TO FREEZE IT.
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