Recipes from An Epicurious Lifestyle's kitchen

Tag: Mexican

Roasted Pumpkin Tacos

Roasted Pumpkin Tacos

In our house we rarely throw away anything that I can cook, especially pumpkins! Here I have made them into tacos…you could use butternut squash for this recipe too. I usually make tortellini,  ravioli, or lasagna but… lately we have been on a Mexican food […]

Corn Tamales with a Roasted Tomatillo Salsa

Corn Tamales with a Roasted Tomatillo Salsa

While I was playing Catwoman with Pierce and he was being all the other Superheros, Mexican Made Easy was on the FoodNetwork channel. The host, Marcela Valladolid was making Corn Tamales with a Tomatillo Salsa so… that’s what I made for dinner! Instead of using […]

Tamales!

Tamales!

FINALLY…I find a recipe that works for making tamales! It’s from Alex Stupak of New York’s Empellon. So since I found this recipe, I have made pulled pork one night and poached chicken another night. I had left over masa dough that keep moist in the fridge for a day…I was so shocked that it was still the right consistency to use it again. So happy that I found this tamales recipe…I have been searching and testing for years! I have a family friend, Mr. O’Connor, that makes these amazing tamales, I haven’t had them since I was young but, I still remember how delicious they were! I never asked him for the recipe because I always bugged them so much for the recipe of Mrs. O’Connor’s Popcorn Balls!

Masa for Tamales

Makes About 18 Tamales

2 ½ cups masa harina

1 ½ cups hot water

1 cup cold lard (I used veggie shortening)

2 teaspoons baking powder

1 ½ teaspoons kosher salt

1 cup cold chicken stock or low-sodium broth

In a large bowl, stir the masa harina with the water until evenly moistened; let cool. In the bowl of a standing electric mixer (Like my Kitchen Aide Mixer) fitted with the paddle, beat the lard with the baking powder and salt at medium speed until fluffy, about 3 minutes. With the machine on, add the masa in golf-ball-size lumps, then drizzle in the chicken stock and beat the masa until completely smooth. Increase the speed to high and beat until fluffy, about 3 minutes; the texture should resemble soft hummus.

  1. I used corn husks but, he says you can use banana leaves to wrap your tamales in. The corn husks need to soak in warm water until they’re pliable. I used two corn husks for each tamales, large side facing in, overlapping the corn husks. Set aside some of the husks for lining the steamer.
  2.  Spread about ¼ cup of masa in the middle of the overlapping corn husks. Spread about 2 tablespoons of filling (whatever you choice) over the masa.
  3. Fold the tamales: Fold the bottom edge of the square up and over so that the masa encloses the filling. Fold the top edge of the husk down, and then fold in the sides to close the packet. Tie with torn corn husks or kitchen string. Repeat to form the remaining tamales.
  4. Steam and serve the tamales: Line a large steamer with a layer of the corn husks. Add the tamales in 2 loose layers. Steam over boiling water for 1 hour and 20 minutes; replenish the water as needed. Remove from the heat and let the tamales stand in the covered steamer for 30 minutes. Transfer the tamales to a platter and pass scissors at the table.

You could use any type of protein ( veggie, chicken, pork…etc.) just mix with some sort of Chile sauce to keep the protein moist while steaming. I also added cheese. Be Creative!!!

Peter’s Pick (mine): Marci’s Margi’s

~Happy Cooking!