TAMALE HASH
Well happy 2013! The success of this recipe depends on how good the tamales are that you use. This a quick and easy hash as it uses leftover Black-Eyed Pea Salsa (Cowboy Caviar) and leftover tamales.
Provided by Debbwl
Categories Breakfast
Time 13m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil over medium heat in a large skillet, add onion, jalapeno, garlic, 3/4 to 1 cup of Recipe #492655, and cut up tamales; gently stir, warm for about three minutes. Being careful not to scorch or over stir.
- As the hash is warming, prepare the eggs either sunny side up or over easy.
- To serve, dived the hash between two serving plates. Place an egg on top of each serving, top immediately with a finely grated cheese and cilantro. Serve sour cream on side if desired.
EASY TAMALES
Make Easy Tamales this week right in your own kitchen - they're so much simpler than you'd think! Fill them with pork, veggies, chicken, or cheese and top with your favorite toppings!
Provided by Tiffany
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Place the corn husks in a large bowl, fill with warm water and place a second bowl on top to weight the corn husks down so they are submerged in the water. Soak for 30 minutes.
Nutrition Facts : Calories 480 kcal, Carbohydrate 75 g, Protein 7 g, Fat 19 g, SaturatedFat 14 g, Sodium 1437 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving
REAL HOMEMADE TAMALES
I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.
Provided by SADDIECAT
Categories World Cuisine Recipes Latin American Mexican
Time 3h35m
Yield 16
Number Of Ingredients 13
Steps:
- Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
- Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
- Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
- Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
- Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.6 g, Cholesterol 36.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 401.4 mg, Sugar 0.4 g
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