TAMALE STUFFING
Provided by Food Network Kitchen
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and set aside 5 minutes. Peel off the skin, then roughly chop.
- Preheat the oven to 375 degrees F. Combine the lard, baking powder and 1 teaspoon salt in a large bowl and mix with a wooden spoon until combined. Whisk the masa harina, 2 cups hot water and the broth in a separate bowl; add to the lard mixture and mix until smooth.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the scallions, garlic, chipotles, cumin and orange zest and cook, stirring, until the scallions are soft, about 2 minutes. Add the plantains, roasted poblanos and capers and season with salt.
- Gently stir the scallion mixture into the masa mixture. Line a 9-by-13-inch baking dish with the banana leaves, crossing one over the other, and add the filling. Fold the banana leaves over the filling, tucking them in to seal. Cover with aluminum foil and bake until the filling is set, about 1 hour, 15 minutes, uncovering halfway through.
TAMALE STUFFING
I adapted this soooo heavily, but the base is a recipe in the November issue of Food Network magazine. It was too spicy for my husband, but I loved it. Hope you do, too.
Provided by Carol in Cabo
Categories Corn
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 1. If you cannot find masa (ask where you buy tortillas) substitute 3.5 cups corn flour with 1.3 cups lard.
- I do not know why, but the website keeps adding harina flour to my word masa which is SOOOO not correct!
- 2. Broil or BBQ poblanos until the skin is charred. Place in bowl, cover with plastic wrap and chill. When cool rub off skin, remove seeds and stem and chopped coarsely.
- 3. Pre-heat oven to 375 degrees.
- 4. In large bowl mix masa (or lard/corn flour mixture), baking powder, salt, broth and water and mix until smooth (you might need to use your hands to get out all the lumps). It's a loose batter.
- 5. Chop onions, zest, garlic, chorizo.
- 6. Put the oil in saute pan and add onions, garlic, zest, chorizo, chipotle, cumin and cook until onion and chipotle are cooked (around 3 minutes).
- 7. Add the poblanos and capers and season with salt.
- 8. Stir the onion mixture into the masa mixture.
- 9. Line a 9x13 baking dish with banana leaves, leaving enough to roll over the top. Cross them so that the batter won't fall out. Pour in the batter, and put another banana leave over the center, bend the leaves from below over to seal. Cover with tin foil.
- 10. Bake until set, about one hour and 15 minutes. Remove the foil half way.
- 11. Enjoy! I loved it.
Nutrition Facts : Calories 586.3, Fat 14.8, SaturatedFat 3.4, Cholesterol 13.2, Sodium 478.7, Carbohydrate 101.1, Fiber 9.9, Sugar 2.5, Protein 17.1
TAMALE STUFFING
This sounds interesting. From Stop and Smell the Rosemary: Recipes and Traditions to Remember, by Junior League of Houston (1996).
Provided by lazyme
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a 9 by 13 inch baking dish.
- Melt butter in a medium skillet.
- Add onions and saute until translucent.
- Crumble tamales and cornbread into a large bowl.
- Add sausage, onions, eggs, enchilada sauce, cayenne, cumin, salt, and pepper.
- Mix gently.
- Place stuffing in prepared dish.
- Bake 25 minutes.
Nutrition Facts : Calories 174.8, Fat 15.2, SaturatedFat 6.8, Cholesterol 78.2, Sodium 431.6, Carbohydrate 4.1, Fiber 0.7, Sugar 2, Protein 5.6
FRANCIS BUTLER'S TEXAS TAMALE-STUFFED TURKEY
Francis Butler grew up on the family ranch and continues to preside over the dry, windy land. The lonesomeness of ranch life, she says, was offset by "group cooks" such as the annual Thanksgiving tamale making: "Wild turkey hunting has been a West Texas sport for as long as anybody remembers, and tamale-stuffed turkey may have been an early tip of the hat to the Mexican ranch hands who've been around for at least as long as the turkey. This recipe dates back to the early 1900s. I got it from a family whose grandmother was German but had been raised in Mexico. I make it most often in the cold months, but I've been known to put a tamale-stuffed turkey in the roasting pit in my time, as well. You can use commercial tamales, of course, but I like the two-day ritual of making tamales and then making the turkey. I always double or triple the tamales and freeze the extra. These days people use more barnyard turkey than they do wild. Before you go thinking that's a sorry thing, let me tell you this. You feed your chickens or turkey some chile peppers before you decide. That spicy sweet flavor gets into the meat and you know what they mean when they say it doesn't get any better." This stuffing is also delicious in chicken and squab. Serve with high-quality corn chips, salsa, and sour cream.
Provided by Molly O'Neill
Yield Serves 10 to 12
Number Of Ingredients 8
Steps:
- 1. Place an oven rack in the lower-center position and preheat the oven to 350°F. Set a large V-shaped roasting rack inside a shallow roasting pan.
- 2. Pulse the shallots, garlic, chiles, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor until finely chopped. With the food processor running, add the butter, one piece at time, and process until a paste forms.
- 3. In a large bowl, crumble the tamales and using a fork, stir in the corn. Season with salt and pepper to taste.
- 4. Pat the turkey dry. Using metal skewers or toothpicks, secure the neck skin to the back of the turkey, then tuck the turkey's wings behind its back.
- 5. Stuff the tamale mixture into the turkey's cavity and tie the legs together with butcher's twine. Place the turkey in the prepared rack, breast up, and rub with the butter mixture. Cover the turkey loosely with foil and roast for 1 hour, basting with pan drippings every 20 minutes.
- 6. Uncover and roast for 30 to 45 minutes, until the skin is well browned and an instant-read thermometer registers 175°F in the thighs and drumsticks and 165°F in the breast and stuffing.
- 7. Transfer the turkey to a serving platter or carving board and let rest for 30 minutes to 1 hour before serving.
- 8. Carve the turkey and serve with the tamale stuffing.
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