Tamale Supper Recipes

REAL HOMEMADE TAMALES

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.

EASY SLOW-COOKER TAMALE DINNER

Steps:

• In a small skillet, cook turkey over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. In a large bowl, combine egg, milk and cornmeal until smooth. Add tomatoes, corn, seasonings and turkey. , Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until edges are brown, 4-5 hours. Serve with cheese, sour cream and salsa. If desired, sprinkle with green onions.

ALAMO TAMALE SUPPER

Steps:

• 1. Slice tamales in half crosswise and arrange in bottom of greased Crock-Pot. Sprinkle chopped onion over tamales. Add corn. Mix tomato sauce and chili powder; pour into Crock-Pot. Top with grated cheese and sprinkle with sliced ripe olives. Cover and cook on Low setting for 5 to 7 hours (on High setting for 2 hours)

ALAMO TAMALE SUPPER (CROCK POT)

Steps:

• Slice tamales in half crosswise and arrange in bottom of greased crock-pot.
• Sprinkle chopped onion over tamales.
• Add corn.
• Mix tomato sauce and chili powder; pour into crock-pot.
• Top with shredded cheese and sprinkle with sliced ripe olives.
• Cover and cook on Low setting for 5 to 7 hours or on High setting for 2 hours.
• Double recipe for 5-quart crock-pot.

TAMALE SUPPER

Steps:

• Heat oven to 350 degrees (farenheit).
• In a medium skillet cook and stir onion in butter until tender.
• Drain and reserve the sauce from the tamales.
• Stir the sauce from the tamales, corn with liquid, tomato sauce and red pepper sauce into skillet.
• Simmer uncovered for 5 minutes.
• Pour mixture into an ungreased 9x13 baking pan.
• Stir in half of the cheese.
• Remove the papers from the tamales and arrange the tamales over the mixture in pan.
• Sprinkle with olives and remaining cheese.
• Cover pan tightly with foil.
• Bake 15 minutes.

ALAMO TAMALE SUPPER

Steps:

• 1. Slice tamales in half crosswise and arrange in bottom of greased crock-pot.
• 2. Sprinkle chopped onion over tamales.
• 3. Add corn.
• 4. Mix tomato sauce and chili powder; pour into crock-pot.
• 5. Top with shredded cheese and sprinkle with sliced ripe olives.
• 6. Cover and cook on Low setting for 5 to 7 hours or on High setting for 2 hours.
• 7. Double recipe for 5-quart crock-pot.