Marthas Tamale Dressing Recipes

TAMALES

Steps:

• Make the filling: Heat a small heavy skillet or a comal over medium heat until hot. Add garlic, and cook until soft and well charred on all sides, 5 to 10 minutes. Peel, and transfer to the jar of a large heavy-duty blender. Add chile to pan, and toast for 1 minute per side. Tear chile into pieces, discarding stem; add to blender. Add avocado leaves to pan, a few at a time, and toast about 30 seconds per side; tear into pieces, discarding tough stems; add to blender.
• In a large deep skillet, heat lard over medium heat. Add onion, and cook until golden brown, about 3 minutes. Using a slotted spoon, transfer onions to blender along with 1/2 cup water. Blend until smooth. Add beans, with their liquid, and blend until smooth. If necessary, work in batches.
• Reheat lard in skillet, adding a little more if necessary. Add the blended bean mixture, and cook over medium heat, stirring frequently, until you have a thick paste, about 10 minutes. Season with salt. Let stand at room temperature, covered, or set over an ice bath, until cool.
• Fill tamale steamer or a stockpot lined with a steamer with enough water to come just below the level of the rack. Place four light coins in the water. Discontinuation of their jiggling will let you know that the water is getting dangerously low and should be supplemented with more boiling water. Place a double layer of corn husks to cover the rack; set aside.
• Make the dough: In a medium bowl, work lard and salt into the masa until evenly distributed. Divide dough into 15 portions, and roll each into a smooth ball.
• Line a tortilla press with a piece of matte plastic wrap (such as a cut-open vegetable bag from the grocery store, not a shiny piece of plastic). Place one of the balls on the bottom plate of a tortilla press, and flatted slightly with your hand. Press the top plate down, but not too hard, to obtain a disk of dough about 5 1/2 inches in diameter.
• Remove disk from tortilla press. Peel back the top piece of plastic to release the dough, replace the plastic, and flip disk and plastic over. Peel back the second side. Spread a generous tablespoon of the bean paste over the center of the dough, leaving a 1/2-inch border. Use the bottom piece of plastic to fold the dough up and over the filling about two-thirds of the way. Repeat on second side, enclosing the filling. Fold in the two remaining sides, creating a rectangular tamale, about 3 1/2-by-2-inches.
• Carefully transfer tamale to a soaked corn husk. Top with a piece of hoja santa. Fold the corn husk over to completely cover dough. Set tamale on a tray, and repeat with remaining ingredients.
• By this time the water in the steamer should be boiling and the coins rattling. Place the tamales in the steamer, overlapping them slightly, but not stacking them. Cover with more husks, a thick kitchen towel, and a tightly fitting lid.
• Cook tamales for 40 minutes to 1 hour. To test for doneness, remove one of the tamales and check that, when it's opened up, the dough separates easily from the husk. Serve with salsa de chile pasilla de Oaxaca.

TAMALE DRESSING

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Coat a 9 x 13 inch baking dish with cooking spray.
• 3. Crumble tamales and cornbread into a large mixing bowl.
• 4. Drain the juice from the tomatoes and set aside.
• 5. Heat oil in a large skillet over medium high heat. Saute onion 3 minutes. Add seasonings and drained tomatoes cook 5 minutes longer or until onion is tender.
• 6. Toss the tomato mixture lightly with the tamale mixture and the cheese. Transfer to prepared baking dish.
• 7. Bake 30 to 40 minutes or until browned.

MARTHA'S TAMALE DRESSING

Steps:

• Heat over to 350. Coat a 9 x 13 in baking dish with non stick spray.
• Crumble or cut tamales and corn bread into small pieces, place in a large mixing bowl. Drain juices from tomatoes, set aside.
• Heat oil in a large skillet over medium-high heat, Saute onion for 5 minutes.
• Add Mexican seasonings and drained tomatoes and cook for 5 minutes until heated and onion is tender.
• Toss mixture lightly with tamales, cornbread and cheese. Keep mixture loose; don't overmix or pack down.
• Transfer dressing to baking dish, bake for 30 to 40 minutes or until browned.
• If you can't find a Mexican blend seasoning, you can use 1 tsp each of Chili powder, garlic powder and ground cumin.

CLASSIC TAMALE BATTER

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine the lard, baking powder, and salt. Beat until light and fluffy. Add 1 cup masa and 1/3 cup stock; beat until thoroughly combined. Add the remaining masa and 1/3 cup stock; beat until light and fluffy, about 2 minutes. The batter should be soft but hold its shape in a spoon. If using fresh masa, test the batter to determine if it is adequately fluffy, ensuring light and tender tamales: Drop 1 teaspoon batter into a cup of cold water. If it floats to the surface, it is ready. Refrigerate at least 1 hour. Store batter in an airtight container, refrigerated, up to 2 days.

TAMALE PIES

Steps:

• Preheat oven to 375 degrees. Make filling: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. In two batches, brown turkey, stirring occasionally, about 10 minutes. Transfer to a bowl.
• Reduce heat to medium. Add remaining tablespoon oil to skillet. Cook onion, jalapeno, and cumin, stirring occasionally, until soft, about 5 minutes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Return turkey to pan; stir in tomatoes and corn until combined.
• Make Crust. Pour 1/8 of the crust (1/4 cup) into the bottom of each of eight 10- to 12-ounce ramekins. Smooth tops with a spoon; cool 5 minutes. Top each with turkey filling, dividing evenly; sprinkle with cheese.
• Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes.

MATSUHISA DRESSING

Steps:

• Pulse onion in a food processor until finely chopped. Transfer to a fine sieve set over a small bowl and let drain.
• Place 3 tablespoons drained onion, soy sauce, vinegar, water, sugar, salt, mustard, and pepper in a bowl and whisk until sugar and salt are dissolved and mixture is combined. Whisk in oils until combined.

RUSSIAN DRESSING

Steps:

• Combine all of the ingredients in a small bowl. Dressing can be covered and refrigerated for up to 1 week.

TAMALE AND JALAPEñO CORNBREAD DRESSING

Steps:

• Melt butter in heavy large skillet over medium heat.
• Add onions, bell peppers, all chiles, sage and oregano.
• Sauté until vegetables are tender.
• Transfer to a bowl with corn bread.
• Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock.
• Add tamales at the end and do not break up.
• Salt and pepper to taste.
• If stuffing is too dry, add a little melted butter.
• Place dressing in a buttered 9-inch-by-13-inchbaking pan.
• Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes.
• Remove foil and bake another 15 minutes, until brown.