Pink Mexican Tamales Recipes

MEXICAN TAMALES

Steps:

• Place all filling ingredients into a crock pot and cook on low 8 to 10 hours. (I usually do this procedure overnight).
• When meat is done, remove meat from sauce and shred in bowl this give you the opportunity to remove the fat out of the meat.
• Run sauce through sieve to remove skins of chiles, garlic and etc. Your sauce should be thick and a beautiful deep red color! Reserve 1 cup of meat sauce for the tamale dough.
• While meat mixture is cooling, place husks in warm water to soften.
• Mix all the ingredients of tamale dough plus 1 cup reserved meat sauce together (I do this in my kitchen aid -- makes the job much easier!).
• Take approx 3 tbsp of dough and place in the middle of corn husk. Spread thinly place filling in the middle with an olive and wrap until dough meets, the Woman who taught me how to make these -- says an olive in the middle brings good luck!
• Fold ends and roll package so that corn husk has covered all of filling.
• Place in steamer. Steam for 40 minutes.
• Spoon sauce over tamales on plate.
• These freeze very well. I freeze after they are steamed so the prep of dinner is quick, I do know those who freeze before they are steamed and it seems to work as well.

MEXICAN TAMALES

Steps:

• 1. Preparing the Chilis (wear rubber gloves and do not touch your face) Cut the end of the chilis and slice them down the side removing all the seeds. Do that until you have done the entire bag of chilis. Throw away the seeds. After completing this you have to boil the chilis until they are soft enough to tear with your fingers. When they have reached this consistency you can place them in a blender with all the seasonings ,2 of the tbsp of salt and a cup of water, blend until the consistency of gravy. Mix this in the deboned chicken, now the meat is done. Preparing the Masa: Take entire package of dry masa flour, mix in the salt and baking powder, 2 tbsp of salt, adding the 2lbs of lard and can of chicken stock/chicken water until it is smooth and creamy. The old fashioned way is to use your hands to mix it but if you have a kitchen aid mixer, that works the best, regular mixer is ok but this gets really thick. Now the Masa is ready! Constructing Tamales: The first thing you want to do is separate all the corn husks after they are soft and place the spread, about 2 serving spoons of masa in the middle of corn husk leaving 3 inches on top and bottom. Take 1 large tablespoon of meat mixture in the middle and make a tri-fold of the corn husk bending the bottom end up. Keep going until all the masa/meat/corn husks are gone or you have the amount of tamales you want. Cooking the Tamales: Take all your tamales place them standing up in a colander or large steamer in a tall stock pot with a upside down bowl in the stock pot to keep tamales out of the water and steam for 90 minutes (you start counting 90 minutes when you first put it on the stove) Not when it starts boiling. Cook for entire 90 minutes, when they come out they will be soft and will harden as they start to cool. Eat and enjoy!

PINK MEXICAN TAMALES

Steps:

• Pull 1/4-inch strings from reserved husks to wrap tamales, or use twine; set aside. Cover corn husks (including pulled strings) with warm water and let stand until pliable, at least 30 minutes.
• Meanwhile, coarsely chop pineapple tidbits; set aside. Add enough water to reserved pineapple syrup to make 3 cups liquid. In large bowl, add pineapple liquid, corn masa, shortening, sugar, baking powder and salt. Beat with electric mixer on low speed until combined, and then use hands to form soft, creamy dough. Stir in food color until light pink.
• Drain corn husks; pat dry with paper towels. Place 2 tablespoons dough on each corn husk, spreading slightly, making small indentation in center with back of spoon. Place 1 to 2 teaspoons pineapple and 1 teaspoon raisins in indentation, pressing in slightly. Place another 2 tablespoons dough on top of fruit to cover completely.
• Fold each side of the corn husk over filling to cover. Using thin pieces of husk, tie each end of the tamale.
• In 5-quart Dutch oven, place round cooling rack. Pour boiling water in Dutch oven, almost touching rack. (Water should not touch tamales when they are added.) Place 6 empty corn husks on top of rack. Stand filled tamales inside pan, leaning against sides all around. Cover tamales with damp towel, and cover pan, tucking in edges of towel, so no edges hang over sides of pan. Reduce heat to medium. Simmer gently 1 hour to 1 hour 15 minutes or until tamale dough becomes firm. Add more water if needed during cooking time. Let stand uncovered 10 to 15 minutes. Carefully unfold each tamale by removing string and opening husk.