The canola oil masa prevents this from happening. Fold the sides of the the husk around the mixture. You can always order the masa harina and make them yourself. Required fields are marked *. – Masa (Spanish for “dough”) is a dough made from hominy. Place another dish on top to submerged the corn husks. I clicked on your link on red chili sauce and that was a super drool. I’ve never made them but I’m dying to taste them! (or Maseca Instant corn masa), 750 grams Lard (Fresh Lard) (you need ½ kilo of lard for every 1 kilo of Masa), 6+ Jalapeño Peppers (more or less to taste), Havarti Cheese cut into strips about ½ inch thick (1 strip per tamal), 1 Can Pickled Jalapenos (3-4 pieces per tamal). That and Chimayo red are my favorites. Isn’t Dixon chile powder the best? A Happy New Year to you and your family as well! So glad to have been able to introduce you to a new food. Hope you spent a wonderful holiday season with your family. Sounds like you’re really enjoying that cookbook. I love tamales and this recipe sounds fantastic! The trick I have found is when they are done steaming (1 hour to 1.25 hours), to remove the cover and the husks or whatever you used to cover the top, and allow the steam to dissipate. Happy New Year to you Anne!!! I even saved some corn husks from last year’s garden, so I don’t even have to search for them in the store [not a common item here in Upstate NY!] I fell in love with tamales thanks to your Mexican cuisine book, but I’d love to taste yours! Happy New Year, MJ. Here’s to an amazing 2014, Hugs, Terra. We did the green chile tamales on Christmas Eve. Thanks Asmita! COME AND GET IT !!! Chicken and Cheese Tamales (Red Salsa and Green Salsa) Sandy EasyCooking. Cut twenty-four 8- to 10-inch pieces of string or thin strips of cornhusks. Chicken or Vegetable Broth - If you don't have any homemade broth, you can easily make it using a base like Better Than Bouillon or just use water. I would love to be a fly on the wall if you were to serve these to you guests. And they’re so good! Leave wrapped and covered until ready to eat. BTW: Lard is also used for tamales here in central California. I bet half of them wouldn’t have any idea what they were eating. We’re definitely two of a kind Ramona – always looking for the shortcut. Recipe assumes you already have the red chile, the cooked chicken and the chicken stock made. . Recipe: Ingredients: For the Chicken: 3 pounds chicken breast 3 pounds chicken thighs 1 tablespoon salt 3 liters (12 cups) water 1/2 onion 5 garlic cloves For the Salsa: 10 green tomatillos (or 1 pound) 3 tomatoes 8 jalapeno chiles 2 serrano chiles 2 garlic cloves 2 tablespoons olive oil For the Masa:… What a fun way to cook. Is it possible to over-steam? One at a time, form the tamales: Lay out one of your chosen cornhusks with the tapering end toward you. If it sticks to the husk, steam for another 15 minutes and let rest again. When fresh masa is not available, you can make masa by adding water or stock to masa harina. Amazing that you saved your own corn husks! If the tamale pulls away from the husk, it’s done. Subscribe to get the scoop on all the latest juicy bits. I’m a well-seasoned cook with a love for New Mexico, its cuisine, its unique ingredients, and its physical beauty. After I crawl out of bed I’m going to get on my PC and print this off. Lay the corn husks in a flat casserole dish. Save my name, email, and website in this browser for the next time I comment. Mix to combine ingredients. I don’t think I’ve ever had a tamale. A steamer large enough to hold 18 tamales, A large bowl or mixer for mixing the masa and filling. Thanks for your feedback and comments! Thanks Nami! Create a free website or blog at WordPress.com. Use the cooked meat for the tamales and the chicken broth for the masa liquid. I think these look and sound absolutely lovely. I cook easy, delicious recipes for any day of the week or any Special Occasion. – Masa harina is a gluten-free corn flour made from corn that has been cooked in an alkaline solution (usually lime or wood ash), rinsed, dried and ground into a flour. Thanks John! Thanks again and Happy New Year!!! Thanks Deb! It’s a great tradition with a delicious outcome. Tamales are typically made in large batches for celebrations, holidays and special occasions in Mexican culture. Oh YUM – white chocolate filled tamales. I want to take this opportunity to wish you all a Merry Christmas and a Happy New Year! Another casserole dish that fits inside the larger one. What is Masa? Lay a couple of husks flat on top of the tamales to aid in the steaming process and to prevent water from dripping into the open ends of the tamales.