Christmas Dinner Tamales
Our friend, Rosa, gave us this wonderful tamale recipe that she found in the December 1996 edition of Ladies Home Journal. Rosa doubled the batch so there are plenty for company or to freeze. It is different from the traditional tamales since the filling and the masa are mixed together. These take time which is a lot more fun if you're making the tamales with friends or family.
Christmas Dinner Tamales
1 pkg. Dried corn husks (can use pieces of foil but the corn husks are so much better.)
2 cups milk
2 cups chicken broth
4 cups masa harina
8 large poblano peppers
2 tbsp. vegetable oil
2 cups finely diced onions
2 Tbsp. finely chopped garlic
1 cup butter or margarine, softened
4 tsp. baking powder
2 tsp. salt
2 cups grated queso fresco or mozzarella cheese.
1.) Cover corn husks with hot water in large bowl and set aside.
2.) Bring milk and chicken broth to just a boil in small saucepan over medium heat.
Stirring with wooden spoon, gradually add milk mixture to masa harina in bowl until well blended; cool.
3.) Heat broiler. Roast peppers 15 minutes, turning occasionally, until the skin is evenly charred. Cover and cool 15 minutes. Peel off skin and remove seeds. Dice peppers and transfer to bowl.
4.) Heat oil in medium skillet over medium heat. Add onions and garlic and cook 7 to 8 minutes until softened. Add to peppers.
5.) Beat butter, baking powder and salt in large mixer bowl until smooth. Gradually beat in masa mixture by spoonfuls mixing well after each addition. After last addition, continue beating 5 to 8 minutes more until light and fluffy. Stir masa mixture and cheese into onion, peppers and garlic until combined.
6.) Drain and rinse corn husks; keep covered with damp towel. Flatten one husk on work surface (overlapping two husks if small). Spread 1/4 cup filling in center of husk. Roll up lengthwise and secure with strips of corn husks or string. Repeat with remaining husks and filling.
(You can freeze tamales in plastic storage bags at this point for cooking later or you can freeze finished product.)
Place steamer rack in Dutch oven over 1-inch water. Arrange tamales in rack. Cover; bring to boil. Reduce heat to low and steam 30 minutes.
This double batch can make between 50 and 60 tamales.
(You can also add cooked and shredded chicken or beef to the tamale at some point if desired.)
Christmas Dinner Tamales
1 pkg. Dried corn husks (can use pieces of foil but the corn husks are so much better.)
2 cups milk
2 cups chicken broth
4 cups masa harina
8 large poblano peppers
2 tbsp. vegetable oil
2 cups finely diced onions
2 Tbsp. finely chopped garlic
1 cup butter or margarine, softened
4 tsp. baking powder
2 tsp. salt
2 cups grated queso fresco or mozzarella cheese.
1.) Cover corn husks with hot water in large bowl and set aside.
2.) Bring milk and chicken broth to just a boil in small saucepan over medium heat.
Stirring with wooden spoon, gradually add milk mixture to masa harina in bowl until well blended; cool.
3.) Heat broiler. Roast peppers 15 minutes, turning occasionally, until the skin is evenly charred. Cover and cool 15 minutes. Peel off skin and remove seeds. Dice peppers and transfer to bowl.
4.) Heat oil in medium skillet over medium heat. Add onions and garlic and cook 7 to 8 minutes until softened. Add to peppers.
5.) Beat butter, baking powder and salt in large mixer bowl until smooth. Gradually beat in masa mixture by spoonfuls mixing well after each addition. After last addition, continue beating 5 to 8 minutes more until light and fluffy. Stir masa mixture and cheese into onion, peppers and garlic until combined.
6.) Drain and rinse corn husks; keep covered with damp towel. Flatten one husk on work surface (overlapping two husks if small). Spread 1/4 cup filling in center of husk. Roll up lengthwise and secure with strips of corn husks or string. Repeat with remaining husks and filling.
(You can freeze tamales in plastic storage bags at this point for cooking later or you can freeze finished product.)
Place steamer rack in Dutch oven over 1-inch water. Arrange tamales in rack. Cover; bring to boil. Reduce heat to low and steam 30 minutes.
This double batch can make between 50 and 60 tamales.
(You can also add cooked and shredded chicken or beef to the tamale at some point if desired.)
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