Your best tried & true (no meat or lard) tamale recipes?

3 Comments

1. shine says:

   09/02/2010 at 5:19 PM

   You are correct about making tamales being labor intensive, but it can also be great fun with friends. The link I am sending you is my tried and true recipe and although it is a meat tamale, I am sending it to you because it has some great hints that will make your tamale making less intensive. You are also correct with your impression that cornmeal does not work for tamales. Cornmeal is not a substitute for Masa Harina. In that you have access to all the ingredients, check and see if you can find a inexpensive tamale steamer bucket. Whether you can find a tamale steamer bucket or not, always cook your tamales with extra corn husks, it will add flavor and keep the tamales from getting wet when you have to add more water. Another helpful hint when steaming tamales is to put a few pennies at the the bottom of the pot. When they start to "rattle" you will know it is time to add more water. (You are really going to thank me for that one!).

   http://www.fabulousfoods.com/component/resource/article/223/21315

   Before I found this recipe, I thought the only substitute for the lard was shortening, but you will notice that this recipe uses a meat broth and corn oil, so I suppose you could use a well seasoned vegetable broth instead. Make sure the first thing you do is soak your corn husks. I usually soak mine for at least three hours. They will float, so just weigh them down with a plate or something. I have also found that instead of using a spatula to spread the masa on the corn husks, it was easier for me to use thin plastic gloves and just use my hands.

   Here is a good recipe for Tamales de chiles poblano con queso (Poblano and cheese) for your filling. You could always use Jalapenos in place of the Pablanos.

   Have fun and I hope this helped. I am ready to make my own now!!!
2. Manny says:

   09/02/2010 at 5:19 PM

   The procedure for Tamales of any kind is basically the same. The only thing that changes is the flavoring/filling.
   My favorite has always been Jalapeño and Cheese (Rajas con queso); but I also love Flor de Calabaza (although I have never seen Flor the Calabaza outside of Guerrero).
   The rest of my favorite Tamales include meat (except Tamales de Dulce).
   My Mom and my Mom-in-Law prepare them from scratch, but I just buy the masa already prepared. It is faster and easier just buying the tub of masa from the supermarket.
3. I wonder says:

   09/02/2010 at 5:19 PM

   Conch Tamales with Jalapeño-Cheese Pesto

   yield: Makes 20 tamals

   Unlike most tamal recipes, which use dried corn (masa harina), this one is Cuban-style, made with fresh corn kernels. I’ve also added a different touch by replacing the traditional pork filling with conch. The flavor and texture proved very popular at Yuca, and it remained on the menu as a fixture.
   These tamales are very convenient for entertaining. They can be made ahead of time and frozen, or kept in the refrigerator and then popped in the microwave. In fact, it’s not worth making a smaller batch, so you’ll probably want to freeze some of them. Likewise, the pesto can be prepared ahead of time and refrigerated.

   Jalapeño-Cheese Pesto
   1/4 cup olive oil
   3 tablespoons diced onion
   1 tablespoon minced garlic
   2 jalapeño chiles, seeded, deveined, and sliced
   1 tablespoon ground turmeric
   8 ounces queso blanco or Muenster cheese, cut into 1-inch chunks

   Sofrito
   1/4 cup extra virgin olive oil
   1/2 onion, cut into 1/2-inch dice
   1/2 red bell pepper, seeded and cut into 1/2-inch dice
   1/2 green bell pepper, seeded and cut into 1/2-inch dice
   4 cloves garlic, minced
   3 tablespoons tomato paste
   7 to 8 cups fresh corn kernels (from 15 ears), husks reserved
   1/2 cup fine yellow cornmeal
   1/2 cup cornstarch
   2 tablespoons sugar
   Salt to taste
   1 pound fresh conch, ground

   Garnish
   1 large 1/2-inch-thick slice queso blanco or Muenster cheese (optional)
   1 pound whole mixed olives (such as kalamata, niçoise, and alphonso)
   1 bunch fresh parsley, chopped

   PreparationTo prepare the pesto, heat the olive oil in a sauté pan or skillet and sauté the onion, garlic, and jalapenos over medium heat for 5 minutes. Add the turmeric, stir well, and sauté for another 2 minutes.

   Transfer the mixture to a food processor, add the queso blanco, and pulse until smooth. Refrigerate.

   To prepare the sofrito, heat the olive oil in a large sauté pan or skillet. Add the onion, bell peppers, and garlic, and sauté over medium heat for about 15 minutes, stirring frequently. Stir in the tomato paste and remove the pan from the heat.

   Place the corn kernels in a large mixing bowl and stir in the sofrito mixture. Add the cornmeal and cornstarch and mix well. Place small batches of the corn mixture into a food processor or blender and purée until smooth.

   Return the purée to the mixing bowl and add the sugar and salt. With a wooden spoon, fold in the ground conch.

   Lay 2 of the reserved corn husks end to end. Place 1/2 cup of the conch filling in a cylinder shape in the middle of the husks. Roll up the husks and tie each end with butcher’s twine. Repeat for the remaining tamales.

   Bring a large stockpot of salted water to a boil. Add the tamales, lower the heat, and keep at a gentle boil for 1 hour. Drain, and let the tamales cool slightly. Cut the square of cheese into a star (or other) shape and set it on a serving plate. Set the warm tamales, still in their leaves, on the cheese. Place the chilled pesto on the side, garnish with the parsley and olives, and serve.