How to Make Tamales

     Then add 3 cups of the mustard greens, 2 cups of the onions, all of the bell peppers, celery, and bay leaves. The one cup of okra and dump it all in the pot and cook, stirring occasionally to check for sticking. After 8 minutes add the apple juice and remaining seasoning mix, stir and cook until most of the liquid is absorbed, should take 6 to 8 minutes. Add the seasoned chicken, cover the pot and cook for 2 minutes.

First, you spread out your ingredients on the table, open up all the packages. Then you get your pot and fill it up with water, halfway to the top. Take your meat, place it in the pot and let it boil for three hours until its tender. Be sure to add lots of salt to the meat, this will help tenderize the meat. Peel and clean all the chiles (anchos and guaillo), make sure you remove all the seeds and the veins. If you have sensitive eyes or skin, I would advise that you get some gloves and don’t touch your eyes (they are very hot and will dye your skin red and burn). Then take the chiles and pass them through a pan of oil. Boil the chiles in a separate pot from the meat. After this put the chiles in a blender and blend them with the four cloves of garlic and more salt. Separate

mother prepare them. First, we made the masa, then we spread the masa on corn husk. After

Decrease the amount of beef in a meal with an increase of alternatives such as chicken breast or wild, cold water fish.

I was personally a bit shocked. They aren’t accustomed to making them with the meats and salsa that Mexicans add to our tamales. She told us that what is normal for us is weird for her. When she first tried Mexican tamales, she thought that they were too spicy for her to actually enjoy them but the more she ate them she started to actually like them. Most Mexican dishes are known for their spiciness. Nothing tastes good if you don’t add something spicy, well that happens with the tamales as well. They won't be half as delicious if they weren’t spicy. I really like when my mom makes spicy tamales, Virginia's tamales only had chicken and a bit of salsa verde (green salsa), which was barely noticeable. It felt pretty plain and I didn’t really enjoy it. It became one of the foods that I probably won’t ever eat again, unless it had something more than just chicken and less masa. I am always willing to try new food but something with flavor. Something that I can make the food memorable. I always like to have the food leave an impression on me. This tamale was really plain. It had no taste to it. It gave me this feeling of boredom. It looked white maybe even a yellow kind of color, shaped in a small square. It was wrapped around with a green leaf that she said comes from bananas or something. It was tied with a small piece of the leaf to secure it while it cooked so that it can hold everything inside and not

Tamales can be made out of different things like pork, beef, chicken, and etc. Tamales are great for the holidays everyone enjoys them, We start by going to the store and buying pork, masa, chile ancho, and corn husks etc. We cook the meat, which takes about six to eight hours. We usually cook the meat overnight and the next morning were up bright and early ready to start. A large storage bin we hold the doughy corn substance. We mix the masa with the warm broth. The

They make tamales which you can get from stands and at the stands are a huge steel bucket full of steaming tamales and two pots with atole (a sweet breakfast drink of strawberry, chocolate, or rice thickened with starch) every city makes them different.

Not only are tamales good to eat, but they bring so much more to the table, they bring laughter, memories and most important family. They bring families together every year across different communities throughout the nation, and abroad to me, tamales are a combination of good times, love, and togetherness all wrapped up and presented like a gift for the soul around the holidays.

Mi Ranchito is a cocina and cantina serving up Mexicana cuisine with more than a decade of loyal clientele. With a passion for freshness, each dish goes from the kitchen to the table immediately. The appetizers are all made from scratch and include such popular favorites as espinaca cheese dip, carne asada quesadilla, fresh guacamole, stuffed fried avocado and Cancun chicken. The burritos are a popular menu item at Mi Ranchito as they are made with fresh made flour tortillas and plenty of filling options to choose from.

In a large skillet or Dutch oven brown ground chuck and Italian sausage over medium-high heat; drain excess fat and return meat to Dutch oven or skillet.

You now need to collect all the corn husks. The corn husks is the wrapping for the Tamale. When all corn husks is already rinsed up and dried. You now get 1 tablespoon of dough and spread it onto the corn husk. Make sure that when you do place it and spread it you need to leave ½ inches clear for all the sides. You don’t want to have dough on the

Smoking meat was also a way of preserving it. To smoke meat it was first salted or soaked in brine and then hung in a smoke house to slowly dry. The smoke house required a smoky fire under the meat for days to weeks. Smoking meat took time and care to do. Potting was another storage form that allowed meat to be stored for a year. Meat from a cow or pig would be put into a big kettle and boiled over a fire while the fat would be melted in a spider, a skillet with skinny legs that was used over fire. The fat was melted in the spider until it became a liquid. The meat, once boiled for hours, was cooled and then placed in a crock. The liquid fat was poured over the meat until it covered all parts and was about two inches thick. The fat served as

We will begin preparing the tamale filling. Which will consist of the cooked chicken and green salsa. First we will need to boil 10 Lbs. of chicken with enough water to cover the chicken while it is boiling. We will also add enough salt to taste, 3 cloves of garlic and half and onion. We will cook the chicken for about 1 hour and 30 minutes at medium temperature. Now we will begin preparing the green

There are a couple of ways to make salsa. My favorite way is roasting over a wood fire. The wood gives it a Smokey flavor. You roast the peppers, onions and tomatoes until they are soft and black. Then you want to

I am going to try to explain the importance of a meat tenderizer. (Bear with me) attention to all you meat lovers out there tell me if this sounds like you. You just got back from the store with a great steak and you're getting ready to "take it apart", so of course being the professional you are you've got the perfect marinade that would make a stiff man drool, not to mention the grilling/cooking part of things you got it down to a nanosecond, but then.... Things begin to take a turn for the worst just as you're about to dig in "literally" you begin to chew and chew and keep on chewing, you don't want to believe it but it's true the worst has happened.