Party Like There’s No Tamale!

Tamale with Salsa
But thank goodness you can make tamales and have fun doing it. The process of making tamales can be a party on its own called a Tamalada. These perfect little packages are all wrapped up like gifts to present to your friends. They can be filled with savory ingredients or enjoyed without filling for their natural sweet corn flavor.
I consider food a gift from one person’s heart to another person’s stomach. That is love! So gather your friends and have a tamale making party and share your creations together over a tasty margarita! 

Easy Salsa Verde
Salsa Verde
 
 
 
 
 
 
 
Ingredients:
1 tablespoon olive oil
4-5 tomatillos, husks removed
1/2 white onion
2 cloves garlic, unpeeled
2 whole chilies de arbol, stemmed
2 tablespoons chopped fresh cilantro leaves
Juice of 1 lime
1/2 cup chicken broth
Salt and freshly ground black pepper
Directions:
Peel the papery husks off the tomatillos and wash them (they will be sticky under the paper).
Preheat broiler to high. Place the tomatillos, onion, peppers and unpeeled garlic cloves on a baking sheet pan and drizzle with olive oil to coat.
Put pan under the preheated broiler until all vegetables are roasted and are browned to slightly charred on all sides, about 10 minutes. 
Rotate the ingredients during cooking to make sure all sides are browned.
Roasted Tomatillos
Pour the chicken broth onto the hot baking sheet and scrap up the browned goodies from the bottom to the pan. Save this for the salsa.
Once cooled, squeeze the garlic from the peel and transfer the mixture to a blender. Add the cilantro and chicken broth. Process until smooth, about 2 minutes. Season with salt and pepper, to taste. Pour the salsa into a serving bowl and serve.
 Sweet Corn Tamales
Tamales
 
 
 
 
 
 
 
Ingredients:
4 cups fresh corn kernels, from 4 ears or 1/2 lb bag frozen corn, thawed
1 stick (4 ounces) butter, at room temperature
2 tablespoons granulated sugar
1 egg
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 cup masa harina (dried corn flour)
20 dried corn husks, soaked in warm water for 30 minutes
Directions:
Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
In the bowl of an electric mixer, cream the butter and sugar until pale. Add the egg, salt, and baking powder. Mix to incorporate. Add the masa and pureed corn and mix until blended and forms smooth dough, like thick peanut butter. Add more masa if too thin or water if too thick.
Put a corn husk lengthwise in front of you with the wide side closest to you. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Pick up the 2 long sides of the corn husk and bring them together. Roll both sides of the corn husks in the same direction over the filling. 
Tamales in Steamer Basket
Repeat with remaining corn husks and dough. Place the tamales, seam side down, in the steamer basket of a pasta, vegetable or tamale cooker. Fill the bottom of the steamer; the water level should be below the rack. Then stack tamales on top of one another. Don’t let the water touch the tamales.
Cover with a tight fitting lid, bring to a simmer and steam for 1 1/2 – 2 hours, adding additional water, as needed to maintain water level in the pan. Watch carefully so that water does not boil down and burn bottom of pan! Cook tamales until the tamales come free from the husks.
Remove the tamales from the steamer to a serving platter and serve with side of salsa.
Sweet Corn Tamales
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Print
2238 calories
306 g
430 g
110 g
43 g
61 g
1025 g
1311 g
50 g
4 g
34 g
Nutrition Facts
Serving Size
1025g
Amount Per Serving
Calories 2238
Calories from Fat 965
% Daily Value *
Total Fat 110g
170%
Saturated Fat 61g
303%
Trans Fat 4g
Polyunsaturated Fat 7g
Monounsaturated Fat 27g
Cholesterol 430mg
143%
Sodium 1311mg
55%
Total Carbohydrates 306g
102%
Dietary Fiber 33g
130%
Sugars 50g
Protein 43g
Vitamin A
94%
Vitamin C
79%
Calcium
42%
Iron
49%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups fresh corn kernels, from 4 ears or 1/2 lb bag frozen corn, thawed
  2. 1 stick (4 ounces) butter, at room temperature
  3. 2 tablespoons granulated sugar
  4. 1 egg
  5. 1/2 teaspoon salt
  6. 1 1/2 teaspoons baking powder
  7. 1 1/2 cup masa harina (dried corn flour)
  8. 20 dried corn husks, soaked in warm water for 30 minutes
Instructions
  1. Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
  2. In the bowl of an electric mixer, cream the butter and sugar until pale. Add the egg, salt, and baking powder. Mix to incorporate.
  3. Add the masa and pureed corn and mix until blended and forms smooth dough, like thick peanut butter. Add more masa if too thin or water if too thick.
  4. Put a corn husk lengthwise in front of you with the wide side closest to you. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Pick up the 2 long sides of the corn husk and bring them together. Roll both sides of the corn husks in the same direction over the filling. Repeat with remaining corn husks and dough.
  5. Place the tamales, seam side down, in the steamer basket of a pasta, vegetable or tamale cooker. Fill the bottom of the steamer; the water level should be below the rack. Then stack tamales on top of one another. Don’t let the water touch the tamales. Cover with a tight fitting lid, bring to a simmer and steam for 1 1/2 - 2 hours, adding additional water, as needed to maintain water level in the pan.
  6. Watch carefully so that water does not boil down and burn bottom of pan! Cook tamales until the tamales come free from the husks.
  7. Remove the tamales from the steamer to a serving platter and serve with side of salsa.
beta
calories
2238
fat
110g
protein
43g
carbs
306g
more
Life of the Party Always! http://lifeofthepartyalways.com/

Easy Salsa Verde
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Print
270 calories
33 g
0 g
16 g
7 g
2 g
509 g
448 g
15 g
0 g
12 g
Nutrition Facts
Serving Size
509g
Amount Per Serving
Calories 270
Calories from Fat 138
% Daily Value *
Total Fat 16g
24%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 448mg
19%
Total Carbohydrates 33g
11%
Dietary Fiber 8g
31%
Sugars 15g
Protein 7g
Vitamin A
24%
Vitamin C
289%
Calcium
9%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon olive oil
  2. 4-5 tomatillos, husks removed
  3. 1/2 white onion
  4. 2 cloves garlic, unpeeled
  5. 2 whole chilies de arbol, stemmed
  6. 2 tablespoons chopped fresh cilantro leaves
  7. Juice of 1 lime
  8. 1/2 cup chicken broth
  9. Salt and freshly ground black pepper
Instructions
  1. Peel the papery husks off the tomatillos and wash them (they will be sticky under the paper).
  2. Preheat broiler to high. Place the tomatillos, onion, peppers and unpeeled garlic cloves on a baking sheet pan and drizzle with olive oil to coat. Put pan under the preheated broiler until all vegetables are roasted and are browned to slightly charred on all sides, about 10 minutes. Rotate the ingredients during cooking to make sure all sides are browned.
  3. Pour the chicken broth onto the hot baking sheet and scrap up the browned goodies from the bottom to the pan. Save this for the salsa.
  4. Once cooled, squeeze the garlic from the peel and transfer the mixture to a blender. Add the cilantro and chicken broth. Process until smooth, about 2 minutes. Season with salt and pepper, to taste.
  5. Pour the salsa into a serving bowl and serve.
beta
calories
270
fat
16g
protein
7g
carbs
33g
more
Life of the Party Always! http://lifeofthepartyalways.com/

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