Recipes

Makes 20 tamales

Ingredients

For the Blackberry Moose

4 small red dried chilies
2 ancho dried peppers
4 pasilla dried peppers
2 cups water
1 medium tomato, chopped medium
1 medium yellow onion, chopped medium
3 cloves garlic, chopped fine
1 tablespoon ground cumin
1 tablespoon cumin seeds, toasted
1 teaspoon all spice
1 teaspoon cinnamon
1 teaspoon coriander, cracked
½ teaspoon anise seeds
1½ pound moose roast
1 teaspoon salt
1 fresh bay leaf
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh oregano, chopped
2 tablespoons fresh parsley, chopped

For the Tamale Dough

2 cups masa harina
2 cups chicken stock, reserved from poached chicken
½ cup lard
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon lime zest

For the Blackberry Mole Sauce

2-3 dried ancho chilies
2 dried guajillo chilies
2-3 cloves garlic
1 medium yellow onion
½ cup raw almonds
3 whole cloves
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 tablespoons sesame seeds
¼ cup raw pumpkin seeds
1 teaspoon salt
2 tablespoons raisins
2 cups chicken stock
¹⁄₃ cup blackberries

Directions

For the Moose

Place all ingredients (except herbs) in a medium saucepan and bring to a boil, reduce heat and simmer for about 2 hour or until moose is falling apart soft. Take off heat and cool. Discard bay leaf. Shred the moose by pulling apart the fibers using a fork or your fingers. Place shredded meat into a medium bowl and add fresh herbs. Mix and set aside and let soak up its own juice.

For the Tamale Dough

In a large mixing bowl combine the masa harina, lime zest with 2 cups of the reserved chicken liquid, mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until full incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the Wrappers

For corn husk wrappers, place the corn husks in boiling water for 1-2 minutes, take out and cool slightly before handling. For the banana leaf wrappers, pass the banana leaf over the gas stove until soft until pliable, about 1-2 minutes.

For the Blackberry Sauce

Preheat oven to 425°F. On a large sheet tray combine, chilies, garlic, onion, almonds, cloves, peppercorns, coriander, sesame seeds, and pumpkin seeds and place in over and char all items. Place all charred items in a medium saucepan and combine raisins and stock. Bring to a boil and reduce heat, simmer for 20 minutes or until all items are soft. Take off heat and cool. Place in blender and blend until smooth add blackberries and blend again until smooth.

For assembling the tamales

In the center of each banana leaf or corn husk, place about 3-4 tablespoons of masa harina mixture. Flatten with a spoon leaving about 1 inch around each border of either the banana leaf or corn husk. Atop that place about 2 tablespoons meat mixture. Fold over the banana leaf or corn husk like you are folding a present. Tying the wrapped package with either corn husk ties or banana leaf ties, or kitchen twine.
Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips from making tamales soggy). Steam tamales on medium heat for about 45-60 minutes or until soft and cooked through. Serve with sauce.

Makes 15 tamales (large)

Nacatamales are similar to Mexican tamales but they are quite large and filled with a potato, rice, corn, vegetable and herb mixture and are typically served on holidays and special occasions. This recipe makes ½ size portions of the traditional tamale.

Ingredients

For the tamale dough

2 cups masa harina
2 cups pork stock, reserved from poached pork
½ cup lard
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon lime zest

For the filling

1 pound pork butt cubed (about 1 inch cubes)
1 medium red onion, sliced thin
1 medium green bell pepper, sliced thin
2 medium tomatoes, chopped medium
1 cup fresh corn, chopped fine
½ cup long grain rice, cooked al dente
3 potatoes, 1-inch cubes (about 1½ cups)
½ cup fresh mint, chopped fine
½ cup fresh cilantro, chopped fine
Juice of 3 limes
1 teaspoon cumin
1 tablespoon hot sauce of choice
Salt
Pepper
Banana leaf squares

Directions

For the tamale dough

In a large mixing bowl combine the masa harina, lime zest, and 2 cups of the reserved pork liquid. Mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until fully incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the filling & assembly

In a large mixing bowl combine the filling ingredients and mix well, making sure the rice is well combined. In the center of each banana, place about 4 tablespoons of masa harina mixture. Flatten with a spoon leaving about 1 inch around each border of the banana leaf. Atop that place about 2 tablespoons meat and vegetable mixture. Fold over the banana leaf like you are folding a present. Tie the wrapped package with banana leaf ties or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips from making tamales soggy). Steam tamales on medium heat for about 45-60 minutes or until soft and cooked through.

Makes 20 tamales

INGREDIENTS

For the red chili pork

2 cups water
1 medium tomato, chopped medium
1 red chile, torn into pieces
1 medium yellow onion, chopped medium
3 cloves garlic, chopped fine
1 tablespoon ground cumin
1 tablespoon cumin seeds, toasted
1 pound pork butt
1 teaspoon salt
1 fresh bay leaf
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh oregano, chopped
2 tablespoons fresh parsley, chopped

For the tamale dough

2 cups masa harina
1 teaspoon lime zest
2 cups pork stock, reserved from poached pork
½ cup lard
1 teaspoon baking powder
1 teaspoon salt

Corn husk wrappers
Hot sauce

DIRECTIONS

For the red chili pork

Place water, tomatoes, chile, onions, garlic, spices, pork butt, salt and bay leaf in a medium saucepan and bring to a boil. Reduce heat and simmer for about 1 hour or until pork is falling apart and soft. Take off heat and cool. Discard the bay leaf. Shred the pork by pulling apart the fibers using a fork or your fingers. Place shredded meat into a medium sized bowl and add fresh herbs and combine. Set aside.

For the tamale dough

In a large mixing bowl combine masa harina and lime zest with 2 cups of the reserved cooking liquid from pork and mix well. Meanwhile, in the bowl of a kitchen aid mixer or with an electric hand held mixer, mix the lard until fluffy, about five minutes. Add the lard to the masa harina mixture, a little at a time, until fully incorporated. Add the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece floats in a glass of cold water.

For the wrappers

For corn husk wrappers, place the corn husks in boiling, water for 1-2 minutes, take out and cool slightly before handling. In the corn husk, place about ½ cup of the masa mixture topped with shredded pork and herb mixture. Fold over the corn husk like you are folding a present and tie the package with a corn husk tie or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips and tamales from getting soggy). Steam tamales on medium heat for about 30-45 minutes or until soft and cooked through. Serve with hot sauce.

Makes 8 tamales

INGREDIENTS

2 medium tomatoes, chopped
2 green onions, chopped fine
4 cloves garlic, chopped fine
1 red bell pepper, chopped fine
1 jalapeño, deseeded and chopped fine
1 cup water
Salt
6 tablespoons lard or margarine
1 pound potatoes, cooked and mashed
2 cups masa harina
2 teaspoons salt
1 teaspoon ground allspice
1 teaspoon black pepper
1 teaspoon achiote powder, dissolved in 2 tablespoons hot water
Corn husks or banana leafs
Lemon wedges

DIRECTIONS

In a medium sauce pan on high heat, add tomatoes, green onions, garlic, red bell pepper, jalapeño and water and cook, about 5-8 minutes until soft. Transfer to a blender, season with salt and process until smooth. Strain mixture through a fine mesh sieve (sauce should be very smooth) and set aside. In a large mixing bowl combine lard, cooked and mashed potatoes, masa harina, salt, allspice, black pepper, and dissolved achiote powder, and mix well. Add the tomato pepper sauce and mix until incorporated well. In the center of each banana leaf or corn husk, place about ½ cup of the potato masa mixture. To make tamales, fold over the banana leaf or corn husk like you are folding a present and tie the package with a corn husk tie, a banana leaf tie, or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips and tamales from getting soggy). Steam tamales on medium heat for about 30-45 minutes or until soft and cooked through. Serve with lots of fresh lemon wedges.

Makes 20 tamales

Ingredients

Directions

For the mango mixture

In a medium saucepan place all ingredients in a pan and bring to a low simmer, cook for about 10 minutes and cool.

For the tamale dough

In a large mixing bowl combine the masa harina, lime zest with the mango coconut mixture and butter , mix well. A little at a time mix the lard into the masa harina until full incorporated. Mix in the baking powder and the salt and mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until full incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the wrappers

For corn husk wrappers, place the corn husks in boiling water for 1-2 minutes, take out and cool slightly before handling. For the banana leaf wrappers, pass the banana leaf over the gas stove until soft and pliable, about 1-2 minutes.

For the ginger butter

Mix the butter and ginger until smooth.

To assemble tamales

In the center of each banana leaf or corn husk, place about 3-4 tablespoons of masa harina and mango mixture. Fold over the banana leaf or corn husk like you are folding a present. Tying the wrapped package with either corn husk ties or banana leaf ties, or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips form making tamales soggy). Steam tamales on a medium heat for about 45-60 minutes or until soft and cooked through.

Serve with butter on the tamales.

Makes 20 tamales

Ingredients

Directions

For the black bean squash

Place all ingredients (except herbs) in a medium mixing bowl and combine. Set aside.

For the tamale dough

In a large mixing bowl combine the masa harina, lime zest with 2 cups of the reserved chicken liquid, mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until full incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the wrappers

For corn husk wrappers, place the corn husks in boiling water for 1-2 minutes, take out and cool slightly before handling. For the banana leaf wrappers, pass the banana leaf over the gas stove until soft and pliable, about 1-2 minutes.

For assembling the tamales

In the center of each banana leaf or corn husk, place about 3-4 tablespoons of masa harina mixture. Flatten with a spoon leaving about 1 inch around each border of either the banana leaf or corn husk. Atop that place about 2 tablespoons bean mixture. Fold over the banana leaf or corn husk like you are folding a present. Tying the wrapped package with either corn husk ties or banana leaf ties, or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips form making tamales soggy). Steam tamales on a medium heat for about 45-60 minutes or until soft and cooked through.

For the spicy red pepper sauce

In a blender place all ingredients, blend until smooth.

Makes 20 tamales

Ingredients

Directions

For the red chili pork

Place all ingredients (except herbs) in a medium saucepan and bring to a boil, reduce heat and simmer for about 1 hour or until pork is falling apart soft. Take off heat and cool. Discard bay leaf. Shred the pork by pulling apart the fibers using a fork or your fingers. Place shredded meat into a medium bowl and add fresh herbs. Mix and set aside.

For the tamale dough

In a large mixing bowl combine the masa harina, lime zest with 2 cups of the reserved chicken liquid, mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until full incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the wrappers

For corn husk wrappers, place the corn husks in boiling water for 1-2 minutes, take out and cool slightly before handling. For the banana leaf wrappers, pass the banana leaf over the gas stove until soft and pliable, about 1-2 minutes.

For the mole negro sauce

Preheat oven to 425ËšF.On a large sheet tray combine, chilies, garlic, onion, almonds, cloves, peppercorns, coriander, sesame seeds, and pumpkin seeds and place in oven and char all items. Place all charred items in a medium saucepan and combine raisins and stock. Bring to a boil and reduce heat, simmer for 20 minutes or until all items are soft. Take off heat and cool. Place in blender and blend until smooth.

For assembling the tamales

In the center of each banana leaf or corn husk, place about 3-4 tablespoons of masa harina mixture. Flatten with a spoon leaving about 1 inch around each border of either the banana leaf or corn husk. Atop that place about 2 tablespoons meat mixture. Fold over the banana leaf or corn husk like you are folding a present. Tying the wrapped package with either corn husk ties or banana leaf ties, or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips form making tamales soggy). Steam tamales on medium heat for about 45-60 minutes or until soft and cooked through. Serve with sauce.

Makes 20 tamales

Ingredients

Directions

For the green chili chicken

In a medium saucepan, combine the onion, tomato, bay leaf, water, cumin, salt, and lime zest and chicken, bring to a boil then reduce heat to simmer. Cook uncovered for 20 minutes, or until cooked through. Strain, reserving the liquid, and discard the bay leaves. When chicken is cool, shred the meat by pulling apart the fibers using a fork or your fingers. Place shredded meat into a medium bowl and add poblano and jalapeno chilies. Mix and set aside.

For the tamale dough

In a large mixing bowl combine the masa harina, lime zest with 2 cups of the reserved chicken liquid, mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until fully incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the wrappers

For corn husk wrappers, place the corn husks in boiling water for 1-2 minutes, take out and cool slightly before handling. For the banana leaf wrappers, pass the banana leaf over the gas stove until soft and pliable, about 1-2 minutes.

For assembling the tamales

In the center of each banana leaf or corn husk, place about 3-4 tablespoons of masa harina mixture. Flatten with a spoon leaving about 1 inch around each border of either the banana leaf or corn husk. Atop that place about 2 tablespoons meat mixture. Fold over the banana leaf or corn husk like you are folding a present. Tying the wrapped package with either corn husk ties or banana leaf ties, or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips form making tamales soggy). Steam tamales on medium heat for about 45-60 minutes or until soft and cooked through. Serve with sauce.

For the cilantro sauce

Place all ingredients in a blender and blend until smooth. Pour in a bowl and spoon atop tamales.