4361 really great tamales Recipes

bacon, diced, onion (1/2 lb.), peeled and diced, diced celery, carrot (1/4 lb.), peeled and diced, garlic, minced, dried oregano, minced fresh jalapeno chili, fat-skimmed chicken broth, beer (12 oz.), coarse-ground pepper, worcestershire, drained canned or cooked great northern or other small white beans, chopped fresh cilantro, salt

bulk pork sausage, chopped onion, great northern beans, rinsed and drained, diced tomatoes, undrained, chopped cabbage, sliced carrots, white vinegar, brown sugar, salt, dried thyme, paprika, pepper, hot pepper sauce, minced fresh parsley

fresh lemon juice (juice of 6 lemons), sugar (or more to taste), cold water, lemon (sliced into to rounds), ice cube (lots!)

onion, chopped, water, chicken-flavored vegetarian seasoning, carrots, peeled and diced into large pieces, red bell pepper, seeded and chopped, fresh tomatoes, diced (grape tomatoes are nice), diced green chilies, fresh garlic, minced, ground cumin, dark red kidney beans, drained, not rinsed, great northern beans, rinsed and drained, vegetarian refried beans, tomato paste, water, oregano, salt, cornbread batter

frozen chicken tamales or 24 oz beef tamales, frozen corn , unthawed, green chilies, diced, green onions, chopped, fresh cilantro, chopped, whipping cream, salsa verde, chili powder, ground cumin, salt, pepper, monterey jack cheese, grated, avocado , wedges (optional), salsa verde (optional)

bacon, canned beef tamales , cut into 2-inch pieces, diced cooked chicken, whole kernel corn, drained, canned tomatoes, drained, raisins, stuffed green olives, chili powder, salt, butter, chicken broth, worcestershire sauce, shredded sharp cheddar cheese

great northern beans , overcooked and mushy, chicken broth, approximately, frozen chopped spinach, thawed and drained, onion soup mix

uncooked bacon, diced, a medium onion, diced, garlic cloves, diced, chicken broth, great northern beans, cooked cans drained (or 2(15 oz.), parsley, cumin, red pepper flakes, black pepper, salt

olive oil, carrot, chopped, celery, chopped, onions, chopped, smoked turkey sausage, sliced, great northern beans, drained, chicken broth, mustard greens, drained, bay leaf, fresh thyme, grill seasoning, such as mccormick mesquite grill mates, fresh parsley, chopped

canned great northern beans, drained, ham steak, cut into 2-inch cubes, salt, sweet onion, chopped, ketchup, prepared mustard, brown sugar

white great northern beans, chicken broth, yellow onions chopped, chopped green chilies, ground cumin, garlic powder, oregano, white pepper, salt, uncooked chicken cut in cubes, shredded pepper jack cheese

dried great northern beans, water, salt pork, salt, diced tomatoes, drained, molasses

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

chili without beans, tamales, mashed or your favorite tamales, onion, finely chopped, worcestershire sauce, garlic, minced, mild cheddar cheese, grated, chili powder, drops tabasco

your favorite hot tamales or 1 can of tamales, cream style corn, chili powder, egg (have made it with 2 s), grated cheese (you can make it as cheesy as you like)

dried corn husks, lard or vegetable shortening (i used . it adds flavor. it s not that bad once in a while, it s a saturated fat yes, but vegetable shortening is a trans fat, and i think that s worse for you. you can render your own using the cut off fat from pork roast and pork chops. do not use salt pork or bacon - ask your butcher for about 1 1/2 lb of pork fat), baking powder, blue corn meal ( is coarser than yellow, but if you want to make yellow tamales, get masa harina for tamales), water, chicken stock, preferably homemade, salt, poblano chilies, seeded and cut into a small dice, fresh or frozen corn (thawed if frozen ), monterey jack cheese , cut into a small dice

frozen chicken or beef tamales, frozen white or yellow corn, diced mild green chilies, green onions, chopped, chopped fresh cilantro, whipping cream, salsa verde, chili powder, ground cumin, salt, ground black pepper, grated monterey jack cheese, avocado wedges, salsa verde (optional)

dried corn husks, tomatillos, husked, rinsed, serrano chiles, stemmed, chopped, garlic cloves, chopped, olive oil, low-salt chicken broth, coarsely shredded cooked chicken (about 1 lb; from purchased rotisserie chicken), chopped fresh cilantro, lard or solid vegetable shortening, salt (omit if masa mixture contains ), baking powder (omit if masa mixture contains ), freshly ground masa dough for tamales (34 to 36 oz), or make masa dough with 31/2 cups masa harina (corn tortilla mix; about 17 oz) mixed with 2 1/4 cups warm water, low-salt chicken broth