Crock Pot Tamales (easy step by step instructions)


Good tasting tamales are almost a work of art. They are also pretty labor intensive. Using your crock pot to cook the meat beforehand is a way to simplify the process a bit. Everyone seems to have their own special way they like tamales, this is mine. 

This recipe can also be used to make empanadas: http://www.christineiscooking.com/2011/10/crock-pot-empanadas-baked-or-fried.html

I made this in my 5 quart slow cooker

This recipe makes approximately 35 tamales.  Any leftovers can be frozen.  They reheat great!

Ingredients:

The Crock Pot Meat:
Approx. 4 lbs of boneless beef chuck roast
1 tsp salt
1 tsp black pepper
1 teaspoon of olive oil
1 large onion, diced
12 ounces of canned green chiles
2 tablespoons chili powder
1 (12oz) bottle of Franks hot sauce
1 teaspoon of garlic powder
1 teaspoon of Better Than Bullion Beef Paste

Combine all of the ingredients in the slow cooker and cook on high for approximately 5 to 6 hours or until fork tender

The Masa Dough:
1 1/2 cups lard
1/2 tablespoon salt
4 1/2 cups masa harina
2 1/2 cups beef broth

Also Needed:
3 (8oz) packages corn husks

Directions:
(1) Cook your meat in the slow cooker as indicated.  Shred the meat and let it cool. Add additional hot sauce to the meat to taste and a small amount of juices from the crock pot to make it moist (I usually add about 3/4 cup). 

(2) Soak the corn husks in a large container full of hot tap water for approx 1 1/2 hours or more. 

(3) Place the lard & salt in a large mixing bowl & beat on high speed until fluffy. Add masa harina  and beat at a low speed until combined. Pour in beef broth (or strained juices from the crock pot) a little at a time while mixing until the masa is the consistency of soft cookie dough.  The dough has enough broth in it when a small ball will eventually float to the top of a glass of water.

(4) Drain the water from husks. One at a time, flatten out each husk, with the narrow end facing you, use a butter knife to spread about 2 tablespoons of prepared masa mix onto the top 2/3 of the husk. Spread about 2 tablespoons of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale.  If you have a tamale that won't stay together you can tie it with a small strip of corn husk. **(If your a tamale newbie - there are a lot of good videos on You Tube that can show you how to properly construct a tamale)**

(5) Place tamales in a large steamer basket vertically (see picture) with a small amount of water on the bottom and a dry dish cloth over top then the lid (this absorbs excess steam).  Steam over boiling water for 45 minutes to an hour, or until masa holds it shape. Make sure the steamer pot doesn’t run out of water! You know the tamales are fully cooked when the corn husk will peel off from the masa.  I like to pull them out a few minutes before they are done as they will continue to cook a bit after you remove them from the pot.


















Leftover tamales can be frozen.  To reheat - just wrap the tamale in a wet paper towel and microwave for 1 minute.

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Copyright 2013 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com






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Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Crock Pot Tamales (easy step by step instructions)


Good tasting tamales are almost a work of art. They are also pretty labor intensive. Using your crock pot to cook the meat beforehand is a way to simplify the process a bit. Everyone seems to have their own special way they like tamales, this is mine. 

This recipe can also be used to make empanadas: http://www.christineiscooking.com/2011/10/crock-pot-empanadas-baked-or-fried.html

I made this in my 5 quart slow cooker

This recipe makes approximately 35 tamales.  Any leftovers can be frozen.  They reheat great!

Ingredients:

The Crock Pot Meat:
Approx. 4 lbs of boneless beef chuck roast
1 tsp salt
1 tsp black pepper
1 teaspoon of olive oil
1 large onion, diced
12 ounces of canned green chiles
2 tablespoons chili powder
1 (12oz) bottle of Franks hot sauce
1 teaspoon of garlic powder
1 teaspoon of Better Than Bullion Beef Paste

Combine all of the ingredients in the slow cooker and cook on high for approximately 5 to 6 hours or until fork tender

The Masa Dough:
1 1/2 cups lard
1/2 tablespoon salt
4 1/2 cups masa harina
2 1/2 cups beef broth

Also Needed:
3 (8oz) packages corn husks

Directions:
(1) Cook your meat in the slow cooker as indicated.  Shred the meat and let it cool. Add additional hot sauce to the meat to taste and a small amount of juices from the crock pot to make it moist (I usually add about 3/4 cup). 

(2) Soak the corn husks in a large container full of hot tap water for approx 1 1/2 hours or more. 

(3) Place the lard & salt in a large mixing bowl & beat on high speed until fluffy. Add masa harina  and beat at a low speed until combined. Pour in beef broth (or strained juices from the crock pot) a little at a time while mixing until the masa is the consistency of soft cookie dough.  The dough has enough broth in it when a small ball will eventually float to the top of a glass of water.

(4) Drain the water from husks. One at a time, flatten out each husk, with the narrow end facing you, use a butter knife to spread about 2 tablespoons of prepared masa mix onto the top 2/3 of the husk. Spread about 2 tablespoons of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale.  If you have a tamale that won't stay together you can tie it with a small strip of corn husk. **(If your a tamale newbie - there are a lot of good videos on You Tube that can show you how to properly construct a tamale)**

(5) Place tamales in a large steamer basket vertically (see picture) with a small amount of water on the bottom and a dry dish cloth over top then the lid (this absorbs excess steam).  Steam over boiling water for 45 minutes to an hour, or until masa holds it shape. Make sure the steamer pot doesn’t run out of water! You know the tamales are fully cooked when the corn husk will peel off from the masa.  I like to pull them out a few minutes before they are done as they will continue to cook a bit after you remove them from the pot.


















Leftover tamales can be frozen.  To reheat - just wrap the tamale in a wet paper towel and microwave for 1 minute.

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2013 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com






No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine