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Tamal


Sweet Corn Tamales

Uchepos

Serves: makes 10 to 12

Uchepos

Ingredients

10 large tender ears of corn, with fresh corn husks attached

3/4 cup sweetened condensed milk

1/4 cup corn meal or rice flour, more as needed

1 teaspoon ground canela or cinnamon

1/4 teaspoon kosher or coarse sea salt

Fresh corn husks from the ears of corn to make the tamales, or dried corn husks

Mexican crema (optional topping)

Queso fresco (optional topping)

To Prepare

To make the corn dough or masa: Carefully peel the husks from the ears of corn. It helps if you slice 1/4-inch or so from the bottom part of the corn. Place the husks in a large bowl and cover with hot water. (If using dried corn husks, soak in hot water.)

Rinse the peeled corn thoroughly. Shave the corn kernels off and place in a food processor or blender along with the sweetened condensed milk. Process until you get as smooth consistency as you can. Incorporate the corn meal or rice flour until you get a moist, but not wet, dough consistency. Season with the cinnamon and salt and mix well.

To prepare the tamalera or steamer: Place water in the bottom pan of a steamer (so that water is under the steamer) and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.

To assemble the tamales: Lay out a corn husk with the tapering end towards you. If the fresh corn husks are too thin, use 2 or 3 fanned together. Spread about 3 tablespoons of dough or masa into about a 2 to 3-inch square, the layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides.

Pick up the two long sides of the corn husk and bring them together and fold the folded sides to one side, rolling them in the same direction around tamal. Fold up the empty section of the husk, with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.

Prepare all the tamales and place them as vertically as you can in a container.

To cook tamales: When you have all tamales ready place them, again as vertically as you can, into the prepared steamer, with the open end on top. If there is space left in the steamer, tuck in some cornhusks, so the tamales won’t dance around. Cover with more cornhusks, and steam covered with a lid anywhere from 55 minutes to an hour. You know the tamales are ready when they come easily free from the husks.

Serve hot, along with fresh Mexican cream and crumbled queso fresco on the side.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2015/04/sweet-corn-tamales/


Chicken in Salsa Verde Tamal Casserole

Chicken in Salsa Verde Tamal Casserole
Cazuela de Tamal de Pollo en Salsa Verde

Serves: 12

Cazuela de Tamal de Pollo en Salsa Verde" alt="Chicken in Salsa Verde Tamal Casserole
Cazuela de Tamal de Pollo en Salsa Verde" />

Ingredients

Vegetable oil to grease the baking dish

1 batch of corn dough or masa from tamal recipe

1 batch salsa verde (recipe follows)

2 cups shredded cooked chicken

1 1/2 cups Mexican crema, or Latin-style cream, crème fraiche or sour cream

2 1/2 cups (about 10 ounces) grated Oaxaca cheese, mozzarella or Monterey Jack

To Prepare

Preheat oven to 400 degrees.

Grease a large baking dish with oil. Spread half of the tamal dough or masa in a single layer over the bottom of the baking dish. Set aside 3/4 cup of salsa verde and combine the rest with the shredded chicken. Spread the chicken and salsa verde mix on top of the masa. Cover with the rest of the masa in a second layer. Cover with aluminum foil and place in the oven for an hour.

Remove from the oven. Carefully remove the aluminum foil and spread on the remaining 3/4 cup of salsa verde. Top with the cream and cheese. Place back in the oven, uncovered, for 10 more minutes, or until the cheese completely melts and begins to brown along the edges. Serve hot, cut into squares.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2015/04/chicken-and-salsa-verde-tamal-casserole/

Salsa Verde

Serves: makes about 4 cups

Ingredients

2 pounds green tomatillos, husks removed and rinsed

2 garlic cloves

2 serrano or jalapeño chiles, or more to taste

1 cup cilantro, leaves and upper stems

1/4 cup roughly chopped white onion

1 teaspoon kosher or coarse sea salt, or to taste

2 tablespoons safflower or corn oil

To Prepare

Place the tomatillos along with the garlic cloves and chiles in a pot and add enough water to cover. Place over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, or until the tomatillos change in color from bright green to a pale green, are cooked through, and are soft but are not coming apart.

Transfer the tomatillos, garlic, chile (you may want add only 1 chile at first), and 1/2 cup of the cooking liquid to a blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and process again. Taste for salt and add more if need be. Also taste for heat, you may add the other chile in pieces until you reach your desired heat level.

In a medium saucepan, set over medium heat, pour the oil. Once hot, pour in the salsa verde, bring to a simmer and cook for 6 to 8 minutes until it thickens a bit and deepens its flavor and color. Turn off the heat.

Allow to cool to room temperature and serve. Or, once it cools down, you may store it in a closed container in the refrigerator for weeks.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2015/04/chicken-and-salsa-verde-tamal-casserole/


Chicken in Salsa Verde Tamales

Chicken in Green Salsa Tamal
Tamales de Pollo con Salsa Verde

Serves: makes about 18 tamales

Tamales de Pollo con Salsa Verde" alt="Chicken in Green Salsa Tamal
Tamales de Pollo con Salsa Verde" />

Ingredients

For the tamal dough or masa:

3/4 cup lard, vegetable shortening, or seasoned oil (see note at end of recipe)

1/2 teaspoon kosher or coarse sea salt, or to taste

1 teaspoon cold water

1 teaspoon baking powder

1 pound (about 3 1/4 cups) instant corn masa for tortillas or tamales

3 1/2 cups Mexican chicken broth (recipe follows), add more if needed


For the filling:

1 batch salsa verde (recipe follows)

2 cups shredded cooked chicken, from Mexican chicken broth


To assemble the tamales:

25 dried corn husks, soaking in hot water

To Prepare

To make the tamal dough or masa: Place lard, vegetable shortening or seasoned oil in an electric mixer and beat until very light, about 1 minute. Add salt and 1 teaspoon of cold water and continue beating until it is white and spongy, a couple more minutes. Add the baking powder and then alternate adding the instant corn masa and the chicken broth a little at a time. Continue beating until dough is homogeneous and as fluffy as can get. You know the tamal masa is ready when you can drop 1/2 teaspoon of the masa in a cup of cold water and it floats.

To make the filling: Combine the salsa verde with the cooked shredded chicken.

To assemble the tamales: Soak the dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 3 tablespoons of masa into about a 2 to 3-inch square, the layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides. Place 1 tablespoon of filling in the middle of the masa square.

Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold the folded sides to one side, rolling them in same direction around tamal. Fold up the empty section of the husk, with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.

Assemble all the tamales and place them as vertically as you can in a container.

To prepare the tamalera or steamer: Place water in the bottom pan of a steamer (so that water is under the steamer) and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.

To cook the tamales: When you have all tamales ready, place them, again as vertically as you can, into the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered with a lid for 50 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks, you will see the moisture, like when you remove good moist muffins from their paper baking cups.

Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead several days before and stored in refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.

Note: To make seasoned oil, in a medium saucepan, heat 1 cup vegetable oil over medium heat, add a thick slice of onion and 4 garlic cloves. Cook for 15 minutes until completely browned. Remove onion and garlic before using the oil.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2015/04/chicken-and-salsa-verde-tamales/

Mexican Chicken Broth
Caldo de Pollo

Serves: makes about 8 cups broth and 6 cups shredded chicken

Ingredients

1 3-pound chicken, cut into serving pieces, or 2–3 pounds mixed chicken parts

3 carrots, peeled and cut into large chunks

1 white onion, halved

3 celery stalks, cut into large chunks

1 garlic clove

5 to 6 black peppercorns

5 to 6 fresh Italian parsley sprigs

1?2 teaspoon dried marjoram

1?2 teaspoon dried thyme

2 bay leaves

1 tablespoon kosher or coarse sea salt, or to taste

3 1?2 quarts water

To Prepare

Place all the ingredients in a large pot and bring to a boil. Reduce the heat to medium-low, skim off any foam, and simmer, partially covered, for 50 minutes. Turn off the heat and let cool.

With a slotted spoon, transfer the chicken pieces to a bowl. Strain the broth into a container, cool, and refrigerate. Remove the skin and bones from the chicken. Shred or cut the meat into chunks for future use and refrigerate if not using right away.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2015/04/chicken-and-salsa-verde-tamales/

Salsa Verde

Serves: makes about 4 cups

Ingredients

2 pounds green tomatillos, husks removed and rinsed

2 garlic cloves

2 serrano or jalapeño chiles, or more to taste

1 cup cilantro, leaves and upper stems

1/4 cup roughly chopped white onion

1 teaspoon kosher or coarse sea salt, or to taste

2 tablespoons safflower or corn oil

To Prepare

Place the tomatillos along with the garlic cloves and chiles in a pot and add enough water to cover. Place over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, or until the tomatillos change in color from bright green to a pale green, are cooked through, and are soft but are not coming apart.

Transfer the tomatillos, garlic, chile (you may want add only 1 chile at first), and 1/2 cup of the cooking liquid to a blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and process again. Taste for salt and add more if need be. Also taste for heat, you may add the other chile in pieces until you reach your desired heat level.

In a medium saucepan, set over medium heat, pour the oil. Once hot, pour in the salsa verde, bring to a simmer and cook for 6 to 8 minutes until it thickens a bit and deepens its flavor and color. Turn off the heat.

Allow to cool to room temperature and serve. Or, once it cools down, you may store it in a closed container in the refrigerator for weeks.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2015/04/chicken-and-salsa-verde-tamales/


February 15, 2012

Every few months, my family gets together with a Latin group of friends and their families for a pot luck.

This winter it was our turn. As tradition goes, the host brings the main dishes to the table and the others bring the rest. I eagerly announced my plans to share Mexican casseroles, also called cazuelas, budines or pasteles. The Mexicans couldn’t hide their joy- “Pati! De veras? Budin Azteca? Cazuela de Tamal?!”- and quickly thought of other “very” Mexican sides to pair with them. The Argentines and Costa Ricans tried to understand what “Mexican casserole” meant and whether it was supposed to be any good. The Americans in the group (though they consider themselves Latin) were clearly not excited about it.

No doubt about it, casseroles have had their ups and downs in culinary history. Their weakest stand seems to have been in the United States, after being fashioned into “two-step-many-can” versions in the 1930 and ’40s. But think of all the bright stars in the casserole universe: French cocottes enveloped in mother sauces; British potpies encrusting fillings as wet as British weather; irresistible Italian lasagnas layered with pasta; Peruvian causas with seasoned meat encased in mashed potatos; Greek spanakopitas with an extra-savory cheese-spinach mix covered with phyllo dough; Middle Eastern moussakas stacked with layers of eggplant; and the not-so-well-known, yet gloriously tasty Mexican cazuelas…

Continue reading Make It, Freeze It, Take It: The Mexican Casserole


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