Recipe Talk

Excellent but can't find my recipe. Any idea where to find?

Main ingredients I remember include:
Riced Potatos is the outside layer with a
A few raisons and

One large green olive in the potato mix for each "tamale ball". (Sometimes made with corn meal instead of the potato, but I like the potato ones much better).

Shreded Chicken or shreded pork tucked into the middle of the potato "ball".

There is some kind of mild,red Mexican type anchoiti?? "hot" sauce coating. Like the ball is lightly rolled into the sauce to barely coat before...

The ball is then wrapped in (wet?) banana leaves (NOT corn husks).

The ball is then wrapped in foil. Tied with string and...

IF I recall correctly, is baked in the oven in a covered pot at very low heat all night?

Potato Tamales

Yield: 4 - 5 Dozen Tamales
Portion Size:

Ingredients UPC Measure Weight (lb & oz)
Lean pork or roast beef 5 lb.
Lamb Weston Private Reserve Breakfast Cubes (Item #32N), frozen 4497903214 1 lb.
Medium red bell peppers, finely diced 2
Medium green bell peppers, finely diced 2
Butter 1/4 cup
High-quality red chili sauce 1-1/2 pints
Bundle oujas (corn husks) 1
Fresh masa 6-7 lb.
Lard 1-1/2 lb.
Lamb Weston Lamb's Supreme Skillet Browns (Item #C67), frozen 4497900367 1 lb.
Salt 1 tbsp.
Prepared mole sauce 3-1/4 quarts

Preparation

Cook meat by boiling in a large covered pot with enough water to cover completely. Add salt to taste and slow boiling until completely done. Cool meat and save broth.
Sauté Breakfast Cubes and peppers in butter until potatoes are crisp. When meat has cooled, shred in bowl and add chili sauce, Breakfast Cubes, and peppers, then set aside.
Clean oujas in warm water. Mix the masa, lard, Skillet Browns, salt, and enough leftover broth to make a smooth paste. Beat well.
Spread masa mix about 1/4-inch thick over oujas, add a small amount of meat, potato, and pepper mixture, then roll up.
Fold or tie ends of oujas and place on a rack in a pan deep enough to steam. Add 1 - 2 inches water, cover with a tight-fitting lid and steam about 1 - 1/2 hours.
Remove and serve with heated, prepared mole sauce, about quarter cup per tamale.

Sweet Tamales with Raisins and Spices Recipe courtesy Emeril Lagasse, 2001

Recipe Summary
Prep Time: 30 minutes
Cook Time: 2 hours
Yield: 18 tamales, 6 to 8 servings
User Rating:

Banana leaves
1/2 cup rum
1/2 cup dark raisins
1/2 cup white raisins
2/3 cup vegetable shortening
2/3 cup sugar
2 cups masa harina
1 cup whole milk
1 cup coconut milk
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 sticks unsalted butter, melted

Defrost the banana leaves overnight in the refrigerator if frozen, and cut off any hard sections or sections with holes. Cut the leaves into unbroken 12-inch pieces. If the leaves are pliable, proceed with recipe. If not, steam the banana leaves in the top of a double boiler until soft and pliable, 20 to 30 minutes. Set aside until ready to assemble the tamales.
In a small saucepan, gently heat the rum. Place the raisins in a small bowl and cover with the warm rum. Let the raisins soak and absorb the rum while you prepare the masa filling.
In the bowl of an electric mixer beat the vegetable shortening until very light, about 1 minute. Add the sugar and half of the masa, and beat until combined. Mix the milk and coconut milk and add alternately with the remaining masa in several batches to the mixture until mixture is the consistency of medium-thick cake batter. Add baking powder, salt and cinnamon, and beat for 30 seconds. Add the melted butter and beat to incorporate, being careful not to overmix.
Spoon about 3 tablespoons of the masa batter into the center of a banana leaf. Place about 2 teaspoons of plumped raisins in the center. Fold 1 side over the batter, then the other to enclose the filling. Bring the bottom and the top over the filling to create a small package. Tie the tamale with a piece of string, and repeat with the remaining masa batter and filling.
Line a steamer insert with a layer of unused banana leaves. Lay the tamales in the lined steamer, and steam over simmering water until the tamales are cooked through and release easily from the banana leaf wrappers, about 1 to 1 1/2 hours.

Episode#: EE2B21
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Fillings
The filling for the tamal can be anything from squash or beans, to fish, chicken, beef, pork, pumpkin seeds, hard cooked eggs, even dove breast. Other more exotic ingredients are alligator tail or iguana.

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Chile-Spiced Sweet Potato Tamales
From

NOTES: Dried corn husks are available in some well-stocked supermarkets and in Mexican markets. Before using, separate husks and discard silks; soak husks in hot water until pliable, about 20 minutes. You will need about 15 large, well-shaped husks for the tamales and 3 to 4 to tear into strips for tying, but we suggest soaking a few extra in case some tear in the process. You can make and steam the tamales up to a day ahead; cover and chill. Reheat in steamer 15 to 20 minutes.

1/4 cup (1/8 lb.) butter, at room temperature
2 tablespoons firmly packed brown sugar
1 tablespoon ground cinnamon
1 1/2 pounds garnet or jewel sweet potatoes, scrubbed and halved lengthwise
1/4 cup lard or additional butter
1 cup fat-skimmed chicken broth
1 1/4 cups dehydrated masa flour
1 tablespoon baking powder
2 canned chipotle chiles, drained and minced
Salt and fresh-ground pepper
20 dried corn husks, soaked (see notes)

1. In a small bowl, mix butter, brown sugar, and cinnamon. Set sweet potato halves, cut side up, in a baking dish, and rub cut sides equally with butter mixture. Bake in a 350degrees oven until soft when pressed, about 1 hour.
2. Scoop flesh from sweet potatoes (discard skins) into a bowl; mash with a fork until smooth.

3. In a 1- to 2-quart pan over low heat, melt lard. Pour in chicken broth and stir until warm. Add broth mixture to sweet potatoes; mix well. Gradually add masa flour, stirring until well blended. Stir in baking powder and chipotles and season with salt and pepper to taste.

4. Tear 3 or 4 corn husks into long, thin strips. Lay a whole husk flat on a work surface, smooth side down, with one long edge closest to you. Spoon a scant 1/3 cup filling lengthwise down center of husk. Fold bottom edge over filling and roll up tamale. Tie each end with a thin strip of husk. Repeat until all filling is used.

5. In an 8- to 10-quart pan, position a rack at least 1 inch above 1 inch of water; bring to a boil over high heat. Set tamales on rack, lower heat to maintain a simmer, cover, and steam until filling is firm, about 1 hour, adding water to pan as needed to maintain 1-inch depth. Remove tamales and let stand at least 10 minutes before serving.

Nutritional analysis per tamale.

Yield: MAKES: 12 to 15 tamales

NUTRITION PER SERVING
CALORIES 132(47% from fat); FAT 6.9g (sat 3.3g); PROTEIN 2.2g; CHOLESTEROL 12mg; SODIUM 164mg; FIBER 1.3g; CARBOHYDRATE 16g

Sunset, NOVEMBER 2004

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New Mexican Rubbed Pork Tenderloin with Sweet Potato Tamale and Pecan Butter Recipe courtesy Bobby Flay, 2001

Recipe Summary
Prep Time: 2 hours 10 minutes
Cook Time: 15 minutes
Yield: 4 servings
User Rating:

2 tablespoons olive oil
1 (2 pound) pork tenderloin
Salt
New Mexican Spice Rub, recipe follows
Bourbon-Ancho Sauce, recipe follows
Sweet Potato Tamale with Pecan Butter, recipe follows

Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan, over high heat. Season pork with salt on both sides. Dredge pork in the spice rub and tap off any excess. Sear the pork on both sides until golden brown. Cook in the oven to medium doneness, about 8 to 10 minutes.
Let pork rest for 5 minutes before slicing into 12 slices. Plate 3 slices per plate. Drizzle with the Bourbon-Ancho Sauce. Place a Sweet Potato Tamale, topped with Pecan Butter next to the slices of pork.

New Mexican Rub:
2 tablespoons ancho chile powder
2 tablespoons light brown sugar
1 tablespoon pasilla chile powder
2 teaspoons chile de arbol
2 teaspoons ground cinnamon
2 teaspoons allspice

Combine all ingredients in a small bowl.

Bourbon-Ancho Sauce:
2 tablespoons olive oil
1 large red onion, finely chopped
2 cups plus 2 tablespoons bourbon
3 ancho chiles, soaked, seeded, stems removed and pureed
6 cups homemade chicken stock
1 cup apple juice concentrate, thawed
8 whole black peppercorns
1/4 cup light brown sugar

Heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the bourbon and cook until completely reduced. Add the remaining ingredients and cook until reduced by half. Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency, add the remaining 2 tablespoons of bourbon and cook for 2 minutes. Season with salt.
Sweet Potato Tamales: 20 dried corn husks 1 1/2 cups fresh or frozen corn kernels, preferable fresh 1 medium onion, coarsely chopped 1 head roasted garlic, cloves removed 2 cups chicken stock or water 6 tablespoons unsalted butter 6 tablespoons vegetable shortening 1 1/2 cups yellow cornmeal 1 tablespoon honey Salt and freshly ground pepper 1 large or 2 medium sweet potato, roasted at 375 degrees for about 1 hour or until soft, then peeled and flesh mashed 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 teaspoon ground allspice 3 tablespoons maple syrup Pecan Butter, recipe follows

About 2 hours before you plan to form the tamales, clean the husks under running water. Soak them in warm water for 2 hours, or until softened.

Puree the corn, onion, roasted garlic, and stock in a food processor. Transfer the mixture to a mixing bowl and cut in the butter and shortening. Using your fingers, mix in the cornmeal, honey, and salt and pepper until there are no visible lumps of fat. Fold in the sweet potato puree, cinnamon, cloves, allspice, and maple syrup. The mixture will be a lot looser than you think it should be, but when the tamales are steamed it will dry out.

Remove the cornhusks from the water and set aside the best 20 husks. Drain and pat dry. Tear the remaining husks into 1-inch wide strips to be used for tying. Lay 2 husks flat on a work surface, with the tapered ends facing out and the broad bases overlapping by about 3 inches. Place about 1/3 cup of masa mixture in the center. Bring the long sides up over the masa, slightly overlapping, and pat down to close. (If the masa drips out a little at the seam, that is no problem.) Tie each end of the bundle with a strip of cornhusk, pushing the filling toward the middle as you tie. Trim the ends to about 1/2-inch beyond the tie.

Arrange the tamales in a single layer on a steaming rack, cover tightly with foil, and steam over boiling water for 45 minutes. To Serve: slice a slit on top of each tamale and push both ends of the tamale toward the middle to expose the masa. Top each with 1 tablespoon of Pecan Butter.

Pecan Butter: 1 stick unsalted butter, softened 1/4 cup toasted pecans, finely chopped 3 tablespoons maple syrup Pinch cinnamon Salt and freshly ground pepper

Combine all ingredients in a bowl. Scrape into a ramekin and refrigerate until solid, about 2 hours.

Episode#: HG2A14
opyright © 2003 Television Food Network, G.P., All Rights Reserved