Best Marthas Tamale Dressing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MARTHA'S TAMALE DRESSING



Martha's Tamale Dressing image

This is from a recipe card from HEB Grocery Store. They were giving out samples of the dressing with a Smoky Cranberry Apple Relish, which I will publish too and it was OMG YUMMY!!!! I'm posting both of the recipes so that I don't lose them....

Provided by babygirl65

Categories     One Dish Meal

Time 45m

Yield 1 pan, 12 serving(s)

Number Of Ingredients 7

1 dozen prepared tamale (pork, beef or chicken)
1 (8 inch) prepared cornbread
28 ounces diced tomatoes with green chilies
2 tablespoons olive oil
1 large onion, chopped
1 tablespoon Mexican seasoning
8 ounces shredded Mexican blend cheese

Steps:

  • Heat over to 350. Coat a 9 x 13 in baking dish with non stick spray.
  • Crumble or cut tamales and corn bread into small pieces, place in a large mixing bowl. Drain juices from tomatoes, set aside.
  • Heat oil in a large skillet over medium-high heat, Saute onion for 5 minutes.
  • Add Mexican seasonings and drained tomatoes and cook for 5 minutes until heated and onion is tender.
  • Toss mixture lightly with tamales, cornbread and cheese. Keep mixture loose; don't overmix or pack down.
  • Transfer dressing to baking dish, bake for 30 to 40 minutes or until browned.
  • If you can't find a Mexican blend seasoning, you can use 1 tsp each of Chili powder, garlic powder and ground cumin.

Nutrition Facts : Calories 105.6, Fat 8, SaturatedFat 3.9, Cholesterol 19.9, Sodium 479.5, Carbohydrate 4.5, Fiber 0.2, Sugar 1.4, Protein 4.6

BASIC VINAIGRETTE



Basic Vinaigrette image

Try basic vinaigrette on mixed greens, steamed or boiled vegetables, such as greens beans, asparagus, broccoli, or potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 5m

Yield Makes 1 cup

Number Of Ingredients 6

1/4 cup white-wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
Pinch of sugar
3/4 cup extra-virgin olive oil

Steps:

  • In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
  • Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.

PRESSURE-COOKER TAMALES



Pressure-Cooker Tamales image

For traditionally steamed foods like tamales, the Instant Pot or pressure cooker really comes in handy. We absolutely love the way it produces perfectly tender, fluffy tamales in about 15 minutes. This version is filled with strips of roasted poblano chiles known as rajas, which add a rich smokiness to many Mexican dishes. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Yield Makes about 10 tamales

Number Of Ingredients 9

25 dried corn husks
2 large poblano chiles
2 sticks (1 cup) unsalted butter, softened
3 cups masa harina for tamales
Kosher salt
2 cups warm water, plus 3 cups for pressure cooker
2 cups shredded Monterey Jack cheese (8 ounces)
Fresh cilantro, for serving
Salsa, for serving

Steps:

  • Place corn husks in a large bowl, cover with cold water, and weigh down with a plate to keep husks submerged. Soak until softened and pliable, about 30 minutes.
  • Heat broiler with rack 4 inches from heating element. Cut poblanos in half lengthwise and remove seeds and veins. Place cut side down on a baking sheet, and broil, turning often, until charred on all sides, about 8 minutes. Transfer to a bowl, cover with plastic wrap, and let stand for 15 minutes. When cool enough to handle, rub with a paper towel to remove skins, being careful not to tear flesh. Cut into thin strips.
  • With a mixer, beat butter until light and creamy, about 2 minutes. With your hands, mix masa harina, 1 teaspoon salt, and the warm water until it forms a dough. Add masa mixture to butter and continue to beat until light and fluffy, about 2 minutes.
  • Remove husks from water, letting excess drip off. Working in batches, lay husks on a work surface, long sides closest to you. Tear two to three husks into 1/4-inch strips; reserve for tying. Spread about 1/4 cup dough thinly on center of each husk into about a 3-by-4-inch rectangle. Place a few poblano strips and a rounded tablespoon cheese in the center of dough. Bring together two long sides, to encase dough. Fold in two shorter sides. Use a strip of husk to tie tamale loosely closed.
  • Place a 1-inch rack in 6- to 8-quart pressure cooker and fill with 3 cups water. Place the steamer insert on rack. Place tamales standing upright in steamer insert. Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 15 minutes. Remove from heat, quickly release pressure, then remove lid. Let cool slightly.Electric: Secure lid. Manually set cooker to 15 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid. Let cool slightly.
  • Serve with cilantro and salsa.

TAMALE AND JALAPEñO CORNBREAD DRESSING



Tamale and Jalapeño Cornbread Dressing image

This is Jack Gilmore of Z'Tejas (Austin, Tx) favorite dressing, Every Thanksgiving he prepares it for his family and staff. It's packed with vegetables, including corn in five forms.

Provided by Galley Wench

Categories     Southwestern U.S.

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

6 tablespoons butter
1 1/2 cups chopped onions
1 1/2 cups chopped red bell peppers (stemmed and seeded)
2 cups chopped poblano peppers (stemmed and seeded)
3 large jalapenos, stemmed, seeded and chopped
1 tablespoon chopped fresh sage or 4 teaspoons dried sage
1 1/2 tablespoons dried oregano
6 cups crumbled cornbread (one recipe for 9-inch-by-13-inch pan)
3/4 cup chopped fresh cilantro
1 1/2 cups crumbled corn chips (tostadas)
1 1/2 cups frozen corn kernels, thawed
3 cups chicken stock
1 1/4 cups canned cream-style corn
1 dozen pork tamale, unwrapped, chopped in 1-inch chunks
salt and pepper

Steps:

  • Melt butter in heavy large skillet over medium heat.
  • Add onions, bell peppers, all chiles, sage and oregano.
  • Sauté until vegetables are tender.
  • Transfer to a bowl with corn bread.
  • Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock.
  • Add tamales at the end and do not break up.
  • Salt and pepper to taste.
  • If stuffing is too dry, add a little melted butter.
  • Place dressing in a buttered 9-inch-by-13-inchbaking pan.
  • Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes.
  • Remove foil and bake another 15 minutes, until brown.

Nutrition Facts : Calories 127.2, Fat 6.9, SaturatedFat 3.9, Cholesterol 17.1, Sodium 205.1, Carbohydrate 15.3, Fiber 1.8, Sugar 3.6, Protein 3.2

GRANDMA'S CORN BREAD DRESSING



Grandma's Corn Bread Dressing image

My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!

Provided by Amy

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
½ cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

Steps:

  • Prepare the dry corn bread mix according to package directions. Cool and crumble.
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
  • In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
  • In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
  • Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g

TAMALE DRESSING



Tamale Dressing image

This is a nice change from the traditional Thanksgiving dressing.

Provided by Beverley Williams

Categories     Savory Breads

Time 45m

Number Of Ingredients 9

12 fully cooked tamales your choice but i prefer pork)
1 8 inch pan of cooked cornbread
2 can(s) rotel diced tomatoes with green chiles
2 Tbsp olive oil
1 large onion, chopped
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
2 c shredded mexican blend cheese

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Coat a 9 x 13 inch baking dish with cooking spray.
  • 3. Crumble tamales and cornbread into a large mixing bowl.
  • 4. Drain the juice from the tomatoes and set aside.
  • 5. Heat oil in a large skillet over medium high heat. Saute onion 3 minutes. Add seasonings and drained tomatoes cook 5 minutes longer or until onion is tender.
  • 6. Toss the tomato mixture lightly with the tamale mixture and the cheese. Transfer to prepared baking dish.
  • 7. Bake 30 to 40 minutes or until browned.

CLASSIC STUFFING



Classic Stuffing image

The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 12 cups

Number Of Ingredients 11

12 tablespoons unsalted butter
4 onions, (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)

Steps:

  • Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
  • Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

SMOKY CRANBERRY APPLE RELISH



Smoky Cranberry Apple Relish image

This is from a recipe card from HEB Grocery store. They were giving out samples of this along with Martha's Tamale Dressing and OMG....YUMMY!!

Provided by babygirl65

Categories     Apple

Time 25m

Yield 12 serving(s)

Number Of Ingredients 7

1 (12 ounce) bag fresh cranberries
1 cup sugar
3/4 cup apple juice
1/4 cup minced red onion
2 tablespoons butter
2 granny smith apples, peeled and chopped
1/2 cup brown sugar, bbq suace

Steps:

  • Place cranberries,m sugar, apple juice, red onion and butter in a medium saucepan.
  • Bring to a boil over medium high heat. Reduce heat to medium low; simmer mixture, uncovered until cranberries begin to pop.
  • Stir in chopped apples and BBQ sauce. Return to a boil and simmer 5 to 7 minutes.
  • Let cool, then cover and chill at least 24 hours before serving.
  • Can be made and stored in the refrigerator up to 3 days in advance.

Nutrition Facts : Calories 155.3, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 21.3, Carbohydrate 35.8, Fiber 2.3, Sugar 31.6, Protein 0.3

Related Topics