Best Tamale Stuffing Recipes

Tamale Stuffing image

Provided by Food Network Kitchen

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 15

3 poblano chile peppers
1 1/3 cups lard
2 teaspoons baking powder
Kosher salt
3 1/2 cups masa harina (instant corn flour)
1 cup low-sodium chicken broth
2 tablespoons vegetable oil
1 bunch scallions, chopped
3 cloves garlic, chopped
1 tablespoon chopped chipotle chiles in adobo sauce
1 teaspoon ground cumin
1/2 teaspoon grated orange zest
2 ripe plantains, chopped
3 tablespoons capers, chopped
2 banana leaves (thawed if frozen)

Steps:

Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and set aside 5 minutes. Peel off the skin, then roughly chop.
Preheat the oven to 375 degrees F. Combine the lard, baking powder and 1 teaspoon salt in a large bowl and mix with a wooden spoon until combined. Whisk the masa harina, 2 cups hot water and the broth in a separate bowl; add to the lard mixture and mix until smooth.
Heat the vegetable oil in a large skillet over medium-high heat. Add the scallions, garlic, chipotles, cumin and orange zest and cook, stirring, until the scallions are soft, about 2 minutes. Add the plantains, roasted poblanos and capers and season with salt.
Gently stir the scallion mixture into the masa mixture. Line a 9-by-13-inch baking dish with the banana leaves, crossing one over the other, and add the filling. Fold the banana leaves over the filling, tucking them in to seal. Cover with aluminum foil and bake until the filling is set, about 1 hour, 15 minutes, uncovering halfway through.

TAMALE STUFFING image

Categories Beef

Number Of Ingredients 9

24 cooked beef and pork tamales, husks removed
4 C Jack & Cheddar cheese
28 oz diced tomatoes with green chili
2 C chpd onion
5 tsp garlic powder
1 tsp chili powder
1 tsp dried oregano
1 tsp. cumin
2 tsp Kosher salt

Steps:

Break tamales into bite size pieces and mix all ingredients. Can stuff a bird or serve in a casserole dish. Bake until hot.

Tamale Stuffing image

Provided by lazyme

Categories < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

4 tablespoons unsalted butter
1 large onion, chopped
36 tamales, broken into pieces
8 cups cornbread, day old
1/2 lb seasoned sausage, browned, drained, and crumbled
2 large eggs, beaten
5 ounces mild enchilada sauce
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
salt
fresh ground pepper

Steps:

Nutrition Facts : Calories 174.8, Fat 15.2, SaturatedFat 6.8, Cholesterol 78.2, Sodium 431.6, Carbohydrate 4.1, Fiber 0.7, Sugar 2, Protein 5.6

Tamale Stuffing image

Provided by Carol in Cabo

Categories Corn

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 15

3 poblano peppers
1 kg masa harina flour (corn meal and lard mixture for making tortillas)
2 teaspoons baking powder
salt
1 cup chicken broth
2 cups hot water
3 garlic cloves, chopped
1 tablespoon chipottle peppers in adobo seasoning or 1 tablespoon chipottle salsa
1 bunch green onion, chopped
1 teaspoon cumin
1/2 teaspoon orange zest
2 links dried chorizo sausage
2 tablespoons soy or other cooking oil
3 tablespoons capers
4 banana leaves

Steps:

1. If you cannot find masa (ask where you buy tortillas) substitute 3.5 cups corn flour with 1.3 cups lard.
I do not know why, but the website keeps adding harina flour to my word masa which is SOOOO not correct!
2. Broil or BBQ poblanos until the skin is charred. Place in bowl, cover with plastic wrap and chill. When cool rub off skin, remove seeds and stem and chopped coarsely.
3. Pre-heat oven to 375 degrees.
4. In large bowl mix masa (or lard/corn flour mixture), baking powder, salt, broth and water and mix until smooth (you might need to use your hands to get out all the lumps). It's a loose batter.
5. Chop onions, zest, garlic, chorizo.
6. Put the oil in saute pan and add onions, garlic, zest, chorizo, chipotle, cumin and cook until onion and chipotle are cooked (around 3 minutes).
7. Add the poblanos and capers and season with salt.
8. Stir the onion mixture into the masa mixture.
9. Line a 9x13 baking dish with banana leaves, leaving enough to roll over the top. Cross them so that the batter won't fall out. Pour in the batter, and put another banana leave over the center, bend the leaves from below over to seal. Cover with tin foil.
10. Bake until set, about one hour and 15 minutes. Remove the foil half way.
11. Enjoy! I loved it.