Post by Catbatty on Mar 9, 2022 15:24:38 GMT -5
Black Bean, Corn, and Anaheim Chile Tamales (from cookbook author Ivy Manning)
Was just reading a local Oregon chat forum, people who moved here and miss their local Mexican food haunts. (Me too.) Thought I'd post this recipe for vegetarian tamales (but we can make any kinds of fillings we want to, right? Of course!)
This recipe comes from Ivy Manning, local cookbook author. It was published in a book I'd like to rave about. (The Oregonian Cookbook: Best Recipes from FOODDAY.) No, it's not a Mexican cookbook. It's a compilation of recipes that appeared in the Oregonian Newspaper over time, in the FoodDay section. YIKES, it's a super fat (360 recipes), wonderful cookbook with recipes from Oregon authors, citizens, restaurants, chefs, etc. Here are two links, one is to the cookbook, the other is to Ivy Manning's page at Amazon, showing her cookbooks.
Ivy Manning: www.amazon.com/Ivy-Manning/e/B00BJ7X5RI?ref=sr_ntt_srch_lnk_1&qid=1646856245&sr=1-1
Book: www.amazon.com/Oregonian-Cookbook-Best-Recipes-Foodday/dp/0971355568/ref=sr_1_1
These tamales require the real stuff -- fresh masa. We'll have to go buy this from a Mexican market, same day as going to make them (so recipe recommends). My husband and I have always planned to make some. Think we will fill them with either just cheese and chiles or Nalley's Vegetarian Chili...which is darned good stuff, I'm amazed to say (after trying it the other day. It's thick and whatever the meat replacement is, it's surprisingly good and great for those of us who miss the taste of chili with meat in it.)
Anybody else have some homemade Mexican food recipes? Please: bring em! (Meat, vegetarian, vegan...any kind. Love, love, love.)
* Exported from MasterCook *
Black Bean, Corn, and Anaheim Chile Tamales
Recipe By :Edited by: Katherine Miller (recipe from Ivy Manning, Portland, Oregon cookbook author)
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
40 dried corn husks -- (about 5 to 6 ounces)
FILLING (Makes 4 cups):
3 fresh Anaheim chiles
1 tablespoon vegetable oil
1 cup frozen corn -- defrosted
1 (15-ounce) can black beans -- drained and rinsed
1/2 cup prepared tomato salsa -- (medium spicy)
Salt
Freshly-ground black pepper
1 cup crumbled queso fresco cheese
HOMEMADE MASA:
1/3 cup nonhydrogenated shortening
1 2/3 cups unsalted butter -- (at room temperature)
4 teaspoons salt
5 pounds fresh masa -- (see * below)
2 cups broth -- (chicken or mild vegetable)
Tomato salsa -- to serve
* (FRESH MASA, also labeled "unprepared masa," can be found refrigerated in Latin markets, often in 5-pound bags. It does not keep for long, so buy it the day you plan to make tamales, if possible.)
HUSKS:
Soak the corn husks in a large pot of hot tap water for 15 minutes to make them pliable enough to separate. Drain the husks and pick them apart, discarding any corn silk you find. Rinse the husks well and return to the pot, cover with hot water, and soak for 30 minutes. While husks soak, prepare filling and masa.
TO MAKE FILLING: Place the chiles directly over a gas flame set on medium-high and cook, rotating the chiles with tongs occasionally, until charred all over, about 3 minutes per side. Alternatively, place on a baking sheet and broil 6 inches below broiling element until blistered on both sides, about 10 minutes. Transfer to a bowl, cover with a plate or plastic wrap, and allow to steam for 30 minutes. Remove the skin, seeds, and stem. Chop the flesh and set aside.
In a sauté pan, heat the vegetable oil over medium-high heat and sauté the corn until it begins to brown. Add the beans; cook and mash lightly with a spoon until you have a chunky mixture that is slightly sticky. Add the salsa, chiles, and salt and pepper to taste. Remove from heat and let mixture cool to room temperature. Stir in the cheese.
TO MAKE MASA: In a large (6-quart) stand mixer, whip the shortening, butter, and salt until pale and fluffy, 2 minutes. (If you have a smaller stand mixer, make the dough in two batches.) Scrape down the sides of the bowl with a rubber spatula and switch to the paddle attachment. Put the mixer on low speed and add golf ball-size wads of the fresh masa alternately with broth (the consistency should be between spackle and Play-Doh). Add warm water, if necessary, to get the right consistency. Increase speed to medium-low, and whip the dough until it is fluffy and a pea-size amount floats when dropped into a glass of cold water, about 5 minutes. Keep covered until ready to use.
TO ASSEMBLE AND COOK: Drain the husks and pat dry. Open a corn husk in the palm of your hand with the tapered end toward your wrist. Spread about 1/4 to 1/3 cup masa dough (depending on the size of the husk you're working with) and spread edge to edge over the top half of the husk, leaving 1/4 inch at the top end and about 4 inches at the bottom (tapered) end uncovered. Put 2 to 3 heaping tablespoons of filling in a vertical line on the dough. Fold in first the left side and then the right side of the husk so the edges make an overlapping seam in the center that encloses the filling. Fold the tapered end of the husk up so that it is even with the top end of the tamale.
Put a few coins in a large soup pot. Place a metal steaming rack in the pot and fill the pot with water to just below the bottom of the rack. Overlap enough corn husks to line the rack and go partially up the sides of the pot. Place the tamales vertically in the steamer with open end up, propping them against the side of the pot and each other. (Depending on the size of your pot, you should be able to fit in about 20 tamales at one time; for more tamales, either set up more than one pot or steam the tamales in batches.) Cover the tamales with a few corn husks and cover with a tightly fitting lid.
Bring the water to a boil over medium-high heat. Reduce heat to a gentle simmer, cover, and steam without peeking, for 1 hour. (Monitor the water level by listening carefully: if the coins stop rattling, you need to increase the heat, or the water has boiled off and you need to add a few cups of boiling water to the pot.)
To check for doneness, carefully remove a tamale from the pot and allow it to cool for 1 minute. Unwrap it and cut it open; the tamale is done if the dough is firm. If the dough is still raw and soft, steam the tamales longer. Depending on the size of your tamales, they may take as long as 2 hours total to cook. Carefully remove the tamales and place them on a platter. Serve with salsa and sour cream.
MAKE AHEAD: The filling can be made up to 2 days in advance and refrigerated in an airtight container until ready to use. Finished tamales can be stored in the freezer for up to three months wrapped in plastic and then foil. Reheat in the microwave covered with a damp paper towel, or steam over simmering water until hot throughout.
MAKES 30 TO 35 TAMALES
Source:
"The Oregonian Cookbook: Best Recipes from FOODDAY, page 172"
Copyright:
"The Oregonian Newspaper (2012); ISBN: 978-0971355552"
Yield:
"30 Tamales"
- - - - - - - - - - - - - - - - - - -
NOTES : There's no denying that making your own tamales is a labor of love. But when there are friends and family to help, it's nothing less than a party. And the results--especially when you make them with homemade masa--are well worth the work. IM.
Was just reading a local Oregon chat forum, people who moved here and miss their local Mexican food haunts. (Me too.) Thought I'd post this recipe for vegetarian tamales (but we can make any kinds of fillings we want to, right? Of course!)
This recipe comes from Ivy Manning, local cookbook author. It was published in a book I'd like to rave about. (The Oregonian Cookbook: Best Recipes from FOODDAY.) No, it's not a Mexican cookbook. It's a compilation of recipes that appeared in the Oregonian Newspaper over time, in the FoodDay section. YIKES, it's a super fat (360 recipes), wonderful cookbook with recipes from Oregon authors, citizens, restaurants, chefs, etc. Here are two links, one is to the cookbook, the other is to Ivy Manning's page at Amazon, showing her cookbooks.
Ivy Manning: www.amazon.com/Ivy-Manning/e/B00BJ7X5RI?ref=sr_ntt_srch_lnk_1&qid=1646856245&sr=1-1
Book: www.amazon.com/Oregonian-Cookbook-Best-Recipes-Foodday/dp/0971355568/ref=sr_1_1
These tamales require the real stuff -- fresh masa. We'll have to go buy this from a Mexican market, same day as going to make them (so recipe recommends). My husband and I have always planned to make some. Think we will fill them with either just cheese and chiles or Nalley's Vegetarian Chili...which is darned good stuff, I'm amazed to say (after trying it the other day. It's thick and whatever the meat replacement is, it's surprisingly good and great for those of us who miss the taste of chili with meat in it.)
Anybody else have some homemade Mexican food recipes? Please: bring em! (Meat, vegetarian, vegan...any kind. Love, love, love.)
* Exported from MasterCook *
Black Bean, Corn, and Anaheim Chile Tamales
Recipe By :Edited by: Katherine Miller (recipe from Ivy Manning, Portland, Oregon cookbook author)
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
40 dried corn husks -- (about 5 to 6 ounces)
FILLING (Makes 4 cups):
3 fresh Anaheim chiles
1 tablespoon vegetable oil
1 cup frozen corn -- defrosted
1 (15-ounce) can black beans -- drained and rinsed
1/2 cup prepared tomato salsa -- (medium spicy)
Salt
Freshly-ground black pepper
1 cup crumbled queso fresco cheese
HOMEMADE MASA:
1/3 cup nonhydrogenated shortening
1 2/3 cups unsalted butter -- (at room temperature)
4 teaspoons salt
5 pounds fresh masa -- (see * below)
2 cups broth -- (chicken or mild vegetable)
Tomato salsa -- to serve
* (FRESH MASA, also labeled "unprepared masa," can be found refrigerated in Latin markets, often in 5-pound bags. It does not keep for long, so buy it the day you plan to make tamales, if possible.)
HUSKS:
Soak the corn husks in a large pot of hot tap water for 15 minutes to make them pliable enough to separate. Drain the husks and pick them apart, discarding any corn silk you find. Rinse the husks well and return to the pot, cover with hot water, and soak for 30 minutes. While husks soak, prepare filling and masa.
TO MAKE FILLING: Place the chiles directly over a gas flame set on medium-high and cook, rotating the chiles with tongs occasionally, until charred all over, about 3 minutes per side. Alternatively, place on a baking sheet and broil 6 inches below broiling element until blistered on both sides, about 10 minutes. Transfer to a bowl, cover with a plate or plastic wrap, and allow to steam for 30 minutes. Remove the skin, seeds, and stem. Chop the flesh and set aside.
In a sauté pan, heat the vegetable oil over medium-high heat and sauté the corn until it begins to brown. Add the beans; cook and mash lightly with a spoon until you have a chunky mixture that is slightly sticky. Add the salsa, chiles, and salt and pepper to taste. Remove from heat and let mixture cool to room temperature. Stir in the cheese.
TO MAKE MASA: In a large (6-quart) stand mixer, whip the shortening, butter, and salt until pale and fluffy, 2 minutes. (If you have a smaller stand mixer, make the dough in two batches.) Scrape down the sides of the bowl with a rubber spatula and switch to the paddle attachment. Put the mixer on low speed and add golf ball-size wads of the fresh masa alternately with broth (the consistency should be between spackle and Play-Doh). Add warm water, if necessary, to get the right consistency. Increase speed to medium-low, and whip the dough until it is fluffy and a pea-size amount floats when dropped into a glass of cold water, about 5 minutes. Keep covered until ready to use.
TO ASSEMBLE AND COOK: Drain the husks and pat dry. Open a corn husk in the palm of your hand with the tapered end toward your wrist. Spread about 1/4 to 1/3 cup masa dough (depending on the size of the husk you're working with) and spread edge to edge over the top half of the husk, leaving 1/4 inch at the top end and about 4 inches at the bottom (tapered) end uncovered. Put 2 to 3 heaping tablespoons of filling in a vertical line on the dough. Fold in first the left side and then the right side of the husk so the edges make an overlapping seam in the center that encloses the filling. Fold the tapered end of the husk up so that it is even with the top end of the tamale.
Put a few coins in a large soup pot. Place a metal steaming rack in the pot and fill the pot with water to just below the bottom of the rack. Overlap enough corn husks to line the rack and go partially up the sides of the pot. Place the tamales vertically in the steamer with open end up, propping them against the side of the pot and each other. (Depending on the size of your pot, you should be able to fit in about 20 tamales at one time; for more tamales, either set up more than one pot or steam the tamales in batches.) Cover the tamales with a few corn husks and cover with a tightly fitting lid.
Bring the water to a boil over medium-high heat. Reduce heat to a gentle simmer, cover, and steam without peeking, for 1 hour. (Monitor the water level by listening carefully: if the coins stop rattling, you need to increase the heat, or the water has boiled off and you need to add a few cups of boiling water to the pot.)
To check for doneness, carefully remove a tamale from the pot and allow it to cool for 1 minute. Unwrap it and cut it open; the tamale is done if the dough is firm. If the dough is still raw and soft, steam the tamales longer. Depending on the size of your tamales, they may take as long as 2 hours total to cook. Carefully remove the tamales and place them on a platter. Serve with salsa and sour cream.
MAKE AHEAD: The filling can be made up to 2 days in advance and refrigerated in an airtight container until ready to use. Finished tamales can be stored in the freezer for up to three months wrapped in plastic and then foil. Reheat in the microwave covered with a damp paper towel, or steam over simmering water until hot throughout.
MAKES 30 TO 35 TAMALES
Source:
"The Oregonian Cookbook: Best Recipes from FOODDAY, page 172"
Copyright:
"The Oregonian Newspaper (2012); ISBN: 978-0971355552"
Yield:
"30 Tamales"
- - - - - - - - - - - - - - - - - - -
NOTES : There's no denying that making your own tamales is a labor of love. But when there are friends and family to help, it's nothing less than a party. And the results--especially when you make them with homemade masa--are well worth the work. IM.
