tamales

The EASIEST way to make TAMALES Con MASA PREPARADA | TAMALES DE CHILE COLORADO

The MASA either makes or breaks the tamal , now let me show you how to make the BEST and perfect masa for tamales from scratch I promise you it’s so easy... | By Cooking Con ClaudiaFacebook

2.1M views · 37K reactions | TAMALES DE CHILE VERDE, so easy and so delicious you have to try! I M P O R T A N T ⚠️ If the masa does not float add a little more broth( add 1 tbsp... | By Cooking Con Claudia | I'm going to share with you how to make chile verde tamales. Okay guys so here I have six quarts of water boiling. I'm going to be adding my meat. Okay once we added our meat we're just going to allow it to come to a boil. Once it comes to a boil, skim the top of the pot to remove all of the impurities from the meat. Okay once we remove all that we're going to add our our onion, garlic, bay leaves, peppercorn, coriander, cloves, and salt. Going to reduce the heat to medium. Cover it and allow it to cook for two hours until the meat is nice and tender. Okay guys it's been 2 hours. At this point our meat should be full cooked. Now we're just going to remove it from the pot. Okay so we're just going to strain our broth and now we can get ready to shred our meat. Now that we have our meat are nice and shredded we can now get ready to make our sauce. Que to verneca we're going to add our roasted onion, roasted tomatillos, chile jalapeños or serranos. I'm using five and all our roasted and peeled hatched peppers. Going to add a handful of cilantro, garlic cloves, cumin and oregano and we're going to blend with one cup of broth. Okay now blend too smooth. Okay, once we have our chile verde, we can take it back to the stove. Keep to my pan over high heat. I'm going to be melting a little bit of lard. Okay, once hot, add the meat. Just going to light and fry it for 5 minutes. After 5 minutes, you can get ready to add our chile verde. Going to also add another cup of the broth. Now, just mix it well together and bring it to a simmer. Okay, once it comes to a simmer, taste it for salt and see if you need to adjust it. For me, this is perfect. So, we're just going to reduce the heat to medium low and allow it to continue simmering for another 5 minutes. After 5 minutes, our chile verde is done So we're just going to turn it off. Allow it to come to room temperature. Meanwhile we can make our masa. Okay to make my masa I'm going to be using my stamp mixer. Begin by adding the lard. Bead for five minutes on medium speed. After five minutes add the baking powder and salt and allow it to mix in with the lard. Pasa mix add a one cup of the maseca. One cup of liquid. And now we're just going to alternate between the Maseca and our liquid until we have added full ounce. Okay, so once we have added a six cups of masaca and our seven cups of liquid, we're going to turn up the speed to medium high and allow it to continue mixing for 15 minutes. Okay, guys. So, once we're done mixing, we're going to check our masa to make sure that it passes the flow test. So, grab your cup. Grab some of the masa. Okay, once it floats, your masa is done and if it doesn't float, just continue adding some more broth and continue mixing and now, we're just going to get our masa out and allow it to rest for a few minutes before we can get ready for the fun part. Okay, so at the 20 minutes, we can get ready to spread our masa over corn husk and then grab our chile verde and then cover the filling with one side of the corn husk then overlap with the other side grab the tail and fold and just like that okay so once we have all of our tamales we're going to arrange them on our steamer pot and once we have them in there cover them with corn husk a kitchen towel make sure that the lid is secured and now we're going to steam them for one hour and a/ 2 to two hours or until they're completely cooked you're going to know they're done once the masa comes out from the corn husk and I'm just going to get out and allow the masa to set for a few minutes before we can get ready for the fun part.

Tamales De Rajas Con Queso

The MASA either makes or breaks the tamal , now let me show you how to make the BEST and perfect masa for tamales from scratch I promise you it’s so easy... | By Cooking Con ClaudiaFacebook

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