Chile Hang from the Door of an Old Truck, Santa Fe, New Mexico, USA
Chile hang from the door of an old truck, Santa Fe, New Mexico, USA
Photographic Print

Hopkins, Ralph...
Buy at





Stonewall Kitchen, LLC 
Save 10% on our Product of the Month

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Main Dish Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Authentic Mexican Beef or Chicken Tamales (McIlhenny Company)
Shop for TABASCO(R) ties, hats, golf shirts, t-shirts,
sweatshirts and boxer shorts.

"Soul food is our personal passport to the past.
It is much more about heritage than it is about hominy."

~ Sarah Ban Breathnach

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]







Chili Dog
Chili Dog
Art Print

Arnold, Robert
Buy at

 Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Chili Fiesta
Chili Fiesta
Art Print

Gorman, R. C.
Buy at


La Belle Cuisine


Authentic Mexican Beef or
Chicken Tamales

Makes 2 dozen tamales

“This recipe came to me by way of a close friend and fellow Mexican food aficionado. Unfortunately I have no clue as to the original source of the
recipe, otherwise I would surely give credit where it is due. [MG]”

Tamale Filling:
2 pounds lean, boneless beef or chicken
3 tablespoons vegetable oil
1/4 cup flour
1 1/2 cups water
2 teaspoons beef or chicken base -or-
1 1/2 cups beef or chicken broth/stock
1 (7-ounce) can green chilies, chopped
4 large cloves garlic, finely minced
1 1/2 teaspoons salt
1/2 tsp. dried oregano
2 to 3 tablespoons ground red chili pepper
1 tablespoon ground chili powder
1 tablespoon ground cumin
1/4 cup tomato sauce

Tamale Dough:
3 dozen corn husks
1 1/2 cups lard
1 1/2 tsp. salt
4 1/2 cups masa harina (corn flour)
2 2/3 cup warm water

For the Tamale Filling: In a large saucepan, cook meat in water until tender. Cool slightly and shred. In large skillet heat oil until hot and add
beef or chicken and cook until brown. Add the remaining ingredients in
the order given. Cover and simmer for 45 minutes, stirring occasionally.
For the Tamale Dough: Soak corn husks in hot water for 30 minutes
to make pliable. In a large mixing bowl, beat the lard and salt until fluffy. Dissolve masa harina in warm water and add to lard mixture, beating
well until all the ingredients are combined.
How to assemble Tamales: Spread a thin coating of tamale dough over
the broadest part of the husk, allowing for turning down. Spread 1 table-
spoon of filling down center of the dough. Fold the sides of the husk firmly together. Turn up one or both ends of the husk. If turning up both ends,
tear some of the husks lengthwise in narrow strips and use for tying each tamale across the top flap.
To cook Tamales: Cook tamales in a conventional steamer or blancher.
Fill the bottom of the steamer up to the level indicated and bring to a boil. When the steamer is dry you will need to add more water. Line the steamer with corn husks, covering the bottom and sides. Stack the tamales upright. Place the tamales firmly but not too tightly, because the husks swell as the dough cooks. Cover  tamales with more husks and the top of the steamer with a thick cloth to absorb the moisture. Cover with a tight fitting lid.
Steam for about 2 1/2 hours. To test the tamales for doneness, remove
one from center of the steamer. The dough should peel away easily from
the husks and be completely smooth. The dough should also appear
spongy and well cooked.

Featured Archive Recipes:
Corona Ranch Chili con Carne Colorado
Little Pork Tamales with Red Chili Sauce
Tamale Pie
Thanksgiving Tamales

Index - Main Dish Recipe Archives
Cinco de Mayo Recipe Index
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: January 26, 2011.