'Tis the season for Tamales...

[Tracydr]

Cumin, smoked chipolte,ancho and smoked paprika will add a depth of flavor to the mix. Yummy!

 

[HHandbasket]

When you make the masa, use melted pork fat. Don't use shortening. Melted pork fat, salt and pepper, that's all you need.

 

[BrattishTaz]

Quote:
I have used chipotle based sauce in mine too. I first had it in Mexico. Just boil a chunk of onion, a couple of garlic cloves, a pinch of cumin, a few chipotle peppers, and salt in broth until everything is soft. Blend adding the broth little by little until you have a nice thick salsa (think ketchup), strain through mesh strainer, and use.

 

[gardendufus]

Here's a desert tamale I have had and like.

Mexican Tamale Recipes

Traditional Sweet Tamale Recipe

by Margaret Zuniga-Healy

2 pounds prepared masa without salt
2 cups sugar or to taste
1 tablespoon cinnamon
1-2 cups raisins, plumped in water
1 cup coarsely chopped pecans, walnuts or pine nuts (optional)
30-40 dried corn husks, cleaned of debris and soaked in warm water until pliable (about 20 minutes)

Mix sugar and cinnamon into masa by hand. It's messy but efficient. Taste dough for sweetness. Add more sugar if necessary. The masa will lose some sweetness during the cooking process. Be careful about adding more cinnamon, as cinnamon will turn the tamales dark during cooking.

Drain raisins. Mix raisins and nuts into masa dough.

Scoop about 2 tablespoons masa and place in center on the smooth side of 1 corn husk. Fold sides and bottom in. Tie with a strip of corn husk or string, if you like, or just leave folded. Repeat with remaining corn husks and filling.

Cook tamales in a tamale steamer or in a conventional steamer. Line tray or basket with corn husks; place tamales on top. The tamales should not come in contact with the water. To prevent steamer from drying out, put a coin in the bottom of the steamer. You will hear it clinking as long as there is boiling water in the steamer. Steam tamales about 1 hour. They are done when masa no longer sticks to the corn husks when tamales are unrolled.
Yield: 30 tamales
Prep Time: 1-2 hours
Cook Time: 1 hour

 

[arabianequine]

There is a recipe in the BYC cook book for tamales by terrilacy....I have yet to do it cause I am a chicken but I will soon. We have been talking about it. Her tortilla recipe is in there too.

 

[Oregon Blues]

Oh yum. Dessert tamales. I love pineapple tamales. I've never had raisin tamales, but that recipe sure sounds good.