f a steamer basket. Stand tamales upright in basket (don't
double batch of the recipe, make sure to cook the
drain the water and let tamales rest for atleast 2 hours
e going to roll the tamales on to keep things tidy
ouble this portion of the recipe and freeze half, it holds
Put tamales in bottom of 2-quart casserole dish.
Put chili on top of tamales.
Bake at 350\u00b0 for 25 minutes (or until heated through).
Remove from oven and put cheese on top.
Put back in oven until cheese is melted.
Serve with Spanish rice for a nice Mexican meal.
bring to a simmer. Place tamales upright in simmering water, cover
ure the tops of the tamales are pointed upward.
Steam
iquid.
Mash tamales and combine with drained corn.<
Open your tamales and take the paper off place in the bottom of a basic casserole dish. Cut up some cream cheese which I like best, and scatter around on top of tamales -- or spread sour cream. Add Chopped green onions,corn whatever you like or neither. cover with chili, then top with cheese. Then sprinkle crushed corn chips, french fryed onions, or Nacho Doritos on top -- Lightly cover with tin-foil, Bake at 350 for about 20 mins or until hot and bubbly uncover for the last 3-5 minutes.
he masa flour (Maseca for Tamales), corn oil, salt, baking powder
Split tamales and lay in bottom of baking dish.
Save some of the cheese (or add a bit more) for top of mixture.
I alternate the Fritos too and put quite a few on top.
Bake for full hour, oven temperatures vary.
Spread tamales on bottom of rectangle baking dish.
Layer remaining ingredients in order given.
Bake in 325\u00b0 oven for about 25 minutes.
put all of the Spanish Rice ingredients in my rice
he burner(s). Begin your recipe on the stove top but
ool and use to make tamales now or freeze for use
Simmer for 1 1/2 to 2 hours in covered pot. Tamales and sauce may be frozen after cooking for future use.
o 350 degrees.
Drain tamales, reserving 1/2 of sauce
seal edges well.
Place tamales, in batches, in steamer and
Use this sauce for traditional tamales, recipe #15286.
Note: When working