|by Sallie Morris|
Here are the very best of steamed dishes from China, Japan and South-east Asia, such as steamed buns, steamed flower rolls and steamboat pots, as ...
1 - 9 of 9 for steam tamales
Combine these ingredients ... to fill the tamales. Using your ... lot of good steam escapes and the ... the microwave oven. The best result is to resteam.
Combine all ingredients ... roll securely. Stack tamales in a large pan and pour steam mixture over tamales ... hour and 15 minutes. Makes 5 to 6 dozen.
Buy maza at any tortilla factory. Add about 2 cups meat juice to maza. Cook meat in pot until tender. When cool take from pot and put into chile ...
Add shortening and ... of husk. Stack tamales on a rack ... Arrange tamales so steam will circulate. Cover ... minutes. Remove corn husks before eating.
Chop stalk end ... to freeze the tamales, freeze them ... 1/2 inch deep. Steam at 15 lbs ... contents on a card. Maximum Recommended Freezer Storage: 1 year.
Stir beef in ... cooked, add onion. Steam for a few ... through sauce. Put on lid and let stand off heat. The corn chips will absorb liquid, making it solid.
Put all ingredients ... pressure cooker or steam kettle. Cook in ... Add water below tamales. Be sure ... go dry, but steam the tamales. Cut recipe 1/6.
Place husks in ... Dutch oven with steam rack on bottom. Add ... or broth, and boil; cover and steam for 40 minutes. Add water, if needed. Makes 3 dozen.
In a large ... using for the tamales. Husks: Soak ... end. Use a steam pot with about ... hour. Turn off and let set about 10 minutes. Remove and serve.
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