|Modern Italian Cooking|
|by Biba Caggiano|
Over 200 mouth-watering recipes that give Italian food a new, lighter twist Biba Caggiano is an award-winning cookbook writer, chef, and proprieto...
1 - 10 of 28 for tamale masa
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For 3 pounds masa, use 3/4 ... parsley and pepper, and 1 chicken bouillon cubes instead of salt. Add chicken and simmer 15 minutes. Add more broth if too dry.
Combine these ingredients ... to fill the tamales. Using your ... dough until the masa expands and is ... microwave oven. The best result is to resteam.
Soak corn husk ... mixture onto each tamale wrapper; spread to ... boiling; cover and steam over medium heat 1 1/2 hours. Add water as needed. Makes 18 tamales.
In medium mixing ... Beat in corn, masa mix, baking powder ... In steamer, steam tamales until firm, 30 ... (7 x 6-inch) pieces of foil instead of husks.
Wash 1 lb. ... keep moist. Place masa in mixing bowl; ... pour over the tamales. Cover and ... For bean tamales, use seasoned refried beans for filling.
Add shortening and ... fluffy. Cut in masa harina and baking ... of husk. Stack tamales on a rack ... steam for 45 minutes. Remove corn husks before eating.
Soak corn husks ... sauce. Sweet: Add to masa dough 1/2 can crushed, drained pineapple, 3/4 cup raisins, chopped nuts or dried fruit (soaked in warm water).
Place husks in water to soak, covered, overnight. Mix flour and water to form dough. Cover and let stand 30 minutes. Mix shortening and salt for 6 ...
Boil meat in ... in slices. Prepare masa with liquid from ... and roll. Place tamales in a deep ... approximately 30 minutes. When done they slide out of shook easy.
Cook pork roast ... end over. Stand tamales up on folded ... peel off very easily from the corn husk. May be frozen for a month. Yield 2 1/2 dozen tamales.
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