|
|
You are here: main
 articles
food article archive |
The Evolution of Tamales ...
from grasshoppers to goat cheese!
Green Traditional Tamale,
Grilled California Tamale and
American BBQ Tamale
(Family Features) - Have you heard of tamales made with grasshoppers? They were
once a favorite in Latin America in the year 5000 B.C. Back
then it was a version of "takeout." Women who served as
cooks during battles needed to develop a dish that traveled
well... hence the tamale was born. Luckily for us, the
fillings for this delicacy have evolved to include meat,
chicken, vegetables, cheeses, and are accompanied by a
variety of flavorful sauces.
In the spirit of history, the Tamale Museum will celebrate
its grand opening this fall in the San Juan Capistrano
Mission in Southern California. The museum, founded by Chef
John Rivera Sedlar, who is known worldwide as the Tamale
King, will be the first Latin food museum in the United
States to highlight the thousands of types of tamales, their
history and the process involved in making them. Maseca, the
leading brand of corn masa flour in the U.S., will be a
founding benefactor.
To bring you a bit of history this summer, Chef Sedlar has
developed recipes for a Green Traditional Tamale, Grilled
California Tamale and American BBQ Tamale. All three recipes
are specially designed for your barbecue grill. And although
cooking tamales may have been common in 5000 B.C., today's
delicious ingredients, like zucchini, bell pepper, yellow
corn, goat cheese, tomatillos, cilantro and chicken,
guarantee that the experience will be a mouthwatering
pleasure!
Enjoy!
These tamales can be made days in advance. Although they may
be heated in different ways, they are a special treat when
heated on your barbecue grill. Just follow these simple
instructions:
Remove tamales from the refrigerator about one hour before
grilling and leave at room temperature. About 20 minutes
before serving time, lightly brush cornhusk wrappers with
lukewarm water and place tamales on the perimeter of the hot
grill, near, but not directly over, hot coals or flames.
With tongs, rotate them occasionally so they heat through
evenly. Don't worry if the husks char slightly, it adds a
nice smoky flavor!
A traditional recipe gets a new flavor when placed
on your
barbecue grill!
Green Traditional Tamale
Makes 10 tamales
8 medium tomatillos, cored, washed, papery skins removed
2 jalapeños, stemmed, seeded, de-veined
1/4 white onion, coarsely chopped
1 medium garlic clove
1/2 bunch cilantro, leaves only
Salt and pepper
1 1/4 cups shredded, poached or roasted chicken, bones and skin removed
1 recipe, Maseca Tamale dough, (follow package instructions for one batch)
Corn husks, soaked in warm water 1 hour
For sauce:
Bring salted water to boil in medium-sized saucepan. Add
cored tomatillos and jalapeños and cook, uncovered, 15
minutes. Drain off water and place tomatillos and jalapeños
in blender. Add onion, garlic and cilantro and pulse to
sauce consistency. Salt and pepper to taste. Add chicken to
sauce, stir and refrigerate.
For tamales:
Prepare masa. Lay out 10 corn husks and divide masa into
center of each husk. Spread masa about 1/4 inch thick. Place
dollop of chicken mixture in center of masa. Roll tamale in
torpedo shape and tie both ends with piece of corn husk.
Place tamales in vegetable steam basket with 1 1/2 inches of
water in saucepan, cover; cook over medium heat 55 minutes.
Check pan regularly to make sure there is enough water.
Remove tamales from pan, cool, then place in covered
container and store in refrigerator until ready to grill.
You may top your tamales with your favorite salsa.
A treat for all palates! A vegetarian delicacy.
Grilled California Tamale
Makes 10 tamales
2 cups chopped tomatoes, drained
2 teaspoons chopped fresh garlic
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
1/2 tablespoon olive oil
2 cups spinach washed, coarsely chopped
10 ounces goat cheese
1 recipe, Maseca tamale dough, (follow package instructions for one batch)
Corn husks, soaked in warm water 1 hour
For stuffing:
One day before assembling tamales, mix tomatoes, garlic,
basil, vinegar and olive oil in small bowl; refrigerate.
For tamales:
Prepare masa; stir in chopped spinach. Lay out 10 corn husks
and divide masa into center of each husk. Spread masa about
1/4 inch thick. Place dollop of tomato mixture in center of
masa. Add 1 ounce goat cheese to center of tomato mixture.
Roll tamale in torpedo shape and tie both ends with piece of
corn husk.
Place tamales in vegetable steam basket with 1 1/2 inches of
water in saucepan, cover; cook over medium heat 55 minutes.
Check pan regularly to make sure there is enough water.
Remove tamales from pan, cool, then place in covered
container and store in refrigerator until ready to grill.
The smoky BBQ sauce in this recipe will feel
right at home
this summer!
American BBQ Tamale
Makes 10 tamales
1 medium zucchini, ends removed, sliced lengthwise in 1/4-inch-thick ribbons
1 small red bell pepper, cored, seeded, quartered
1 small green bell pepper, cored, seeded, quartered
2 fresh ears yellow corn, shucked
1 small white onion, peeled, sliced
1/2 inch thick
1 bunch green onions, sliced in 1/2-inch pieces
Olive oil
Salt and pepper
1 1/4 cups good quality smoky BBQ sauce
1 recipe, Maseca tamale dough, (follow package instructions for one batch)
Corn husks, soaked in warm water 1 hour
For stuffing:
Place vegetables in bowl. Add olive oil to coat vegetables;
season with salt and black pepper. On heated outdoor grill,
place vegetables on hot rack until grill marks appear. Grill
corn on the cob. Remove vegetables from grill and cool. With
sharp serrated knife, slice corn kernels off cob and place
in bowl. Coarsely chop zucchini, peppers and onion. Combine
all vegetables and mix in BBQ sauce.
For tamales:
Prepare masa. Lay out 10 corn husks and divide masa into
center of each husk. Spread masa about 1/4 inch thick. Place
dollop of BBQ vegetable mixture in center of masa. Roll
tamale in torpedo shape and tie both ends with piece of corn
husk.
Place tamales in vegetable steam basket with 1 1/2 inches of
water in saucepan, cover; cook over medium heat 55 minutes.
Check pan regularly to make sure there is enough water.
Remove tamales from pan, cool, then place in covered
container and store in refrigerator until ready to grill.
You may top your tamales with your favorite salsa.
SOURCE: Maseca Corn Flour
|
|
