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Entree
10-12
1 hour
60-80 minutes
Bravado Spice
This is the master recipe for the corn masa used in all three recipes. You may substitute shortening instead of lard for a vegan option. Don't worry if the masa tastes a bit salty. Most of the salt will leech out during the steaming process. This recipe makes 3-4 dozen tamales.
4 c - Maseca (corn flour)
4 c - Warm water (plus more to soak the corn husks)
6 oz - Lard or shortening
1/3 c - Bravado Spice Crimson Hot Sauce
2 tsp - Salt
5-6 dozen - Corn husks (ojas)
11/2 c - Diced butternut squash
1 c - Onion, diced
6 c - Tamale masa (see masa recipe)
1 tsp - Salt
1 tsp - Black pepper
5-6 dozen - Corn husks (soaked & softened)
4 - Poblano peppers sliced
1 c - Onion, sliced thin
1/2 c - Crema mexicana
2/3 c - Fresh corn off the cob
1 tsp - Black pepper
1 tsp - Salt
6 c - Tamale masa (see Tamale Masa Recipe)
2/3 c - Shredded Oaxaca cheese
5-6 dozen - Corn husks, soaked & softened
3 c - Shredded chicken
1/3 c - Bravado Spice Crimson Hot Sauce
1 c - Diced tomato
2/3 c - Onion sliced thin
1 tsp - Black pepper
1 tsp - Salt
6 c - Tamale masa (see Tamale Masa Recipe)
1 Tbsp - Vegetable Oil
1 c - Water
5-6 dozen - Corn husks, soaked and softened
In a large bowl or pot, submerge the corn husks in warm water and keep submerged for at least an hour. You may need a weight.
In bowl or stand mixer, mix the maseca, 4 cups of the water, shortening, 1 teaspoon salt, and half of the Bravado Spice Crimson Hot Sauce. Mix thoroughly until completely mixed and lumps are gone; about 5 minutes in a stand mixer on medium low speed should do it. If you don't have a stand mixer, you will need to use your hands to knead the masa. This can take 10-15 minutes. To test its readiness, drop a dime sized ball of masa in a glass of cold water. If it immediately bounces back up to the top of the water. Your masa is ready. Cover and set aside.
In an well oiled pan, over medium heat, add the onion, squash, salt, & pepper. Sauté until the squash has softened, and then add the Bravado Spice Pineapple & Habanero Hot Sauce, salt, & pepper. Mash the squash a bit, then remove from heat and set aside.
Rinse off the corn husks, and then, using a knife or small spatula, spread the masa over the widest (lower) half of the husk. Then fill the husks with the squash mixture, roll the tamales up, and then fold down the long, unfilled half.
Fill a tall steam pot until the water level almost touches the bottom of the steam basket. Then fill the pot with tamales. Be sure to stand the tamales open side up in the pot otherwise the filling will fall out. Once you have created a layer of vertical tamales, cover the tamales with extra corn husks, a clean, damp dish towel, and the lid. Steam for 60-80 minutes. Carefully remove them from the steam basket, allow to cool, unwrap, and enjoy!
In an oiled pan, over medium heat, add the peppers, onion, salt, black pepper, and corn. Sauté until slightly browned and then add the Bravado Spice Creamy Herb & Jalapeño Hot Sauce, crema Mexicana, 1/2 cup water, and Oaxaca cheese. Cook until a thick creamy mixture has formed. Remove from heat and set aside.
Rinse off the corn husks, and then, using a knife or small spatula, spread the masa over the widest (lower) half of the husk. Then fill the husks with the chicken mixture, roll the tamales up, and then fold down the long, unfilled half.
Fill a tall steam pot until the water level almost touches the bottom of the steam basket. Then fill the pot with tamales. Be sure to stand the tamales open side up in the pot otherwise the filling will fall out. Once you have created a layer of vertical tamales, cover the tamales with extra corn husks, a clean, damp dish towel, and the lid. Steam for 60-80 minutes. Carefully remove them from the steam basket, allow to cool, unwrap, and enjoy!
In pan, over medium heat, heat the oil, then add the tomato, onion, and salt. When the onion becomes translucent, add the shredded chicken, Bravado Spice Crimson Hot Sauce, and 1 cup of water. Simmer 20 min until thickened and allow to cool.
Rinse off the corn husks, and then, using a knife or small spatula, spread the masa over the widest (lower) half of the husk. Then fill the husks with the chile mixture, roll the tamales up, and then fold down the long, unfilled half.
Fill a tall steam pot until the water level almost touches the bottom of the steam basket. Then fill the pot with tamales. Be sure to stand the tamales open side up in the pot otherwise the filling will fall out. Once you have created a layer of vertical tamales, cover the tamales with extra corn husks, a clean, damp dish towel, and the lid. Steam for 60-80 minutes. Carefully remove them from the steam basket, allow to cool, unwrap, and enjoy!
