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Tamales – The Lazy Way

Submitted by: laree on October 20, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Tamales - The Lazy Way

I LOVE TAMALES.

//

Nuff said.

However, over the years I have learned something important. As much as I love tamales, I am not good at making them. Indeed, I kinda stink at it.

Sure, nine out of the times they might be edible, but only once out of the …

Difficulty:

Ingredients

Directions

I LOVE TAMALES.


Nuff said.

However, over the years I have learned something important. As much as I love tamales, I am not good at making them. Indeed, I kinda stink at it.

Sure, nine out of the times they might be edible, but only once out of the remaining nine do they turn out “authentic”. Normally, my tamales are blah, and have to be slathered with cheese, sour cream, and Tapatio to be choked down. (Not that I am complaining, I would live off those three items if I could). Yet I continue to make them, hoping for the perfect tamale.

Still, if I am going to put the effort into making tamales, I want them to be edible and be good to eat. My personal goal: I want my husband to say, “I am so full, but I can’t stop eating these tamales!” (Think Monty Python and the meaning of life, without that last wafer).

Rather than waste significant time and money on making the ideal “authentic” tamale, I now make a lazy tamale.

Embrace your laziness–sometimes, it pays off.

How to make Lazy Tamales:

1 bag of tamale papers
1 bag of pre-prepared masa (6-8 cups)
2 bunches of chopped cilantro (about 2 loose cups)
1 large onion, chopped
1 orange bell pepper, chopped
1 red bell pepper
Olive oil (1/4 – 1/2 cup)
Garlic powder
Cumin, coarsely ground
Cilantro/coriander seeds, coarsely ground
Chicken bouillon powder—Mazola Tomato chicken powder, if you can find it.
Optional: Meat–shredded pork or beef, cooked in Mexican seasonings.

Combine seasonings into pre-prepared masa until well mixed.

Add olive oil to taste. You could also use lard—but that’s more work. LAZINESS, PEOPLE!

Squish in chopped veggies and optional meat.

Make small handfuls of mixture, and place on tamale paper. Roll up, closed-burrito-style.

Wrap up all masa mixture.

Steam for 30-45 minutes (this depends on the size/thickness of your tamales).

Remove from steamer (I used a rice cooker), unwrap, top with sour cream and salsa.

Take a siesta.

Super-lazy tip:

These freeze well, and reheat in the microwave (or you could re-steam them). Once you get the recipe the way you like them, make a big batch, stick them in the freezer, and whip them out for weeknight sides or parties.

Get the handy print page and save this to your recipe box here:
Lazy Tamales.


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Comments

12 comments | RSS feed for comments of this post

  1. 10-20
    8:50
    am

    I think it is “the mom with busy, busy young kids” way, lol. I can’t wait to try them!

  2. 10-20
    9:24
    am

    Aw Laree I’m so proud! Oh and BTW, we’re having these when I get back from my weekend trip! I am (as we speak) finding sources of Knorr Mini Cubes. Do you think Queso Fresco (since I can’t find any other kind here in the Great Norwegian North) would go ok in the mix?

  3. 10-20
    9:37
    am

    I CANNOT find Knorr Mini Cubes (not even on their website) . . . where did you find them?
    I absolutely love tamales – this sounds so easy and yummy – I can’t wait to try them!

  4. 10-20
    10:04
    am

    I picked up the minicubes at Food City (www.myfoodcity.com) : which is the Hispanic-marketed version of Bashas’—which is the middle-class version of AJ’s Fine Foods. I LOVE the cilantro cubes—it is so hot here growing cilantro is almost impossible, and I never have the fresh stuff on hand when I need it. If I find a direct source of the cubes, I’ll let you know. Otherwise, I can always just SASB them to those who want them.

    FYI-I am hoping to do an entry on spices/”ethnic” markets. I even brought my camera to work today….I’ll keep you all posted!

  5. 10-20
    10:09
    am

    Mini-cubes:

    http://www.amazon.com/Knorr-Cubes-Onion-20-Count-Boxes/dp/B000HZJRVG

    Not that anyone really NEEDS 480 bouillon cubes. Perhaps someone here knows how to MAKE them?

  6. 10-20
    10:53
    am

    I have bought the mini cubes in the mexican food section at my local walmart. Just FYI.

  7. 10-20
    12:43
    pm

    Love the easy way, Larissa! Thank you!!

    I’m going to check the Mexican section of my grocery store later today for some spices! I’m sure the cubes are loaded with sodium, so will check out the ingredient list 😉

  8. 10-20
    12:56
    pm

    “Think Monty Python and the meaning of life, without that last wafer.” Nope. Can’t do it. It’s all about the wafer thin wafer…
    Wafer thin…
    Wafer thin…

  9. 10-20
    3:48
    pm

    I found this site too, while looking for Mini Cubes. Minnesota isnt really great for the ethnic foods selection….
    http://www.thelatinproducts.com/knorrminicubes.html

  10. 10-20
    10:41
    pm

    I have the Ajo/Garlic ones and I found them at Big Lots a few months back. Maggi cubes and other products are common there at times, also.

    Dede

  11. 10-22
    11:51
    pm

    I was curious about the tamale papers? They look like parchment paper, are they? Also, does it take away from the flavor using the paper instead of husk?

  12. 2-4
    11:22
    pm

    How do you cook them in a rice cooker? Maybe a simple thing; but not for someone who only uses the rice cooker for rice!
    Thanks,
    CJ

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