Recipes to Rival–Tamales!
Hello dear readers! I’m sorry I haven’t been writing much lately…I’ve been in a bit of a funk. My cuh-RAY-zee meds got screwed up and it really sort of effed me right up. Things are better now…ye olde kinks have been worked out and I’m back to being only an average level of mental rather than full on nuts. This is a good thing…because today I have a special treat for y’all. Tamales!
Last month I read on someone’s blog about a new group called Recipes to Rival (to find out how to join, scroll down the sidebar), which is kind of a savory counterpart to the Daring Bakers…
I have long hemmed and hawed about joining the Bakers (though I have tremendous respect for you!), because, well, I’m not that good at it for one, and we’re (and by “we’re”, I mean “I’m”) just not big on making desserts except on special occasions. BUT! A savory version? Pushing my tired ass into trying new and exciting dishes I’d never dreamed of making myself? Hell yeah! That’s what I’m talking about. 
So, I joined this fab group of bloggers who join together each month to make something new and exciting, maybe even a little bit intimidating. Our mission statement: To work together as a group or individually to create a recipe that will increase our repertoire of cooking skills. To lend support and guidance as needed to other members of the club. Last but not least, to enjoy the whole experience. That sounds like fun, doesn’t it? This month’s Recipes to Rival challenge was Tamales, hosted by Debyi, of The Healthy Vegan Kitchen & Lori, of Lip Smacking Goodness.
This is my first challenge with R2R, and it was a great one! I had never even *eaten* tamales before this challenge, let alone made them (What?! I’m from Minnesoooda, hey.). I’ve always been intrigued by them, though…I have a couple of friends that were always taunting me with their bountiful tamale sources (you know who you are Jane and Dawn! lol). Needless to say, I was totally up for this one. I had to make a slight change…I have never seen corn husks for sale anywhere here, so I needed to substitute banana leaves (now *those* are hella abundant here in bananaland! haha). It turns out that that is totally an acceptable sub. Yay! 
I have to say, though, that the “masa” wasn’t something I was terribly fond of…maybe if I had put less? It seemed to overpower the filling a little…or perhaps if I had made a sauce to top them it would have been better…I dunno…the tamales were just a little bit dry for my tastes. Could be user error, too. lmfao
You can find the original recipe HERE.
Here are my changes:
- First of all, I halved the recipe. If you’re not cooking for 50 people, I’d recommend you do the same. lmfao Even with only half of the batch, I had enough for 3 huge meals for my family of 6.
- Second, I used banana leaves to wrap the tamales. This is apparently common practice, and worked well.
- Thirdly, I altered the fillings just a bit to suit our family’s tastes…here are the recipes:
Shredded Pork Filling:
Ingredients:
2 pounds (1 kilo) pork butt
2-3 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion flakes
cumin seeds to taste (about a teaspoon)
salt and pepper to taste
1 small red onion, minced
1 bunch green onions, chopped
1 bunch cilantro, chopped
grated Manchego cheese to taste
chopped vegetables to garnish…tomatoes, onions, chilies etc
Preparation:
Rub the meat with all the spices and allow to sit, covered at room temp for 20-30 minutes.
Roast the pork at 300ºF/150ºC in a covered oven safe roaster for about 4-5 hours, until it falls apart.
You may wish to drain a little bit of the juices if there’s too much, you decide.
Shred the pork and toss in its juices.
Add the chopped onions and cilantro and mix well.
Adjust seasonings.
Black Bean and Manchego Filling:
Ingredients:
2 cans black beans, drained
2 tablespoons chili powder
garlic powder to taste
1 small red onion, minced
salt and pepper to taste
chopped cilantro to taste
grated Manchego to taste
Preparation:
Saute the onions until soft, then add remaining ingredients (except cheese) and stir around to combine.
Buzz this all up in the food processor or blender until mostly smooth.
Both of these fillings were incredibly good…they’d work for pretty much everything…tacos, burritos, nachos…you see where I’m going here.
So, yeah! I made tamales, and it was a great experience. :D
Relleno de carne de Cerdo Desmenuzado:
Ingredientes:
1 kilo filete de cerdo en una pieza
2-3 cucharadas sazón para chili
1 cucharada ajo en polvo
1 cucharada cebolla deshidratada
comino al gusto (un paquete)
sal y pimienta al gustio
1 cebolla roja pequeña, picadita
1 manojo cebollinos, picados
1 manojo cilantro, picado
queso Manchego rallado al gusto
verduritas picadas para acompañar…tomates, cebollas, pimientas piconas etc
Elaboración:
Embarrar la carne con todas las especias y dejarla reposar, tapada, durante 20-30 minutos.
Asar la carne en el horno a 150ºC en un recipiente tapada durante 4-5 horas, hasta que se deshace.
A lo mejor querrás escurrir un poco del jugo si hay mucho.
Desmenuzar la carne y mezclar con el jugo.
Añadir las cebollas y el cilantro y remover.
Rectificar sazón.
Relleno de Judías Negras y Manchego:
Ingredientes:
2 latas de judías negras, escurridas
2 cucharadas de sazón de chili
ajo en polvo al gusto
1 cebolla roja pequeña, picadita
sal y pimienta al gusto
cilantro al gusto
queso Manchego al gusto
Elaboración:
Sofreir la cebolla hasta que esté tierna, y a continuación añadir los ingredientes restantes (menos el queso) y remover bien.
Triturar en el robot hasta que esté mas o menos suave.
This sounds like an interesting group Nikki. I have never made tamales before either they sound great with the 2 different fillings:D
I was thinking about joining this group, too, Nikki, but my summer has been so crazy. These look great. I am a huge tamale fan but I’ve never made them because I am scared of all the lard/oil, lol. But anything with masa is A-OK in my book. Fillings look awesome!
These look delish. GREAT pictures. I’ve never done tamales. Here in Southern Calif. we have little Mexican ladies who go around to office buildings and sell their homemade tamales!
Nikki, those look freaking fabulous! I love tamales but have never made them. Too scary! Great job!
Glad your feeling better Nikki! What a great idea for a group. Your tamales look incredible. Maybe when you halved the recipe the liquid ratio got messed up and that’s why they were dry?
Your tamales look so perfect & beautiful! I’ve actually really become addicted to tamales since moving to Minnesota thanks to La Loma in Miidtown Market. I agree I thought the homemade ones were a little dry but a bit of salsa really helps.
omg these look truly fabulous!
Indra says more fat means less dry, me I have always thought tamales were a bit dry and thats what all the great sauces where for. But as a native of Iowa I can’t claim to be an expert. Your tamales look great! Next time I hope to get my masa as thin as yours.
This is the second entry I see today for this group. I need to check it out! Your tamales look amazing, so full and tasty. Yummy! It’s nice to have you back, we missed you
i freakin’ (new jersey) love tamales, there’s a great mexican restaurant nearby that serves them in corn husks.
I haven’t heard of R2R. Thank-you for highlighting it. This loks delicious!!
I have to check out this group. I
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Your pictures are amazing!!! Your tamales look absolutely srumptious! I am so glad that you joined us.
Looks yummy! I know I’m a bit of a freak, but I’m going to figure out a way to do this without the pork… ;_)
BTW, I’ve taken the liberty of tagging you with a meme – just a little game…:) Stop by — you might even like my blueberry banana nutbread recipe!
Your tamales looks delicious! Great job!
I love the black bean and manchego filling. Yum: I’m seriously craving a tamale now.
Whew! I’m glad you are average-level mental, Nikki
No, seriously, I hope you’re fine 
I’ve never had tamales myself. But yours do look good and not dry at all! I’m thinking maybe the banana leaves are slightly more impervious to steam than corn husks.
Your photography is superb. I agree with you whole heartedly on the cutting the masa recipe in half, even fourths! There’s only two of us here… Luckily Hub cheated and used a different and smaller recipe that was about a quarter the size of the recipe given.
Great job!
I want to come to the Canaries just to have dinner at your house
Luckily in the Mexican/ Hispanic communities (mostly all of Southern California)we can get “fresh” masa hot daily to prepare tamales.
I guess Maseca is okay if you can’t get it, but I suggest if making the masa with maseca/ at home to only use “Lard” to prepare savory one’s.
If making the “Masa” from scratch again to make the sweet varieties eaten here in So Cal by some which has a sweet masa as a base (the “Chepos” made from just sweet corn, or “Tamal de Piña” or “Tamal de Fresa” I suggest using butter if making from scratch) luckily again those are sold already made in good quality.
Sometime this year I will be sure to make some of different varieties, and when I do I will share them with you (the recipe/ procedures)
But I want to congratulate you for making some tasty sounding fillings that I have never tried but sound good. My mother likes to make fillings of “Chiles En Rajas Con Queso”, “Carne de Puerco o Pollo En Chile Colorado”, or of “Mole Poblano o Negro Oaxaceño”
P.S. a little of topic but I must say some of the worst tamales I have had where in Texas they are the size of my fingers and very thin and tube like, I don’t understand the “Tex Mex” though they do have some pretty darn tasty stuff like “Puffy Tacos” (although not friendly for my waistline haha)
First off, thanks so much, everyone! Your comments are all so sweet! I still can’t get over the fact that anyone even reads my blog, but to hear such wonderful comments truly makes my day.
Y’all are the BEST! XOXO
Judy, Kat, Temperance and Mark, The masa wasn’t really “dry,” per se? I mean, it was tender, and I think was prepared properly, but I just thought it would have benefited from some type of sauce.
Kat, Temperance, Heather and Jen, thank you so much for the warm welcome! This is fun!
Furious, Tamale taunter! lmfao
Flutter, you are welcome anytime, sweet pea!
both fillings look great, but the black bean version sounds AMAZING. this post is almost enough to get me off my sorry bum and into the kitchen to try my hand at tamale-making. very nicely done!
Those tamales look really good. I like the sound of that black bean and manchego filling.
You’re looking goooood, Nikki! Love how you’ve redecorated!
Ummm, did you do some redecorating around here? Or do I need new glasses yet again?
Girl, I love love love these tamales! I have never made these, they seem too hard lol and what/where is mancheese? lol
Later – from one hot tamale to another hot tamale! ha ha (was that lame?)
That’s great that you tried a recipe for something you haven’t even eaten before! They look great!
I love the meat-to-filling ratio in those. I’ve tried making tamales before, but my husks were all buggy.
I am ashamed to say that I have never made tamales before. It looks easy and very delicious. The new look on your site is stunning.
Those look delicious! Now I have a craving for tamales, maybe I’ll convince my husband to take me out tonight for some
your photo turned out AMAZING! I bet they were delicious! great job!
For your first time making tamales, they look delicious! The fillings sound so good. I made a pork filling too but I think I’ll try the black beans next time.
Nikki tus tamales se ven espectaculares, como siempre mi niña, y las fotos tambièn, se ven “gustosos” es decir apetitosos en portugues!!! Love it! xxxGloria
I have never tried them before but yours look great:-)
XX M
Thanks so much everyone for your super nice comments! I’m so glad you like the new look.
Dawn, “mancheese?” I think that’s definitely something dirty. lmfao Manchego is a Spanish cured cheese made with sheep’s milk…deeelicious!
Heather, buggy husks? Ack!
Great job on the tamales! They sound delicious.
Thank you, Robyn!
I love tamales but have always been too intimidated to make them. I think I may just have to try now. Great pictures.