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Northern Mexico and Texas Tamales

Variation for the Tamale Recipe AboveFrom: The Cuisines of Mexico by: Diana Kennedy This recipe is from northern Mexico and I think it is closer to the tamales made in Texas....

Basic Tamale Making

From the book "The Cuisines of Mexico" by Diana Kennedy(This is the definitive book on authentic Mexican cooking. I highlyrecommend it to anyone wanting to learn to cook Mexican food,...

Recipe for Basic Tamales

To make tamales, cook meat by boiling in a large covered pot with enough water to cover completely. Add salt to taste and slow boil till completely done. Cool meat...

Tamale Stuffing (Dressing)

Preheat oven to 375 degrees F. To make stuffing, crumble tamales by hand, then mix with remaining ingredients. Stuff in turkey that is mostly cooked and bake an additional 30-35...

Authentic Mexican Rice

1. Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.2. In a large saucepan over medium-high heat, add the oil. Once hot, add the...

Authentic Mexican Pork Tamales

1. Shredded pork:Place pork, water, and salt in a slow cooker and cook for 6 to 8 hours. After meat is cooked, remove from the slow cooker and let cool...

Tamale Stuffing

Special equipment:9-by-13-inch baking dish1. Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until browned in spots,...

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