Tamales-Potato Filling
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How to Make Tamales
Tamales-Preparing the Corn Husks & Masa
Tamles-Red Chile Sauce & Burger Filling
Tamales-Potato Filling
Tamales-How to Assemble & Cook your Tamales
Tamales-Serving Suggestions
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Merrilee Jacobs is Founder and CEO of 3 Hot Tamales, LLC (www.3hottamales.com), makers of the most popular brand of hand-rolled vegetarian tamales. Merrilee also owned and successfully operated "Peasant Fare Catering Company" for 4 years. She has been making tamales since childhood as part of a much-loved family tradition.
Tamales-Potato Filling
Merrilee Jacobs, Founder and CEO of 3 Hot Tamales, demonstrates how to make tamales including how to make a potato filling.
Tamales-Potato Filling
Ingredients
CornhusksMasa:
6 cups corn masa flour
2 1/2 tablespoons of vegetarian chicken seasoning
1 1/2 teaspoons of salt
1 teaspoon of baking powder
1 cup of vegetable oil
6 1/2 cups of water
1/2 cup of salsa verde
Red Chili sauce:
6 New Mexico Chiles
2 De arbols chiles
3/4 cup of water
Burger filling:
1 1/2 cups of onions
1 tablespoon of garlic
16 ounces of ground beef
1/2 teaspoon of salt
1/2 teaspoon of cumin
1 tablespoon of oregano
Potato green chili cheese filling:
4 cups of diced potatoes
1/2 cup of onions
1 tablespoon of garlic
2 teaspoons of jalapenos
3/4 cup of diced green chiles
2 1/4 teaspoons of vegetarian chicken seasoning
1/2 teaspoon of salt
A dash of cumin
3/4 cup of sharp cheddar cheese
Instructions
1. Put the corn husks in a bowl and cover them with warm water, letting them soak for 20 minutes.
2. To prepare masa, mix the flour, seasoning, salt and baking powder together. Add the water, salsa verde and vegetable oil. Mix together until it forms a paste.
3. To make the red chili sauce, soak the New Mexico chiles in hot water and remove the seeds. Throw the seedless chiles into a blender with the arbol chiles and water. Blend until you end up with a paste.
4. To make the burger filling, add the ground beef, onions, garlic, salt, cumin and oregano to a pan and saute it and mix it together well. Add the red chili sauce to the burger filling.
5. To make a potato green chili cheese filling, cook the diced potatoes until they are soft. Add the onions, garlic, jalapenos and green chiles and mix them together. Add the seasoning, salt, cumin and cheddar cheese. Mash and stir and mix everything up.
6. Remove the corn husks from the bowl of water. Put a quarter cup of masa on each of the corn husks. Spread it out like a 4X4 square on one side of the corn husk. Take two tablespoons of filling and place it in the center. Roll the filling in the husks.
7. Load the tamales in the tamale pot standing straight up and fill the pot. Steam the tamales at a medium heat for about 1 hour. Take them out, let them cool for 20 minutes. Plate and serve or place them in the freezer for a later date.
Transcripts
Merrilee Jacobs: Hi! I am Merrilee Jacobs, with Three Hot Tamales and today, I am showing you how to make Tamales.
Now, for your vegetarian friends and for the ultimate and comfort food, I am going to show you how to make a Potato Green Chilly Cheese Filling. One of the things that I started with was fore cups of diced potatoes. You cook them until they are super soft. And we will add those in here. I had already prepared these. So they are ready to be worked with. I also chopped up a half a cup of onion, one table spoon of garlic, fresh garlic. Here the garlic press works wonderfully well for mincing it just right. Also we throw in two tea spoons of halopinos, diced very fine, over here. Three quarters of a cup of diced green chillies, my favorite, because they make it nice and tangy and add just a little flavor there. Now the halopinos add just a bit of a kick. So if you like a little spicy, you could do a little heavy on the halopinos. And you get that mix just a little bit. We are going to also add two and a quarter tea spoons of either a vegetarian chicken style seasoning or regular chicken seasoning if you would like. I have those put in there, a little salt, just about a half a teaspoon. A dash of cumin, I always wondered what they meant with a dash. It depends on how big your dash is I suppose. But a dash of cumin and three quarters of a cup of sharp cheddar cheese.
Now when you do this, if your potatoes are nice and warm, you have drained them right out of the pot, it has a great effect as far as it starts to melt the cheese in there a little bit. And basically the consistency that you get is a lot like kind of chunky mashed potatoes. You don't want real big chunks in there, because the flavors don't get smelled that well. So just kind of mash as you stir and get it all mixed up, so that when you fill your Tamale, all of the flavors are in every bite. And you don't get like a big chunk of cheese or a big chunk of green chillies or something like that in there.
So then after you mix, just a little while and get it all mashed and all good, you have a very tasty, very much the ultimate and comfort food, potato green chilly cheese filling for your Tamale. A real treat for all of your friends, meat eaters or not.
So now that we have showed you how to make your potato green chilly cheese filling, the next thing is the fun part. Now we get to start assembly or rolling as we call it and we will show you how to cook them.
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