Norma's Tamales

I'm definitely feeling a little sentimental as I write this post.  I've been teaching 2nd grade at Norman Rockwell Elementary for 11 years and I'm getting ready to say goodbye to a school, community, and co-workers that I love.  I spent the afternoon on Friday with a few of those co-workers making tamales and was reminded of how blessed I am to have worked with such wonderful and fun people over the years.   

Norma, a para-professional from my school, and I have been talking about doing this for YEARS.  The fact that I'm leaving the country forced us to find the time to make it happen.  Thank you Norma for sharing your talent and knowledge with me (and for letting me ask a million obnoxious questions) and for doing so much to plan for our special day of making tamales! 

Warning:  I've got a lot to say in this post, so brace yourself, because making tamales is not for the faint of heart.  It's a process and takes commitment.  Norma typically only makes them once a year, at Christmas, but made a special exception this year.  She did quite a few steps ahead so that we weren't at her house all night, and even then, we spent several hours learning about the process. 

Let me start with a few interesting things that I learned that you might also find helpful:

• Most of the ingredients needed can be found at a regular old grocery store. 
• One common pitfall when making tamales is using too much meat when rolling the tamales.  Norma said that when they're making tamales it's not uncommon to hear, "Too much meat!" being shouted around the table.  Don't make this mistake.
• Bella, another one of my fantastic former co-workers, was there making tamales with us.  She grew up in Mexico until she was 14 and taught us that one of these things that we were making is called a tamal (no e on the end) and that tamales is plural.  So if I use the term tamal, it's not a typo. 
• The two main components of a tamal are the filling and the masa, which means dough. 
• There are many possibilities for fillings:  chicken and cheese, vegetarian, or shredded beef and pork.  We made shredded beef and pork.     

SHREDDED BEEF & PORK FILLING FOR TAMALES
yields 10-12 dozen tamales

• 4 pounds pork (rump or shoulder)
• 5 pounds beef (rump or round roast)
• 1 large yellow onion
• 6-8 cloves garlic, minced
• salt
• pepper
• garlic salt
• 2 cans (1 pound 12 ounces) Las Palmas red chili sauce, medium (NOT enchilada sauce)
• 2 cans (12 ounces) medium-sized black pitted olives
• 1 can (4 ounces) can diced jalapenos
• 1 can (7.75 ounces) El Pato sauce

Sprinkle each roast with Kosher salt, pepper, and garlic salt and place in separate Dutch ovens with 1/2 an onion and 3-4 cloves of garlic in each. 


Add enough water to cover the meat.


Bring to a boil then reduce heat to low and simmer until meat is falling about, about 2 hours.  If the water evaporates, add more to keep the meat covered. 


IMPORTANT:  Save the liquid broth that is left after cooking the beef.  This will be used when mixing the dough. 


Let meat cool enough to handle and shred. 


Combine pork and beef in one pot and add the rest of the ingredients:  red chili sauce, olives, jalapenos, and El Pato sauce.  Mix together and bring to a low boil. 


Simmer on low heat for about 1 hour. 


NOTE:  If after simmering there is a lot of liquid in the meat and it seems too soupy, remove some of the liquid.  You don't want the meat too runny.


The meat filling should end up about like this:

Sue being her helpful self and making sure that Norma is staying well-hydrated (by drinking her margarita) during the tamal making process: 

TAMAL DOUGH (MASA)

yields 10-12 dozen

• 1 bag (4.4 pounds) Maseca tamal flour (look for a light beige colored bag)
• 4 tablespoons salt
• 2 tablespoons baking powder
• 4 teaspoons baking soda
• 2 cups shortening, room temperature
• 2 quarts beef broth, reserved from cooking beef, warmed
• 2 quarts store-bought beef broth, warmed
• 1 can (7.75 ounces) El Pato salsa de chile fresco
• 10-12 dozen hojas (corn husks)

 
Soak hojas (corn husks) for at least two days in warm water before rolling the tamales.  This makes the corn husk pliable and easier to work with.  Change the water in the morning and at night each day. 


In a very large pan (Norma suggests a turkey roasting pan) place the flour, salt, baking powder, baking soda, and shortening.


Use a fork and a knife to cut the shortening into the flour mixture. 


Then, use a hand mixer to fully incorporate the shortening into the mixture.  Beat on low speed until well combined. 


Add the warm beef broth, starting with the broth reserved from the cooked meat, a few cups at a time and stir with a wooden spoon. 


Continue adding broth a few cups at a time until the mixture is thick and spongy.  Mix with your hands to get the masa completely mixed and to make sure you have the right texture.   


IMPORTANT NOTE:  Norma says getting the masa to the right consistency can be tricky, but is crucial to making successful tamales.  It should be spongy, about the consistency of thick oatmeal.  When you're mixing with your hands you'll feel the grittiness of the corn, but shouldn't feel any lumps of shortening.  The warm beef broth should help the shortening dissolve. If you use all 4 quarts of beef broth and the texture still isn't right, you can add water until the right consistency is reached.       

When the consistency seems right, add about 3/4 of the can of the salsa de chile fresco to add color and flavor to the masa.   


Now it's time to roll the tamales!!  This is the fun part. 


ROLLING TAMALES

Take a corn husk and using the back of a spoon, spread a thin layer of masa on the wide end of the husk.  The masa should cover about half of the husk.  Make sure you spread the masa all the way to the end of the husk.  It will look about like this:

 




Place about 1 tablespoon of the meat mixture (plus an olive!) in the middle of the masa and then fold the sides together.  Remember, don't add too much meat!  I think I made this mistake more than once.   

Fold up the end to finish off the tamal.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 STEAMING TAMALES

 

When ready to eat your tamales, place a vegetable steamer in the bottom of a large pot with water in the bottom.  Place a ball of foil in the middle of the steamer basket.

 

 

Arrange the tamales, open end up, like a teepee around the foil ball and cover with a lid or foil. 

 

 

Steam for 1 hour over low heat.  Add water if it it's running low. 

 

 

Let the tamales rest for 20-30 minutes by sitting uncovered with the heat turned off.  This allows the dough to set up and harden slightly.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 REHEATING TAMALES

 

Once the tamales are steamed you can store them in the refrigerator and reheat for up to a week. 

 

 

To reheat, wrap the tamales in a damp paper towel, cover with plastic, and heat in the microwave for 1-2 minutes. 

 

 

FREEZING TAMALES

 

To freeze tamales, place in a sealed plastic bag and freeze prior to steaming.

 

 

To defrost, let frozen tamales sit at room temperature for 1-2 hours and then steam according to directions above.

 

 

Thanks again Norma!  This was such a fun afternoon and will always be a special memory.
 

Source:  Norma Bellanca

Chinese Orange Beef

This is quick, easy, and YUMMY!  I pretty much love anything with citrus zest and this falls in that category.  Be sure to cut the steak thinly and cook it carefully and you'll end up with tender orange beef that melts in your mouth and will make your co-workers jealous when you bring your leftovers for lunch!  Right, Cory?  

 

CHINESE ORANGE BEEF

• 1 1/2 pounds flank steak
• Kosher salt
• pepper
• vegetable oil
• 2-3 teaspoons grated orange zest (zest of 1 whole orange)
• 1/2 cup fresh orange juice
• 1/4 cup dark brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons Asian chili sauce
• 2 teaspoons grated fresh ginger
• 2 teaspoons cornstarch
• green onions, sliced (for garnish)
• hot white or brown rice

Place flank steak on a cutting board and place in the freezer for 15-20 minutes. 
(Trust me, this is a great tip!  Slightly freezing the meat makes it so much easier to cut.  Don't let it freeze all the way through; just let it firm up a bit.) 


While the steak is in the freezer, mix up the sauce. 


Whisk orange zest, orange juice, brown sugar, vinegar, soy sauce, chili sauce, ginger, and cornstarch together in a bowl.  Set aside.


Side Note on Ginger:  Keep your leftover, peeled ginger in the freezer.  When you're ready to use it, grate it frozen.  It is so much easier to grate this way!  The freezer is our friend in this recipe.  Here's a great post on ginger, in case you care. 


Remove the steak from the freezer and use a serrated knife to cut it into very thin strips across the grain. 


Lightly salt and pepper the steak. 


Heat a large skillet over medium high heat.  Drizzle the pan with oil.


Place a portion of the beef in the pan and let it cook without stirring for one minute.
(Add only as much beef as will fit in the pan without crowding it.  Depending on the size of your pan, you might need to cook the beef in 3-4 shifts.) 


Stir beef and continue to cook until browned, about 2 minutes; transfer to a bowl and cover.


Repeat with remaining beef.


Whisk sauce to recombine, add to empty skillet, and cook over medium heat until thickened, about 2-3 minutes.


Return cooked beef, with any juices, to skillet and toss to combine.


Serve over rice and garnish with green onions.


Source:  Our Best Bites

Shredded Beef Taquitos

I really wanted these to be good.  I specifically cooked a roast to make them and have been thinking about them all week.  There's nothing worse than when you are super excited about a new recipe and dream about it being amazing, only to be disappointed.  I really hate that.  That's why I only post recipes I really, really love on this little blog.

Good news . . . these were outstanding!  The lime zest was a very nice touch and I maybe even loved them a little more than these chicken taquitos, which is saying A LOT, because those were pretty darn de-lish, too.  I'm thinking about making them again very soon and freezing some to have on hand for a quick dinner.  (See directions for freezing below.)  Make these.  You'll love them.  Serve them with yummy guac and you won't be sorry.   

SHREDDED BEEF TAQUITOS

• 3 cups cooked and shredded beef
• 4 ounces green chilies, undrained
• 1/4 teaspoon minced chipotle pepper in adobo sauce (add more if you want more spice)
• 3 teaspoons adobo sauce from the canned chipotle peppers (see below for note)
• 1 teaspoon garlic powder
• 1 teaspoon coriander
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• zest from one lime
• 1 tablespoon fresh lime juice
• 1 package Queso Fresco (12 ounces)
• white corn tortillas (about 20)
• olive oil
• Kosher salt

Preheat oven to 425 degrees.


Place shredded beef in a medium-sized bowl.  Make sure pieces are sufficiently shredded so the sauce can really soak in and flavor the meat.


SIDE NOTE ON CHIPOTLE PEPPERS IN ADOBO SAUCE:  Remove a pepper from the can and slit it open to get at the seeds inside.  Scrape out the seeds with a knife or run it under a slow stream of water to wash them out.  Mince the pepper.  Don't get your hands near your face or eyes until they are well washed.  Think jalapeno peppers and apply the same rules to avoid a burny nose and eyes.  Also, pay attention to whether or not there are seeds in the extra sauce you add.  There were quite a few seeds in the sauce so I quickly ran it through a small strainer because I didn't want the extra heat from the seeds.     


In a small bowl combine green chilies, minced chipotle peppers, adobo sauce, garlic, coriander, cumin, and chili powder.  Mix well.


Pour the mixture over the beef and add the lime zest and juice.  Stir gently. 


Open the queso fresco and use your hands to break it into crumbles.


Place 3-4 tortillas wrapped in damp paper towels in the microwave for 45 seconds.  Keep the heated tortillas covered by the paper towels while you roll one at a time.   


Fill each tortilla with about 1 tablespoon of queso fresco and 1-2 tablespoons of beef mixture.


Roll up and place seam side down on a lightly oiled baking sheet.  


Spray or brush tops with olive oil and lightly sprinkle with Kosher salt. 


Bake at 425 for about 20 minutes or until the edges are golden brown. 


FREEZING:  Next time I think I'll double this recipe and freeze some for later.  I love having homemade, frozen, delicious dinner options.  Completely assemble these including spraying with olive oil and sprinkling with salt.  Freeze on baking sheet, making sure that the taquitos are not touching each other.  After they are completely frozen, place taquitos in a sealed bag.  When cooking later, heat the oven to 425, place taquitos on a baking sheet and bake until edges are golden, about 30 minutes.    


Source:  Our Best Bites

Beef Pitas

I've been looking for a recipe for a beef filling for gyro-like pitas that I can make at home. I'm happy I found this recipe and tried it. It was super easy and quick. I was starving when I got home tonight after working out and was able to whip this up pretty quickly. I used hummus in mine, but you could use tzatziki and top with thinly sliced onions if you want. I used store-bought hummus (The one time I made hummus I was not impressed with myself.) and the flat bread from Trader Joe's. I'll definitely make this again.

BEEF PITAS

• 1/2 large white onion, roughly chopped
• 2 cloves garlic, smashed
• 1/2 small bunch fresh parsley
• 1 pound ground beef
• 1 small tomato, diced finely
• 1/4 teaspoon garam masala
• 2 tablespoons lemon juice
• Kosher salt

• pita bread
• shredded lettuce
• sliced tomatoes
• hummus and/or tzatziki

In a food processor, combine the onions, garlic, and parsley until finely minced.


Remove to a large bowl and add in the beef, tomato, garam masala, and lemon juice.


Season with salt.


Mix with your hands until well combined.


Cook meat mixture on medium heat, stirring periodically.


TIP: I drained off the liquid as it cooked out of the meat.


Taste and add salt if needed.


Serve in warm pitas with hummus, shredded lettuce, and tomatoes.


Source: Food Network