RifleGuy
04-25-2009, 10:05 PM
I love tamales, of all varieties, but have never made them, until today. I have always been annoyed by the corn husk wrap; seems like a lot of work for nought, particularly if you are cooking for more than just a few folks.
I decided to make a tamale bake; tamales without the annoying corn husk wrap.
I made a batch of tamale dough; mine was seasoned lightly with garlic, a pinch of salt, and a 1/2 tablespoon each of chili powder and cumin.
Half of the dough was pressed into a 9"x13" baking dish, creating a thin "crust" for the bottom. I spread approx. 1/4 cup of enchilada sauce over the crust, then added the filling.
The filling was 1/4 of a pork loin, seasoned with smoked paprika, garlic, black pepper, fresh lime juice, Cholula Chili Lime spice, and a pinch of sage. I rubbed the loin with a bit of olive oil, then the rub, then threw it in the fridge for a few hours. From the fridge to the grill, with a few mesquite chips, and slow cooked until 160 deg. F inside.
The loin was then diced finely into a bowl, blended with 1 minced onion, 1 minced green pepper, and approx. 1/4 pound of cooked chorizo. The filling was spread evenly in the crust, a light dusting of shredded sharp cheddar cheese, topped with a little more enchilada sauce, then the top "crust" of tamale dough. (rolled the dough out onto silplat, then just transferred to the dish)
I topped the entire thing with a layer of corn husk that had been moistened in water, covered with a layer of foil and baked at 350 deg. F, until the center was 160 deg. (about 45 minutes)
Certainly not traditional Mexican fare, but the family loved it. A little tweeking and I'm certain I can make this a great dish.
I decided to make a tamale bake; tamales without the annoying corn husk wrap.
I made a batch of tamale dough; mine was seasoned lightly with garlic, a pinch of salt, and a 1/2 tablespoon each of chili powder and cumin.
Half of the dough was pressed into a 9"x13" baking dish, creating a thin "crust" for the bottom. I spread approx. 1/4 cup of enchilada sauce over the crust, then added the filling.
The filling was 1/4 of a pork loin, seasoned with smoked paprika, garlic, black pepper, fresh lime juice, Cholula Chili Lime spice, and a pinch of sage. I rubbed the loin with a bit of olive oil, then the rub, then threw it in the fridge for a few hours. From the fridge to the grill, with a few mesquite chips, and slow cooked until 160 deg. F inside.
The loin was then diced finely into a bowl, blended with 1 minced onion, 1 minced green pepper, and approx. 1/4 pound of cooked chorizo. The filling was spread evenly in the crust, a light dusting of shredded sharp cheddar cheese, topped with a little more enchilada sauce, then the top "crust" of tamale dough. (rolled the dough out onto silplat, then just transferred to the dish)
I topped the entire thing with a layer of corn husk that had been moistened in water, covered with a layer of foil and baked at 350 deg. F, until the center was 160 deg. (about 45 minutes)
Certainly not traditional Mexican fare, but the family loved it. A little tweeking and I'm certain I can make this a great dish.