Watch Cooking Channel
  • >
  • Recipes
  • >
  • Martinez Tamales

Martinez Tamales

Grasslands Entertainment Inc.
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
YIELD: 6 servings
LEVEL:

ingredients

TAMALES:
  • 1 lb. chicken, cooked and shredded or cubed
  • 1 lb. pork, cooked and shredded or cubed
  • 12 corn leaves or husks soaked in water for at least an hour (to soften them up)
TAMALES SAUCE:
  • 7 guajillo chilis
  • 7 ancho chilis
  • 4-5 leaves of anise flavoured herb - Hierba Santa
  • 1 cup masa, (fine ground corn meal) (250 ml.)
  • 1/2-cup water (120 ml.)
  • 1-2 oz. mescal
  • store-bought tamales (or tortillas)
    recipe tools

      • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    TAMALES: Place the chicken and pork in separate pots, add water until meat is covered and bring to a boil. You can add a pinch of salt to the water if you like, but don't worry about seasoning the meat as the tamales sauce if very flavorful. Turn heat to medium low. Simmer for an hour or until meat starts falling off the bone. Once cooked, cut the meat off the bone and chop it into small pieces. Set aside.

    SAUCE: Heat a medium-sized skillet over high heat, cook whole chilis for about 2 minutes. Remove, cool and then grind with a mortar and pestel until the chilis turn into a paste. Use the mortar and pestel to grind the anise herbs into a paste. Combine both the anise herbs and chilis in a bowl. Mix thoroughly. Add the masa and water to make mixture smooth in consistency (creamy, not runny). Put mixture in a pot and over medium heat cook for about 20 minutes, stirring constantly to prevent the mixture from sticking to the bottom of the pot. Cool slightly then stir in 1 to 2 ounces of mezcal.

    ASSEMBLY: Put tamales in your hand. Spread the tamales sauce on tamale. Add 2 or 3 pieces each of the pork and chicken, fold over and seal edges with fingers. Now wrap the corn leaf, or husk, around the Tamale and tuck in the end to secure the wrap. Place in big steamer pot and steam-cook them for about 25 minutes.

    Plating: Find the tucked-in end of the corn husk and gently pull it out. Place the tamale on a plate and enjoy!

    Notes

    Tamales are made in stages. Cook the chicken and pork before the sauce.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    or Sign Up to Review

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Tripping Out with Alie & Georgia
    Tripping Out with Alie & Georgia Host: Alie Ward & Georgia Hardstark

    Get Cooking Channel on your TV.

    Learn How