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Tamales de Rajas con Elote (Tamales with Corn and Poblano Chiles)

30 to 35 dried corn husks
2 tablespoon oil or shortening
1 medium onion, finely chopped (about 1 cup)
2 garlic cloves, minced
2 poblano chiles, roasted, peeled, tops removed, seeded and diced
2 cups fresh or drained canned corn kernels
1 1/2 tablespoons chopped fresh cilantro
Salt to taste
1/2 recipe Basic Tamale DoughPlace corn husks in a large bowl, cover with boiling water, and soak for at least 1 hour.Heat oil in a large skillet over high heat. Cook onion and garlic until golden, 2 to 3 minutes. Reduce heat to medium. Add poblano chiles and cook 2 minutes longer. Stir in corn kernels and cilantro; cook until moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.Fold or beat corn mixture into the prepared tamale dough, until evenly distributed. Fill, fold and steam the tamales as illustrated (shown at left), using about 1/4 cup of the tamale dough mixture for each husk.Serve with salsa.Makes 30 to 35 tamales.

Poblano chiles stuffed with cheese
Poblano Chiles Stuffed with CheeseThis is one of the most traditional, and most loved, dishes of Mexico.3 tablespoons olive oil1 onion, minced2 carrots, peeled and thinly sliced10 tomatoes, roasted, peeled, seeded and chopped1/2 cup white or cider vinegar3 tablespoons g (Upload by user)

Tamales de chocolate
Tamales de ChocolateMakes 24 tamales1 (8 ounce) package dried cornhusks About 9 ounces Mexican chocolate (1 1/2 cups pulverized) 10 ounces (1 1/3 cups) unsalted butter, rich tasting pork lard or vegetable    shortening (or use a combination), slightly softened bu (Upload by user)

Hot chorizo tamales
Hot Chorizo Tamales10 tablespoons vegetable shortening, at room temperature1 1/2 cups Masa Harina�1 cup cornmeal1 teaspoon baking powder1/4 teaspoon cayenne powder1/4 teaspoon ground cumin1/4 teaspoon black pepper2 teaspoons salt1 cup chicken stock14 corn husks (Upload by user)

Tamales dulce (sweet tamales)
Tamales Dulce (Sweet Tamales)20 to 25 large or 30 to 40 smaller dried corn husks 3 cups water 1 tablespoon plus 1 teaspoon aniseed, divided1/2 cup golden raisins 1/2 pound lard (1 cup plus 2 tablespoons) or shortening 1/2 cup granulated sugar or to taste 1 1/2 pou (Upload by user)

Basic tamale dough
Basic Tamale Dough4 1/2 cups corn flour 4 to 5 cups warm chicken broth, plus more as needed 1 pound lard or shortening 2 1/2 tablespoons saltPlace corn flour in a large bowl and add 4 cups of warm broth. Beat with a wooden spoon or mix with your hands until dough is sm (Upload by user)

Golden tamales
Golden TamalesuMasa/u4 cups Masa Harina�3 cups waterMix thoroughly the Masa Harina� and water in a large mixing bowl. This will make 2 3/4 pounds masa, but you only need 2 1/2 pounds for the tamales, so subtract about 1/2 cup masa to arrive at approximately 2 1/2 pound (Upload by user)

Carnitas tamales
Carnitas TamalesYields 12 to 18 tamales.1 pound Carnitas (recipe follows) 2 cups Masa Harina 1 2/3 cups warm chicken stock 1 1/2 cups soft butter 2 teaspoons baking powder 1 1/2 teaspoons salt 2 teaspoons roasted anise seeds 4 teaspoons cayenne pepper (Upload by user)

Raspberry tamales
Raspberry Tamales1/2 cup butter 2 1/2 cups Masa Harina 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup granulated sugar 1 cup boiling water 1 1/2 cups sweet corn kernels, pureed 1 1/2 cups raspberries, pureed and strained 1 teaspoon vanilla extract (Upload by user)

Strawberry tamales
Strawberry Tamales8 dry corn husksuSweet Pink Tamale Dough/u1/4 cup water 1/2 cup granulated sugar 1/2 tablespoon maple syrup or molasses 3/4 cup strained strawberry puree 1 cup white corn Masa Harina 2 tablespoons softened butter 1 teaspoon fresh l (Upload by user)

Bolitas (sweet christmas tamales)
Bolitas (Sweet Christmas Tamales)2 pounds hojas (corn husks)2 pounds masa1/2 cup solid vegetable shortening1 cup granulated sugar1/4 cup warm water, as needed2 tablespoons cinnamon1 cup dry raisins4 teaspoons aniseedSoak corn husks in hot water for 20 o (Upload by user)
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Pinon-cheddar tamales
Pinon Cheddar TamalesuFilling/u1 cup fresh or frozen corn kernels5 garlic cloves, minced3 to 4 fresh Serranos, minced1 cup pine nuts, toasted1 pound mild Cheddar cheese, grated1/2 teaspoon saltPrepare dried corn husks. In a bowl, mix filling ingredients (Upload by user)
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Pork tamales in banana leaves (tamales con puerco)
Pork Tamales in Banana Leaves (Tamales con Puerco)1 pound boneless pork shoulder, cut into 1/2 inch cubes3 cups water1 small white onion, halved2 cloves garlic1 pound fresh tomatillos, husks removedBoiling water3 fresh poblano chiles, roasted, peeled, seeded and d (Upload by user)
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Sweet pineapple tamales (tamales de dulce)
Sweet Pineapple Tamales (Tamales de Dulce)40 to 50 dried corn husksHot water3/4 cup firmly packed crushed piloncillo or brown sugar1/4 cup lard or vegetable shortening (at room temperature)1/4 cup butter or margarine (at room temperature)1/2 teaspoon vanilla extractb (Upload by user)
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Arizona baked corn
Arizona Baked Corn1 tablespoon lard1 onion, minced1 tablespoon finely chopped celery2 tablespoons butter2 tablespoons chili powder2 cups tomato pur?e3 cups raw, tender corn, cut from cobsSaltFreshly ground black pepper1/4 cup grated Monterey jack chees (Upload by user)
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Jarred sauerkraut
Jarred SauerkrautPioneer women made sauerkraut in this manner.6 pounds mature cabbage4 tablespoons saltCold waterRemove outer leaves and cut cabbage very fine. Mix well with the salt. Pack firmly into clean sterile jars. Fill jars with cold water. Ensure that water (Upload by user)
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Mexican fried potatoes
Mexican Fried Potatoes1/3 cup vegetable oil2 pounds potatoes, scrubbed and diced1 medium onion, diced1 poblano chile, seeded and sliced thin2 medium tomatoes, peeled and coarsely choppedSalt, to tasteHeat oil in a large heavy skillet. Add potatoes, stir to coat (Upload by user)
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