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Cup Tamales Recipe

Ingredients

How to make it

  • Preheat oven to: 350 degrees F
  • Combine hominy, lard, chile powder and salt in a food processor and puree.
  • Use about 2/3 of the mixture to line individual greased ramekins. Vegetable oil spray works well for this.
  • Combine meats, salsa, marinade to taste, tomato, cilantro, raisins and olives. Season to taste with cinnamon and cumin.
  • Spoon into ramekins or casserole. Top with remaining hominy mixture.
  • Cover each ramekin or the casserole with foil. Place in a water-filled pan and bake for one hour.
  • To Serve:
  • To plate, run a thin, small-blade knife around the edge of the ramekin and turn the tamale onto a plate. Top with warmed tamale sauce (optional) and a dollop of crema. Garnish with cilantro sprigs.
  • Sauce; To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds. Place the chilies in a large stockpot and cover them with water. Add the cumin, remaining sliced onion and garlic. Boil for 20 minutes until the chiles are very soft. Transfer the chiles to a blender using tongs and add a ladle full of the chile water (it is best to do this in batches.) Puree the chiles until smooth. Pass the pureed chiles through a strainer to remove the remaining seeds and skins. Pour the chili sauce into a large bowl and add salt, stir to incorporate. Taste to check seasonings, add more if necessary. Add the shredded beef to the bowl of chili sauce, and mix thoroughly. Refrigerate until ready to use.

Reviews & Comments 7

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    " It was excellent "
    hungrybear ate it and said...
    A goody
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  • lovebreezy 13 years ago
    Never heard of these in CO. I've been wanting to try my hand at tamales but think I will try these first, thanks.
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    " It was excellent "
    cuzpat ate it and said...
    High 5!
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  • valinkenmore 13 years ago
    Wonderful post! Can't wait to try them. Thanks so much.
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  • wynnebaer 13 years ago
    Sounds really interesting!!
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    " It was excellent "
    shibattou ate it and said...
    I love them. I've had them many times. Especially at Christmas time. They are a specialty at La Barca, on S. Vermont, in Los Angeles.
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  • goodeat 14 years ago
    First made popular at San Francisco's Johnson's Tamale Parlor in the 1920's. Cup Tamales are little quick tamales made in small cups rather than wrapped in the customary corn husks. Tamale parlors were very popular in San Francisco in the early 1900's. Roosevelt Tamale Parlor is still open today and in fact was remodeled and reopened in June, 2006.

    The recipe below is from the San Francisco Chronicle, May 1995. While not a traditional recipe it does make up a quick batch of cup tamales.
    Was this review helpful? Yes Flag

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