We’ve outlined all the ingredients and directions for you to make the perfect Blue Corn Mutton Tamales. This dish qualifies as a Intermediate level recipe. It should take you about 7 hr to make this recipe. The Blue Corn Mutton Tamales recipe should make enough food for Approximately 30 to 40 tamales.
You can add your own personal twist to this Blue Corn Mutton Tamales recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Blue Corn Mutton Tamales recipe.
Ingredients for Blue Corn Mutton Tamales
- 1 pound mutton or lamb, cut into 1/2-inch pieces
- 1 garlic clove, minced
- 1/2 medium sized onion, minced
- 1 teaspoon coriander, ground
- Red chili powder
- Salt
- 1 cup coarse white cornmeal
- 6 cups blue cornmeal
- 2 tablespoons baking powder
- 3 cups water
- 3 teaspoons oil
- 60 to 80 corn husks (soak corn husks in hot water until soft/pliable)
Directions for Blue Corn Mutton Tamales
- To make the filling, combine meat, garlic, onion, and coriander in a large pot. Add water to cover and bring to a simmer. Cook until tender, about 2 to 2 1/2 hours. Add red chili powder and salt, to taste. Gradually add white cornmeal and stir, until filling is about the same consistency as “runny oatmeal.” Remove from the heat and let sit while you make the masa.
- Mix the cornmeal and baking powder in a large bowl. Add the water and oil and mix. Masa must be a bit thicker than a pancake batter. Add small amounts of additional water and blue corn meal to achieve needed consistency.
- To assemble, lay corn husk out flat. Place masa inside middle of corn husk about 1/4 to 1/2-inch thick. (depending upon amount of filling used). Leave outer edges uncovered about 1-inch on each side. Place filling in center of Masa and fold in each side. Next fold the bottom upward.
- Place tamale in 2nd corn husk and repeat with tamale in opposite direction of first husk.
- Fold and tie with small strips of corn husks. Place in boiling water for 60 to 90 minutes.
Cookware for your recipe
You will find below are cookware items that could be needed for this Blue Corn Mutton Tamales recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- American – American(s) may refer to:
- Southwestern – The points of the compass are an evenly spaced set of horizontal directions (or azimuths) used in navigation and geography. A compass rose is primarily composed of four cardinal directions—north, east, south, and west—each separated by 90 degrees, and secondarily divided by four ordinal (intercardinal) directions—northeast, southeast, southwest, and northwest—each located halfway between two cardinal directions. Some disciplines such as meteorology and navigation further divide the compass with additional azimuths. Within European tradition, a fully defined compass has 32 ‘points’ (and any finer subdivisions are described in fractions of points).Compass points are valuable in that they allow a user to refer to a specific azimuth in a colloquial fashion, without having to compute or remember degrees.
- Lamb Recipes
- Corn Recipes
- Cornmeal – Cornmeal is a meal (coarse flour) ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be. In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania.
- Grain Recipes
- Main Dish
- Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
- Breakfast – Breakfast is the first meal of the day eaten after waking from the night’s sleep, in the morning. The word in English refers to breaking the fasting period of the previous night. There is a strong likelihood for one or more “typical”, or “traditional”, breakfast menus to exist in most places, but their composition varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast.
- Lunch – Lunch is a meal eaten around midday. During the 20th century, the meaning gradually narrowed to a meal eaten midday. Lunch is commonly the second meal of the day, after breakfast. The meal varies in size depending on the culture, and significant variations exist in different areas of the world.
