You'll need a saucepan and steamer basket or veggie steamer. Add water just below level of the basket. Place tamales in basket open-end up if possible. Cover and bring to a boil. Steam for 15-20 minutes depending on quantity of tamales in pan.
Wrap one dozen tamales or less in very damp paper towel and place in microwave safe container. Microwave on High for 2-3 minutes depending on power of microwave. Remove corn Husk prior to Serving
Watch this how-to-video that's less than 30 seconds
No matter how new or seasoned you are in the kitchen, the best part about cooking is the sharing of and experimenting with recipes. Whether they're recipes for salsa (especially a homemade salsa the whole family will rave about), recipes for sauce, wing sauce recipes (including BBQ wing recipes or just recipes for barbeque sauce), or any other gourmet recipes, we've got you covered!
We've listed the recipes you've submitted below along with a few of our own. Here's our cooking tip for you... if you see an ingredient you don’t like, 99% of the time it can be omitted or substituted with something that better suits your fancy. Don't like the extra peppers and spices we added to the wing recipes? No problem, add in a bit of sweet and sour tangy sauce in its place. Don't be afraid to add your own flair. After all, it’s your kitchen. And at the end of the day, it'll be your very own recipe too!
Heaven & Hell Coleslaw
1 small cabbage
½ cup Sun Maid™ Tropical Medley diced fruit
For the Dressing:
4 Tablespoons Texas Tamale Company Jalapeño Pepper Jelly
2 Tablespoons Texas Tamale Company Cilantro Pepper Sauce
1 Tablespoon rice vinegar
¼ cup light Miracle Whip™
¼ teaspoon salt
Core cabbage. Slice into fourths. Slice each fourth into very fine slices. Place in bowl. Add fruit medley and mix with sliced cabbage. Melt Texas Tamale Company Jalapeño Pepper Jelly. Remove from heat. Add remaining ingredients and mix well. Add dressing to coleslaw. Toss until well mixed. Refrigerate for flavor infusion.
How'd you like this recipe for pepper jelly using the Texas Tamale Company Pepper Jelly?
Jalapeño Pepper Jelly Glazed Cornish Hens
2 (1½ pound) Cornish hens, split
½ teaspoon salt
¼ teaspoon pepper
1 jar (8oz) Texas Tamale Company Jalapeño Pepper Jelly
2 teaspoons grated lime rind
½ cup lime juice
¼ cup vegetable oil
1 Tablespoon chopped fresh cilantro
Sprinkle hens with salt & pepper, place cut side down in large shallow dish; set aside. Melt Texas Tamale Company Jalapeño Pepper Jelly in small saucepan over low heat. Add lime rind and remaining ingredients. Pour over hens; cover & refrigerate 3 hours, turning occasionally. Prepare grill, let coals burn until white. Rake coals to opposite sides of grill, place a drip pan between coals. Drain hens, reserving marinade. Arrange on food rack over drip pan. Cook, covered with grill lid over medium hot coals for 35 minutes. Brush with Jalapeño glaze; cook additional 40 minutes.
South of the Border Cheesy Mac
1 pound package elbow macaroni
2 teaspoons salt
1 Tablespoon honey
3 cups shredded quesadilla cheese (loose 8 oz)
3 cups shredded sharp cheddar (loose 8 oz)
1 cup (8 oz) hickory smoked bacon, cut into small pieces
1 cup Texas Tamale Company Jalapeño Pepper Sauce
1 cup diced tomatoes
2 cups Half & Half ( optional: 1 cup heavy cream & 1 cup milk)
¼ teaspoon salt
Preheat oven to 350°F. Using plenty of water, cook pasta until all done. Cool rapidly by running pasta under cold water. Set aside. Utilizing scissors, cut bacon. Cook until just beginning to crisp. Drain well. Mix Texas Tamale Company Jalapeño Pepper Sauce, diced tomatoes and salt. Set aside. Mix milk and Half & Half. Set aside. Using a shallow oven-proof casserole dish, place ½ of the macaroni in the dish. Top with ½ sauce and tomato mixture. Then top with ½ of the bacon and ½ of the cheeses. Repeat layers. Pour milk mixture over the dish. Place in oven and cook for approximately 30 minutes or until cheese melts. Remove from oven and cool.
Note: This is one of our favorite pepper jelly recipes using the Texas Tamale Company pepper jelly.