Anyone have a tamale recipe they would like to share? Anything but pork cause I am allergic. Thanks.?

Green Chile and Cheese Tamales

36 to 38 tamales

Prep: 1-1/2 hours

Cook: 30 minutes

Ingredients

36 to 38 dried corn husks (about 8 inches long and 6 inches wide at the top)

3 cups Masa Harina (corn tortilla flour)

2 cups water

3 1/2 cups shredded cooked chicken

12 oz. sharp cheddar cheese, shredded (3 cups)

1 15 1/4-oz. can whole kernel corn, drained

1 8 1/2-oz. can or 1/2 of a 15- to 16-oz. can (scant 1 cup) cream-style corn

1 4-oz. can diced green chile or jalapeno peppers

1/2 cup bottled green salsa

2 Tbsp. cooking oil

1/2 tsp. salt

Directions

1. In a large roasting pan, soak corn husks in hot water for 30 minutes or until soft. Drain well. Pat dry with paper towels.

2. Meanwhile, for filling, in a very large bowl stir together masa harina and water until well combined. Stir in chicken, cheese, whole kernel corn, cream-style corn, undrained diced green chile peppers, salsa, cooking oil, and salt.

3. For each tamale, starting about 1-1/2 inches from pointed end, spread 1/4 cup of the filling along one long side of a corn husk into a rectangle about 4 inches long and 2 inches wide. Fold husk over filling. Fold short end of the husk up over filling. Roll up from long side to completely enclose the filling. Tie open end of tamale with strips of corn husk or 100 percent cotton kitchen string.

4. To steam, stand tamales upright in a steamer basket set over at least 1 1/2 inches of boiling water in a very large Dutch oven. Don�t pack them in too tightly, but fill the space.* Cover steamer. Reduce heat to medium. Steam for 30 minutes. Carefully remove from steamer. Let stand 5 to 10 minutes before serving. They will get firmer as they cool. Makes 36 to 38 tamales.

Make-Ahead Tip: Wrap and freeze the cooked tamales in the corn husks. To serve, remove frozen tamales from freezer container. Place tamales in a steamer basket over gently boiling water for 15 to 20 minutes or until heated through.Wrap and freeze the cooked tamales in the corn husks. To serve, remove frozen tamales from freezer container. Place tamales in a steamer basket over gently boiling water for 15 to 20 minutes or until heated through.

Open-Face Shrimp Tamales

6 main-dish servings

Prep: 20 minutes

Bake: 20 minutes

Ingredients

3 large fresh ears of corn (with husks)

1 16-ounce-tube refrigerated cooked polenta

Nonstick spray coating

4 medium Roma tomatoes, chopped (about 1-1/2 cups)

3 tablespoons balsamic vinegar

1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed

3/4 teaspoon cumin seed, crushed

1/4 teaspoon salt

18 cooked large shrimp, peeled and deveined (tails on, if desired) (about 8 oz.)

Fresh cilantro leaves

Directions

1. Preheat oven to 450 degree F. Carefully remove husks from corn, keeping whole. Wash husks and set aside to dry. Set aside 12 of the larger husks (about 6x4 inches). Cut corn kernels from cobs. You should have about 2 cups kernels. Discard cobs and set corn aside.

2. Cut polenta crosswise into 12 slices. Spray a 15x10x1-inch baking pan with nonstick coating. Lay polenta slices in single layer in pan. Bake for 15 to 20 minutes or until golden brown, turning after 10 minutes.

3. Meanwhile, spray a large skillet with nonstick coating. Cook corn, uncovered, over medium heat for 5 minutes or until lightly browned, stirring occasionally. Stir in tomatoes, vinegar, thyme, cumin, and salt. Cook 1 to 2 minutes. Stir in cooked shrimp; cover and heat through.

4. To serve, arrange 2 corn husks on individual plates. Place 2 polenta slices on corn husks; spoon the shrimp and corn mixture into husks. Garnish with cilantro. Makes 6 main-dish servings.

Im sorry but i couldnt find any tamale recipies without pork. But why not try something different? heres a Tamale PIE recipie!

Tamale Pie

INGREDIENTS

1 cup white cornmeal

4 cups water

1/2 teaspoon salt

2 pounds lean ground beef

1/2 cup chopped onion

1/3 cup chopped green bell pepper

1 (15 ounce) can whole kernel corn, undrained

2 tablespoons chili powder

1 tablespoon salt

1/2 cup tomato sauce

1 cup shredded Cheddar cheese

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.

In a saucepan, bring water to boil and add the 1/2 teaspoon salt. Slowly add the cornmeal and cook over low heat for about 5 minutes, stirring constantly.

Pour 2/3 of the hot cornmeal mush into a 2 quart casserole dish. Using the spoon, bring it up the sides as far as it will reach. If mush is too thick to spread, add a little boiling water.

In a large frying pan, cook, but don't brown, the ground beef, breaking it up into crumbs as it cooks. Add onion and green pepper and cook 5 minutes longer.

Add corn (with its liquid), chili powder, salt and tomato sauce, heat until very hot and pour mixture into the casserole dish lined with cornmeal mush.

Spoon remaining cornmeal mush over top. Again, it should be thin enough to spread, but certainly not watery.

Top with grated cheese and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until cheese is melted and browned.

****I buy my masa already prepared with the line, you do need to mix it by hand for 30 minutes to make it nice and fluffy. I mix it 3 times 10 minutes each.And I use a small deep bowl and lay my cornhusk in it to fill and it makes life a whole lot easier.

TAMALES

6 lbMeat ( Pork, Beef or Chicken

1 Onion

6 Bay Leaves

1 tsp Granulated Garlic

1 TBS Whole Cumin Seed

6 New Mexico Chiles

6 Pasilla Ancho Chiles

1 To 3 Arbol Chiles

10 Black Pepper Corns

Salt To Taste

1/2 T BS Ground Cumin

5 lb Masa Preparada

Step 1 ~ PREPARING THE MEAT

Place meat, bay leaves, Chile de Arbol, garlic, salt to taste, peppercorns and onion (cut in 4 pieces) into pot and add enough water to just cover the meat and ingredients.Bring to boil. Skim foam,reduce heat.Cover and simmer 1 hr. Cook meat and spices until tender. When done, remove and shred meat. Set aside 3 to 4 cups of the broth and bay leaves for preparing the chilies.

Step 2 ~ PREPARING THE CORN HUSKS

Soak corn husks in hot water for 30 minutes to over night until flexible.

Step 3 ~PREPARING THE CHILI SAUCE

Remove stem and seeds. Place the New Mexico Chiles and the Pasilla Ancho Chiles in a separate pot. Cover chilies with water and bring to a boil. Drain chilies. Place the chilies in a blender. From step 1 above, use the 3 to 4 cups of broth with bay leaves removed, add ground cumin and puree.

Add the shredded meat and the chili sauce together in a pot and heat. Remove from heat when sauce has thickened.

Step 4~ PREPARING THE TAMALE IN THE CORN HUSK

10 lbs. Prepared masa 1/2 cup sauce , salt to taste, 1 cup broth and 1/3 cup oil.

Place 2 TBS. of mesa into the center of the corn husks. Flatten and spread evenly . Spread 1-2 tsp of meat sauce in the center cover. Fold the husks. Place in a steamer pot open end up. Place lid on pot and steam tamales for 1.5 to 2 hours.

Tamales are done when the masa easily separates from the husks.

But I have been known to buy a can big of beef, red chili sauce and do them that way.

shreaded roast beef will work! I don't like pork, so I prepare the tamales the exact same way you would with pork but insert shredded roast meat in there instead. Yum. Good luck.

HOT TAMALES

MEAT MIXTURE:

2 lg. onions

1/2 c. tomato sauce

3 lbs. ground meat

1 pkg. dry chili mix

1/2 env. dry onion soup

1/2 c. yellow corn meal

2 beef bouillon cubes

2 oz. chili powder

1 tbsp. garlic powder

1/2 tsp. cayenne pepper

Salt and pepper to taste

Put meat in a large bowl. Puree onions and tomato sauce in blender and pour over meat. Add corn meal, dry chili mix, dry onion soup mix, bouillon cubes, chili powder, salt and pepper, garlic powder and cayenne. Mix well with hands and shape into logs no longer than half the length of the tamale paper.

COATING:

1 box yellow cornmeal, regular

1 1/2 oz. chili powder

1 tsp. garlic powder

Salt and pepper to taste

In a large pie plate mix corn meal, salt and pepper, chili powder and garlic powder. Do not under-salt; cornmeal takes a lot of salt. Roll meat logs in cornmeal to coat on all sides. Wet a bunch of papers by submerging in a bowl of water. Keep one corner dry for easier handling.

Take a pinch of cornmeal mixture in pie pan and place toward top of paper. Set meat on top of cornmeal. Make one roll with the paper, turn in sides and continue to roll. Place in large roaster with the seam side down. Cover tamales with sauce.

Cover roaster, bring to boil, then reduce heat. Simmer for 45 minutes. Fry off suet and pour grease over tamales during last 5 minutes of cooking time. Let tamales soak for 1/2 hour.

SAUCE:

1 lg. can tomato sauce

2 bouillon cubes (beef)

1 can chili

1 lb. suet

In a bowl mix 1 large can tomato sauce, bouillon cubes, 1 can chili and enough water to keep tamales covered.