There are two reasons why you don't want to make Tamales:
1. They are TIME CONSUMING
2. You have had not so great tamales in the past that tasted more like a rubbery brick of corn flour and didn't even think they were that good
Here are two reasons why you should clear your schedule for tomorrow (you will need quite a while) and make THESE tamales:
1. This recipe is so legit-I learned how to make them in Mexico, in a village in the mountains, in a hut! I mean how much more Mexican can you get
2. These tamales are lighter and healthier and yummier than any tamale you can find anywhere and they freeze fabulously
So come on fill your freezer with these little corn husk wrapped presents, trust me you won't regret it!
When I do make Tamales I try to make several kinds and stock the freezer with them. They make the perfect quick dinner or lunch and are impressive if you have unexpected guests. The important thing to remember when reheating is to steam them rather than micro them. The little modern device tends to create the bouncy ball texture we discussed earlier! This time I made: Chicken, Steak, Corn and Cheese, and Mexican Greens
Your first step is deciding which filling you want to make (or try all four of them!)
Chicken and Steak:
Marinate meat in plenty of lime juice, 6 cloves of diced garlic, salt, pepper, cayenne, and olive oil. Let rest overnight and grill the next day.
Corn and Cheese:
Cut corn off the cob into a large bowl. Season with salt, pepper and add a 3 Tbs of whole milk.
Mexican Greens:
Cut Greens of choice (here I used collards) into long thin strips. Saute in olive oil with 3 cloves of diced garlic. Add a can of fire roasted tomatoes and salt and pepper, cover on simmer until greens are tender.
The Most important thing when making tamales is your mise en place. Assemble all necessary parts and create a well organized assembly line to fill your work space. I like to have my corn husks, my batter, my fillings, slices of cheese, roasted poblano chilies, and salsa, or enchilada sauce.
RECIPE:
1/2 bag of MASECA (corn flour found in ethnic aisle of grocery store or Mexican market)
3 T cumin
3 T chili powder
2 T salt
1 T garlic powder
1/4 cup oil
8 cups water
150 corn husks soaked in water for 2 hrs
tamale filling of choice
Mix all dry ingredients together and slowly add the oil and water. Mix until heavy cake batter consistency is achieved. You may need more or less water, the main goal is to achieve the right consistency. If it is too runny it won't stay on the husk, too thick and your tamales will have the brick like texture we want to avoid.
Once your batter is finished begin your assembly line. Take a corn husk, shake most of the water off it and spead batter over most of the larger end. Put a line of filling down the middle, top with sauce or cheese and begin folding. I take both sides and fold on top of the filling and then fold the smaller end up to create a little package. You can stack the tamales or begin placing them in your steamer. My FAVORITE steamer of all time is the All-Clad multi-stock pot from Williams Sonoma! This pan is amazing and I use it for steaming tamales and canning. Once your steamer pan is filled with your tamales put them on simmer for 2 hours, be sure your pan doesn't run out of water. (One trick is to place a penny at the bottom, when the penny stops rattling you need more water) The tamales are done when the husks pull easily away from the dough, continue steaming until this happens.
You will love these little treats! Your friend will love these, your man friend will love these, but warning they are the ULTIMATE KITCHEN EXPLOSION!!!!!
THANK you so much!!!!! Our family has become biblically kosher in the last year and I have been looking for a recipe for this family favorite. My husband is half Hispanic and grew up helping aunts make these. Can't wait for my first tamale making party!!! Blessing and Shalom.
ReplyDeleteNot sure what kind of oil you're using, but if it's a vegetable oil, it probably isn't any better for you than using actual lard.
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DeleteUh, anything is better for you than actual lard. Lard is the worst thing for you, you might as well pour concrete down your arteries if you eat lard. I'm so glad there are alternatives out there and this recipe is dynamite! I cook the "bomb"est Mexican food and all without lard because it is better for you and tastes better too. Like that lady up there I also eat kosher but not for 'legalistic' reasons, I'm Christian but I like to follow the bible in these things. Nonkosher meats are actually unhealthy scientifically. No lard and no blood is in the OT and no blood in the NT (Acts 15 in the Bible).
DeleteGod bless you and thank you for sharing this!!! <3
No lard is actually better for you than most oils. Check out this article http://www.prevention.com/food/should-you-be-eating-lard. Also you have to consider the Omega 6:Omega 3 ratios of these oils as well. For that info check out this page https://authoritynutrition.com/optimize-omega-6-omega-3-ratio/
DeleteDid you guys hear the weather forcast for Mexico?
Delete"Chile today and hot tamale."
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Deleteanyone ever use Baking Soda in their Tamales?
ReplyDeleteI use shortening. Always have similar to lard and traditional tamales. My inlaws can never tell the difference between mine and theirs. I make traditional real deal tamales just sub different ingredient in masa. When I make traditional red chile with pork instead of water use broth from meat. It really flavors yoyr masa.
ReplyDeleteThis sounds intriguing. Just wish you had posted a photo of the "finished" tamale without the corn husk.
ReplyDeleteExactly
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