On the off chance that you've been following TBFS, at that point you realize that I went gaga for bona fide Mexican nourishment while living in Mexico with my significant other quite a long while prior. On the off chance that you love it as well, make certain to look at my Authentic Mexican Rice, Cheese Enchiladas, Horchata, and Tres Leches Cake!
I figured out how to make custom made tamales numerous years back from a sweet older lady in Puebla, Mexico. My significant other and I were living in Puebla for a couple of months and became companions with this lady and her family. Her girl was the secretary at the place of business where we worked.
This sweet grandma made mind boggling tamales! I communicated my craving to get familiar with the intricate details of credible Mexican cooking, so the Grandma welcomed me over for a "tamalada" or Tamale making party. She made her masa batter totally without any preparation, utilizing dried white corn pieces and "cal" , which has been hard for me to discover in the U.S..
Tamales are a conventional Mexican dish made with a corn based batter blend that is loaded up with different meats or beans and cheddar. Tamales are wrapped and cooked in corn husks or banana leaves, however they are expelled from the husks before eating. Attempt them presented with pico de gallo on top and a side of guacamole and rice.
While making tamales is a procedure (made enjoyment with different individuals to help stuff and wrap them!), it's extremely basic, so don't be scared! There are only two fundamental components; the mixture, and the filling.
- For the Dough:
- 4 cups Masa Harina (Maseca brand if available)
- 3 cups broth (beef, chicken, or vegetable broth)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 1/3 cups lard
- 8 ounce package dried corn husks
- Filling ideas:
- Red chili pork
- Salsa verde chicken See notes for recipe
- bean and cheese See notes for recipe
- Authentic Mexican Rice , for serving, optional
- Soak the corn husks in a bowl of very hot water for 30 minutes or until softened.
- Prepare desired fillings*.
- Make the masa dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl; stir into the lard mixture and beat well with an electric mixer.
- Add the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter and be slightly sticky.* Cover the mixing bowl with a damp paper towel, to keep the dough from drying out.
- Assemble the tamales: Lay a corn husk, glossy side up, on the counter with the wide end at the top. Scoop about ¼ cup of dough onto the top, center of the corn husk. Lay a piece of plastic wrap over the dough and use your hands to press and spread the masa into a thin layer, about 1/4 inch thick. Keep the dough spread along the top half of the corn husk to allow plenty of room to fold the bottom husk up, when it’s time.
- Place 1-2 tablespoons of desired filling in a line down the center of the dough. (Youdon’t want too much filling).
- Fold in one long side of the husk over the filling. Fold in the other long side, overlapping the first (like folding a brochure). Fold the bottom of the husk up.
- Tying tamales (optional): You don’t have to tie a corn husk string around the tamales--it does take more time and they will hold together without it. However, if you’re making multiple fillings, tying ones of a certain kind can help to identify them.
- Cook on the stove-top or Instant Pot: Add water to the bottom of your steamer or instant pot. (About 1 cup for IP and a few cups for a steamer pot—don’t fill above the steamer rack.) Lay a few extra corn husks on the bottom rack to keep the tamales from falling through and any boiling water from directly touching them.
- Place tamales standing upright, with their open end up, just tightly enough to keep them standing. If using a steamer pot, lay a few soaked corn husks or a wet towel over the top of the tamales before closing the lid.
- Steamer: Bring water to a boil (in Mexico they would often place a coin at the bottom of thesteamer and when the coin started to tap in the pot you know the water was boiling.) Once boiling, reduce to a simmer and steam for 45 minutes to 1 hour. Check them after 45 minutes.
- Instant Pot: Cook on Manual/High Pressure for 25 minutes. Allow pressure to naturallyrelease for 10 minutes, and then quick release.
- To test if the tamales are done: Remove one and try to pull the husk off. If the husk pulls away cleanly from the tamale they're done. If the dough is still sticky or wet looking, cook them for 5-10 minutes longer and try again.
- Store leftover tamales in the refrigerator for 5-7 days depending on the freshness of your ingredients.
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