Tamales

Ingredients:
  • - FOR THE DOUGH -
  • 2 cup
    Corn Flour
  • 1 Β½ cup
    Water (warm)
  • 1/2 cup
    Vegetable Shortening
  • 1 tsp
    Baking Powder
  • 1 tsp
    Salt
  • - FOR THE FΔ°LLΔ°NG -
  • 2 cup
    Cooked and Shredded Meat (such as chicken, pork, or beef)
  • 1 cup
    Salsa Sauce
  • - FOR ASSEMBLY -
  • Corn husks, soaked in warm water until pliable
Directions:
  • 1
    In a large bowl, combine the masa harina, warm water, lard or vegetable shortening, baking powder, and salt. Mix well until a soft dough forms. Set aside.
  • 2
    In a separate bowl, mix the shredded meat with your choice of salsa or sauce until well coated. This will be the filling for the tamales.
  • 3
    Take a soaked corn husk and spread a thin layer of the prepared dough on one side, leaving the other side free of dough.
  • 4
    Spoon a small amount of the meat filling onto the center of the dough.
  • 5
    Fold one side of the corn husk over the filling, then fold the other side over to completely enclose the filling. Fold the bottom edge of the corn husk up to secure the tamale.
  • 6
    Repeat the process with the remaining corn husks and filling until all tamales are assembled.
  • 7
    Place a steamer basket or a pot with a steamer insert over boiling water. Arrange the tamales upright in the steamer, making sure they are tightly packed to prevent them from unraveling during cooking.
  • 8
    Cover the pot and steam the tamales for 1.5 to 2 hours, or until the dough is cooked through and easily separates from the corn husk.
  • 9
    Remove the tamales from the steamer and let them cool for a few minutes before serving.
  • 10
    Serve the tamales warm, either as they are or accompanied by additional salsa or sauce.

Discover the rich and flavorful world of tamales, a traditional Mexican dish that delights the taste buds with its soft and savory masa dough wrapped around a delicious filling. Tamales have a long-standing history in Mexican cuisine and continue to be cherished as a beloved comfort food.

To make tamale, start by preparing the dough, combining masa harina (corn flour), warm water, lard or vegetable shortening, baking powder, and salt. This mixture is then spread onto soaked corn husks, creating a delicate layer that envelops the filling.

The filling options for tamales are diverse, with popular choices including cooked and shredded meats like chicken, pork, or beef, combined with a flavorful salsa or sauce. The filling is carefully spooned onto the dough, and the corn husks are folded to enclose the filling securely.

Steaming is the traditional cooking method for tamales, as it ensures a tender texture and melds the flavors together beautifully. The assembled tamales are placed in a steamer basket or pot over boiling water, allowing the heat and steam to cook the dough and infuse the filling with its essence.

The result is a bundle of culinary delight, where the masa dough becomes soft and fluffy while retaining its structure, and the filling becomes tender and infused with the flavors of the salsa or sauce. The corn husks impart a subtle aroma and add a unique touch to the overall presentation.

Tamales can be enjoyed on their own or accompanied by additional salsa or sauce for added flavor. Their versatility makes them suitable for breakfast, lunch, or dinner, and they are often enjoyed as a communal dish during festive occasions and celebrations.

Experience the joy of tamale-making and savor the satisfaction of creating these mouthwatering delights from scratch. Tamales are not just a meal but a celebration of Mexican culture and culinary heritage, bringing people together with their irresistible flavors and comforting appeal.