Preparation of Tamales
Preparation of Tamales
Although traditional tamales are made of pork and red chile in today’s culinary experiments, we have found that a variety of products work and taste exceptionally well.
Consistency while making your tamales is very important. One of the reasons our business has boomed is because we are consistent in making our tamales. We want you to be just as successful during your process. The tamale filler and masa should always be the same recipe, and the tamales should be about the same size. It is up to you to decide what kind of tamale you want to make, and how large you’d like them to be. Try out one of your favorite dishes in a tamale. After all, the only way you are going to find out if it tastes good is by experimenting.
We will begin with the fillers. For this particular lesson, remember two things – first of all, if you can place it in a tortilla you can use it for a tamale. Second, don’t forget that the mixture you use should be moist because you don’t want to end up eating dry tamales. Here are some examples of what we mean. Chicken, steak or shrimp fajitas, green or red chile with beef or pork, and beans and cheese – all make great fillers (just use your imagination). Now, let’s move on. Items needed to make your tamales are corn husks, prepared masa, tamale filler, spatula, tamale paper and a steamer. The first step to making a tamale is to clean and soak the corn husks.
Soak corn husks in hot water for 15 to 20 minutes. Make sure all debris is removed from the husks. This procedure allows the corn husks to soften, making them workable for you to apply the masa. Once your corn husks have softened, shake off any excess water and layer them together while making sure the softer side is facing upward. You can differentiate the rough side by rubbing your finger on each side. Be aware that if you place the masa on the rougher part of the husk, once cooked, the tamale will not release itself as easily and will lose its shape.
Once you have successfully laid out your corn husks, have your masa and filler ready to begin making your tamales. Grab a corn husk and place the larger size toward you and flat on a hard surface. Using your other hand, use the spatula by grabbing some masa, and spreading it throughout the bottom of the husk. You can also use a spoon but will have to hold the husk (you can determine which way is easier for you). The masa should not rise more then a little over half of your corn husk. Work your way from top to bottom and the masa should be spread at a medium thickness. You can lay out your masa thick or thin – according to your preference. Once all of your corn husks have been covered, we continue to the next step.
Using your spoon, place a spoonful of filler in the middle of your tamale while making sure your mixture is spread from top to bottom, not side to side. Fold one side of the corn husk to cover your filler, then fold the other side over. If your filler is not enclosed, use another corn husk with masa, attach it to the tamale, and fold the pointy side up toward the open area. Place tamales standing so the filler does not spill. Continue this process until you have completed the number of tamales you would like to make. If you do not have tamale paper, you can cover the open end with a corn husk, and tie both ends with shreds of husk. If using the tamale paper, carefully fold in one corner of a pile of your paper, then wet the rest of the three corners.
This process is very tricky. If the end of your folded area gets wet, it will be difficult to grab. Make sure you squeeze the excess water out along the sink. After laying it on a flat surface, place a tamale under the dry corner to keep water from climbing upward. Let’s wrap it up. Place your paper in front of you, in the shape of a diamond. Place a tamale in the center of the paper, fold one side over, now the other side, place the top corner over and under the tamale and roll it away from you until completely covered. The paper should easily stick to the corn husk. If it doesn’t, wet your paper a bit more. The first time always seems difficult but the more you do this, the easier it gets. Cooking your tamales. . . . .
Now that your tamales are completed and ready to be cooked, place a steaming pot on the stove while making sure the water is at the colander level. Place your tamales in one by one, in a standing position, until your pot is full. Place a wet cloth on top of the tamales & before putting on your lid (make sure the cloth is NOT hanging out of your pot – this can become very dangerous). The use of a wet cloth keeps the vapor in and helps speed up your cooking process. Remember to occasionally check the water level so your tamales don’t burn. Once the masa is no longer dough, your tamales are ready. It is safer to use a pair of tongs when checking your tamales. Please be careful when removing your lid. It is best to remove the lid directly to one side because the steam from your pot will flow directly upward and will be extremely hot. As when cooking any other dish, you must always be cautious. A dozen tamales on high heat cook in about 35 – 45 minutes. Sweet tamales . . . . .
When making sweet tamales, you will need sweet masa and once again, your imagination. Sweet tamales are good for breakfast or an after dinner snack. They taste great with a cup of coffee, champurrado, atole or hot chocolate. Sweet tamales can be made plain, or by adding extra ingredients. Here are some ingredients that can be added to your sweet masa in variation – according to your taste: Strawberries, ground chocolate, raisins, pineapple, nuts, coconut, chocolate chips, or ground cinnamon. Additional ingredients can be chopped, diced or blended. During the holidays – food coloring is a great additive for sweet masa. This idea allows you to create a colorful dessert.
