How many calories in alcoholic drinks chart
November 17, 2024
Tamales are a traditional Mexican dish that are loved by people all over the world. These delicious little parcels are made by wrapping a dough made from masa (a type of corn flour) around a filling of meats, cheeses, or vegetables. Tamales can be steamed or baked and are often served with salsa and sour cream.
If you’ve never made tamales before, it may seem intimidating. Don’t worry! With a little practice, you’ll be able to make tamales that are just as good (if not better!) than those from your favorite Mexican restaurant. In this article, we’ll guide you through the process of making fresh tamales step by step.
The first step in making tamales is preparing the masa. Masa is a mixture of corn flour, water, and fat (usually lard). The fat gives the masa a creamy texture and helps it hold together when cooked. If you’re a vegetarian or prefer not to use lard, you can substitute it with vegetable shortening or coconut oil. Once you have your masa ready, it’s time to prepare the filling. You can use any type of filling you like – chicken, beef, pork, cheese, beans, or vegetables – the choice is yours! Just make sure that the filling is cooked and seasoned before adding it to the tamales.
“Tamales can be a labor of love, but the result is well worth it. Cooking tamales allows you to be creative with the fillings and flavors, and they make for a unique and satisfying meal. So gather your ingredients, follow the steps, and soon you’ll be enjoying the taste of homemade tamales!”
Once the masa and filling are ready, it’s time to assemble the tamales. This involves spreading a layer of masa onto a corn husk or banana leaf and adding a spoonful of filling in the center. The edges of the corn husk or banana leaf are then folded over the filling, creating a little bundle. The tamales are then steamed or baked until they are cooked through and the masa is firm. Once cooked, the tamales can be served immediately or stored in the refrigerator or freezer for later.
So why not give it a try? Cooking fresh tamales at home is a great way to explore Mexican cuisine and impress your friends and family. With a little practice, you’ll become a master tamale maker in no time!
Cooking fresh tamales: A step-by-step guide
Step 1: Soaking the corn husks
- Place the corn husks in a large bowl or in your sink.
- Cover them with warm water and let them soak for at least 30 minutes.
- While the husks are soaking, you can start preparing the masa dough.
Step 2: Preparing the masa dough
- In a mixing bowl, combine the masa harina, salt, and baking powder.
- Add the lard or vegetable shortening and mix until well combined.
- Gradually add the chicken broth while continuing to mix until a soft dough forms.
Step 3: Assembling the tamales
- Take one soaked corn husk and pat it dry with a paper towel.
- Spread a thin layer of masa dough evenly on the husk, leaving a border around the edges.
- Place a spoonful of your desired filling (such as shredded meat, cheese, or vegetables) in the center of the dough.
- Fold the sides of the corn husk towards the center, enclosing the filling, and then fold the top and bottom of the husk to seal the tamale.
- Repeat this process until all the dough and filling are used.
Step 4: Cooking the tamales
- Fill a large steamer pot with water and bring it to a boil.
- Place the tamales upright in the steamer basket, making sure they are tightly packed to prevent unraveling.
- Close the lid and steam the tamales for about 1 to 1.5 hours, or until the masa is firm and separates easily from the husk.
Step 5: Serving and enjoying
- Carefully remove the tamales from the steamer and let them cool for a few minutes.
- Unwrap the tamales and serve them hot with your favorite sauces or toppings.
- Enjoy your freshly cooked tamales!
Gathering the ingredients
Before you begin making fresh tamales, it’s important to gather all the necessary ingredients. Here’s what you will need:
Masa Dough
You will need 2 cups of masa harina, which is a type of corn flour, typically used for making tortillas and tamales. You can find masa harina in the international section of most grocery stores.
You will also need 1 1/4 cups of warm chicken broth. This will help bind the masa dough together and add flavor.
Filling
The filling of your tamales can be anything you like, but popular options include seasoned pork, chicken, or cheese with jalapenos. Make sure you have enough of your chosen filling to fill all the tamales.
Seasonings
For extra flavor, you will need 1 teaspoon of salt and 1 teaspoon of baking powder. You can adjust these measurements to suit your taste preferences.
Wrapping
To wrap the tamales, you will need corn husks. You can usually find these in the international section of the grocery store. Make sure to soak them in warm water for about 30 minutes before using them.
Now that you have all of your ingredients ready, you can move on to the next step of the tamale-making process.
Preparing the dough
To make fresh tamales, one of the most important steps is preparing the dough. The dough, also known as masa, is what gives tamales their signature taste and texture. Here are the steps to prepare the dough:
Ingredients:
- 2 cups Masa Harina (corn masa flour)
- 1 1/2 cups warm water or broth
- 1/2 cup lard or vegetable shortening
- 1 teaspoon salt
Instructions:
- In a large mixing bowl, combine the Masa Harina and salt. Mix well to evenly distribute the salt.
- In a separate bowl, mix the warm water or broth with the lard or vegetable shortening. Stir until the fat has melted.
- Slowly pour the liquid mixture into the bowl with the Masa Harina. Mix well with your hands to form a soft, pliable dough. The dough should hold its shape when pressed together, but should not be too wet or dry. Add more water or Masa Harina as needed to achieve the right consistency.
- Cover the dough with a damp kitchen towel and let it rest for at least 30 minutes. This will allow the Masa Harina to fully hydrate and the flavors to develop.
- After the dough has rested, it is ready to be used for making tamales. Take a small portion of dough, about the size of a golf ball, and spread it onto a corn husk. You can then spoon your desired filling onto the center of the dough and fold the sides of the corn husk to enclose the filling. Repeat this process with the remaining dough and filling.
Preparing the dough is a crucial step in making fresh tamales. It is important to take your time and ensure that the dough has the right consistency before moving on to assembling the tamales. With practice, you will be able to achieve the perfect texture and flavor that homemade tamales are known for.
Soaking the corn husks
Before you can start making fresh tamales, you’ll need to soak the corn husks. Soaking softens the husks, making them pliable and easier to work with. Here’s how to do it:
Step 1: Place the corn husks in a large bowl or sink.
Step 2: Fill the bowl or sink with warm water until the husks are completely submerged.
Step 3: Place a plate or heavy object on top of the husks to keep them immersed in the water.
Step 4: Allow the husks to soak for at least 30 minutes or until they become soft and flexible.
Soaking the corn husks is an essential step in making fresh tamales as it ensures that they will easily fold and wrap around the tamale filling. Once the husks are soaked, you can proceed with assembling and cooking your delicious tamales.
Making the filling
Once you have prepared the masa dough and soaked the corn husks, it’s time to make the delicious filling for your tamales. The filling is what adds flavor and texture to the tamales, so choosing the right ingredients is crucial.
Here are the steps to make a traditional pork filling:
| Ingredients | Quantities |
|---|---|
| Pork shoulder | 2 pounds |
| Onion | 1 large, chopped |
| Garlic | 5 cloves, minced |
| Tomatoes | 2 medium, chopped |
| Jalapeno peppers | 2, seeded and chopped |
| Chicken broth | 2 cups |
| Dried oregano | 1 teaspoon |
| Cumin | 1 teaspoon |
| Salt | 1 teaspoon |
To make the filling:
- In a large pot, cook the pork shoulder over medium heat until it is browned. Remove the pork from the pot and set it aside.
- In the same pot, add the onion and garlic. Cook until they are soft and translucent.
- Add the chopped tomatoes and jalapeno peppers to the pot. Cook for a few minutes until they are tender.
- Return the browned pork to the pot and add the chicken broth, dried oregano, cumin, and salt.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 2 hours, or until the pork is tender and easily shreddable.
- Using two forks, shred the pork in the pot. Mix it well with the other ingredients to ensure it is evenly distributed.
Your filling is now ready to be used for the tamales. You can also refrigerate it for later use if you are not ready to assemble the tamales immediately.
FAQ
What are tamales?
Tamales are a traditional Mexican dish made of masa, which is a dough made from corn that is wrapped in a corn husk and steamed.
What ingredients do I need to make fresh tamales?
To make fresh tamales, you will need masa harina, which is a type of corn flour, lard or vegetable shortening, chicken or vegetable broth, salt, and filling of your choice, such as shredded meat, cheese, or vegetables.
How do I make the masa for tamales?
To make the masa for tamales, you mix the masa harina with lard or vegetable shortening, salt, and enough chicken or vegetable broth to make a thick dough. You can adjust the consistency by adding more broth if needed.
How do I assemble the tamales?
To assemble the tamales, spread a thin layer of the masa dough on a corn husk, leaving a border around the edges. Spoon some filling in the center of the dough, then fold the sides of the corn husk over the filling and roll it up. Tie the tamale with a strip of corn husk to secure it.
How long do I steam the tamales?
You steam the tamales for about 1 to 1 1/2 hours, or until the masa is firm and easily pulls away from the corn husk. Make sure to check the water level in the steamer periodically and add more water as needed.
What are tamales?
Tamales are a traditional Mexican dish made of masa (a dough made from corn), filled with various ingredients such as meat, cheese, or vegetables, wrapped in a corn husk, and steamed or boiled.
Can I use canned corn instead of fresh corn to make tamales?
Yes, you can use canned corn as a substitute for fresh corn in tamale dough. However, the texture and taste may be slightly different. Fresh corn gives a sweeter and more vibrant flavor to the tamales.