How to make it

  • To prepare the tamale dough:
  • (dry)
  • mix well - the masa, salt and baking powder
  • cut in the crisco using a fork. continue to mash until the consitancy of corn meal. if using lard, whip prior to adding.
  • (wet)
  • de-stem and de-seed the dried chipolte and ancho chilis
  • place in a bowl with the chx broth
  • microwave for approx 2 min until chilis are soft.
  • combine in blender, chx broth, chilis, corn, cilantro and pulse until smoothish. small bits are ok.
  • mix wet and dry ingredients. should be the consistency of smooth peanut butter. add a little water or Maseca as needed.
  • to prepare the filling:
  • saute the garlic and onion with the olive oil until tender.
  • add the pork. cook until done if using ground.
  • add comino and chili powder. saute another minute.
  • add the green chilis. saute 2-3 minutes. done.
  • to prepare dried corn husks:
  • submerge in hot water 30 min prior to using.
  • once soft, dry slightly before filling by shaking or a towel. place filling on the "smooth" side of the husk only.
  • assembly:
  • using a butter knife, scoop 2-3T masa onto the husk.
  • smooth into a rectangular shape 1/16-1/8in thick.
  • place 1T filling in the middle of the masa.
  • fold husk. if you have never done the assembly step, check out YouTube for tutorials.
  • cooking:
  • i use a large pot with a pasta insert to steam my tamales.
  • line the bottom with fresh corn husks.
  • the tamales are arranged upright in the pasta strainer.
  • steam for 90min and check. pull one of the tamales out and open it. the husk should peal away easily from the masa. if too wet steam for 30min more.
  • dont forget to keep enough water in your steamer!
  • tamales freeze great either wrapped in foil or a freezer bag.
combine masa with chilis,corn,cilantro mix   Close
good workout to get it to here   Close
try not to eat to much or your tamales will be empty   Close

Reviews & Comments 10

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  • twill10 10 years ago
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  • nativeprincess 13 years ago
    Ok, great! Chix it will be :)
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  • squirrel_nut 13 years ago
    Chx would work just as well. the filling is a stew recipe without the liquid. we actually prefer chx over pork in the stew, but the pork does add a little extra flavor in the tamales.
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  • nativeprincess 13 years ago
    How would chicken work in this?? I don't eat beef or pork :) so I hope I can use shredded chicken :)
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    " It was excellent "
    diannehocut ate it and said...
    Love to make these things. Thanks for the recipe! 5UP

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  • 131joyce 15 years ago
    Very nice photos. Photos always help.
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    " It was excellent "
    elgab89 ate it and said...
    I love tamales, but never tried to make them. Your recipe is my inspiration, now - I have to try it!
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    " It was excellent "
    dragonwings647 ate it and said...
    Oh, these sound so good. Think I might atempt it. Thanks.
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  • ttaaccoo 15 years ago
    These sound sooo good. Impossible to buy here (buffalo, ny) In Sta Rosa, Calif, a lady and man had a basket full of tamales in front of Kmart. soo delicious!! thank you for a great recipe! 55555 trish
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  • knoxcop 15 years ago
    My goodness! I loooove tamales! They sure are time consuming, though. I have never griped at paying whatever the tamale lady tells me to pay, because they really put lots of time & effort into these little gems! Great post, --Kn0x--
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