Really Great Tamales Recipe

How to make it

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• Making Tamales
• Roast/grill peppers by your favorite method, then peel and seed. Be careful when you do this, don't rub your eyes- as the hot peppers can be very irritating to the skin and eyes.
• I also used some mini sweet bell peppers ( yellow, orange and red kind ) because I don’t care for too many hot peppers!
• All the peppers may be prepared in advance and refrigerated till needed
• Soak the corn husks, separate or loosen the stack and cover with very hot water in a deep bowl, weigh down with a plate, for about 1 hour.
• They are soaked for easy wrapping and optimal steaming.
• Even the half package contained about 70 husks!!!
• Drain corn husks well.
• Wipe dry each husk with a paper towel.
• If they are too wet, the dough won’t spread on smoothly so its important not to skip this step
• Make the dough while the husks are soaking .
• Use a stand mixer and place in the dry tamale flour, salt, chili powder and baking powder.
• Whisk well by hand. and very low speed on the mixer.
• At low speed, stir in the heated shortening.
• Then gradually add the heated broth at low speed for 2 minutes and then at medium high speed for 5 minutes.
• The dough should be fluffy with a texture like spreadable thick hummus.
• So depending on how old or new the flour is one may have to add more broth for proper dough consisitency
• Make the tamales:
• Place corn husks with the shiny, smooth side up ( for filling ) and with coarser side down.
• Take about a lemon size amount of the dough and either spread with a metal spatula or press dough smoothly with your fingers, over the husk, but about 2 inches from the top edge.
• Sprinkle the dough with some cheese ( I used a few Tbs for each one ) and lay on a strip or two of the peppers.
• There is no rule how to do this.
• Other fillings may include things such as cooked shredded chicken, pork , meats etc, and even cooked shredded veges etc. )
• Bring one end of the husk over to meet the other open end and start to roll from the closed edge ( closest to you ) and tuck and roll as you go.
• One may tie top end ( I did not,) or twist close or even fold it under which I did.
• Now since many tamale recipes make plenty and the work is labor intensive, it’s best to have a very large pot or canning pot to steam the tamales in.
• I used a large pot, placed a trivet on the bottom and then placed a metal colander, or mesh colander on the trivet and started layering the tamales ( different directions for each layer ).
• The pot was filled with several inches of water but not touching the bottom of the tamales ) and a bunch of left over wetted corn husks were place atop the final layer of tamales which provided more of an intense corn flavor to the tamales.
• Bring water to a rolling boil, cover pot with a tight lid and let boil, medium heat 1 1/2 to 2 hours.
• Test one after an hour.
• Remove one with tongs, if I the tamale unrolls easily from the corn husk it is most likely done cooking.
• Remember in the recipe the only thing that needs cooking is the corn dough!
• Now when these are done, serve immediately with sour cream and salsa on the side or other Mexican condiments or sides.
• Tamales are best eaten fresh!
• Here are tips I read on the Net:
• Tamales many be frozen in the husks when cold.
• To heat, do not thaw but wrap in foil and heat at 350 to heat and soften.
• Or wrap each in a paper towel and microwave on high to reheat.
• Then after heating one may remove the husks!
• I did try these ways and both worked out well for reheating.
• Tamales also may be successfully cooked in a slow cooker on low for 6 hours or done.
• One source says this is the only way she cooks them, and they came out great.
• However, steaming is the tradtional way though and some tamales can be placed upright with open or tied end standing up for steaming if desired and not necessarily layered.
• Hope you enjoyed this tamale recipe.
• We loved the tamales, Hubby and I ate 4 each and then I froze the rest for company!!
• They were great with salsa and sour cream

out of the husks   Close