Really Great TamalesFrom midgelet 8 years ago
- Dough: shopping list
- 8 cups masa flour- coarse for Tamales - a special lime treated corn flour shopping list
- 1 1/2 cups shortening heated to liquid ( could be lard, use white vegetable shortening or even oil ) I used Crisco brand shortening shopping list
- 1 Tbs baking powder shopping list
- 1 1/2 Tbs salt shopping list
- 1 heaping Tbs chipole powder or chili powder ( gives the dough a little kick ) shopping list
- 1 to 2 quarts heated chicken broth or as needed shopping list
- 1, 2 lb pkg Mixed shredded mexican cheese ( Jack, Cheddar ,Asadero etc ) shopping list
- 1 lb roasted, peeled, seeded jalepeno and anaheim chili peppers( plus I used some sweet ones too ) shopping list
- 1 pkg of corn husks ( I used less than 1/2 the package ) shopping list
How to make it
- 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
People Who Like This Dish 15
The Cookmidgelet Eastern, USA
The Rating10 people
great tamales high55555555 thanksmomo_55grandma in Mountianview loved it
Oooh Midge, I Love Tamales. Was Looking For A Great Recipe, Here It Is. Thnx
Steffgoblue434 in Anniston loved it
My goodness! You totally outdid yourself. This is a wonderful recipe to have handy. They sound terrific.
Chichichihuahua in Sonoma County loved it
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