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How To Make Tamales Cooking At Home

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Rating: 3.7; Vote: 4

Today I am cooking at home and making tamales. This is a great way to make tamales in a small batch for dinner and leftovers. You can store and freeze for at least a month. The filling is versatile and you can season how you prefer. Ingredients 2 cups chicken broth 4 lbs (1. 81 kg) pork shoulder roast 1 small onion (I used dry minced onion in the crockpot) 3 to 4 cloves garlic 2 tsp salt 1 to 2 dried bay leaf reserve broth and rendered fat from the crockpot (At least 4 cups liquid) 8 dried guajillo chiles (stems and seeds removed) 2 dried Pasilla chiles (stems and seeds removed) 2 dried ancho chiles (stems and seeds removed) 2 cloves garlic 4 cups (475 g) instant corn flour (I used Maseca brand) 2 1/2 tsp baking powder 1 cup (150 g) lard or shortening salt to taste 2 Tbsp oil (to simmer puree) 8 oz bag corn husks 16 quart steamer pot INSTRUCTIONS Note: Use the method of your choice to cook meat until tender -In a 4. 5 crockpot add meat of choice, salt, dried bay leaf, onion, garlic, 2 cup water, cover with a lid, set to high and cook for 6 hours or until meat is tender - Once the meat is tender and cooked, remove onion, set aside and reserve - Remove beef from the crockpot, shred or chop to desired texture - Strain out any liquid from crockpot and reserve CHILE PUREE - remove stems, seeds and rinse the dried chiles - place in a small pot, cover with water, bring to a boil, remove from heat and steep until soft and pliable - Once chiles are soft, remove from boiling liquid and place into a blender along with 1 2/3 cup of beef broth or water, 2 cloves of garlic, reserved onion from crockpot and puree well - Strain puree for any bits that did not puree - Reserve 1/3 cup of chile puree to add to masa dough MEAT FILLING - In a preheated skillet add 2 Tbsp oil, strained chili puree, salt to taste and simmer for 3 minutes over a medium heat - Now add chopped meat to simmering chili puree and continue to combine and simmer for another 3 to 5 minutes - Now set aside until ready to assemble tamales MASA PREPARATION - In a large bowl add instant corn flour, baking powder, salt to taste and combine well - Now add lard or shortening, 1/3 cup of chile puree and combine well - Next start by adding 2 cups of warm beef broth or water and mix well - Now add an additional 1 to 1 1/2 cups of broth or water until masa dough is the texture of playdough and can squeeze through your fingers easily NOTE: Keep extra warm water or broth on the sided just in case masa dough starts to dry out TAMAL ASSEMBLY - Take your softened presoaked corn husk and spread from the center 3 to 4 Tbsp of masa dough on the corn husk leaving a one-inch space from the top of the husk - Next add meat filling and enclose the tamal - Now fold the bottom part of the husk up and continue the process COOK TAMALES - In a 16 quart steamer pot add 2 1/4 liters of water to the pot then place the steamer plate in - Place a small heatproof ceramic or stone bowl upside down in the center and start stacking all of your tamales around the bowl NOTE: the cook time will vary depending on how tightly you pack the pot - Now place extra corn husks on top to cover tamales, a cloth and cover with the lid - Bring the water to a boil first, lower the heat to a medium heat and cook for 1 hour to 1 hour and a half or once a tamal comes out easily from the corn husk - Remove all the tamales from the pot and allow to set for at least 20 minutes then serve - This recipe makes at least 30 tamales
Date: 2020-08-17

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Comments and reviews: 10

Rawringcorky
Little FYI, if you don t have a heat proof cup (or sometimes the tamales stick to each other while cooking) use aluminum foil to prop them up and separate the layers. This recipe is pretty spot on as far as how my mom does it and how my grandma used to do it. I ve personally never made tamales and have always wanted to make the masa from scratch (they would go to the Mexican bakery near my grandmas house for masa para tamales ) then they would add all that yummy goodness to it. I have always wanted to know how to make masa from scratch, I m obsessed with learning new things. I can t wait to make some of these! (I would have to make them chicken though because my hubby doesn t like pork )
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coolingwinds
I just bought your cook book and already reading the introduction. I am not Mexican American, but I love love LOVE Mexican food! I look forward to sitting around my bestie's dining table around Christmas time to make tamales with her mom and sisters because of the same sense of family and belonging that you mention. The same welcoming feeling that your Abuelita Faz left you is what I love about being apart of their family tradition. I have tried recipes of yours before, so I look forward to recreating them in my own kitchen along with the soul food my mother passed down to her girls. The picture that they chose of you is a real cutie. Congratulations and well done!
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Tom
We have a friend in Panama (we re Canadian and visit Panama often) who one day decided to take us to the middle of nowhere where a guy a had a tamale stand on the side of the road to buy us all tamales. I was a little apprehensive at first until our buddy sank his teeth into his tamale, and we saw the ecstasy wash over his face, so we followed suit. It was quite possibly one of the tastiest experiences I ve ever had. An unforgettable snacking adventure haha!
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Sue
Love tamales I grew up watching my Cuban Familia making them. As kids we used to help. As an adult, I am intimidated to attempt it by myself. Watching you make helps put me at ease to try this recipe. Definitely easier than trying to read it from a website or cookbook. Except, your cookbook. So excited you added this recipe. Can't wait for your cookbook Can't wait to surprise my family with homemade tamales
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don
Tamales are my favorite. There is nothing better at Christmas than homemade tamales. Sweet for breakfast or dessert and savoy for Christmas dinner. I think the family should work together on this recipe to make it easier and to create memories shared. Thank you for the time you spend sharing your way of cooking tamales. Great tips!
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Free
Do you ever use black olives in your tamales?
My mother always made them with two black pitted olives!
I like the combination of chilies you used, I can t wait to try them with that combo! ! They looked delish!
Thank you, Hermana!
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Jackie
I am so going to make these. I have never made them before, so this is going to have a learning curve to it. I have made some of your other recipes and your instructions are impeccable. So I know i will succeed. Keep them coming.
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marypina1
I need to try this chili recipe. I make them all the time and have used a habanero chili that is delicious! We made ours with California and New Mexico chilies, but I think I ll be trying this recipe next time
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Taters
Yum. I watched the whole video and at the end I ordered tamales from my local restaurant because I needed tamales and couldn't wait 6 hours. Haha! Maybe someday I'll try this. Maybe.
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Buddy
We love tamales, I will certainly be trying this recipe. I looked at the Kindle version of the cookbook. I wish you had listed the recipes in the table of contents under each heading.
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