Mexican Tamales – Page 2 – Cooking Secrets

You can make tamales with a variety of fillings. Here are a few options to consider:

Chicken and Red Sauce: 2 cups cooked shredded chicken, 1 cup red enchilada sauce, 1 teaspoon cumin, 1 teaspoon chili powder.
Beef and Green Chili: 2 cups cooked shredded beef, 1 cup green chile sauce, 1/2 cup chopped green chilies.
Cheese and Jalapeño: 2 cups shredded cheese (like Monterey Jack or Oaxaca), 1-2 chopped jalapeños (optional).
Sweet Tamales: 2 cups masa, 1/2 cup sugar, 1/4 cup raisins or dried fruit (optional), cinnamon, and vanilla extract.

How to Make Mexican Tamales

Making tamales can be a bit of a process, but the end result is absolutely worth it! Here’s how you can make Mexican Tamales from scratch.

Mix Dry Ingredients: In a large bowl, combine the masa harina, baking powder, and salt.
Add Wet Ingredients: Gradually add the chicken broth and vegetable oil (or lard), stirring to combine. Continue mixing the dough until it’s smooth, soft, and slightly sticky. You may need to add more broth, a little at a time, to achieve the right consistency.
Test the Masa: To test the masa, take a small ball of dough and flatten it between your fingers. If it easily pulls away from your fingers without sticking, it’s ready. If not, add a bit more broth and mix again.

Make Your Filling: Choose your desired filling from the options listed above (chicken, beef, cheese, etc.). In a mixing bowl, combine your cooked shredded meat with sauce, seasoning, and any additional ingredients (cheese, chilies, etc.).

Soak the Corn Husks: Fill a large bowl with warm water and soak the corn husks for about 30 minutes, or until they become pliable. Once softened, drain and pat them dry.

Spread the Masa: Take a corn husk and spread a small amount of masa onto the center of the husk. Use a spoon or your fingers to spread it evenly, leaving space at the top and bottom.
Add the Filling: Place about 1-2 tablespoons of your filling (meat, cheese, etc.) in the center of the masa.
Fold the Tamales: Fold the sides of the corn husk inward, then fold the bottom up to create a neat package. Repeat this process for each tamale.

Set Up a Steamer: Fill a large pot or tamale steamer with water, making sure the water doesn’t touch the tamales. You want the tamales to steam, not boil.
Arrange the Tamales: Stand the tamales upright in the steamer, with the open end facing up. You can line the bottom of the steamer with some extra husks or a clean kitchen towel to prevent sticking.
Steam the Tamales: Cover the tamales with a damp cloth or additional corn husks, and steam over medium heat for 1-1.5 hours. Check occasionally to make sure there’s enough water in the steamer. The tamales are done when the masa is cooked through and easily separates from the corn husk.

Rest the Tamales: Once done, let the tamales rest for about 10 minutes before serving. This allows them to set and makes them easier to handle.
Serve: Serve the tamales with your favorite salsas, crema, or a side of Mexican rice and beans.

Don’t Rush the Masa: The masa is the key to a good tamale. Make sure it’s soft and pliable but not too wet. Test it as you go to make sure the consistency is right.
Soak the Corn Husks Properly: Dry corn husks can crack and be difficult to fold. Soaking them properly ensures they are soft and easy to work with.
Flavor Variations: Don’t be afraid to experiment with different fillings and seasonings. Some people like to add olives, raisins, or even potatoes for a unique twist.
Make Tamales in Bulk: Since tamales are often served in large quantities, consider making a big batch. You can freeze any extras for later use. Simply freeze the cooked tamales in a zip-top bag and reheat them by steaming.