Tamales are a very popular Mexican dish made from a cornmeal mixture and various fillings. They're formed in a corn husk and cooked over steam. You will find these tamales are considerably lower in fat than others you may have tried.
Tamales are delicious served as a main course, or as appetizers at your next Mexican fiesta!
There are so many options for filling your tamales. I personally love them all.
You can easily poach some chicken breasts in a can or two of broth, cook until done & shred it up.
Pork roast is especially delicious, just shred it up or make good use of leftover pot roast you have on hand.
Some people prefer to just use mild green chilies, like Ortega, and some Jack cheese, this is very good also. Just add a dash or two of chili powder for some extra ‘zip’ before you roll those up.
I’m sure anything you decide to put into your tamales will taste fabulous!
Just remember to take your time, be patient, and allow ample room to set up your “assembly line”. If you can spread out-- you will find this all much easier.
Here’s some tips:
Have everything cooked, cut up, scraped, sliced-- etc. before you start doing the actual recipe.
Set together the bowls of the fillings you are using.
Use a large platter to set your tamales on while preparing the rest.
Patience, patience, patience--they will be delicious!!
Your family and friends will be so impressed.
FRESH CORN TAMALES
1 bag (at keast 8 oz.) corn husks*
14 large ears fresh corn on the cob
2-½ cups yellow corn meal
6 Tablespoons oil
4 Tablespoons sugar
3 teaspoons baking powder
2 teaspoons salt
2 pounds cooked, shredded meat--chicken, pork or beef
3 cans (4 oz. each) whole green chilies, drained, cut into 12 Slices
12 oz. Monterey Jack, or Pepper Jack, cut into 12 strips
1.) In a very large bowl, soak about 2 dozen dry husks in warm water to cover. Allow to soak and soften while you prepare the recipe.
2.) Cut the kernels off the cob into a large container. Reserve cobs--set aside--you will use them later to steam the tamales on.
3.) Place kernels into a food processor, or into a blender in batches, and process to a coarse puree.
4.) Pour puree into a large bowl. Add cornmeal, oil, sugar, baking powder & salt. Let stand for 15 minutes.
Meanwhile:
Divide cooked, shredded meat into 12 equal size portions.
Tear 1 or 2 softened husks lengthwise into ties like shoestrings. You will use these to tie up the husks and keep them closed during steaming.
5.) For each tamale, choose a large, softened husk. Some are bigger than others. The bigger husks are the easiest for your first time making tamales. Spread it out flat as possible.
In the center of the husk--place about 1/3 cup corn mixture, and spread it into a 3 inch x 4 inch rectangle.
Place a portion of the cooked meat, a chile strip, and a cheese strip on top.
6.) Carefully roll up the husk, from side to side, enclosing the filling in the cornmeal mixture.
Use ties to secure tamales at both ends. This takes some practice! Don’t get discouraged if it takes a few tries to get the ties to stay on. You have plenty of husks in an 8 oz. bag, and can soak more as needed.
Once all the tamales are assembled, and tied up, you are ready to steam them.
You can also place them into large Ziploc type bags and freeze them for up to 1 month.
(To cook frozen tamales, allow to thaw completely in fridge overnight, then steam as directed below)
Place several empty cobs to cover the bottom of a large Dutch oven or stockpot. Fill with water halfway up the sides of the cobs. Place tamales on top of cobs.
Do not allow tamales to be in the water at all. They should be resting on the cobs. Also make sure not to let your pan dry out. You may need to add water during the steaming time. Watch your pot closely.
Cover with a tight lid and cook over medium high heat for about 20-25 minutes--checking at 20. Tamales are done when they feel as firm as cornbread.
Remove tamales from pot and carefully remove husks. They will be very HOT (steam, not spicy), allow to cool briefly, and serve with a dollop of sour cream, guacamole, or salsa.
Makes 12 to 16 large tamales, however this recipe is easy to double and freeze half for later in the month.
* These are dry husks, you can find them in the Mexican aisle at your market.
This is Mary. She's a damn good tamale maker.
Hi Mary!!
