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Okay, I looked around and haven't seen a tamale instructable up here so I thought I would put mine up. You should all feel pretty lucky, this is a secret family recipe for tamales.......not my family, but somebody's.
Anyway, I figure the instructable community is small enough so only a few people will see it.
Anyway, I figure the instructable community is small enough so only a few people will see it.
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Signing UpStep 1Ingredients and supplies
Here is a list of ingredients and supplies needed to make tamales. I've added links to some things so you can see what they are but I don't ever buy any of this online.
-Masa - Tamale Dough (I use the maseca brand for tamales) Note: Masa flour is not the same as cornmeal.
I also use the recipe that is on the maseca bag, which is:
-2 cups masa flour
-2 cups warm water or broth (I use the water I cooked the meat in)
-1 tsp baking powder
-1/2 tsp salt
-2/3 cups lard or shortening ( I recommend lard)
This recipe makes about 16 tamales. I triple this recipe for the meat and cheese tamales.
If you cannot find Maseca brand masa, just make sure its masa for tamales. Some Mexican grocery stores have premade masa you can purchase.
-You will need a very large bowl for the tamale dough, if you triple the recipe.
-You will need corn husks. Have a couple packs of husks. At least 16oz. Its better to have more than not enough.
-You're also going to need a tamale steamer It doesn't have to be a large steamer like this. Anything that steams will work. A pasta pot, bamboo steamer, etc... A large pot with a wire rack raised at the bottom will also work.
These are the ingredients for each of the 3 types of tamale I make.
Meat Filling:
-3lbs of beef, chicken, or pork
-8 Chile California
-3 garlic cloves
-1 tsp cumin
-1 thick slice of an onion
-10 medium tomatoes (i use roma, but any will do)
Cheese Filling:
Sliced Pickled jalapenos (26oz)
Monterey Jack cheese
Sweet tamales:
Sugar
1lb can crushed pineapple with juice
raisins
red food coloring
-Masa - Tamale Dough (I use the maseca brand for tamales) Note: Masa flour is not the same as cornmeal.
I also use the recipe that is on the maseca bag, which is:
-2 cups masa flour
-2 cups warm water or broth (I use the water I cooked the meat in)
-1 tsp baking powder
-1/2 tsp salt
-2/3 cups lard or shortening ( I recommend lard)
This recipe makes about 16 tamales. I triple this recipe for the meat and cheese tamales.
If you cannot find Maseca brand masa, just make sure its masa for tamales. Some Mexican grocery stores have premade masa you can purchase.
-You will need a very large bowl for the tamale dough, if you triple the recipe.
-You will need corn husks. Have a couple packs of husks. At least 16oz. Its better to have more than not enough.
-You're also going to need a tamale steamer It doesn't have to be a large steamer like this. Anything that steams will work. A pasta pot, bamboo steamer, etc... A large pot with a wire rack raised at the bottom will also work.
These are the ingredients for each of the 3 types of tamale I make.
Meat Filling:
-3lbs of beef, chicken, or pork
-8 Chile California
-3 garlic cloves
-1 tsp cumin
-1 thick slice of an onion
-10 medium tomatoes (i use roma, but any will do)
Cheese Filling:
Sliced Pickled jalapenos (26oz)
Monterey Jack cheese
Sweet tamales:
Sugar
1lb can crushed pineapple with juice
raisins
red food coloring
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I printed out a .pdf copy for her. I'm sure she'll pick up some new ideas and hints from you.
Mucho gracias!
I've obviously never been offered a tamale, and it is NEVER mentioned in the recipes...
No, you don't eat the husk, its just a wrapper. You just throw it out.
Maybe I'll give them a try. They always sounded like they would be too tough and stringy to bother with....
That would make all the difference!