anyone know how to make homemade authentic tamales?

Answer 1

A Tamales Recipe The Easy Way
If you thought that making a tamales recipe requires days of labor in the kitchen, think again.
Let me show you how easy it really is. The secret is to make them over a couple of days. This way you won't get overwhelmed.

Who says you have to make 20 dozen at a time? Yes that's a lot of work. With my recipe you can make 20 to 40 and you won't be exhausted afterwards.Traditionally tamales are made at Christmas time in large batches. I remember my grandmother making sweet tamales during the holidays when I was growing up. What a treat that was.

I want you to feel like you can have homemade tamales anytime. Why? Because they are fabulous especially right out of the steamer.

Here is how I am going to get you in and out of the kitchen in a reasonable amount of time. I am going to show you how it's done with pictures and instructions. Follow along and you will see it's no big deal. Really.


The General Process To Great
Homemade Tamales
First we are going to break the process down into two days.

The first day will be spent acquiring all the ingredients and cooking the pork. The most time consuming part is cutting the pork into 1 inch chunks. Cooking the pork is just a matter of simmering the meat for a couple of hours so it's real tender. You can put your feet up and relax during this part.


The second day is spent mixing the masa and then putting the tamales together and cooking them. My tamales recipe will make you about 18 to 20 tamales. Not a huge amount but certainly enough for dinner with a few left over for freezing.

This is for when the next tamale craving gets the best of you. And it will.



Kitchen Tools Needed To Make Hot Tamales

Make sure you have the following on hand before you start the tamales recipe.

a steamer
a large bowl to mix masa in
tongs
Measuring cups
measuring spoons
6 quart or larger stock pot
sharp chefs knife
cutting board
a pot or bowl to soak corn husks in
a damp white cotton towel (to place over tamales when cooking)
a butter knife or spreader

List of Ingredient For
The Authentic Tamales Recipe


7 lb. pork butt roast
chili powder
ground cumin
sea salt, if you have it
garlic powder, no salt and very fine like flour
chicken base
Ibarra chocolate
white flour
corn husks
MaSeCa Instant Corn Masa Mix
corn oil









What To Look For In A Steamer
The steamer will probably be the most difficult item to find. I know I had a difficult time finding just the right steamer for me.

The steamer insert needs to be at least 8 inches deep as you will be standing the tamales up vertically when cooking. You will also need room for that cotton towel on top. Make sure the outer part of the steamer you buy can hold at least 2 inches of water without touching the tamales.

I searched and searched and found a great 12 quart steamer made of stainless steel for about $50 at a department store on sale. You will find many steamers made of aluminum but I personally won't use those as I don't want to chance getting aluminum in my tamales recipe.

Stainless steel really is the way to go. It is easy to clean up and it won't leach anything into your food. If I ever find one on line I will let you know.

Here is the steamer I bought. I also use the 12 quart stock pot for stews, enchilada sauce, refried beans, etc. when I cook for a large group.




After you have acquired the tools necessary for tamale making, here is our list for ingredients to make the pork filling. Remember this is still day one.







Meat Filling Ingredients For
The Pork Tamales Recipe


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Ingredients:


7lb pork butt roast, prefer boneless
1/3 cup chili powder
96 oz. chicken broth
1 Tbs. + 2 tsp cumin
2 heaping Tbs. Garlic powder
1 tsp. salt
1 Tbs. + 2 tsp chicken base
2 triangles of Ibarra chocolate
6 heaping Tbs. flour
3/4 cup cold water


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Directions:

Fill the stock pot with the chicken broth and add the chili powder, cumin, garlic powder, salt, chicken base and chocolate. Heat to boiling then cover and simmer on low while you cut up the pork.

Cut the pork into 1 inch cubes. Trim as much fat off as you can. I prefer chucks of tender pork in my tamales recipe instead of shredded pork. You can do it either way.

Add the cut up pork to the boiling sauce. Partially cover and simmer on low for 2 hours or until pork is real tender.

When the pork is done and very tender, combine the 3/4 cup cold water and flour with a whisk until well blended.

Turn the heat up to high and when it is boiling, slowly add the flour mixture to the pork. Stir the pork continuously to avoid lumps just like you would when making gravy.

Continue to slow boil while stiring for about 3 to 5 minutes and then turn the heat off.

Now if you are real ambitious you can start making the masa and preparing the tamales. If you would rather continue the next day, let the pork cool after cooking and then refrigerate.

That didn't take too long now did it?

Day 2 of The Tamales Recipe

If you are making tamales over two days, now is the time to take the pork filling out of the refrigerator and heat it up in a pot on the stove. You don't have to get it real hot, nice and warm will do.

If you have continued on making the tamales recipe, because you dying to eat one, let the pork sit and cool a bit while you make the masa.

Before you make the masa, soak the corn husks in warm to hot water in a bowl for 30 minutes or until they become pliable. Gently separate the husks so as not to tear them. If some are torn you can use two husks and over lap them before putting masa on them.




Time To Make The Masa


Most of these ingredients for this tamales recipe can be found in your local grocery store and certainly in a Mexican market if you live near one. Be aware that you should not use regular corn meal. I want to recommend MaSeCa (instant corn masa mix) as shown in the picture as it's specifically designed for tamale making.

I also want to ask you to smell your corn oil, if you've had it for a while, to make sure it doesn't smell rancid. When my oil has that funny smell I toss it.


The following ingredients will yield about 18 - 20 tamales.

If you need more masa to even out with the pork, just whip up another batch of masa. There are a lot of variables here: How thick you make your masa on the corn husks, how much pork you put in each tamale, and if your roast has a bone in it.


Delicious Masa Recipe


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Ingredients:

4 cups MaSeCa Instant corn Masa Mix
3 tsp. sea salt
1/2 tsp. garlic powder (no salt)
1 cup fresh corn oil
2 1/2 cups chicken broth



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Directions:

Put the masa, salt, and garlic powder in a large bowl and combine the dry ingredients.Then add the corn oil and mix with your hands. Now add the chicken broth 1/2 cup at a time.

Continue to mix with your hands and adding the broth until you get the consistency of cookie dough.You should have a consistency that you can spread with a knife or spreader.

If you add too much liquid you can always add a little more masa to thicken it up.





This is how the masa should look.







Putting The Tamales Together
Now we're ready for the fun part of the tamales recipe.

The corn husks should be soft and pliable. Take a few out and pat them dry with a paper towel or towel.

Take a spoonful of masa and spread it on the corn husk as follows:







Leave the pointy end without masa so you can fold it over.






Now I'm starting to get hungry. Place several chunks of pork down the center of the masa like this.









Fold the masa over so the ends meet.







The idea is to put just enough meat so that you can encase it in masa and not leak out. Now roll er up.






After you roll the tamale up, fold over the end like this.

Continue to make tamales and when you are done place them in a steamer with the open end pointing up.




You can put a layer of husks on the bottom of the steamer to help keep the tamales from getting wet, but I didn't have a problem without them.


Steam Those Tamales
Place the damp cotton towel over the top of the tamales and cover with the lid. Make sure you add just enough water to the bottom of the pan so the water doesn't touch the tamales. Check it often so the water doesn't run dry.

Get the water to boil and then turn the heat to low. Simmer/steam for 1 1/2 hours. Check the tamales by removing one and letting it cool for 5 minutes. Open the hot tamale and check that the masa is firm and not mushy.

If need be, cook a little longer and check every 15 minutes until done.

When tamales are done take them out of the pot to cool on the counter. Tongs are great for this.

Go a head and eat one. This is when they taste their absolute best.

I like to use a vacuum sealer to keep my tamales for several months in the freezer. You can also keep them in Ziploc bags in the refrigerator. Use these within a week.

After you have made your tamales, give yourself a pat on the back. The tamales recipe is perfect served with refried beans and rice. Don't forget to add a little guaucamole and salsa.




More Ways To Use The Tamales Recipe
Serve tamale appetizers at your next party or bring them to one. Just reheat the tamales in the microwave. Put them on a plate and cover with damp paper towels. Heat on high for 45 seconds and rotate. Cook another 45 seconds or until hot.

Carefully remove the corn husk and slice the tamales into thirds and place on a serving plate.

Makes for a great appetizer all by themselves. You could even make a little guacamole to serve on the side so guests can top their tamales with guacamole. Delicious.

I hope you will give this tamales recipe a try.



OR


There are several different styles of tamales. Tamales from central Mexico are thick and fluffy and are mostly dough. Many commercially made tamales in the United States are similar. I have found tamales in Colorado restaurants fit this description. This recipe is for homemade tamales as prepared in Northern Mexico and is typical of the tamales made in Texas. They are thin, about the thickness of a very fat finger, and about 2 1/2 inches long. There is a high ratio of the strongly chile and cumin flavored filling to the dough.
These are the kind of tamales I grew up on. I fondly remember living in San Antonio where every small Mexican grocery had a steamer full of homemade tamales on the counter. My parents would stop and pick up a dozen and pass a couple of the steaming hot tamales to my brother and me in the backseat. A few years ago while living in Denver I was frustrated with the tasteless, doughy mass that passes for a tamale there and became determined to learn to make my own.
The subject of making tamales comes up frequently on food-related mailing lists and newsgroups. The process is difficult to explain verbally. Now, with the magic of the internet I can share the secret of homemade tamales pictorially. Making tamales is a time-consuming, labor-intensive effort but don't be discouraged. With a little practice you can turn out professional looking homemade tamales and you won't regret it. Just pick an afternoon to devote to tamale making and give it a try. Tamales freeze well and can either be reheated in the microwave or by steaming.



The Corn Husks

Tamales are a tube of dough with a meat filling that is cooked by steaming. They are held together while steaming by rolling in a dried corn husk. Dried corn husks are packaged specifically for making tamales and can be purchased in Latin American markets or supermarkets that carry Latin American products. They are also available by mail order.

The dried husks are brittle and must be soaked in water to soften them before they can be rolled into tamales. In the package, the husks for a whole ear of corn are usually pressed together. Separate the individual husks being careful not to break them, since they are fragile when dry.
Place the separated husks in a large pot and cover with hot water. Leave them to soak for about one hour. You can put a plate with a heavy object on it on top of the tamales to keep them submerged. When soft, rinse the husks well and put back into a pot of clean water.



Tip: If you have trouble finding corn husks in your area you can use other materials to roll them in. Here's a tip from Dan Keiser of Mardi Gras Catering Inc. in Slidell, LA:
"When we first started making tamales we discovered we were not talented enough to roll them in corn husk. We tried standard size coffee filters, and found them quick and easy to use. They lose a lot in presentation but we still use them when we need to make hundreds of tamales at once."

Another tip received from Edward Conroy:

"In a recent issue of "Fine Cooking" -- Oct-Nov '96 - pp 53-56), aluminum foil, kitchen parchment, and saran wrap were listed as substitutes for corn husks. (In Chicago, tamales prepared by a local Mexican tamale maker are always wrapped in a kind of parchment.)

One Puerto Rican friend of mine in Miami suggested using coffee filters of all things. She makes a PR dish known as 'Pastellitos', which are similar to Mexican tamales. She uses the coffee filters all the time. I have had her pastellitos and they are very good. The shape and texture is similar to a Mexican tamale -- a masa dough filled with meat and plantains which is wrapped and steamed like a tamale."




The Filling

While the husks are soaking, prepare the meat filling. The chile used to season tamales is the ancho. The ancho is the ripened, dried form of the poblano. It has a rich, smoky flavor. While other dried chiles can be used for seasoning, the ancho provides an authentic flavor. Traditionally, ancho alone is used but I like to use a combination of chiles for seasoning tamales.

Chile Seasoning
2 ounces ancho chiles
2 ounces pasilla chiles
2 ounces guajilla chiles
2 ounces New Mexican chiles

Toast the dried chiles on a hot cast-iron griddle for a few minutes on each side. Be careful not to burn the chiles or they will have a bitter taste. As the chiles toast, they will become soft and pliable and may puff up. Put aside to cool. The chiles will become very crisp and brittle when cooled.
When cool, remove the seeds and stems and crumble into small pieces. Put the pieces into a coffee mill or spice grinder and grind into a fine powder. Store the ground chile mix in a jar to use for seasoning other Mexican dishes.



Meat Filling
1 1/2 pounds pork shoulder or beef shoulder roast or boneless chicken
1/2 large onion -- sliced
5 cloves garlic -- peeled and smashed
2 teaspoons salt
10 peppercorns
1 teaspoon cumin seeds
4 tablespoons ground chile seasoning
4 tablespoons lard or vegetable shortening


You can use a variety of meats for making tamales. I use either beef or chicken, but pork is traditional. I also use vegetable shortening, although again, lard is traditionally used in Mexico. Cut the meat into 1" to 2" chunks. Heat the lard or shortening in a heavy bottomed pot and brown the meat. When brown, add enough water to cover the meat and add the onions and garlic. Simmer until the meat is fork tender and flakes apart. For beef shoulder roast this will take about 2 - 3 hours.

While the meat is cooking, toast the cumin seeds on a cast iron griddle and then grind into a fine powder using a coffee mill or spice grinder and set aside.
When the meat is cooked tender, set aside to cool. Separate the meat chunks from the broth, reserving the broth. Shred the meat into small strands.




Heat 2 tablespoons of lard or shortening in a heavy pan, preferably cast iron. Add the chile seasoning and cumin and stir for a few seconds. Add the meat and fry for two or three minutes. Add the reserved broth and simmer until the liquid level is reduced. The mixture should be soupy. Set aside to cool while you make the masa.



The Masa
The tamale dough, or masa, is made from masa harina, a corn flour that is also used for making tortillas. Masa mix can be purchased in Latin American markets or supermarkets that carry Latin American products. It can also be purchased by mail order if not available locally. It is NOT the same as corn meal.
I recently found a new version of Maseca brand masa that is specifically formulated for tamales. It is a little coarser than the tortilla masa and gives the tamales a better texture. If you are lucky enough to live in an area with a large Hispanic population, you can buy prepared masa and save yourself the trouble of having to mix it from scratch.



Tamale Masa
4 cups masa mix
4 cups lukewarm water
4 teaspoons Wyler's granulated chicken boullion
2 teaspoons baking powder
2 teaspoons salt
1 1/3 cups lard or vegetable shortening


Combine masa, baking powder and salt in a bowl. Dissolve the boullion in the lukewarm water to make a broth. Mix the broth into the masa a little at a time, working with your fingers to make a moist dough.
Makes about 3 1/2 to 4 dozen tamales.


In a small bowl, beat lard or shortening until fluffy, add to masa and beat until masa has a spongy texture.




The Tamales

Remove a soaked corn husk from the water and shake to remove excess water. Start with the largest husks because they will be easier to roll. If you end up with a lot of small husks, you can lay two together, overlapping about 1/2" but this is a little trickier and may take some practice. Lay the husk flat on a plate and spread about 1 1/2 to 2 tablespoons (depending on the size of the husk) of masa in the center. Don't use too much! The easiest way to spread the masa is to spoon it onto the husk and spread it with your fingers. If the masa is sticky, wet your hands.
Add about 1 tablespoon of meat filling on top of the masa. Again, don't use too much.


Now comes the tricky part. Roll the corn husk so that the filling is enclosed in the masa. Don't worry if the filling is not completely surrounded with masa. When the masa cooks it will become firm and the tamale will be fine. Fold over each end. If the husks are very thick, you may find it difficult to fold the large end and get it to stay. If this is the case, don't worry about folding the large end and put that end up when you put the tamales into the steamer.



Load the tamales into a steamer standing them up vertically. I use a large pot with a steamer basket in the bottom. When all the tamales are rolled, and the steamer is full, cover with a damp cloth and steam until the tamales are done, about 2 to 3 hours. During steaming it is very important to keep the water at a low boil. Also, DO NOT let the steamer boil out of water.
TIP: Place a coin, a penny works good, in the bottom of the steamer with the water. You can tell when the water is boiling because you can hear the coin rattling around. If the coin stops rattling, the water has boiled away and you should add more.

After about 2 hours, you may want to pull out a tamale and sample it. Let it cool for a few minutes and then unroll the husk. The tamale should be soft and firm and not mushy.




The Finished Product
Now you get to enjoy the fruits of your labor. Bite into one of these delicacies and you will know the answer to the question "Why am I doing this?" that you kept asking yourself while you were making them.
As I said in the beginning, tamales can be a lot of work, but they are worth it and I strongly encourage you to give it a try. If you have further questions, please send me mail and I will try to help.

Saludos,

BIG E



OR

Answer 2

Tamale Masa Spreader

Answer 3

Tamales are not done alone! Too much work and time but they are worth it. Tamales de Chile Verde con Queso are my favorite and in fact I made some this past holiday. You have to roast and peel Chile California or Anaheim first. Then cut the chile in long thin strips. Saute chile in oil or pork lard and add diced tomatillo, garlic and onion. Add chicken bouillon and warm water to create sauce. When it boils add salt and cumin to your taste. Slice cheese in sizes that fit inside the tamales. Amount of ingredients may vary on the # of lbs. of tamales your making. There are some places where they sell prepared masa, like tortilla factories. You must add melted pork fat so the masa has a sticky texture and it also enhances the flavor. Enjoy!

Answer 4

Tamale Spreader

Answer 5

my mother in law made these all the time

5 lbs. lean pork or beef, cooked and shredded
6 to 7 lbs. fresh masa
1 1/2 lbs lard
1 tbls. salt
1 1/2 pts. red chili sauce
1 bundle oujas (corn shucks)
Directions

To make tamales, cook meat by boiling in a large covered pot with enough water to cover completely. Add salt to taste and slow boil till completely done. Cool meat and save broth. When meat has cooled, shred and mix in the chili sauce. Clean oujas (corn shucks or outer husk) in warm water. (make masa by hand or with mixer) Mix the masa, lard , salt and enough broth to make a smooth paste. Beat till a small amount (1 tsp) will float in a cup of cool water.

Spread masa (1/8 to 1/4 inch thick layer, or to preference) on ouja, add a small amount of meat and roll up. Fold up ends of ouja and place(fold down) on a rack in a pan deep enough to steam. Add 1 to 2 inches water, cover with a tight fitting lid and steam about 1 1/2 hours. (a cloth can be used under the lid to make a tighter fit)

Many variations of ingredients can be used in making tamales. You can use a combination of beef and pork, use chicken or even fried beans. One or two olives may be added to the center or try adding a few raisins.
This recipe will make 4 to 5 dozen tamales

Answer 6

well no, but my family does and they are very hard to make and very time consuming

Answer 7

no wish i did

Answer 8

Tamales

Mexican tamales (tamal is the Mexican "singular" use of the word) are packets of corn dough with a savory or sweet filling and typically wrapped in corn husks or banana leaves. The packets are steamed and eaten traditionally served with Atole (masa drink). Contrary to what is found in most American-Mexican restaurants, most tamales are not served with a sauce, but rather simple and plain.

History

Tamales date back to pre-Colombian (before Columbus) Mexico and possibly even further. No history of the tamale would be complete without discussing the process of "nixtamalization". Nixtamalization is the processing of field corn with wood ashes (pre-Colombian) or now with "cal, slaked lime". This processing softens the corn for easier grinding and also aids in digestibility and increases the nutrients absorbed by the human body.

Nixtamalization dates back to the southern coast of Guatemala around 1200 - 1500BC where kitchens were found equipped with the necessities of nixtamal making. We have found no specific references to the making of tamales at this time.

It is well documented by Friar Bernardino de Shaagun in the 1550's that the Spaniards were served tamales by the Aztecs during their first visits to Mexico. (America's First Cuisine's - Sophie D. Coe). Tamales were made with beans, meats and chiles and cooked on the open fires as well as on comals.


Varieties
As with most Mexican foods each region of Mexico has it's own specialties. Specialty versions abound but here are examples of some of the variations listed by region.

Culiacan, Sinaloa - Everyday varieties include tamals made of small, sweet brown beans, pineapple and corn. Special occasion versions are large and made with both meat and vegetables.

Veracruz - Tamales made of fresh corn and pork seasoned with hoja santa. Other styles include banana-leaf wrapped masa with chicken and hoja santa.

Oaxaca - Large tamales wrapped in banana leaves spiced with their regional specialty "black mole". They also do a corn husk variety with other moles including green or yellow with small black beans and chepil (a herb).

Monterrey - This region prefers a small tamal that uses both smooth or coarse dough which includes shredded meat and red chilies.

Yucatan - Achiote is a favored seasoning. Many tamales from this region are quite large and cooked either in a pit or baked in the oven. The dough is made of smooth-ground masa and fillings include chicken and pork, or a combination. Another version is called the vaporcitos, a simple thin layer of masa on a banana leaf, steamed. Tamales colads, a thin dough with fillings of chicken, tomato and achiote.

San Cristobal de las Casa, Chiapas - A banana leaf wrapped version called tamales untados, filled with pork and a mole.

Michoacan - Specialties include corundas wrapped in fresh corn leaves and unfilled.

North Western Mexico - Both Diana Kennedy and Rick Bayless write of the huge three or four foot long tamales called zacahuiles made with very coarsely ground masa with flavorings of red chile, pork and wrapped in banana leaves. These monstrous tamales are baked in wood heated ovens in specialty restaurants, normally on weekends.


The Wrappers
The most common wrapper for a tamal is the dried corn husk. There are many other variations including fresh corn husks, fresh corn leaves, banana leaves (fresh or frozen) as well as the membrane from a type of agave plant. In other variations leafy Swiss chard or chaya leaves are used to hold the masa morsels.

Dried Corn Husks
Dried corn husks are the most commonly used tamal wrapper. Most of the corn husks found in the U.S. are smaller than the husks sold in Mexico. About seven years ago a new "style" husk was introduced to the U.S. market. This style is called "enconchada" which refers to the "conch shell shape" of the stacked husks. The enconchada husks are of a higher quality and come in at least three sizes varying from 7" - 9". They are even available packed in water for immediate use. Normally the husks must be weighted down in water and soaked for at least 10 minutes to make them pliable and ready for use.

Fresh Corn Husks
The fresh corn husks (not dried) are used in the Northern Veracruz to make green corn tamales. In Michoacan fresh corn tamales are produced called tamales de elote.

Fresh Corn Leaves
Diana Kennedy describes how fresh corn leaves are folded into "five-pointed sextahedron shapes" called corrundas. There is alternative, less complex method that produces a triangle shaped tamal. The fresh leaves actually impart an enhanced corn flavor.

Banana Leaves
Banana leaves are quite large and make very efficient wrappers for the larger style tamales. It is best to pick young fresh, tender leaves if you have a plant available. Otherwise they are available frozen in many Latin markets. To prepare you have to slice the leaf along the central rib, and remove the rib. The leaves must be heated and wilted over an open high flame to make them flexible. Once cooled, masa is placed on the "smooth" side of the leaf. Tamales are later boiled, or steamed.

Chaya Leaves
Chaya also know as Jatropha aconitifolia or Cnidoscolus Chayamansa is similar to spinach and even richer in iron. This plant was well known to the Mayan culture and is still available in some parts of Mexico. The leaves are used medicinally, as well as a cooked or raw vegetable. The raw leaves are also used as a tamal wrapper.

Tamalon
The tamalon is actually a large tamal that serves many people. You can use a simple smooth (not terry cloth) dish towel to wrap this giant tamale. Typical ingredients are masa with seasonings mixed with strips of swiss chard. The tamal is steamed then unwrapped, sliced like a jellyroll and served.

The Dough
Each style of tamal uses a very specific type of masa (corn dough). The best of the best comes from the Mexico City region where the tamales are white and spongy.

Masa Refregada - This style of masa is made of dried white corn, cal (slaked lime) and water. After the heating and soaking process the corn is drained, the skins removed (buy copious amounts of washing), then ground in a mill to a textured dough that is not as fine as what would be used for tortillas. This style makes a spongier tamal than masa flour but less so than the Textured Corn Flour version. See recipe (Nixtamal). For excellent recipes we suggest the two books listed below in the Credits Section.

Textured Corn Flour - The process is similar to the masa refregada but the slaked corn or hominy (corn soaked in cal) is dried after the skins are removed. The dried corn is then ground to the texture of fine grits. This style masa produces very white, spongy tamales.

Commercial Masa para Tamales - Maseca makes a "instant" masa product made specifically for tamales. Tamale "aficionados" would probably have apoplexy at the thought but for those of you who don't have access to fresh tamale dough, and don't choose to wade through the process, it is an alternative.

Additions To The Dough

Fats - Traditionally the fat of choice was fresh lard. This will vary with the recipe but some will use lard, some butter or vegetable shortening, or a combination of two or more of these. If you use lard, use only fresh lard and if possible, get freshly rendered pork lard from your butcher.

Leavening - Some of the dough recipes will use baking powder for a lighter tamal corn dough.

Liquids - The ground corn is most commonly mixed with water, chicken broth and even sometimes milk. The individual recipe will dictate the proper liquid.

Flavorings - Salt is almost always added to the dough to enhance the flavor of the corn.

Fillings
The filling for the tamal can be anything from squash or beans, to fish, chicken, beef, pork, pumpkin seeds, hard cooked eggs, even dove breast. Other more exotic ingredients are alligator tail or iguana.

Spreading The Masa
Probably one of the biggest challenges new tamale makers face is the task of spreading the masa onto the corn husk. Commonly you'd just use the back of a spoon to spread the dough. Because the dough tends to be stiff, this is not as easy as it should be. And thus the "masa spreader" was born. This handy gadget makes spreading masa a breeze. You use it like a cement trowel. Just pick up some masa with the edge of the tool and place at an angle along the moistened corn husk and spread. This is one great invention. (View recipe that shows how the masa spreader is used).


Wrapping and Tying
There are many ways to wrap a tamale and again, the style will vary in different regions of Mexico. In fact, you don't always need to tie tamales. The purpose of tying is to make sure the tamal stays folded while it is steaming.

Ties - You can slice thin strips of soaked, softened corn husks to use for corn husk ties. You can also use household string. If you are using banana leaf wrappers, cut thin, lengths of banana leaves for ties.

String - (cañamo) Simple white kitchen string is commonly used for tying tamales. It's a good time saver when you don't want to take the time to make lots of small husk or leaf ties.



Credits

The Art of Mexican Cooking - Diana Kennedy's book is a "must have" for any lover of Mexican foods. It is out of print but available used from Amazon.com.

Authentic Mexican: Regional Cooking from... - By Rick Bayless. This is another great resource. Not only are the recipes "authentic" and of the highest quality but Rick provides great historical and regional information about Mexican cooking, ingredients as cooking tools too.


America's First Cuisine's - Sophie D. Coe. The late Mrs. Coe provides us with detailed insight about the foods of the Incas, Mayas, and Aztecs as well as the impact of the Spaniards on our cuisine today.


The Story of Corn - by Betty Harper Fussell
This excellent book details the lineage and impact of corn on the development of American cuisine. A witty and factual history of corn. Most of us don't realize the impact this grain has on our economy today. Learn how corn is still "god" in the 2000's in the Americas.


How-To's
This is a great book for the beginner or seasoned tamale maker.

Recipes include Chicken Tomatillo, Chorizo Potato, Vegetable Curry, and Greek tamales. Nearly 100 traditional, vegetarian, vegan, and specialty tamales and sauces. Available in our Gourmetsleuth.com catalog.

Steamers (Tamaleras)
The steamer used commonly in Mexico is referred to as a "Bote Tamalera" which just means "tin tamale steamer". The steamers look like a trash can but have a steamer insert in the bottom and a lid.


Galvanized "Bote Tamalera" tamale steamer

A small amount of water is held in the bottom of the steamer and it is topped with perforated metal divided that keeps the tamales out of the water. This perforated piece is layered with corn husks then the tamales are placed on top of the husks, the lid placed on the steamer and the tamales cook until down (time varies depending on the recipe). These steamers come in various sizes that will accommodate from 30 - 80 or more tamales. Available at Gourmetsleuth.com

Other Steamers
Other types of steamers can be used as well.


Asian Bamboo Steamer

Bamboo Steamer - This steamer will function if you are steaming a few small tamales. To use you place the unit over a pot of boiling water.


Thai Stacked Steamer

Thai Stacked Steamer -
This is one of our favorite versatile cooking tools. We prefer when possible to buy a tool that is multifunctional. This stacking steamer is perfect for a small to medium sized batch of tamales, or for steaming, fish, vegetables or other meats. These steamers are very well made and amazingly inexpensive. Water is placed in the bottom receptacle and the food is placed in each level of the steamer.

Recipe Collection

Savory Tamales

Basic Beef Tamales
This recipe uses masa harina but use fresh masa you make yourself or buy from a Latin grocery store. Tamales are filled with beef simmered with chiles and garlic.

Jesus's 30 Minute Chicken Tamale - By "The Masa Man" Jesus Bojorquez.


Sweet Tamales

Chocolate Tamales - From Tamales 101.

Sweet Tamales With Raisins and Spices A recipe from Emeril flavored with cinnamon, rum, and raisins.

Sweet tamales with pineapple and raisins. from Rick Bayless, Frontera Kitchens.

Other Recipes

GourmetSleuth - Links to dozens of different tamale recipes.

More Mexican Recipes, Foods, Cooking

Mexican Foods Dictionary
Mexican Tortillas and Breads Recipes
Mexican Salads and Vegetables, Beans and Rice Recipes
Mexican Poultry Recipes
Mexican Meat Recipes
Mexican Fish Recipes
Mexican Eggs and Cheese Recipes
Mexican Dessert Recipes
Mexican Drinks and Beverages Recipes
Mexican Appetizers, Salsas and Snacks Recipes


Where to Buy (see online sources below)
Masa Harina - Dried masa flour is available at Gourmetsleuth as well as in most Latino markets and even in some larger nationwide chain grocery stores.

Field Corn - We sell dried whole corn for making fresh nixtamal (used to make tamal or tortilla dough) including:
Red dried corn
White dried corn
Blue dried corn

Cal - Slaked lime used for soaking field corn for making nixtamal.

Gourmetsleuth - We sell whole dried and powered chiles as well as other spices and herbs such as epazote, Mexican oregano, chipotles, guajillo, ancho, chiltepin chiles.

Corn Husks, Banana Leaves - Corn husks are frequently available at large main-stream grocers, or Latino markets. Banana leaves can be purchased frozen in Latin markets and specialty stores.

Steamers - Mexican made steamers can be purchased at Latino grocery stores. Many of the Mexican markets now sell "stacked steamers" made in the Orient. A stacked steamer can be used for a variety of recipes (including but not limited to tamales) and is quite versatile. Available in Mexican and Asian grocery stores.

Where to Buy Online
GourmetSleuth - We sell most of the basic ingredients needed for making tamales including field corn, cal, Maseca Corn Flour for Tamales, Chile Kits, Tamale Steamers, Stacked Steamers, Corn Husks (Enconchada).


Other References

Chili Heat Scale - GourmetSleuth, list of chili peppers, including photographs, and their relative and Scovile heat rating.

How To Roast Chili Peppers - GourmetSleuth, simple instructions for roasting chilies or tomatillos.

Mortar and Pestle (Molcajete) - GourmetSleuth, read about the history of the Molcajete as well as other classic mortar and pestle tools.

Metate y Mano - GourmetSleuth, this tool is still in use today for grinding chilies and herbs for mole and occasionally for making homemade chocolate.