How do I cook tamales ?

Question

I don't have a steamer or banana leaf

Answer 1

Here's a good web site,me and my husband make them from time to time. There's a lot of work in it. We make them out of the pigs head.

Answer 2

I have never heard of any other way than steamed.

The meat is precooked, usually stewed slowly. The "masa" or dough mixture is spread over the dried corn husks, and the drained meat is laid on top. The corn husks are then folded over, (sometimes tied at one end) and the tamale is placed in a steamer.

Of course, the corn husk is removed before eating.

The meat could be just about anything. In restaurants, it is usually beef or pork, and chicken is very common. In Mexico, and here in the US, goat is often the choice for home made tamales. I remember a memorable occasion when venison was cooked, underground, and made into some of the tastiest tamales I ever had.

Because the dish is labor intensive, many families get together to make many dozens in assembly line fashion, people preparing meat, others kneading masa, soaking corn husks, kids and the men spreading masa, someone else spooning meat, another folding the tamale, and someone placing them in HUGE cooking pots, with metal colanders on the bottom, over a layer of hot water.

My mom had this one big aluminum pot, perhaps holding 20 gallons, used maybe twice a year, only to make tamales.

Xmas and , I think, Easter were the big tamale seasons. In our house we had three or four dozen tamales in the freezer during the season. One of my favorites: over easy eggs on top of a freshly warmed tamale. Yumm!

Answer 3

You can either buy prepared masa, or make your own. I recommend buying it. Soak corn husks in warm water until soft. Take a corn husk and put about 2 tbsp of dough in the middle. Spread it evenly. Put your filling in the middle, and roll the dough around it. Tie the whole tamale shut with a long strip of corn husk. I like to use sweet potato with a bit of chopped chipolte and some cheese, but your filling is really up to you. Line your steamer with more corn husk, and steam for one hour Enjoy!
If your tamales are prepared, you may only have to warm them up in the steamer. You can tell if they are cooked already if they are firm rather than mushy.

Answer 4

Here's an easy-to-prepare substitute...

"Tamale Pie" - 6 servings

2 1/2 cups water
2 tablespoons butter or margarine
1 1/2 teaspoons salt
3/4 cup cornmeal
1 lb. ground beef or fresh pork sausage
1 large onion; chopped
1 large green pepper; chopped
1 tablespoon chili powder
1 clove garlic; minced
1 (8 oz.) can tomato sauce
1 (16 oz.) can whole kernel corn; drained
1/2 cup sliced pitted ripe olives
Dash pepper

1) In 2-quart saucepan over high heat, heat water, butter and 1 teaspoon salt to boiling. Slowly add cornmeal, stirring constantly. Reduce heat to low. Simmer, uncovered, 10 minutes, stirring often.
2) Meanwhile, in 10" skillet over medium-high heat, cook meat, onion, green pepper, chili powder and garlic until meat is browned and onion is tender. Pour off fat. Stir in tomato sauce, corn, olives, pepper and remaining 1/2 teaspoon salt. Heat to boiling. Reduce heat to low. Simmer, uncovered, 5 minutes. Turn mixture into 2-quart casserole. Spoon cornmeal mixture over meat.
3) Bake at 375*, 30-35 minutes until topping is set.

Answer 5

Got to make um first!

Shredded Meat Tamales
Ingredients
(32 servings)

MASA:
32 Corn shucks
1 c Lard
1 ts Chili powder
1 ts Salt
8 c Masa
3 c Water, warm

FILLING:
1 md Onions, chopped
1 Garlic cloves, crushed
1/2 ts Cumin, ground
1/2 ts Chili powder
1/2 tb Salt
1/4 ts Pepper, black
3 tb Raisins; finely chopped
2 tb Oil
1 lb Meat, shredded
1/4 c Water

COOKING WATER:
1/2 tb Lard
1 ts Chili powder
1 pt Water

Instructions

Soak corn shucks in warm water 2 hours or overnight before using.
Fry onion, garlic, cumin, chili powder, salt, pepper, and raisins (if desired) in hot oil. Add meat and water and simmer until liquid has been absorbed.
Work lard, chili powder, and salt into masa; knead with hands until smooth. (Alternately, pour ingredients into breadmaker and start on "manual.") Using back of spoon, spread masa mixture thinly and evenly on inside of shuck, covering half the length of shuck.
Thinly spread 1 tb filling mixture on masa-covered portion of shuck. Lap one side of shuck over the other, folding under portion of shuck which does not contain masa.
Stack tamales, pyramid-fashion, on shallow steaming rack in bottom of large cooker. Add lard and chili powder to water and pour over tamales. Cover with additional shucks and steam 4-5 hours. Hint: when masa is done, it will pull away from shucks when unfolded.

Answer 6

don't bother,unless your your planning on making 6-7 dozen,and i don't know who told you, but they aren't steamed in banana leafs, you use corn leafs, my mom makes them, it's an all day process, and she buys the dough pre-made..find a Mexican neighborhood, she buys them for $45 for 100..

Answer 7

any pot can be a steamer with a rack of the bottom of the pot. the leaves can be replaced with corn husks, which are sold in the bodegas or ethnic aisle in the supermarket, they sell them frozen you know - save yourself the hassle

Answer 8

steamed in a banana leaf