how do you make tomales?

Answer 1

Beef Tamales
* 4 pounds boneless chuck roast
* 4 cloves garlic
* 3 (8 ounce) packages dried corn husks
* 4 dried ancho chiles
* 2 tablespoons vegetable oil
* 2 tablespoons all-purpose flour
* 1 cup beef broth
* 1 teaspoon cumin seeds
* 1 teaspoon ground cumin
* 2 cloves garlic, minced
* 2 teaspoons chopped fresh oregano
* 1 teaspoon red pepper flakes
* 1 teaspoon white vinegar
* salt to taste
* 3 cups lard
* 1 tablespoon salt
* 9 cups masa harina

Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks
Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can. Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle. Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

Answer 2

HOT TAMALES

5 lbs. masa or masa harina
2 tbsp. salt
2 tbsp. chili powder
4 c. shortening
1 c. fatty broth

Wash 1 lb. corn shucks in hot water to clean. Let soak in water to keep moist. Place masa in mixing bowl; add remaining ingredients and mix well. Spread masa 1/8 inch thick on lower half of shuck, leaving two inches at the top of shuck clean. Drop 1 tbsp. of filling near the center of the mush. fold over the clean end of the shuck. Place in pot with cover, keeping open end up. When pot is filled heat four cups water and pour over the tamales. Cover and simmer for 45 minutes.
NOTE: Fresh masa is available in Mexican specialty food stores. Masa harina mix is available in grocery stores.

Answer 3

I personally can't make them, but you can find many good recipes on line.

Type into your seach bar, "Tomales+Recipes" that should bring up many recipe options.

Answer 4

Tamales? You buy Tom Tom tamales at the supermarket. They are cheap and taste great. I don't think I could do it any better so why mess with a good thing.

Answer 5

Green Chile Chicken Tamales:

1 day 1½ hours prep
26 servings

1 (8 ounce) package dried corn husks (the larger the better)
Filling
1 lb tomatillos, husked and rinsed
4 large garlic cloves, chopped
4 three-inch long serrano chilies, stemmed and chopped
1 1/2 tablespoons olive oil
2 cups low sodium chicken broth
4 cups packed coarsely shredded cooked chicken (about 1 pound, purchased from rotisserie chicken works best and takes a lot of the work out)
2/3 cup chopped fresh cilantro
Dough
1 1/3 cups vegetable shortening
1 1/2 teaspoons salt (omit if masa mixture contains salt)
1 1/2 teaspoons baking powder (omit if masa mixture contains baking powder)
4 cups freshly ground masa dough, for tamales, 34 to 36 ounces (or make masa dough with 3 1/2 cups masa harina mixed with 2 1/4 cups warm water, corn tortilla mix,)
2 cups about low sodium chicken broth



1. Filling Directions:.
2. Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day - I find that over-night is perfect.
3. Preheat boiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet and broil until tomatillos blaken in spots, turning once (about 5 minute per side). Transfer tomatillos and any juices on sheet to processor and cool.
4. Add chiles and garlic to processor and blend until smooth puree forms.
5. Heat oil on medium sauce pan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often.
6. Add broth and reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes.
7. Season with salt and mix in chicken and cilantro (can be made 1 day ahead, cover and chill).
8. I usually double this portion of the recipe and freeze half, it holds very well in the freezer.
9. Dough Directions:.
10. Using electric mixer, beat shortening (with salt and baking powder if using) in large bowl until fluffy.
11. Beat in fresh masa or masa harina mixture in 4 additions.
12. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, two tablespoons at a time to soften.
13. Fill bottom of pot with steamer insert with enough water (about two inches) to reach bottom of insert. Line bottom of insert with some softened corn husks.
14. Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. This isn't necessary, I only do it when I want to make the tamales look "pretty".
15. Open 1 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2-3-inch plain border at narrow end of husk.
16. Spoon heaping tablespoon filling in strip down center of dough square. Fold sides of husk towards center and the narrow bottom end up so that the chicken mixture is "contained" in the center of dough and husk. This is where you can tie them with a strip of husk, but I find it isn't necessary. Leave wide end of tamale open.
17. Stand tamales in steamer basket, open end UP. Repeat with more husks, dough and filling until all filling has been used. If necessary, to keep tamales upright in steamer, insert pieces of crumpled foil between them.
18. Bring water in pot to boil, cover and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes.
19. Let stand 10 minutes.
20. Can be made 2 days ahead. Cool one hour, cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.