How do you cook a tamale?

Question

Please give exact directions

Answer 1

Stack them on their ends and steam them until the husks are easily removed.

Answer 2

You start out by soaking the corn husks in warm water to make them pliable.

Here is a tutorial. Usually, in Mexican kitchens several women (and men) join together to make tamales.

http://www.fabulousfoods.com/features/tamales/tamales.html

Answer 3

I leave the wrappers on them, cover with a damp paper towel so they won't dry out , and just place them in the microwave for about 3-4 minutes. Serve with a warm picante sauce on the side.

Answer 4

you steam them.

Answer 5

Mexican Tamales
Yield: 10
INGREDIENTS:
Mexican Tamales
· 2 tbsp canola oil
· 2 x cloves garlic, finely chopped
· 1 x red onion, sliced
· 2 cup corn kernels, fresh off the cob
· -1 x green onions, chopped
· 1 x red hot pepper, chopped
· 1 x yellow hot pepper, chopped
· 1 1/2 masa harina
· 3/4 tsp baking powder
· 1 tsp chili powder
· 3/4 tsp salt
· 3 tbsp softened butter
· 1/3 cup shortening
· 3/4 cup vegetable broth
· 10 x dried corn husks, soaked in water

DIRECTIONS:
Mexican Tamales
1. In a pan sauté the onion and garlic in oil. When cooled, mix with corn, green onion and peppers.
2. Mix the masa, baking powder, chili powder and salt together.
3. In another bowl, beat the butter and shortening together until very light and creamy, about 5 minutes. Gradually beat in 3 tablespoons of masa mixture, then 3 tablespoons of broth until light and fluffy, about 1 minute. Continue beating in the masa and broth, alternately, until the dough is very smooth and of spreading consistency, about 5 minutes.
4. Place 1 husk on a flat surface and put about 1 tablespoon of dough in the center. Put 1 tablespoon of corn, onion and pepper mixture on top of the dough, and then a second tablespoon of the dough. Form it into a cylinder, leaving 1-inch on each end. Fold the sides of the husk to the center to overlap. Tie ends or fold the pointed end over the center of the tamale. Repeat with remaining filling.
5. Place in a bamboo steamer and steam for 15 minutes.

http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=6660


MIXED MUSHROOM TAMALES

A mixture of mushrooms gives these Mexican tamales a rich, almost meaty flavor.

36 large dried corn husks (3 oz), separated and any damaged husks discarded
1/2 oz dried porcini mushrooms (1/2 cup)
2 1/2 cups very hot water
2 sticks (1 cup) unsalted butter, softened
1/2 small onion, finely chopped (1/4 cup)
1 tablespoon minced garlic
1 lb mixed fresh mushrooms such as shiitake caps, white button, and cremini, coarsely chopped (4 1/2 cups)
1 teaspoon dried epazote (optional), crumbled
1/2 teaspoon black pepper
2 teaspoons salt
2 cups fine-ground masa harina (dry corn masa; 9 1/4 oz)
1/2 teaspoon baking powder
1 teaspoon sugar

Special equipment:
a large pasta pot with a perforated steamer/colander insert or a deep pot and a large collapsible vegetable steamer

Cover husks with hot water by 2 inches in a large bowl and soak, kept submerged with an inverted plate, turning husks occasionally, until soft, about 30 minutes. Rinse husks, 1 at a time, under running water. Pile 24 of largest husks on a plate and cover with a dampened kitchen towel. Tear some of remaining husks lengthwise into 24 (1/2-inch-wide) strips to use as ties (keep damp as well).

Cover porcini with 1 cup very hot water in a small bowl and soak 30 minutes. Lift out porcini, squeezing liquid back into bowl (reserve liquid), then rinse mushrooms to remove any grit. Coarsely chop porcini. Pour soaking liquid through a paper-towel-lined sieve into a glass measure and reserve.

Heat 1/2 stick butter in a 12-inch heavy nonstick skillet over high heat until foam subsides, then sauté onion and garlic, stirring, 1 minute. Add mushrooms (including porcini) and epazote (if using) and sauté, stirring occasionally, until liquid is released, about 3 minutes.Add porcini soaking liquid and simmer, stirring occasionally, until most of liquid is evaporated and mushrooms are slightly browned, 3 to 5 minutes, then sprinkle with pepper and 1/2 teaspoon salt.

Transfer to a bowl to cool.Beat remaining 1 1/2 sticks butter with an electric mixer at medium-high speed until light and fluffy, about 30 seconds.

Sift masa harina with baking powder, sugar, and remaining 1 1/2 teaspoons salt into a bowl. Stir in 1 1/2 cups very hot water until a thick paste forms.Beat masa mixture into butter in 3 batches, beating until smooth after each addition. Reduce speed to low and mix in mushroom mixture until just combined.

Put 1 husk on a work surface, pointed end closest to you, and, spreading it flat, mound 3 tablespoons filling in center and flatten slightly into a rough oval (about 1/2 inch thick) with back of a spoon, leaving a 1-inch border on both sides. Bring pointed end of husk up over mound of filling to cover, and fold sides of husk over filling to enclose. Gather together open end of husk at top of filling, creating a flat pouch, and tie with a corn-husk strip. Assemble 23 more tamales in same manner.

Arrange tamales upright in 1 layer in steamer insert so they resemble falling dominoes in rows. Set steamer over boiling water in pot and cover with a folded kitchen towel (towel absorbs condensation so tamales don't get soggy). Steam tamales, tightly covered with a lid, adding more water as necessary, until filling is tender, about 30 minutes.

To check for doneness, open 1 steamed tamale and if any part of filling is still gummy, steam 5 to 10 minutes more.

Cooks' note:
Cooked tamales can be frozen, wrapped well in foil, 1 month. To reheat, discard foil (do not thaw) and steam over boiling water until heated through, about 5 to 10 minutes, or microwave until hot.
Makes 8 to 12 side-dish servings.

Kickin' Shrimp Tamales

Ingredients:

2 limes, juiced
3/4 pound shrimp, peeled and deveined
1/2 cup chiles, roasted and peeled
1/4 cup red onion, diced
1 tablespoon garlic, minced
2 tablespoons oregano, minced
1 tablespoon cumin
1 tablespoon chili powder
salt and pepper to taste
1/4 cup Monterey jack cheese, shredded

2 cups masa corn flour
2 3/4 cups hot water
2 tablespoons butter
1 tablespoon salt

20 corn husks

Preparation:

Pour HOT water over corn husks to cover, weigh them down and let soak 30 minutes.

Squeeze limes over shrimp and let marinate 30 minutes.

To make the masa, melt butter and salt in hot water then combine with masa to form a thick paste. Cover and reserve.

Chop shrimp and roasted peppers then mix with remaining ingredients. (Spice it up more if you like).

Once corn husks are pliable, spread 2 tablespoons of masa in center of corn husk. Place heaping tablespoon of shrimp mixture in middle of masa. Fold corn husk to the center and tie if you like. Place in steamer about 15 minutes.