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Tamales

Store bought tamales are very convenient but they tend to be hard and stiff. If you like the soft and melt in your mouth tamales, make it your own. They freeze well so you can make batches and save them for busy nights.

Yield: about 30 small tamales

Ingredients

Cooking Directions

  1. Soak corn husk in very warm water for 45 minutes.

  2. Make tamales dough : In a large bowl, put masa dough, salt, baking soda and baking powder. Use your hands and knit well until everything is completely mixed. Then add lard and 1 cup of broth. Use the large spatula or hands to mix well. Add more broth to make soft dough. Dough should be able to spread on your hand. Set it asside.

  3. Make meat filling : Mix meat of your choice and red chile sauce in a bowl and set it asside.

  4. Assemble : Lay flat two small or one large soaked corn husk on working station. If you use two hasks, overwrap them.

  5. Use knife or spatula to spread about 3 - 4 tablespoons of tamales dough from step 2 on husk.

  6. Put 1.5 - 2 tablespoons of meat mixture on top of tamales dough.

  7. Fold left side of husk and roll to close.

  8. Fold top half down (bottom part is open). Alternatively, put the dough and meat in middle of the husk and hold bottop up first and then right / roll / top to completely colse.

  9. Wrap tamales with paper or alminum foil. This protect tamales from drying out.

  10. Steam tamales with a steamer for 30 minutes or more for a larger one. To check doneness, simply take one tamales and unwrap from paper and husk. If tamales does not separte from husk easily, you need to steam more.

  11. Serve tamales with red chile sauce.

 

 

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