How to Make Tamales

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Tamales, a traditional Mesoamerican dish made of masa or dough (starchy, and usually corn-based), which is steamed in a corn husk or banana leaf, are a staple in various Latin American cultures. They can be filled with meats, cheeses, fruits, vegetables, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. Tamales are traditionally made in large batches for celebrations, family gatherings, and special occasions.

The History of Tamales

The origins of tamales can be traced back to ancient civilizations such as the Aztecs and Mayans, who prepared them for feasts as well as to take into battle as a portable yet sustainable food. The diversity in tamale recipes across different regions reflects the local flavors and ingredients accessible to those areas.

Ingredients Required

The basic ingredients for making traditional tamales might include the following:

  1. Masa Harina: This is a special corn flour used for making tamale dough. It's different from regular cornmeal in texture and flavor.
  2. Broth: Chicken, beef, or vegetable broth are used to mix with masa harina to create the dough, giving it flavor and the right consistency.
  3. Lard or Vegetable Shortening: This fat is mixed into the masa to give it richness and a tender texture.
  4. Filling: The choices are vast, including pork, chicken, beef, vegetables, or even sweet fillings. Seasonings typically accompany the core ingredients.
  5. Corn Husks or Banana Leaves: These are used to wrap the tamales and can impart a subtle flavor during the cooking process. They must be soaked in water to become pliable.

Steps to Make Tamales

The process of making tamales can be time-consuming and labor-intensive, which is why it is often a communal activity, known as a 'tamalada,' where family and friends gather to prepare the dish together. Here's a simplified step-by-step guide:

  1. Prepare the Dough:

    • Combine masa harina with baking powder and salt.
    • Heat broth and melt lard separately. Then, mix these into the masa harina mixture until the dough is soft and spreadable.
  2. Prepare the Filling:

    • Cook your chosen filling. For instance, if using pork, simmer chunks of pork shoulder with onions, garlic, and spices until tender. Shred the meat and mix with a sauce like red chili sauce for added flavor.
  3. Prepare the Wrappers:

    • Soak the corn husks in warm water for several hours or until they are soft and pliable. Drain and pat dry when ready to use.
  4. Assemble the Tamales:

    • Spread a spoonful of masa dough onto the center of a corn husk. Place a smaller spoonful of your filling into the center of the dough.
    • Fold the sides of the husks inward so that the masa envelops the filling, then fold the bottom of the husk up.
    • Secure the tamale by tying a strip of corn husk around it or simply folding it to ensure it stays closed.
  5. Cook the Tamales:

    • Stack the tamales open-end up in a large steamer pot. Fill the bottom of the pot with water, making sure it doesn’t touch the tamales when boiling.
    • Cover the top of the tamales with additional soaked husks and a damp towel; this helps keep in steam and moisture.
    • Steam over medium heat for about 1 to 1.5 hours, or until the masa is firm and it pulls away from the husk easily.
  6. Serving:

    • Tamales are traditionally served hot right out of the steamer. They can be enjoyed plain or topped with additional sauces, salsas, or crema.

Variations

There are countless variations of tamales in Latin America, each with unique fillings and preparations. Some popular variations include:

  • Sweet Tamales: Made with sweetened masa, sometimes infused with cinnamon or anise seeds, and filled with fruits like pineapple or raisins.
  • Oaxacan Tamales: Wrapped in banana leaves and often filled with mole negro and chicken.
  • Tamal de Elote: Made with fresh corn dough instead of dried masa, these are typically sweeter and have a creamier texture.

Tips for Perfect Tamales

  • Dough Consistency: The dough should be moist but not sticky. A common test is to drop a small ball of masa into a glass of water; if it floats, it's ready.
  • Do Not Overfill: Overfilling can cause tamales to burst during steaming. Ensure there's enough masa to fully enclose the filling.
  • Consistent Wrapping: This ensures even cooking and that all tamales will be done at the same time.
  • Keep Water Level Monitored: During steaming, keep an eye on the water level, adding more boiling water as necessary to avoid burning the pot.

Making tamales is undoubtedly a labor of love, embodying the rich culinary traditions passed down through generations. It is more than just food preparation; it's a cultural event that brings people together, offering a delicious reward for their joint effort. Whether for a holiday, a special family gathering, or just to enjoy a part of Latin American culinary art, tamales provide a hearty, satisfying meal sure to be remembered.

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