- Dec 6, 2007
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- 552
Corn husks (my central American friends in New Orleans use banana leaves)
Shredded beef
Raisins (you can plump these if you like first) - optional
Pitted green olives - optional
Soak the corn husks while preparing the masa and filling to make them pliable. The more pliable, the easier this process will be. If this is your first time and you have trouble making the tamale hold together, you can always wrap them in a bit of foil, but not too tightly.
Bob and I like to spread all the ingredients out on the coffee table and sit on the floor for the assembly part. We put out all the ingredients and put the tamales together.
You're going to make little bundles for the tamales. Lay out 1 or 2 corn husks first. They husk area should be a good big larger than the tamale you're going to make. Spread about 1/3 to 1/2 cup masa in a square form on the smooth side of and in the middle of the husk. Down the middle of the masa spread a little filling, not too much, just about 1 heaping tablespoon. Add olives, raisins or anything else you would like on top of the meat. Cubed cooked potato pieces and strips of roasted green chiles are good, too. Pick up the corn husk and gently roll one side of the masa to cover the meat to about the middle and then roll the other side to meet it in the middle. This part doesn't have to be perfect. Next wrap up your tamale by folding up the bottom part of the corn husk, then the 2 sides. Use strips of corn husk to tie the bundle together. The top of the package is open.
To steam the tamales, use a large pot fitted with a steamer basket and a cover. I use one of those little fold up steamers. Add cold water just up to the bottom of the basket. Place tamales into the pot vertically with open end up. Ideally, the tamales with fill the pot so that they lean against each other, but don't pack them in too tightly. Cover the tamales with a wet dish towel or leftover corn husks. Place the pot on the stove on high heat. Once the steam begins to rise, set a timer for one hour. Once the water reaches a high rolling boil, decrease the heat to medium high and cover the pot with the lid. Check the water frequently (every 15 to 20 minutes), and if necessary add more water.
You will need to test the tamales at the end of 1 hour. Using tongs, remove one tamale from the pot. Partially unwrap the tamale. If the masa sticks to the husk, they aren't ready yet. The husk should pull away from the masa easily. If not done, rewrap the tamale and put back in the pot. Steam for an additional 5 or 10 minute and test again until you can pull the husk away without the masa sticking to it. Once the tamale is done, eat it quickly before anyone notices.
At this point, I like to stuff myself with the tamales. If you have any left over, you can store in an airtight container in the fridge for about 4 days or freeze for 2 months.
Shredded beef
Raisins (you can plump these if you like first) - optional
Pitted green olives - optional
Soak the corn husks while preparing the masa and filling to make them pliable. The more pliable, the easier this process will be. If this is your first time and you have trouble making the tamale hold together, you can always wrap them in a bit of foil, but not too tightly.
Bob and I like to spread all the ingredients out on the coffee table and sit on the floor for the assembly part. We put out all the ingredients and put the tamales together.
You're going to make little bundles for the tamales. Lay out 1 or 2 corn husks first. They husk area should be a good big larger than the tamale you're going to make. Spread about 1/3 to 1/2 cup masa in a square form on the smooth side of and in the middle of the husk. Down the middle of the masa spread a little filling, not too much, just about 1 heaping tablespoon. Add olives, raisins or anything else you would like on top of the meat. Cubed cooked potato pieces and strips of roasted green chiles are good, too. Pick up the corn husk and gently roll one side of the masa to cover the meat to about the middle and then roll the other side to meet it in the middle. This part doesn't have to be perfect. Next wrap up your tamale by folding up the bottom part of the corn husk, then the 2 sides. Use strips of corn husk to tie the bundle together. The top of the package is open.
To steam the tamales, use a large pot fitted with a steamer basket and a cover. I use one of those little fold up steamers. Add cold water just up to the bottom of the basket. Place tamales into the pot vertically with open end up. Ideally, the tamales with fill the pot so that they lean against each other, but don't pack them in too tightly. Cover the tamales with a wet dish towel or leftover corn husks. Place the pot on the stove on high heat. Once the steam begins to rise, set a timer for one hour. Once the water reaches a high rolling boil, decrease the heat to medium high and cover the pot with the lid. Check the water frequently (every 15 to 20 minutes), and if necessary add more water.
You will need to test the tamales at the end of 1 hour. Using tongs, remove one tamale from the pot. Partially unwrap the tamale. If the masa sticks to the husk, they aren't ready yet. The husk should pull away from the masa easily. If not done, rewrap the tamale and put back in the pot. Steam for an additional 5 or 10 minute and test again until you can pull the husk away without the masa sticking to it. Once the tamale is done, eat it quickly before anyone notices.
At this point, I like to stuff myself with the tamales. If you have any left over, you can store in an airtight container in the fridge for about 4 days or freeze for 2 months.
