Tamales

Tamales come in great variety in Mexico.  They are generally made with masa spread on corn husks, but banana leaves are also used.  The choice of filling varies and can include no filling at all to fruit, nuts, vegetables, corn, chiles, beans, poultry, seafood, meat and combinations of these things.  The flavors can range from sweet to spicy hot.  Tender shredded beef cooked with red chile sauce, surrounded with masa and wrapped in corn husks is probably the tamal most people north of the U.S./Mexican border would be familiar with.

Masa for making tamales

The traditional method for making masa for tamales, and tortillas as well, would start with dried field corn made into nixtamal through a method of soaking and cooking the dried corn in an alkaline solution.  The corn is rinsed several times to rid it of the alkaline solution and the hard shell is then rubbed away and discarded.  The resulting partially cooked hominy can then be ground into masa or further cooked to make hominy.

Starting from scratch, of course, is a lengthy and tedious process.  Most tamal makers nowadays, even in Mexico, would more likely start with moist prepared masa or dried masa harina bought at a local food store or supermarket.  Directions are usually printed on the packages.  Generally, the masa, whether moist or dried, is blended with lard, salt, baking powder and enough broth to make a fairly soft, spreadable dough. Vegetable shortening can be substituted for the lard, but the flavor will not be the same.  I often add spices, such as ground cumin and chiles, to the masa for additional flavor.

The tamal filling

Pork or beef are the most recognizable tamal fillings.  For making shredded pork, I simmer the pork in water with salt and pepper to taste until tender.  I then fork shred the pork and add some salsa verde for flavor.  For beef, I do pretty much the same, maybe adding some ground red chile and cumin along with the salt and pepper, but add some salsa roja instead of salsa verde.  These can be made ahead of time and stored in a refrigerator until time to make the tamales.  Other simple fillings I've used are cooked beans, corn cooked with chopped onions and chiles, strips of roasted and peeled poblano or ripe red Anaheim chiles and even My Chile.

My tamal making method

Soak corn husks in warm water for at least 1/2 hour to soften before using.  Once softened, drain thoroughly to remove as much water as possible.  Spread prepared masa on the moist corn husks to cover within an inch or so of each side of the husk.  Place filling of choice in the middle of the masa.  Fold the corn husk over so the two long sides come together.  Gently pull the top half of the corn husk towards the center, pulling the masa along with it.  Roll up the corn husk and bend the pointed end of the husk to seal the bottom of the tamal.  The top will remain open.  Line the bottom of the inner portion of a tamal steamer with a layer of moistened corn husks.  Stand the tamales in the steamer, closed end down, until the steamer is full.  Place a layer or two of moistened corn husks over the tamales.  Cover and steam the tamales for about an hour or so or until the masa is set.

Some variations I've tried...

Green Corn Tamales

Making the masa:

1 cup - frozen corn kernels
1/4 cup - vegetable shortening
1/4 cup - unsalted softened butter
1 1/4 cup - masa harina
1/2 cup - cornmeal
1/4 teaspoon - ground cumin
1/2 teaspoon - ground cayenne
1 teaspoon - salt
1 teaspoon - baking powder
warm vegetable broth as needed
Add warm broth to just cover corn and set aside for corn to thaw.  Grind the corn kernels and broth in a blender until smooth.  Set aside.  Combine vegetable shortening and butter in a mixing bowl and whisk or beat until fluffy.  In another bowl, combine masa harina, cornmeal, cayenne, cumin, salt and baking powder and mix until thoroughly blended.  Add pureed corn to the masa mix and stir to moisten all the dry ingredients.  Add masa mix to shortening and butter mix and cut in shortening and butter with a pasty blender until the mix resembles a coarse meal.  Slowly add vegetable broth while stirring the dough until it takes on the consistency of soft cookie dough.  Cover and set aside or refrigerate until ready to assemble the tamales.

Roasting and peeling the fresh chiles:

Wash chiles.  Place on a comal and roast under a broiler, turning as needed to roast all sides, until the skin is blistered and slightly blackened.  Set aside to cool.  When cool, the skin should be easy to remove by rubbing gently with the fingers under running water.  Don't worry too much if some of the skin can't be removed, but do remove as much as possible.
 

Making the Green Corn Tamales:

Soak corn husks in warm water for at least 1/2 hour to soften before using.  Once softened, drain thoroughly to remove as much water as possible.  Spread tamale dough on moist corn husks to cover within an inch or so of each side of the husk.  Place strips of roasted green chiles in the middle of the dough.  Sprinkle about 1/8 teaspoon crushed red chile on the roasted green chile if desired.  Place strips of  Monterey Jack cheese over the green chile and finish with another layer of roasted green chile.  Fold the corn husk over so the two long sides come together.  Gently pull the top half of the corn husk towards the center, pulling the masa along with it.  Roll up the corn husk and bend the pointed end of the husk to seal the bottom of the tamale.  The top will remain open.  Line the bottom of the inner portion of a tamale steamer with a layer of moistened corn husks.  Stand the tamales in the steamer, closed end down, until the steamer is full.  Place a layer of moistened corn husks
over the tamales.  Cover and steam the tamales for about an hour or so or until the tamale dough is set.  Serve with hot
Salsa Verde.

Black Bean Tamales

Making the masa:

1 cup - cooked black beans with bean broth
1/4 cup - vegetable shortening
1/4 cup - unsalted softened butter
1 1/4 cup - masa harina
1/2 cup - cornmeal
1/4 teaspoon - ground cumin
1/2 teaspoon - ground cayenne
1 teaspoon - salt
1 teaspoon - baking powder
warm vegetable broth as needed
whole cooked black beans as needed
Puree the black beans and bean broth in a blender until smooth.  Set aside.  Combine vegetable shortening and butter in a mixing bowl and whisk or beat until fluffy.  In another bowl, combine masa harina, cornmeal, cayenne, cumin, salt and baking powder and mix until thoroughly blended.  Add pureed black beans to the masa mix and stir to moisten all the dry ingredients.  Add masa mix to shortening and butter mix and cut in shortening and butter until mix resembles a coarse meal.  Slowly add vegetable broth while stirring the dough until it takes on the consistency of soft cookie dough.  Cover and set aside or refrigerate until ready to assemble tamales.

Making the Black Bean Tamales:

Soak corn husks in warm water for at least 1/2 hour to soften before using.  Once softened, drain thoroughly to remove as much water as possible.  Spread tamale dough on moist corn husks to cover within an inch or so of each side of the husk.  Place about half a tablespoon cooked black beans in the center of the masa.  Sprinkle with a scant 1/8 teaspoon crushed red chile.  Place 2 strips of Monterey Jack Cheese on the beans.  Cover cheese with another half tablespoon or so of black beans.  Fold the corn husk over so the two long sides come together.  Gently pull the top half of the corn husk towards the center, pulling the masa along with it.  Roll up the corn husk and bend the pointed end of the corn husk to seal the bottom of the tamale.  The top will remain open.  Line the bottom of the inner portion of a tamale steamer with a layer of moistened corn husks.  Stand the tamales in the steamer, closed end down, until the steamer is full.  Place a layer of moistened corn husks over the tamales.  Cover and steam the tamales for about an hour or so or until the tamale dough is set.  Serve with hot Salsa Roja.

Copyright © 2003, by Rich McCormack
Send comments and questions to macknet@pacbell.net

Back Home