Traditional Tamales
Afraid to tackle homemade tamales? Don’t be! This step-by-step guide makes it easy to prepare delicious, traditional tamales with a variety of fillings.
Equipment
- Measuring cups and spoons
- Steamer or large pasta pot with strainer
- Damp kitchen towel
- knife
- Cutting board
Ingrediënten
Corn Husks:
- 36 corn husks soaked in warm water for at least 2 hours
Masa:
- 8 cups 1.88 L vegetable broth
- 2 pounds 900 g masa harina flour
- 3 tablespoons 21 g chili powder
- 3 tablespoons 21 g garlic powder
- 3 tablespoons 21 g paprika
- 3 tablespoons 54 g salt
- 1 tablespoon 18 g cumin seeds
- 2 cups 470 ml corn oil
Instructies
- Warm the vegetable broth over low heat.
- In a large mixing bowl, combine masa harina, chili powder, garlic powder, paprika, salt, and cumin seeds.
- Add corn oil and gradually mix in the warm broth, 1 cup at a time, working the dough with your hands until it reaches a thick peanut butter consistency.
- If too dry, add warm water; if too thin, add more masa.
- Set up a workstation with fillings within reach.
- Drain the soaked corn husks and separate them, placing them on a damp kitchen towel.
- Spread masa evenly from the center to one long edge of each husk, leaving room to roll and fold.
- Add 2-3 tablespoons of filling to the center of the masa.
- Roll the tamale from the masa-covered edge, then fold the pointed end under.
- Optionally, tie with a thin husk strip.
- Stack tamales upright in a steamer basket and place in a pot with enough water to avoid touching them.
- Cover and steam over low heat for 2-3 hours, checking water levels periodically to prevent drying.
- After 2 hours, test for doneness by cooling and unwrapping one tamale; it should be firm and set.
- If not, steam for another 15-30 minutes.
- Once cooked, remove tamales from the pot, let cool, and serve.
- Store leftovers in resealable bags to freeze for up to a year.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy tamales with fresh salsa, guacamole, or a side of beans for a complete meal.
Wine Advice:
Pair with a light, crisp white wine like Sauvignon Blanc or a fruity red like Zinfandel.
Nutritional Information
Calories: 240 kcal | Carbohydrates: 28 g | Protein: 4 g | Fat: 12 g | Fiber: 3 g | Sugar: 1 g | Salt: 0.9 g
