Authentic Homemade Tamales
Authentic Homemade Tamales
Afraid to tackle homemade traditional tamales? Don’t be! Consider this a culinary rite of passage. While the preparation might seem like a marathon, the process is a joyous journey, and the reward is a delicious, steamy parcel of perfection. This recipe makes it surprisingly easy to master the art of tamale-making, so you can stop just dreaming about them and start making memories (and a truly satisfying feast!).
Equipment
- Cutting board
- Damp kitchen towel
- Measuring cups and spoons
- knife
- Steamer or large pasta pot with strainer
Ingrediënten
- 3 tbsp. chili powder
- 2 cups corn oil
- 36 corn husks soaked in warm water for at least 2 hours
- 1 tbsp. cumin seeds
- 3 tbsp. garlic powder
- 2 lbs. / 900 g masa harina flour
- 3 tbsp. paprika
- 3 tbsp. salt
- 8 cups / 1.88 L vegetable broth
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 these tamales with a variety of toppings to create a complete meal. Serve them with fresh salsa, creamy guacamole, a side of hearty beans, or a sprinkle of cilantro to add extra freshness.Wine Advice:
Pairing wine with tamales is all about finding a partner that can handle the vibrant, savory spices and the hearty texture of the masa. A crisp, acidic white like a Sauvignon Blanc is a fantastic choice, as its zesty notes will cut through the richness and cleanse your palate after every bite. For those who prefer red, a fruity, bold Zinfandel can be a surprisingly good match. Its jammy berry flavors can stand up to the chili without being overwhelmed. It’s the perfect celebratory pairing for a meal meant to be shared!Nutritional Information
Calories: 240 kcal | Carbohydrates: 28 g | Protein: 4 g | Fat: 12 g | Fiber: 3 g | Sugar: 1 g | Salt: 0.9 g
