How to cook tamales

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Open bag of corn husks & put in a large bowl or pot. Cover with warm water. Add a plate to hold husks under the water. Let soak 4 hours.

Combine 2 C tomato boullion, chopped garlic, and chopped chile peppers. Pour over beef or chicken. We do a combination of both beef and chicken.

Mix masa, flour, baking powder, tomato boullion, crisco, & oil. Add chicken broth to make a soft dough. We roll masa dough into balls (golf ball size)

When you have filling and dough ready, drain husks a few at a time. You don't want them to get dried out.

Lay husk with narrow end at the top.

Put 1 or 2 balls of masa dough on the husk and flatten. Amount of masa will depend on width if the corn husk.

Add a spoonful of filling.

Pull sides of husk up and fold husk and masa together (like a taco)

Open husk and lay folded masa and filling to one side.

Pull one side of husk over masa.

Pull opposite side over to make a packet.

Pull up narrow end and fold. (You can do this first - but sometimes the husk will tear)

Lay folded tamales in a pan until you have 12 - 15 tamales completed.

Place tamales in a steamer basket with open end of tamale up. Steam in batches for 30 - 45 minutes.

We always seem to have more of one thing at the end.

Let tamales cool. Refrigerate. They also freeze really well and may be heated in the microwave. Makes 45 - 50 tamales.

Thank you, Abby for sharing your tamale magic with us. :-)

Watch the video: Adulting Hacks: Tips for Tamales

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