Traditional Tamales
I remember, when I was a child in San Antonio, the principal convenience store was the Mr. M. Every Mr. M had a roaster in the back of the store where they kept tamales warm. You could get mild or hot tamales in packages of 1/2 dozen and they were ready to eat immediately. As I recall a package cost about 60 or 80 cents.
These tamales were about 4-5 inches long and about as big around as a quarter. They were a fairly even balance between the dough and the shredded meat and they oozed red juice.
Since moving from Texas, I have seen many different things called Tamales. In the north there seems to be a feeling that tamales should be about as big around as a half-dollar and have at least twice as much dough as meat.
When we first left Texas tamales were impossible to find commercially, I took on the task of learning how to make the tamales of my childhood. What I found out is that making tamales is a great group project. There are several steps, and though you can do it alone (it takes longer) it is much more fun with help.
Frequently tamales are very greasy and have the reputation of being full of fat. As I looked at different recipes I discovered that this wasn’t necessary to make a good tamale. The tamale procedure here is for a fairly low fat tamale.
Tools:
Traditionally the masa dough would be spread onto the corn husk with a spoon or knife. A few years ago I discovered a great tool called a Mas Tamales Masa spreader. This little tool spreads the masa perfectly evenly and about ¼ inch thick – just right for a balanced tamale.
We found these for sale at stores in Texas, but we ordered ours off the internet. They are still available at www.mex-sales.com.
The other two important tools are a food processor and a steamer pot. The food processor makes creating the dough much simpler. The steamer is the perfect pot for cooking the tamales. A steamer pot is usually a large pot with an insert that looks like someone got after it with a hole punch. Since the Tamales have to be steamed for about an hour after being assembled, this pot allows you to add water to the bottom as needed for the long steaming time.
The steaming time can be cut in half if you do it in the Instant pot. Put the tamales in the steaming basket and set the pot on high pressure for half the time listed here.
Yield: 24 Tamales
Special Equipment: Tamale Spreader (optional), Steamer Pot
Meat Filling
We prefer shredded pork for the tamale filling. Take a look at the recipe for shredded pork, and use the Mexican flavoring option.
In addition to pork, another meat can be used. Roast the meat until tender, shred, chop and spice it as above.
There are lots of vegetarian options as well. My personal favorite is cream cheese and chili.
Corn Husks
Corn husks can be bought in the ethnic aisle of the grocery store. They are dried and brown. Put them into a large container and cover them with hot water. Allow them to soak for about 1 hour.
Dough Ingredients:
2 cup Masa for tamales (in the ethnic aisle of the grocery store)
1 tsp baking powder
½ tsp salt
2 tsp garlic powder
2 tbs chili powder
¼ cup vegetable shortening
2 cup warm broth (This can be homemade or store bought broth)
Instructions:
Place all ingredients except the broth into the bowl of the food processor fixed with the metal knife. Process until shortening is well mixed into the masa. Through the processor tube add the broth slowly until the dough begins to make a mass and pull away from the sides of the container. The dough should hold together, be damp when touched, but shouldn’t stick to the fingers.
Assembly
Clear a large space on a clean counter. Put your bowl of shredded seasoned meat, bowl of dough, and your corn husks within easy reach. Also place a clean towel with the corn husks to dry them slightly before use.
Place 1/2 of the dough in a pile on the counter. Take a corn husk, dry it on the towel and spread it flat on the counter. Take the masa spreader and run it across the pile of masa to pick up some on the front surface (like a mortar spreader). Starting about half-way down the corn husk, spread a layer of masa.
You can spread masa on 10 or 12 corn husks and stop to place the meat and roll, or you can get help to take care of the next steps.
Take about 2 tablespoons of meat filling and place it in the middle of the masa, spreading it across the length. Roll the corn husk, enclosing the meat in the masa. Fold the clean end of the corn husk down the hold the tamale together.
Stand the tamale upright, with the folded side down, into the steamer basket. Continue until the basket is full. Steam for 1 hour.
Variations:
Cheese Tamales
Instead of meat, put 2 tbsp of crumbled Queso Blanco into each tamale and proceed as before.
Sweet Tamales
Delete the garlic and chili powder from the dough recipe and add ½ cup of sugar and 1 tbsp of cinnamon.
Instead of meat, fill masa with raisins and pecans, or other nut and dried fruit.
Roll and steam as before.