How to make tamales with this fun video recipe. Making tamales fun to do with your family and friends... and it's actually easy when you follow my tamale ...
|For the masa:|
|Corn masa flour||2 Cup (32 tbs) (Instant corn masa flour)|
|Warm water/Broth||2 Cup (32 tbs)|
|Softened coconut oil/Vegetable oil||1/3 Cup (5.33 tbs)|
|Chilli powder||1 Teaspoon|
|For the tamales:|
|Dried corn husks||24 , rehydrate (into boiling water for 20 minutes)|
|For pork tamale filling:|
|Cooked pork roast/Chicken||2 Cup (32 tbs) , shredded|
|Ancho chile||1 , soaked (in boiling water for 5 minutes, stem removed)|
|Water||2 Cup (32 tbs)|
|Dried oregano||1 Teaspoon|
|Ground cumin||1/2 Teaspoon|
|Jalapeno||1 , mince|
|Garlic||2 Large (about 1 tablespoon)|
|For vegan tamale filling:|
|Cooked pinto beans/Black beans||1 Cup (16 tbs)|
|Corn||1 Cup (16 tbs)|
|Diced tomatoes||1/2 Cup (8 tbs)|
|Jalapeno||1 , mince|
|For sweet potato tamale filling:|
|Poblano chile||1 , dice|
|Garlic||2 Clove (10 gm) , mince|
|Steamed sweet potato||2 Cup (32 tbs) , dice (or roasted)|
1.Make the masa: In a mixing bowl, beat the fat component on high speed to whip it up (skip this if using liquid vegetable oil).
2.Add the masa flour and about a cup of the water. Add another 1/2 1 cup water to make a soft, moist dough. Add the salt and chili powder.
3.Assemble: Pull out a cornhusk and lay it down, smoothest side up, and the pointier end towards you.
4.Put about 2 tablespoons masa dough on the husk and pat it out very thin. 5.Put about 2 tablespooons filling in a line down the middle of the masa. Roll it up, using the husk to form it into a little log. Fold over one side of the husk, then fold the bottom up and roll over the rest of the husk. Tie it closed with a thin strip of another husk if you like. It does look cute that way.
6.Roll up a bunch more tamales that way. Youll get about 16 tamales from this recipe.
7.Set up a steamer basket in a large pot.
8.Lay some husks over the bottom of the steamer, sit the tamales upright in the pot, cover with another layer of husks. Put a tight lid on it.
9.Steam for about and hour and a half, adding water if necessary.
10.Serve and Enjoy.
FOR PORK TAMALE FILLING:
1.Put the ancho chile, water, and spices in a blender and whizz around until smooth.
2.Put in a small pot with the shredded pork and simmer about 20 minutes until the water is absorbed or evaporated.
3.Taste for salt and spice.
FOR VEGAN TAMALE FILLING:
1.Drain liquid from beans and saute with corn, tomato, and jalapeno in the oil for five minutes, mashing the beans slightly.
2.Add oregano and salt to your liking.
FOR SWEET POTATO TAMALE FILLING:
1.Saute the pepper in the oil until soft and blackened in spots.
2.Add the garlic and sweet potatoes and saute another minute. Salt to taste.
These are AMAZING if served covered in queso, like we do.