You’ll want to break out your stand mixer for this process.
And always,alwaystamales.
Tamales, to me, are the quintessential Christmas food.
Lisa Cassell-Arms
(My grandma liked to fill hers with shredded pork in a deep, brick-red chile sauce.)
There are sweet tamales studded with raisins and pineapple, and savory tamales wrapped in banana leaves.
There are tamales stuffed only with beans, and tamales made with rice flour.
Lisa Cassell-Arms
I even learned that the word tamales comes from the Nahuatl wordtamalli, which means “wrapped.”
Andponche, a warm, spiced punch made with molasses-y piloncillo sugar, guava and cinnamon.
But tamales feel closest to my heart at Christmastime.
Lisa Cassell-Arms
I’m a mom to two small kids, so I don’t always have time to make them.
But I still buy them come December.
They’re a staple on our Christmas plate, wrapped snugly in their husks.
Lisa Cassell-Arms
And always pie for dessert.
I served it to him in the husk, just like my grandma and my mom did with me.
Then make the filling and, while it cools, make the dough.
Lisa Cassell-Arms
(you’re free to also make the filling a few days in advance.)
Then it’s time to stuff and fold the tamales.
Read on for some tips on making the best tamales.
Lisa Cassell-Arms
Season Your Filling Well
To make tamales at home, first plan your filling.
(Look for the picture of tamales on the package.)
Fat gives tamales their typical light, fluffy texture.
Lisa Cassell-Arms
Then add about a tablespoon of filling down the middle of the tamale.
Tuck the edges of the husk under each other, to form a long tube shape.
Fold the husk back in the place where you’ve sealed it.
Lisa Cassell-Arms
Place the tamale on a baking sheet and repeat with remaining tamales.
Steam the Tamales
After wrapping, the tamales go into a steamer pot.
Once the water is at a light boil, add tamales carefully in a vertical position.
The tamales will still feel rather soft.
Then they’re ready to eat.
Serve with salsa, crema and avocado slices.
Bring to a boil over high heat.
Transfer the meat to a clean cutting board to cool.
Meanwhile, soak cornhusks in a large pot or bowl of hot water.
Weigh the husks down so they stay submerged.
Chop the remaining onion wedge.
Heat 1 tablespoon oil in a medium saucepan over medium heat.
Add the chopped onion; cook, stirring occasionally, until translucent, 2 to 3 minutes.
Add minced garlic; cook, stirring constantly, until aromatic, about 30 seconds.
Stir in the shredded meat, chipotles, adobo sauce, oregano, pepper and 1/2 cup broth.
Stir in 1/4 teaspoon salt and bring to a boil.
Lower the heat, cover and cook for 5 minutes.
Transfer to a bowl and set aside.
If using fresh masa, put it in a large bowl and add 1/2 cup broth.
Knead with your hands until a wet dough forms.
(If using masa harina, place it in a large bowl and add 2 1/4 cups broth.
Mix until evenly moist and soft.)
Pour the remaining 1 1/4 cups oil into the bowl of a stand mixer fitted with the paddle attachment.
Add baking powder and the remaining 2 teaspoons salt.
To assemble tamales: Remove a husk from the water and pat dry.
Choose the largest, thickest husks that don’t have any holes.
Peel off and discard any dried corn silk.
Using a slotted spoon, add about 1 tablespoon of the reserved filling down the middle of the dough.
Tuck the edges of the husk under each other to form a long tube.
Hold the tube vertically and press firmly on the bottom edge of the tamale to seal.
Fold the husk back in the place where you’ve sealed it.
Place on a baking sheet and repeat to make the remaining tamales.
Add 1 inch of water to a large pot fitted with a steamer basket.
Line the basket with a layer of husks.
Bring the water to a light boil.
Add the tamales carefully in a vertical position.
Using tongs, transfer the tamales to a baking sheet; let cool for 15 minutes.
Serve the tamales with salsa, crema (or sour cream) and avocado, if desired.
To make ahead
Refrigerate for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
