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Making traditional tamales at home is time-consuming, but the taste is worth the effort. If you invite friends or family to help you with the process, making big batches of tamales at home can become a fun tradition, and this page will get you started!
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Making Tamales Tips
- Make tamales in a much bigger batch than you need, and freeze the extras for later.
- Don't worry if your tamales aren't great-looking at first, rolling and tying tamales takes practice.
- Be sure your steamer doesn't run dry when steaming your tamales.
- Store your extra tamales correctly, and they'll stay fresh for six months in the freezer.
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Managed Since: 08/20/2009
Views: 900
Money Earned: M$8.16
Page revenue is subject to change as we obtain data from our partners
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How to Make Nicaraguan Tamales
This video takes you into a Nicaraguan kitchen to learn how to make Nicaraguan tamales. The video narration is in Spanish, followed by an English translation. This recipe is for chicken tamales, although the video does state that either pork or chicken can be used to make traditional Nicaraguan tamales. -
Making traditional tamales at home is time-consuming, but the taste is worth the effort. If you invite friends or family to help you with the process, making big batches of tamales at home can become a fun tradition, and this page will get you started!
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Introduction
- Tamales are a traditional Native American, Spanish, and Latin American dish. Though the basics of tamale-making are the same (steam-cook while wrapped in a corn husk), endless family recipes and variations exist. You can get started making delicious basic tamales with this recipe.
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Ingredients
- 3 Teaspoons Salt
- 1 Tablespoon Baking Soda
- 1 Tablespoon Toasted Cumin Seed
- 3 Dried Medium California Chili Peppers
- (or whatever type of Chili Peppers you prefer)
- 2 Garlic Cloves (Peeled and Cut in Half)
- 2 1/2 pounds Pork Roast
- Or add/substitute ingredients for alternative fillings
- 4 cups Masa (Cornmeal Flour)
- 1 Medium Onion, (Peeled and Cut in Half)
- 1 1/3 Cup Pork Lard
- You can use Shortening if you cannot find Lard
- 36 Real Corn Husks
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Equipment
- Measuring Cups and Measuring Spoons
- Large Capacity Steamer
- Straining Spoon
- Dutch Oven
- Rubber Gloves
- Blender
- Kitchen Towels
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Step 1: Prepare the Tamale Filling
- This recipe is for traditional tamales, with a filling made of shredded pork.
- Check out our alternative fillings section if you'd like to make another kind of tamale.
- Put the pork into a Dutch oven with the halved onion, garlic cloves, cumin seed, and one teaspoon of salt.
- Add enough water to completely cover the ingredients.
- Bring to a boil, then immediately reduce heat to low.
- Simmer for about two hours, or until pork is thoroughly cooked.
- Remove the pork from the stock and let cool to room temperature.
- Meanwhile, wearing rubber gloves to protect your skin, remove the stems and seeds from the chili peppers.
- Simmer the peppers, uncovered, in two cups of water (or, alternatively, two cups of broth left over from cooking the pork roast) for about 20 minutes.
- Remove from heat and allow to cool.
- Blend the chili peppers and water mixture in a blender until smooth.
- Next, separate the cooled pork into small, finely shredded pieces using your hands or a fork.
- Mix one cup of the chili sauce into shredded pork.
- This recipe is for traditional tamales, with a filling made of shredded pork.
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Additional Tamale Fillings
- Monterey Jack and Cheddar cheeses are both popular additions to tamales. Just add a spoonful of grated cheese to each tamale before wrapping and steaming.
- Beef roast can easily substituted for pork roast in this tamale recipe.
- You may wish to partially season and brown the beef before simmering it to speed up the cooking process and add flavor.
- Popular additional seasonings for beef tamales are paprika and black pepper.
- Chicken is another popular filling for tamales, especially because it can be cooked to the same consistency as pork.
- It's a slightly healthier choice than pork when all of the skin is removed before cooking.
- Seasoned corn, potatoes, and black beans can be used as a base for a vegetarian tamale filling, or added to a meat filling.
- For vegetarian tamale dough, substitute vegetable shortening for the lard in the above recipe.
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Step 2: Make the Tamale Dough
- Tamale dough's main ingredient is masa, a cornmeal flour.
- Before you start preparing the tamale dough, put the corn husks in a bowl of hot water to soak until you need them.
- To keep the husks submerged in the water, place a heatproof plate over them.
- Put all of the masa in large mixing bowl.
- Some cooks like to add a bit of cornmeal to the masa for a more authentic flavor; you can substitute up to one cup of cornmeal flour for masa.
- Combine the baking soda, lard, and two teaspoons of salt in a separate bowl and mix well.
- Work the lard mixture into the masa until evenly mixed throughout.
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Step 3: Assemble and Steam
- Here's the part of tamale-making that can take a little practice. Getting a neat, nice-looking rolled tamale can be tricky, but remember that the messy-looking ones taste great too!
- Remove the corn husks from the water a few at a time, and gently separate them onto a clean, dry kitchen towel.
- Using a large spoon, spread the tamale dough about 1/4 to 1/2 inch thick onto each corn husk.
- Next, spoon one tablespoon of meat filling into the center of each tamale.
- Spoon in any other filling additions, like cheese, now as well.
- Then fold in the sides of the corn husks toward the center for flat tamales.
- Or roll the tamales (like a cigar) for round tamales.
- Tie ends (and around the center, if you like) with pieces of corn husk.
- Place the tamales into a steamer. Arrange them so they'll remain as upright as possible.
- Cover with any extra damp corn husks, or a damp towel.
- Steam for 60 to 90 minutes. (You may need to add more water during steaming time!)
- The tamales are finished steaming when the corn husk easily separates from the tamale dough.
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Step 4: Serve the Tamales!
- Now it's time to enjoy your hard work!
- You can unwrap each tamale from its corn husk before serving.
- Or, if you prefer, present your tamales still in the husk and allow each guest to unwrap their tamales themselves.
- You can serve the tamales as they are, or top them with the remaining chili sauce.
- Other favorite tamale toppings include sour cream, green chilies, salsa, and melted cheese.
- Serve tamales alongside beans, salads, rice, or guacamole for an authentic Latin American meal.
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Storing and Reheating Tamales
- Since the process of preparing and cooking tamales is a bit time-consuming, many people choose make large batches of tamales and store the extras to enjoy later. And some people swear bigger batches produce better-tasting tamales.
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Storing
- Cooked tamales can be stored in the refrigerator for up to five days.
- Frozen tamales should keep for up to six months. Just seal the tamales, in small groups, in freezer-safe containers.
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Reheating
- The best method for reheating tamales is to steam them again.
- Do so for about ten minutes for refrigerated tamales.
- Take 25-30 minutes for tamales that have been frozen.
- You can also reheat tamales in the microwave. Put a damp paper towel over the tamale(s) and then zap for a minute or more.
- Microwave ovens vary widely, so when reheating tamales in your microwave, be sure they are hot throughout before serving.
- The best method for reheating tamales is to steam them again.
