Tamales

Tamales are a traditional holiday treat in Mexico

and since we are off to Mexico for New Years I

thought I would make some traditional steamed

tamales to celebrate Mexican style.

Growing up in Wisconsin we had a family whose

youngest three kids matched up with our oldest

three in age and gender and we were the best

of friends.  Their parents were from Mexico and she

made authentic tamales for a church dinner one day.

My mother loved them and asked Rosa to teach her

how to make tamales.  We have been making them

every since.  I love them on a cold winter night as the

tamales steam up the kitchen windows.

Traditionally they are wrapped in prepared corn husks

which are soaked in water to soften and then tied

off with strips of corn husks. You can find the prepared

corn husks in the Mexican food section of most grocery

stores.

The corn husks were not readily available in Wisconsin

growing up so my mother wrapped them in tin foil to

steam them.  That works very well too and is less time-

consuming, if not as attractive.

I fill my large canner using the canning rack to hold

them up out of the water and steam them 50-60 minutes

Tamale Recipe

Filling:

2 C. cooked and ground or shredded beef, chicken or pork

1/2 T. onion powder

1/2 C. tomatoes with green chilis (like Rotel)

1/4 tsp. salt

1/4 tsp. powdered cumin

Dough

4 C. masa harina (corn flour found in the Mexican section)

2/3 C. shortening

2 tsp. salt

1 tsp baking powder

3 C. beef or chicken broth

1/2 tsp powdered cumin

Dried corn husks (found in the Mexican section)

Soak the corn husks in hot water for 20-30 minutes or cut

pieces of foil in about 8 inch long pieces.

Mix the filling ingredients in a mixing bowl and set aside.

Mix the dough in a bowl and set aside.

Drain one or 2 pieces of corn husk on towel.  Place

about 1/3 to 1/2 C. dough - a small baseball sized

piece on the front edge of the husks or foil.  Place about

1-2 T. meat filling down the center of the dough.  Begin

with the front edge and roll the tamale up, keeping the

front edge out of the wrapper out of the dough.  Use

small strips of corn husk to tie the ends off or twist the ends

of the foil. 

Place 2-3 inches of water in a large canner

or steamer.  Place the tamales in the steamer

 using foil or a rack to keep the tamales

out of the water.  Steam for about one hour.  Test to make

sure the dough is cooked through and not soggy. 

Serve with plenty of sauce.  I generally open, blend 

and heat a couple of cans of Rotel or some

bottled salsa.  I like a lot

of sauce on top of mine.  Mother used to use her home

bottled tomatoes that she blended and added chilis to and

then heated. 

I will be posting with

Tasty Tuesday, Foodie Friday