Mexican Tamales

My heart warms and aches in researching and dissecting this recipe, as most of the sources speaks about the food, tamales, and its preparation brings about familial memories. This recipe is made for a large family or gathering, it brings warm to the people not only to the one who indulge but also to those who prepare this simple nourishing feast.

This food blog is dedicated to a wonderful friend and a great dad. I hope he likes this version and it is up to par with his discerning standard. If not I hope he would let me know. So, taking the risk, here we go:

My Version of Mexican Tamales

The recipe yields 16 servings.

Preparation Time:                         40 minutes

Waiting Time:                                2 – 3 hours

Cooking Time:                               3 hours

Ingredients:

For Wrappings

1 package (250 grams)                  dried corn husks

                                                       hot water, for soaking

For Tamales Filling

2                                                     tomato, roma

1/2 bulb                                          onion, white

3 cloves                                          garlic, peeled

2                                                     guajillo chiles, dried

2                                                     pasilla chiles, dried

4 cups                                            water, divided

1/2 tablespoon                               cumin, ground

                                                       oregano, pinch of

                                                       salt and pepper to taste

2 tablespoons                                cooking oil    

1 1/2 kilograms                              pork shoulder

For Tamales Dough

560 grams                                      masa harina

700 ml                                            water, very hot or broth* 

or

1 kilograms                                    corn masa, fresh*

1 teaspoon                                     baking soda or salt*

1 teaspoon                                     baking powder

1 tablespoon                                  water, warm

150 grams                                      lard

  

Procedures:

1. Cut the meat into 2-inch cube or serving pieces.

2.  Prepare the Wrappings. In a deep baking pan, soak the dried corn husks with hot water for 2 hours, or until pliable. And if needed, weigh the husks down to completely submerge. Drain the corn husks.

3. Prepare the Tamales Filling. In a sauce pan with lid, add tomato, onion, garlic, guajillo and pasilla chiles, and 4 cups of water, under high heat and quickly bring to boil to simmer. Reduce heat to medium, cover the pot and cook for 10 minutes, or until vegetables is soft.

4. In a blender, transfer the soften vegetables and chiles without the stem and seeds, add salt and pepper to taste, cumin and 1/2 cup of the cooked liquid. Blend until smooth. Set aside the sauce.

5. In a frying pan or skillet over medium-high temperature, heat the cooking oil and add the pork, and season with salt and pepper. Fry it until well-browned and most fat has dried up. Drain the excess fat, if necessary.

6. Increase heat to high, add the sauce to the pork, quickly bring to boil, and cover.

7. Reduce the heat to low and let it simmer for about 1 hour, or until tender. Remove from heat and let it cool.

8. Prepare the Tamales Dough. In a large bowl, add the masa harina and pour in the very hot water. Mix with a wooden spoon until a crumbly dough is formed. Set aside the masa mixture for 15 minutes.

9.  In a small bowl, stir to mix baking soda, baking powder and 1 tablespoon of water, set aside.

10. Using an electric had mixer on high speed, whip the lard about 5 minutes, or until light and fluffy. Add the masa mixture, and the baking soda mixture, and then mix it by hand about 5 minutes, or until smooth. It should be smooth and firm, and spreadable but holds its shape. Another, test it by placing a small amount of dough on a cold water, it is ready when it floats.

11. Assemble the Tamales. On 1 husk add 1-2 tablespoons of masa to the center of the husk, spread about 1/4-inch from the edge. Place a tablespoon of the meat filling. Fold the corn husk over the filling from left to right, fold first the top down and tie to secure. Set aside. Repeat.

12. Steaming. In a large pot, pour water to reach about 2-inch. Place the tamales inside a steamer basket, open ends up. Then place the steamer basket inside the pot, cover with kitchen towel or extra corn husks, and cover with lid. Turn on the heat  high to quickly bring to a boil, then, reduce the heat to medium-high and steam for about an hour, then turn off the heat and let the tamales rest for an hour more.   

NTS:

   Serve best with salsa verde. Ketchup may also work.

   *alternative ingredients

Feel free to share your thoughts, any corrections, suggestions and reactions, as it will definitely guide and inspire create better content. Thank you so much.

As always enjoy!

Thank you Alex for the inspiration!

Reference and Inspired by:

1. Alex M.

2. Allrecipes. (n.d.) Real Homemade Tamales. [Blog Post]. Retrieved from https://www.allrecipes.com/video/1424/real-homemade-tamales/

3. Binging with Babish. (2018, February 27). Binging with Babish: Tamales from Coco. [Video File]. Retrieved from https://www.youtube.com/watch?v=akA_Z9Xmnvc

4. Tasty. (2018, September 22). Homemade Tamales Around Latin America. [Video File]. Retrieved from https://www.youtube.com/watch?v=eB41-Y7vPlM