How to Make Mexican Tamales

Tamales are made from corn dough filled with sweet or savory ingredients, wrapped in corn husks or banana leaves and then steamed. You can use leftover meat or poultry, seasoned with chiles, cumin or other Mexican spices for the filling. Use beans or fresh chile strips in red or green salsa for vegetarian filling. Follow these steps to make 24 corn husk or 12 banana leaf tamales. Tamales have been served by Mexicans in early morning, late evening and on festive occasions since the time of the Aztecs.

Things You'll Need

• 48 dried corn husks or 24 8-by-12 inch rectangles cut from fresh banana leaves
• Bowl of warm water to soak corn husks
• 4 cups masa harina corn flour
• 2 tsp. salt
• 1 tbsp. baking powder
• Large mixing bowl
• 2 cups warm water
• Small mixing bowl
• Vegetable shortening or lard
• Wooden spoon
• Tablespoon
• 3 cups filling of choice
• 24 half-inch strips of corn husks or 12 half-inch strips of banana leaves
• Steamer with lid and rack
• Clean, damp kitchen towel

Instructions

Prepare Wrappers

1. Soak corn husks in a large bowl filled with warm water to cover for several hours or overnight.

2. Rinse, drain and dry husks.

3. If using banana leaves, omit soaking and pass them over a stove top flame to make them pliable.

Make Dough

1. Combine masa harina, salt and baking powder in a large bowl.

2. Add water 1/2 cup at a time, working it in with fingers.

3. Beat vegetable shortening in a small bowl with a wooden spoon until fluffy.

4. Add shortening to dough and beat until the dough has a spongy texture.

Assemble Corn Husk Tamales

1. Lay two corn husks side by side lengthwise, overlapping by about 1 inch.

2. Spread 2 tbsp. of dough down the center of the overlapping husks. Spread 1 tbsp. of filling over dough.

3. Fold both lengthwise sides of husks to enclose dough. Fold two remaining sides toward center, forming a packet. Secure packet by tying a strip of corn husk around each.

Assemble Banana Leaf Tamales

1. Spread 2 tbsp. of dough in a thin layer over the leaf rectangle. Place 2 tbsp. of filling over dough.

2. Fold the top edge of the leaf downward and the bottom edge upward to overlap. Fold the side edges inward to form a square packet.

3. Wrap each tamale in a second banana leaf. Tie each packet with a strip of banana leaf.

Steam Tamales

1. Fill the steamer with two inches of water. Place the rack over, but not touching, the water and stack the tamales on the rack.

2. Cover with a damp towel and place the lid on the steamer.

3. Keep the water at a low boil and steam for two hours. Tamales are done if the wrapper pulls away easily from the filling.

Tips & Warnings

• Do not cut down on the amount of salt, since some is lost in the steaming process.

• Test dough for lightness by pinching off a small piece of dough and placing it in a glass of cold water. If it does not float, the dough needs further beating.

• Place a coin at the bottom of the steamer. The coin will make a rattling noise if the water has evaporated and the steamer needs more water.

References

• Gourmet Sleuth: Tamales
• Mex Connect: Los Tamales