How to Make Firm Tamales
Tamales consist of three separate components: a corn shuck or other wrapper surrounding a layer of corn dough (called masa) that, in turn, surrounds the inner fillings. These fillings can consist of almost anything you can imagine. Traditional tamale fillings include pork and beef, but you can use chicken, cheese, tofu or vegetables if you prefer. A perfect tamale should be firm enough that you can eat it with your hands after unwrapping it. It should not be mushy, soft or crumbly. Does this Spark an idea?
Things You'll Need
- 15-20 corn husks
- 2 cups instant masa mix
- 1½ tsp. salt
- Large bowl
- ½ cup corn oil
- 1 cup chicken broth
- 1 cup fillings
- Steamer
Instructions
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1
Soak the corn husks in warm water for approximately two hours before you begin making your tamales. You may need to use a dish to hold the shucks underwater, as they sometimes float to the surface.
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2
Put the masa mix and sea salt into a large bowl, and stir well to combine. Add the corn oil and knead the dough until you have mixed it thoroughly. Add the broth to the dough slowly, kneading the dough as you add the broth. This recipe calls for slightly less broth than most to help make the tamales firm; if the dough is too stiff, add up to 1/4 cup more broth.
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3
Spread some masa over one of the corn shucks. You can do this with a spatula if you do not have a masa spreader. Use enough masa to suit your personal preference; if you like thick tamales with a lot of masa, use more than if you like thin tamales with less masa. Spread the masa in an even layer over approximately 4 inches of the wider end of the corn shuck. Do not spread the masa all the way to the edges of the shuck; leave approximately 1 inch bare on either side.
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4
Put approximately 1 tbsp. of the filling of your choice in a line up the center of the masa on the shuck. Fold the shuck in half lengthwise. You should have a tube of masa around the filling of your choice surrounded by the corn shuck, which should extend past the edge of the masa by about an inch on one side. Fold the extra bit of corn shuck tightly around the tamale to hold it together, then fold over the end of the corn shuck. Place the tamale into a steamer, upright, with the open end facing up. Assemble each of the remaining tamales the same way. This recipe should yield approximately 10 to 15 tamales.
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5
Add water to the steamer. You should not fill it with enough water to actually touch the tamales. Cover the steamer, bring the water to a boil, then reduce the heat to keep the water at a gentle simmer. Steam the tamales for approximately 90 minutes, adding more water as necessary to ensure that the steamer does not dry out. Do not skimp on the steaming time, as this length of time is necessary to cook the tamales completely and make them firm.
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6
Remove the steamer from the heat, but do not open it. Leave it undisturbed and covered for another 15 minutes. This will help the tamales become even firmer.
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Tips & Warnings
Soak a few more husks than you think you will need (15 to 20 in this case for 10 to 15 tamales) in case some break.
You can add spices to the masa for extra flavor, if you wish. Consider using paprika, cumin, garlic powder and/or chili powder for this purpose.
