Tamales

Whenever I tell someone that I am making homemade tamales I always get the same reaction, "Wow, that is so much work."  Well, if someone had told me they were making homemade tamales a couple of years ago I would have had the same reaction, but now I know, it really isn't all that hard!  Now, in saying that, I don't grind my own masa or anything, and maybe that is where the difficult part lies, but with store bought masa it couldn't be easier!  It has become a tradition now for me, my sister, my mom and my aunt Martha to get together and spend an afternoon making tamales.  Yes, it does take some time for them to cook, and the more people helping to assemble the better, but the results are so worth it!  This would also be a really fun dinner party idea, invite a group of people over to help assemble the tamales and then drink margaritas and eat guacamole while they cook....hmmm....maybe I am going to have to do that!

My sister, mom, Aunt Marth & Me showing off our tamales!

Tamale Dough

2 c. masa harina (It can be found by the flour in the grocery store)

1 (15.5) oz. can chicken broth, warmed

1 tsp. baking powder

1/2 tsp. salt

1/2 c. lard

1 (8 oz.) can creamed corn

1 bag corn husks (Follow soaking directions on the package to pre-soak)

Combine masa harina, baking powder and salt in a bowl. Cut in lard with a pastry blender.  Stir in warm broth and creamed corn to form a soft dough.  Now you are ready to assemble!

Optional Fillings:

-Green Chilies

-Shredded cheese

-Shredded beef (We use Del Real brand pre-cooked shredded beef found at Costco)

-Cooked Chicken

The options are endless!

Lay out a pre-soaked corn husk on your work surface, with the wide side closest to you.

Spread a thin layer of the dough on the husk, leaving about 1/2 inch on each of the sides and only up 3/4 of the way up the husk starting on the large end.

Layer your desired filling ingredients on the dough.  (On this one we put shredded beef, diced green chilies and shredded cheese!)

Now we are ready to fold them up!

Lift up the husk from the left side, and fold over on top of the tamale.

Then fold the right side over (it will be overlapping the the left side).

Lastly, fold the bottom flap up.

Now your tamales are ready to be steamed!

(If you want these to look more decorative, you can take a strip from a husk and tie it around the tamale and knot it, but they will stay together just fine even without it.)

To cook the tamles, you need to fill a large pot with about an inch or two of water and bring to a boil.  Then you you need to use a steamer basked (or in our case, a jimmy-rigged upside down strainer) to put the tamales in so that they are not touching the water. Cover with a damp towel and steam for about 40 to 45 minutes until the tamales are cooked.  They are down when they easily peel away from the husk.  You may need to had more water during the cooking time, so check after 20 minutes or so.

And there you have it, a plate of fresh, homemade tamales!

This recipe makes about 20 tamales, but we quadrulpled the recipe and ended up with about 6 dozen!  These freese really well, and can reheat in the microwave in about 2 minutes.