Tamales Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dried corn husks
Masa (dough) Maseca or Masa Harina
Corn or avocado oil
major flavoring ingredient, liquid, aromatics, and chopped carrots, celery, and onions (mirepoix)
Baking powder ,salt, and ground cumin
Filling of your choice ( chicken, beef, pork, veggies, cheese, or refried beans)
Sauce of your choice ( red salsa, salsa verde, enchilada sauce ,mole ) *homemade or store bought*
Toppings of your choice
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Directions: |
Directions:Soak your dried corn husks in hot water in a bowl or pot where they’ll fully submerge. While soaking your husks, cook your chicken (filling of your choice). Once husks feel and look hydrated, take them out and set them aside, while your chicken cooks make your salsa roja (or prepare your store bought sauce). At this time you should have your husks soaked, your salsa ready for pouring and mixing, and your chicken shredded. Mix your salsa and your shredded chicken together in a large bowl, mix for a good 5 minutes. That's now your filling once completely mixed, set your filling aside. The dough, as you knead your masa you should add either corn or avocado oil to soften. Now mix your masa (it is easy if you have a mixer) mix until fluffy and light. Your dough must be spread evenly. Spread your almost paste-like dough onto a husk and add your filling on top. Lay the tamale vertically in front of you and flood the right and left side inwards. Lastly, fold the bottom flap up and turn it around so the flap stays shut. Lastly, steam the tamales for 35-40 minutes . |
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Preparation
Time: |
Preparation
Time:35-40 minutes to steam |
Personal
Notes: |
Personal
Notes: When preparing tamales one must feel confident and liberated from stress.
If the preparer of tamales is bitter and/or resentful the dish will come out vile and curse the dinner night. Make sure when you make your masa it is almost as much as mashed potatoes and it should stick to itself like play goo. When finished steaming you must let your dish cool before removing one from your pot, removing one too early can cause the tamale to fall apart terribly like when a sand castle crashes because there was no stability. Tamales is the dish you drool over when you smell its magical smell.
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