Happy 2021! What a a strange, often difficult year 2020 was…. Sneaking suspicion, I’m not the only one who’s glad it’s over am I?
Truly, I don’t want to complain. I do recognize I’ve been blessed in many ways this past year. I have not suffered the hardships or pain that many, many, people have gone through. People have lost their jobs, their health, even their loved ones. My heart aches for those who have been through these and so many other hard things. We all know someone at this point who’s been through the ringer don’t we? It makes me very aware of how protected I really am and I am deeply thankful.
However, I (like many others) have struggled with loneliness and a sense of isolation this past year. While it is not the same as some of the more extreme difficulties others have endured, it has been painful and hard not to see so many of the people I love the most.
Crossing the invisible line from 2020 to 2021 isn’t going to magically fix all that has been going on. Yet, maybe we have hit the beginning of the end of some of the difficulties, if that makes any sense? I find it a little easier to breath with 2020 in the rear view mirror anyway.
I’m just tentatively starting to think about when we might be able to see family and friends again, go back to church in person, or even just walk into the store for an item I don’t absolutely need this minute. It feels like a fragile thing, that might break if I look too closely. But I am hopeful.
But How To Hang In There A Little Longer?
I also realize that I need to continue to stay busy with good and fun projects, or I just will not have the patience to continue to wait, because those things are not quite here yet. That has been a big part of my coping mechanism for 2020. Keeping busy with a good project leaves me a little less time to dwell on what I’m missing.
Cooking and baking has definitely been one of those good activities for me. Throughout the pandemic I have rediscovered my love of the kitchen. It’s definitely one of the reasons I’ve made my way back to posting here at Feed Me I’m Hungry.
Lets Kick The New Year Off Right And Make Some Tamales!
So, I say lets kick off the New Year right with a delicious kitchen project, homemade tamales! It might help us keep patient as we wait for a little bit of normal. At least they will most certainly be delicious.
I have always loved tamales. My Dad introduced me to them as a kid and I have never looked back. What’s not to love about tender masa stuffed with flavorful meat? Smother that, preferably with green chile, and I’m in heaven.
Naturally, as an adult I wanted to learn how to make tamales myself. I had the pleasure of taking a class on the topic a few years back, which was a total blast. The best tip I picked up in class, is to always season your masa. Not sure if this idea if this is a traditional step in tamale making or not, but it majorly ups the flavor of the tamales so I’m sticking with it.
The other thing the class helped me realize is that tamales are such a versatile food. While I will always love the traditional style pork tamale, I have made wonderful versions filled with chicken, beef, or even just vegetables and beans. I’ve even tried my hands at dessert tamales. I’ve tried to write my recipe here to reflect this versatility. So experiment with your flavors. Go wild and please share the delicious things you come up with in the comments.
Step By Step Visuals For Tamale Making
Please excuse the ugly pictures in the slide show. (Took them a while back with the cell before my pre fancy fancy camera days.) However, I do think they still give you a good idea of what to expect for each step.
This is what your masa should look like after the seasoning, baking powder and fat of your choice have been added and worked in. This is what your masa should look like before you start to assemble your tamales. (The broth has been added.) Start assembling the tamales. Use tongs to pull a corn husk out of the hot water. Lay it on a flat surface like a plate. Take about 1/4 cup of masa and flatten it into a rectangular shape in the center of the husk. Add about two tablespoons of filling to the center of the masa. Carefully, using the sides of the corn husk, fold the masa inside the corn husk burrito style. It is best to wrap the long sides around the masa first. Wrap all the way around. Then fold up one end. Grab a torn strip from an additional corn husk. Use the strip to tie the folded end down. Repeat on the other end, but fold to the opposite side of the tamale from the first fold. Tie the second side. Tada! This tamale is ready to freeze or cook.
Homemade Tamales
A versatile recipe for homemade tamales. Use pork, beef, chicken, or even veggies to create your filing. Experiment with flavors and have fun! Just don’t forget to add seasoning to the masa, it really ups the flavor of your finished product.
Please see the slideshow above the recipe for step by step visuals.
Ingredients
- 1 package of dried corn husks
- 3 cups of cooked filling (Pork, beef, chicken, beans, veggies, or a mix all work great. Just make sure your filling is moist but not super runny.)
- Seasoning of your choice for the filing, if unseasoned
- 3 cups masa harina
- 1 teaspoon baking powder
- 1 teaspoon of garlic powder, for the masa
- 1 teaspoon of onion powder, for the masa
- 1/4 teaspoon of chili powder or other seasoning of your choice (Ancho chile powder, chipotle chili powder, or other similar seasonings are a great choice), for the masa
- 1/2 teaspoon cumin, for the masa
- 1 teaspoon of salt, for masa
- 6 Tablespoons of fat (lard, canola oil, olive oil, or shortening will all work)
- About 6 cups of chicken, beef, or vegetable broth or stock
Instructions
1. Fill a large pot with water and bring to a boil. Add the dried corn husks to the pot and reduce to a simmer. Allow the husks to simmer for half an hour or according to the package directions for use. Allow the husks to sit in in the hot water as you follow the rest of the recipe steps.
2. Fill a bowl with your filling of choice. Season liberally if not already cooked with seasoning. ( I suggest using garlic powder, onion powder and some type of chili powder or any other similar spices.)
3. Fill a second bowl with the masa harina. Add in the baking powder, spices, and salt and mix well.
4. Add the fat of your choice to the masa working it into the masa with your hands. This will produce the start of a very crumbly dough (an effect similar to cutting butter into flour for biscuits).
5. Gradually add the broth into the masa continuing to mix with your hands as you add the liquid. Do not add any more broth then needed to form a lightly moist dough. The dough should stick together well, but not be super wet or sticky.
6. To assemble the tamales:
- Use tongs to pull a corn husk out of the hot water. Lay it on a flat surface like a plate. Remove a second corn husk and tear it to strips to tie up the final tamale.
- Take about 1/4 cup of masa and flatten it into a rectangular shape in the center of the husk.
- Add about two tablespoons of filling to the center of the masa.
- Carefully, using the sides of the corn husk, fold the masa inside the corn husk. Then wrap the corn husk all the way around the masa, burrito style. Fold one end of the husk over.
- Use the strips of corn husk that you ripped in the first step to tie the folded end of tamale shut. You may need two strips one for the top and one for the bottom of the tamale depending on how long the top/ bottom of the corn husk is when you fold them up.
- Fold the second end of the corn husk down to the opposite side of the first fold. Tie with another strip.
- Repeat until all the corn husks/ masa/ filling is used up.
At this point the tamales can either be cooked or transferred to a ziplock bag to freeze.
8. To cook the tamales: Add water to a large pot. Place a steamer basket in the bottom of the pot. Add the tamales to the steamer basket and cover the pot with a lid. Bring the pot to a boil and then reduce heat to maintain a very gentle boil. Cook for about 30 minutes (until the masa is tender and starts to separate from the corn husk). If the pot is very full you may want to steam for slightly longer.
To cook frozen tamales follow all cooking directions, just add an additional ten minutes of cook time.
9. Serve the tamales hot, as is, or unwrap and smother! (They are especially delicious smothered with green chile and topped with some cheese.)
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