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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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After watching a cheese contest winner on the Emeril show with a prize winning tamale recipe, I adapted her recipe to my liking. Her recipe included 1/2 cup chili powder in the dough ( too much for me! ) and 3 pounds of roasted hot peppers and about 4 pounds of cheese. Read more . I trimmed mine down with less cheese and less peppers since I was making less too. The recipe was a success and they came out tasty and beautiful! Note: half a package of the corn husks I bought at a Mexican Grocery contained about 70!!! This recipe made about 40! Ingredients:
dough |
8 cups masa flour- coarse for tamales - a special lime treated corn flour |
1 1/2 cups shortening heated to liquid ( could be lard, use white vegetable shortening or even oil ) i used crisco brand shortening |
1 tbs baking powder |
1 1/2 tbs salt |
1 heaping tbs chipole powder or chili powder ( gives the dough a little kick ) |
1 to 2 quarts heated chicken broth or as needed |
1, 2 lb pkg mixed shredded mexican cheese ( jack, cheddar ,asadero etc ) |
1 lb roasted, peeled, seeded jalepeno and anaheim chili peppers( plus i used some sweet ones too ) |
1 pkg of corn husks ( i used less than 1/2 the package ) |
Directions:
1. Making Tamales
2. Roast/grill peppers by your favorite method, then peel and seed. Be careful when you do this, don't rub your eyes- as the hot peppers can be very irritating to the skin and eyes.
3. I also used some mini sweet bell peppers ( yellow, orange and red kind ) because I don’t care for too many hot peppers!
4. All the peppers may be prepared in advance and refrigerated till needed
5. Soak the corn husks, separate or loosen the stack and cover with very hot water in a deep bowl, weigh down with a plate, for about 1 hour.
6. They are soaked for easy wrapping and optimal steaming.
7. Even the half package contained about 70 husks!!!
8. Drain corn husks well.
9. Wipe dry each husk with a paper towel.
10. If they are too wet, the dough won’t spread on smoothly so its important not to skip this step
11. Make the dough while the husks are soaking .
12. Use a stand mixer and place in the dry tamale flour, salt, chili powder and baking powder.
13. Whisk well by hand. and very low speed on the mixer.
14. At low speed, stir in the heated shortening.
15. Then gradually add the heated broth at low speed for 2 minutes and then at medium high speed for 5 minutes.
16. The dough should be fluffy with a texture like spreadable thick hummus.
17. So depending on how old or new the flour is one may have to add more broth for proper dough consisitency
18. Make the tamales:
19. Place corn husks with the shiny, smooth side up ( for filling ) and with coarser side down.
20. Take about a lemon size amount of the dough and either spread with a metal spatula or press dough smoothly with your fingers, over the husk, but about 2 inches from the top edge.
21. Sprinkle the dough with some cheese ( I used a few Tbs for each one ) and lay on a strip or two of the peppers.
22. There is no rule how to do this.
23. Other fillings may include things such as cooked shredded chicken, pork , meats etc, and even cooked shredded veges etc. )
24. Bring one end of the husk over to meet the other open end and start to roll from the closed edge ( closest to you ) and tuck and roll as you go.
25. One may tie top end ( I did not,) or twist close or even fold it under which I did.
26. Now since many tamale recipes make plenty and the work is labor intensive, it’s best to have a very large pot or canning pot to steam the tamales in.
27. I used a large pot, placed a trivet on the bottom and then placed a metal colander, or mesh colander on the trivet and started layering the tamales ( different directions for each layer ).
28. The pot was filled with several inches of water but not touching the bottom of the tamales ) and a bunch of left over wetted corn husks were place atop the final layer of tamales which provided more of an intense corn flavor to the tamales.
29. Bring water to a rolling boil, cover pot with a tight lid and let boil, medium heat 1 1/2 to 2 hours.
30. Test one after an hour.
31. Remove one with tongs, if I the tamale unrolls easily from the corn husk it is most likely done cooking.
32. Remember in the recipe the only thing that needs cooking is the corn dough!
33. Now when these are done, serve immediately with sour cream and salsa on the side or other Mexican condiments or sides.
34. Tamales are best eaten fresh!
35. Here are tips I read on the Net:
36. Tamales many be frozen in the husks when cold.
37. To heat, do not thaw but wrap in foil and heat at 350 to heat and soften.
38. Or wrap each in a paper towel and microwave on high to reheat.
39. Then after heating one may remove the husks!
40. I did try these ways and both worked out well for reheating.
41. Tamales also may be successfully cooked in a slow cooker on low for 6 hours or done.
42. One source says this is the only way she cooks them, and they came out great.
43. However, steaming is the tradtional way though and some tamales can be placed upright with open or tied end standing up for steaming if desired and not necessarily layered.
44. Hope you enjoyed this tamale recipe.
45. We loved the tamales, Hubby and I ate 4 each and then I froze the rest for company!!
46. They were great with salsa and sour cream
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