Monday, August 1, 2016

Masa for tamales and how to make tamales

How to video; how to make tamales. Don't forget to subscribe to my YouTube. Here's the video link.

1 bag 4.4 lbs of masa harina
4 cups lard melted
Warm 1 gallon or 16 cups of broth or water
1/4 of each
Knorr Tomate
Ground Cumin
Ground Garlic no salt
Baking powder
Chile powder

Mix all all dry ingredients first then add the liquids mix well, refrigerate unused masa

First: Soak cornhusks
Place the dried cornhusks in a pan, bucket, dish or sink and cover with hot water, allowing husks to soak until soft and pliable husk, Softening cornhusks can take up to 30 minutes.

Make the masa (dough) by hand or an electric mixer, mix all ingredients in one bowl, mix well, dough should resemble a thick, yet creamy that is easy to spread. Fill the tamales with the meat of your choice,  I prefer pork, beans, chicken,  or turkey,  but the possibilities are endless.

Now remove husks from the water, drain in a colander pat dry.
Top each husk with 2 tablespoons of the masa or more, spreading dough into the bottom line half almost 3/4s full, you can use the back of the spoon to spread it or like me I  use a tortilla presser, spread it close to one of the long sides of the husk.
Spread about 1 pinky away from the other side
Now once you have spread the masa fill it with meat and Wrap the tamales rolling it up to overlap then fold the tail in, To make ahead, place the wrapped (uncooked) tamales in resealable freezer bags or airtight freezer containers and freeze them for up to 6 months. Steam them for 45min. To an hour. Can't wait then Prep the steamer which I use a pot with a metal plate with holes at the bottom Tamales are cooked in a steamer, or create your own steamer by using a Dutch oven fitted with a vegetable steamer basket or a metal rack inside.
Ok now  first Pour at least 1-1/2 inches water in the bottom of the steamer set something in the center like a ball of foil shaped like more like a rounded tall cone arrange the tamales standing  them upright in the pot around this foil cone shape foil, filling the space but not packing them tightly, wet a kitchen towel moist not soaked, cover the tamales on top loosely with this towel, then cover with the pot lid, halfway through add more water Steam tamales, bring the water to boiling, Steam the tamales until the dough pulls away from the cornhusks and is spongy and cooked through. Check the water in the pot occasionally, replenishing it as needed. This will ensure the steamer won't boil dry and scorch. You can freeze cooked tamales as well. Wrap with foil and place in a ziplock bag freeze tamales. When ready to cook them take them out of the freezer unwrap and  place tamales to steam this will take 45min. To an hour following the same instructions as before.


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