Loading...

Tamale Making ~ How to Make GOOD, EASY & QUICK tamales -

14,931 views

Loading...

Loading...

Transcript

The interactive transcript could not be loaded.

Loading...

Loading...

Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Nov 19, 2011

I was obsessed over tamales because

1) tamales I buy at store or order in restaurants greatly disappoint me.
2) I liked the challenge of creating something that is suppose to be time consuming and making it as efficient as possible.

So my tamale quest began. I took a class once on tamale making - it was a big bummer because the instructor wasn't so great. Next, I tried for MANY years to get 'in' with a tamale making family - could never penetrate that inner circle - I guess I was too over-zealous in my approach... sigh... then last year researched tamale making online for WEEKS. Read lots of tips, watched lots of videos. The result - a two day exhaustive process that left me with sad skinny tamales...

I'm very goal oriented and if I really, REALLY want to do something - I will get it!

So this year - after analyzing it a LOT - here's what I came up with. This is the best of the best!!! When I had my sister's friend taste one of these tamales - I got a big thumbs up and now this is how her tamale making crew will make them (yes, I could not even get into her tamale making group)...but she is adopting my tips! :)

So here you go - good luck! Its really not THAT hard. This recipe will yield you 12 fat filled carnitas tamales and will take you about 1 hour from masa mixing to getting it into the steamer - and then another 1 hour for the steaming process. I recently doubled the batch and it only extended my filling/wrapping time by 1/2 hour (so 1.5 hours + 1 hr steam time)...if you want to do it quicker - recruit some help - I did this by myself in this time.

Recipe:
Masa - follow the recipe on the pkg. (use warm chicken broth for the liquid)
**this is enough for 12 FAT tamales - double the recipe if you use a 2lb pkg of carnitas.

1 box of Lard (you won't use the entire box - again follow the recipe on the Masa pkg)

Filling:
Premade carnitas - you can get this at the grocery store - buy the 2lb pkg - cuz you know you'll want more than 12!
1lb = 12 tamales

1 small can of green chiles
1 jar of green verde salsa
1 pkg of presliced pepper jack cheese (stack and slice in strips - I just cut them in 1/2)

Tips:
1) Boil a big pot of water - boil the corn husks rather than soaking them over night. This really made my germ-o-phobe sister happy that I sterilized the husks - I really did it because I forgot to soak the corn husks and found I could do this part while mixing the masa!

2) Make sure you pay attention to which side of the corn husk you are putting the masa on - smooth side (not the ridge side) if you do the wrong side - it will be hard to remove the tamale from the husk when you eat it.

3) Make sure you don't let the water evaporate in the steaming pot - you could burn your tamales and your hard work is ruined! (not that I know from experience...) ; )

4) Don't promise your tamales to a lot of people... these are golden...my husband was doing a count because the first batch was gone by day 2! LOL!

Have fun!!!!!

Loading...

Advertisement
When autoplay is enabled, a suggested video will automatically play next.

Up next


to add this to Watch Later

Add to

Loading playlists...