Monday, December 31, 2012

I made Tamales this Holiday Season....

I made home made tamales from the heart. I often cook special meals without measuring and just feeling my way through taste. This makes me a terrible cooking teacher. In this post I will try to share my way of making tamales.
Masa for making Tamales 
I buy my masa from the local Mexican Market. I use about 20 lbs to make enough tamales for my family and to give away. I make about 100 of them with this amount of masa. 
The sauce is made with dried chiles found at any local store. They are boiled and then blended to make the sauce. California and Japonese Chiles are the ones I use.

The perfect sauce will not have any chile skin or seeds. Use the strainer to remove the pulp as well.  

To add more flavor blend black pepper, salt and chicken stock. 

Masa, Corn Husks, Chile Sauce with shredded Chicken
Cook the meat that you will be using in a separate pot. I used chicken for these tamales.  I shredded the chicken and mixed it with the sauce before adding it to the masa.  Spread the dough on the corn husk in a thin layer and make sure it's evenly spread. Then add the chicken and sauce in moderation. Fold the cornhusk like a burrito. Fold the bottom to make sure nothing falls out. Then stand them in a steam pot with the folded cornhusk facing down. Once you have finished setting them in the steam pot cook on low heat. It is cooked through steam only. Be careful not to burn the bottoms. Once the cornhusk burns, the smell sticks to the rest of the tamales. Keep an eye on the steam and cook time. Every stove and pot is different, so here you will have to check on the dough to make sure it is cooked.
Ready to eat

Hot and Delicious Yummy Tamales.
Visit the Mexican Market to find the ingredients: Masa Prepared, Califonia Dry Chiles, Corn Husks, chicken stock, fresh meat (pork, chicken or beef.)

Remember to try something new everything day and keep learning.

Wishing you a very Happy New Year!!!!