On a whim I decided to make tamales, normally a big production and time consuming, but these weren't that hard to make at all. Tamales are Mexican in origin and very popular at Christmas time. They are corn husk wrapped bundles of a soft corn dough called masa which are filled with meats or vegetables.They are sometimes made sweet with the addtion of raisins, Cinnamon and sugar. Tamales are simply steamed till cooked then unwrapped and served with a dollop of your favorite salsa.
I started my tamales with a big chunk of fresh pork butt which I slowly braised in a liquid made with water, fresh diced tomatoes and dry smoked chipotle chilli pods. After slowly simmering four hours the meat is very tender and can be easily shredded and set aside. Next the masa dough is made with masa flour, salt and water, follow directions on package and mix well to form a soft dough, this is the same dough mixture that corn tortillas are made with. Next the dry corn husks, which can be found in the Latin section of most markets, they need to be soaked in water for a few hours to soften. To assemble, spread a few tablespoons of the masa dough in the center of the open corn husk, place a tablespoon of seasoned filling on top and fold all sides like a little square package. Tear a strip of corn husk and use it to tie around the tamale to hold it together. Place tamales in a large pot with a steaming rack on the bottom, fill with a little water, cover and bring to a boil, reduce heat and steam for about 30 minutes. serve with your choice of salsa. Enjoy
I started my tamales with a big chunk of fresh pork butt which I slowly braised in a liquid made with water, fresh diced tomatoes and dry smoked chipotle chilli pods. After slowly simmering four hours the meat is very tender and can be easily shredded and set aside. Next the masa dough is made with masa flour, salt and water, follow directions on package and mix well to form a soft dough, this is the same dough mixture that corn tortillas are made with. Next the dry corn husks, which can be found in the Latin section of most markets, they need to be soaked in water for a few hours to soften. To assemble, spread a few tablespoons of the masa dough in the center of the open corn husk, place a tablespoon of seasoned filling on top and fold all sides like a little square package. Tear a strip of corn husk and use it to tie around the tamale to hold it together. Place tamales in a large pot with a steaming rack on the bottom, fill with a little water, cover and bring to a boil, reduce heat and steam for about 30 minutes. serve with your choice of salsa. Enjoy
1 comment:
Looks good, will have to try this one. May use chicken instead pork, but cook the same.
Post a Comment