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What are tamales?
Tamales - a Latin American food with ancient roots and is a popular for the Christmas season. Here is your step by step guide to make great tamales, build your own simple tamale steamer and get your family involved in the fun! Easy to make ahead of time and reheat before your holiday occasion.
It is after all through our children that the culinary traditions of our culture and families are carried on. This post inspired me to prepare this dish so everyone in the family could help in its preparation, especially my son who wants to study Culinary Arts.
Tamales are a Latin American and Caribbean favorite, especially around the holidays and for large family gatherings. The variations of the filling are endless as are the names throughout the countries where they are popular. Here's what I mean, see below:
Nicaragua Nacatamal
Guatemala Paches
Bolivia Humita
Colombia Bollo
Cuba, Mexico Tamal
Central America Tamal
Puerto Rico Pasteles
Venezuela Hallaca
Tamale History
The history of tamales goes back to Pre-Columbian times. Their first recorded appearance dates back to roughly 5000 B.C. In her book Cuisine and Culture Linda Civitello discusses how tamales were an integral part of Aztec culture, with various kinds being sold in the bustling market at Tenochtitlan (the capital of the Aztec empire). Tamales were given to people at festivals. Apparently you could have as many as you could carry in one hand. If you tried to go twice to get more, you would be beaten and your tamales taken away from you. I guess it didn't pay to be greedy!
Let’s take a moment and talk corn husks. These are exactly what you think they are: dried husks off corn on the cob! Luckily, we do not need to peel and dry our very own corn husks. Many markets with a Hispanic section, will have packaged dried corn husks for purchase. The corn husks for tamales envelope the delicious filling and dough. We do not eat the corn husk; it truly is just the wrapper in which they are cooked and held together. To eat tamales, remove husk wrapper or peal back as you eat. The one step we do need to take with the husk, is an overnight soak so they are pliable when wrapping our tamales.
Tamale pork filling - a step by step guide
- In a small bowl mix together the salt, cumin, paprika and nutmeg. Rub this all over the pork and allow to marinate for 4-6 hours. Overnight is even better.
- In a Dutch oven on medium heat add the olive oil and sear the meat until brown on all sides.
- After the meat is seared, add the onions, garlic, bay leaves and chicken stock. Cover and cook for 2-3 hours. Flip and baste every 20 minutes or so.
- The pork will separate easily with a fork when it is done. Add the chopped cilantro and stir it in.
- Place the pork on a large cutting board and shred into small pieces with two forks.
- Ladle the leftover broth from cooking the pork through a strainer to separate the juice and solids.
- Allow the broth to cool and set aside for use when making the dough. You should have 4 ½ cups of broth, if not add some water. This flavors to dough. So good!
- Put the shredded pork in a large bowl. Add the separated solids from the broth back to the meat and mix.
- Mix the raisins into the pork.
- Mix in the sliced olives and then the filling is ready. Set aside.
Tamale Dough - a step by step guide
- Gather your masa or maseca flour, chili powder, baking powder, salt and olive oil.
- Add the baking powder to the flour and mix thoroughly. Add the olive oil to the chili powder.
- Mix the oil into the chili powder and set aside.
- Pour the broth into the flour and fold to combine. I like to use a very large spatula.
- Add the chili powder mixture to the dough.
- Fold together until well combined. You are now ready to fill the corn husks and assemble the tamales!
How to assemble the tamales
- Pat dry the corn husk that has been soaking overnight. Add a small amount of dough then some filling and a little dough over top.
- Fold the sides of the husk over the dough and then both ends toward the middle.
- I like to tie mine like a parcel with butcher's twine.
- Set them aside and once all are assembled steam them covered for about 35 minutes.
Tamales are popular at holiday gatherings. Marinated meat is slow-cooked in various spices. It is shredded and placed on a corn husk or banana leaf and rolled into corn dough. The whole thing is then carefully wrapped, tied,and steamed to perfection! In Panama, where I grew up tamales always came wrapped in giant banana leaves. Living in the northern USA, banana leaves are hard to come by so I use corn husks.
Assembly is a communal affair
In a family everyone participates from the youngest to the oldest. Family friends join the action, too. In my opinion, the participation of multiple generations imparts a certain beauty on to this dish. The participation of children is key. They will carry on the traditions to future generations. Besides, if they are involved in the preparation, they are more likely to eat it. Children can be picky sometimes. I was one of those.
You are going to need a steamer and most households I would guess do not have a tamalera but I have a simple solution: Pie tins!
My husband devised a "tamalera", or tamal steaming apparatus, with two disposable pie tins, and a skewer. Primitive? Maybe! But it worked great. It's so easy a child can do it! If you have a pasta pot, a couple aluminum pie tins and a skewer, you are set. Just poke some holes in both pie tins and place one face down over the water and one face up to hold the tamales in your pasta pot.
Frequently Asked Questions:
- How long do I soak the corn husks? The corn husks have to soak overnight. Place them in a bowl with water and keep them submerged with a small plate or saucer until ready to use.
- Can I freeze the tamales? Yes, you can freeze them after they have cooled in an airtight container for up to 6 months.
- How to eat Tamales: Like the husk on an ear of corn, you do not eat it! The corn husk is quite literally the wrapper for the tamale, remove completely or peel back the husk as you enjoy your delicious homemade authentic Mexican tamale! If your tamale has cooled enough for you to hold it, it could even be an on the go meal!
- Are Tamales Gluten Free? These authentic tamales are gluten free, but please be sure you double check the ingredient statement of any ingredient you buy. For example, purchase a masa without any ingredient additives. Naturally, masa is a gluten free as it should only contain ground corn.
- How long can I store tamales in the refrigerator? These will store nicely once cooled in an airtight container for three days.
- How can I reheat the tamales? The easiest and fastest way to reheat them from the refrigerator is to use the microwave (If frozen be sure to thaw first overnight in the refrigerator.) Wrap each tamale in a damp paper towel and microwave for 15 seconds on high. Check the internal temperature so it hits 165°F. Heat another 10-15 seconds until the temperature is reached.
- Can I steam them again to reheat? Sure, you can place them all back in the steamer and heat them until they reach an internal temperature of 165°F.
"Let the children come to me, and do not prevent them; for the kingdom of heaven belongs to such as these.”
Matthew 19:14
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Pork Tamales Recipe Card
Here is a Mexican traditional family recipe and one of my favorites for authentic pork filled tamales served with salsa verde. I love to make these for the holidays and gather everyone around the table!
5 from 30 votes
Print Pin Rate
Course: Main dish
Cuisine: Latin American
Keyword: authentic, food history, how to steam tamales, making tamales, Mexican food
Prep Time: 2 hours hours
Cook Time: 3 hours hours
Total Time: 5 hours hours
Servings: 25 servings
Calories: 143kcal
Author: Analida Braeger
Ingredients
For the tamale dough:
- 4 ½ cups masa
- 4 ½ cups broth (Saved from cooking the meat. Add more water if needed.)
- 2 tsp Kosher salt
- 2 Tbsp chili powder
- 1 Tbsp baking powder
- 2 Tbsp olive oil
For the filling:
(25 corn husks soaked overnight)
- 1 ½ lbs pork shoulder
- 1 ½ tsp salt
- 2 tsp cumin
- 2 tsp smoked paprika
- ¼ tsp nutmeg
- 2 Tbsp olive oil
- 2 garlic cloves large cloves, minced
- 1 onion medium, thinly sliced
- 3 bay leaves
- 3 cups chicken stock
- 2 Tbsp cilantro chopped
- 12 stuffed olives sliced into thirds
- 2 Tbsp raisins
Instructions
Prepare the pork filling:
Place the pork in a glass dish.
In a small bowl mix together salt, cumin, paprika and nutmeg.
Rub the spice mixture all over the meat and marinate for about 4-6 hours. If you can marinate overnight, even better.
In a Dutch oven on medium, heat the olive oil and sear the meat until slightly brown on all sides. Add the onions, garlic, bay leaves and chicken stock.
Cover and cook for about 2-3 hours hours on low or until fork tender. Turn the meat and baste it every 20 minutes or so. Add the cilantro near the end.
Place meat on a large cutting board and allow it to cool slightly. Shred using two forks. Place in a bowl. Add the olives and the raisins and mix well.
Save the broth and strain it, you will need it to add to the masa. Add the strained solids back to the meat mixture and toss out the bay leaves.
Prepare the masa dough:
Place the masa in a large bowl and add the baking powder. Mix well.
In a small bowl mix chili powder, salt, and olive oil and set aside.
Add the cooled broth from the cooked meat to the masa and then the chili powder mixture. Fold together until well combined.
Assemble and fill the corn husks:
DO NOT OVERFILL, or you will not be able to properly close up the tamales.
Pat dry the corn husks as you use them.
Place a corn husk in your hand with the tapered end facing you.
With your hand, pinch off a chunk of dough and put it in the center of the husk. Flatten it out a little bit.
Take approximately a tablespoon of the filling and place it on top along the length of the dough.
Cover the filling with another chunk of dough.
Fold both sides of the husk inward so they overlap. Take each end and flip inwards towards the center. You will end up with somewhat of a rectangle.
Tie using kitchen twine, as though you were tying a parcel.
Steam for about 35 minutes.
To make sure tamales are ready, take one out, cut the twine and unwrap. Tamales are ready if the corn husk peels away easily.
Serve with your favorite salsa. Buen provecho!
Notes
Frequently Asked Questions:
- How long do I soak the corn husks? The corn husks have to soak overnight. Place them in a bowl with water and keep them submerged with a small plate or saucer until ready to use.
- Can I freeze the tamales? Yes, you can freeze them after they have cooled in an airtight container for up to 6 months.
- How long can I store tamales in the refrigerator? These will store nicely once cooled in an airtight container for three days.
- How can I reheat the tamales? The easiest and fastest way to reheat them from the refrigerator is to use the microwave (If frozen be sure to thaw first overnight in the refrigerator.) Wrap each tamale in a damp paper towel and microwave for 15 seconds on high. Check the internal temperature so it hits 165°F. Heat another 10-15 seconds until the temperature is reached.
- Can I steam them again to reheat? Sure, you can place them all back in the steamer and heat them until they reach an internal temperature of 165°F.
Nutrition
Calories: 143kcal | Carbohydrates: 19g | Protein: 6g | Fat: 5g | Cholesterol: 11mg | Sodium: 591mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 0.7mg | Calcium: 58mg | Iron: 2.1mg
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