Do You Eat the Corn Husk on a Beef Tamales
A Simple footstep-by-stride recipe and instructions for making authentic Tamales! Fill them with pork, chicken or beans and cheese and cooked on the stovetop or in the instant pot.
If you've been following TBFS then y'all know that I fell in love with authentic Mexican food while living in Mexico with my hubby several years ago. If you love information technology too, be certain to bank check out my Authentic Mexican Rice, Cheese Enchiladas, Horchata, and Tres Leches Cake!
I learned to make homemade tamales many years ago from a sugariness elderly woman in Puebla, United mexican states. My married man and I were living in Puebla for a few months and became friends with this woman and her family. Her daughter was the secretary at the office building where we worked.
This sweet grandmother made incredible tamales! I expressed my desire to learn the ins and outs of authentic Mexican cooking, so the Grandma invited me over for a "tamalada" or Tamale making party. She made her masa dough completely from scratch, using dried white corn kernels and "cal" , which has been difficult for me to find in the U.S..
What is a tamale?
Tamales are a traditional Mexican dish made with a corn based dough mixture that is filled with various meats or beans and cheese. Tamales are wrapped and cooked in corn husks or banana leaves, but they are removed from the husks before eating. Endeavour them served with pico de gallo on tiptop and a side of guacamole and rice.
While making tamales is a process (fabricated very fun with multiple people to help stuff and wrap them!), it's really simple, then don't be intimidated! In that location are just two chief elements; the dough, and the filling.
- The dough, chosen "masa" is spread on the corn husk. The corn husks practice non go eaten, they are merely used to envelope the dough and filling of the tamale which gets cooked inside.
- The filling. Yous tin can fill the tamales with meat or beans and cheese. Find my favorite filling options below!
Ingredients:
Masa harina: I like the Maseca brand which is a common brand found in the Mexican aisle at the grocery shop.
Broth: Beef, chicken or vegetable volition piece of work. If using my red chili pork tamale filling, use the leftover broth from the cooked pork.
Baking powder
Salt
Cumin
Lard: lard is used in truly authentic Mexican tamales (and it has less saturated fat then butter)! You tin can observe it in the Mexican aisle at the grocery shop, or online. Shortening would work as a substitute.
Dried corn husks: eight ounce package
How to Make Tamales, Step-past-pace:
1. Soak the corn husks. Place corn husks in a bowl of very hot h2o for xxx minutes or until softened.
2. Prepare desired filling. You'll need almost 3 ½-4 cups of filling for one batch of tamale dough. Some filling options include:
- Salsa verde chicken: iii ½ cups cooked, shredded chicken mixed with 16 ounce tin can salsa verde (I like herdez brand)
- Bean and cheese: 15 oz can refried beans and 1 ½ cups shredded mozzarella cheese
- Blood-red chili pork: 1 recipe carmine chili pork
3. Brand the masa dough: In a large bowl, use an electrical mixer to beat the lard and 2 tablespoons of broth until fluffy, almost 3-5 minutes. Combine the masa flour, blistering powder, salt, and cumin in a medium basin; stir into the lard mixture and beat well with an electrical mixer. Add the broth, little by little to course a very soft dough. Vanquish on loftier speed for several minutes. The dough should spread similar flossy peanut butter and exist slightly sticky. Cover the mixing bowl with a clammy newspaper towel, to keep the dough from drying out.
4. Assemble the tamales: Lay a corn husk, glossy side up, on the counter with the broad stop at the elevation. Scoop about ¼ cup of dough onto the meridian, center of the corn husk. Lay a piece of plastic wrap over the dough and use your hands to press and spread the masa into a thin layer, most ¼ inch thick. Proceed the dough spread along the top half of the corn husk to let plenty of room to fold the bottom husk up, when information technology's time.
Identify 1-2 tablespoons of desired filling in a line down the center of the dough. (You don't want besides much filling).
Fold-in one long side of the husk over the filling. Fold in the other long side, overlapping the offset (like folding a brochure). Fold the bottom of the husk up. Optional : Tear a long strip from an border of i of the soaked corn husks and use it to necktie the tamale, to concord it together.
5. Tie the tamales (optional): Tying the tamales can help y'all differentiate them if making more than ane filling. Yet, you don't accept to tie a corn husk string effectually them to secure them, as they volition concur together without it, stacked upright, side-by-side in the pot.
half-dozen. Cook on the stove-top or Instant Pot:
Add h2o to the bottom of your stove-top steamer or Instant Pot pressure cooker. (About 1 cup for IP and a few cups for a steamer pot—don't fill higher up the steamer rack.) Lay a few extra corn husks on the lesser rack to keep the tamales from falling through and whatever humid h2o from direct touching them.
Place tamales standing upright, with the open end upwardly, just tightly plenty to proceed them standing. If using a steamer, lay a few soaked corn husks or a wet towel over the top of the tamales before closing the lid.
Steamer: Bring water to a boil and in one case boiling, reduce to a simmer and steam for 1 to 2 hours (or even longer, depending on how many you're making). Check them subsequently ane hour. (In Mexico they would oft place a coin at the lesser of the steamer and when the coin started to tap in the pot you know the water was low and you needed to add together more.)
Instant Pot: Cook on Manual/High Pressure for 25 minutes. Allow force per unit area to naturally release for x minutes, and so quick release.
Freezing and Reheating Instructions:
To freeze tamales: I love making a big batch of tamales to continue in the freezer for decorated nights. To freeze them, allow the cooked tamales to cool completely, and then stick them in a freezer ziplock handbag and freeze for up to 3 months.
To reheat tamales: Wrap leftover or frozen tamales in a few dampened paper towels and microwave until warmed through. The moisture paper towels will aid them "steam" every bit they are reheated. Be careful when unfolding them–they will be hot!
Serve tamales with:
- Toppings: salsa, avocado, sour cream, pico de gallo.
- Authentic Mexican Rice – you'll be in heaven!
- Bootleg Refried Beans
- Easy Homemade Horchata
- or check out all my Mexican recipes!
You tin can alsoFOLLOW ME onFACEBOOK,TWITTER,INSTAGRAM andPINTEREST for more corking recipes!
Recipe
For the Dough:
- 4 cups Masa Harina (Maseca brand if available)
- 3 cups broth (beef, craven, or vegetable broth)
- ii teaspoons baking pulverisation
- 1 teaspoon table salt
- ane teaspoon cumin
- 1 ane/iii cups lard
- 8 ounce packet stale corn husks
-
Soak the corn husks in a basin of very hot water for 30 minutes or until softened.
-
Prepare desired fillings*.
-
Make the tamal dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, nigh 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl; stir into the lard mixture and beat out well with an electric mixer.
-
Add the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter and exist slightly viscous.* Cover the mixing bowl with a damp paper towel, to keep the dough from drying out.
-
Get together the tamales: Lay a corn husk, glossy side up, on the counter with the wide end at the pinnacle. Scoop about ¼ cup of dough onto the meridian, center of the corn husk. Lay a slice of plastic wrap over the dough and use your hands to press and spread the masa into a sparse layer, about ¼ inch thick. Keep the dough spread forth the top half of the corn husk to permit plenty of room to fold the bottom husk upwards, when it's fourth dimension.
-
Identify ane-2 tablespoons of desired filling in a line down the center of the dough. (You
don't want too much filling). -
Fold in one long side of the husk over the filling. Fold in the other long side, overlapping the first (like folding a brochure). Fold the bottom of the husk upward.
-
Tying tamales (optional): You don't have to tie a corn husk string effectually the tamales--it does have more fourth dimension and they volition hold together without it. Nonetheless, if you're making multiple fillings, tying ones of a certain kind can help to place them.
-
Cook on the stove-peak or Instant Pot: Add water to the lesser of your steamer or instant pot. (Nigh 1 cup for IP and a few cups for a steamer pot—don't fill up above the steamer rack.) Lay a few extra corn husks on the bottom rack to keep the tamales from falling through and any humid water from straight touching them.
-
Identify tamales continuing upright, with their open end upwards, just tightly enough to keep them standing. If using a steamer pot, lay a few soaked corn husks or a wet towel over the tiptop of the tamales before endmost the hat.
-
Steamer: Bring water to a boil (in United mexican states they would oft place a coin at the bottom of thesteamer and when the money started to tap in the pot you know the h2o was humid.) Once boiling, reduce to a simmer and steam for 45 minutes to 1 hour, or longer. Check them afterwards 45 minutes.
Instant Pot: Cook on Manual/High Pressure for 25 minutes. Allow pressure to naturallyrelease for 10 minutes, and and then quick release.
-
To test if the tamales are done: Remove i and attempt to pull the husk off. If the husk pulls abroad cleanly from the tamale they're washed. If the dough is still viscous or wet looking, melt them for 5-10 minutes longer and attempt once more.
-
Store leftover tamales in the fridge for 5-7 days depending on the freshness of your ingredients.
Tamale Filling Suggestions: You'll demand about 3 ½-4 cups of filling for ane batch of tamale dough.
- Salsa verde chicken: 3 ½ cups cooked, shredded chicken mixed with 16 ounce can salsa verde (I like Herdez brand)
- Bean and cheese: xv oz tin can refried beans and 1 ½ cups shredded mozzarella cheese
- Red chili pork: 1 recipe red chili pork
Freezing Instructions: Let the cooked tamales to cool, then identify them in a freezer safe bag and freeze for upwards to three months.
Reheating: Wrap leftover or frozen tamales in a few dampened paper towels and microwave until warmed through. The wet newspaper towels will assistance them "steam" as they are reheated. Be conscientious when unfolding them--they will be hot!
Calories: 72 kcal Carbohydrates: 15 g Protein: ii g Fat: 1 g Saturated Fat: 1 g Sodium: 216 mg Potassium: 89 mg Fiber: 1 g Saccharide: i g Vitamin A: 204 IU Vitamin C: 1 mg Calcium: 46 mg Fe: 2 mg
Did Y'all Make This Recipe?
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I originally shared this recipe October 2017. Updated February 2020 with new process photos and clearer instructions.
Have yous tried this recipe?!
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