Tamales are a delicious steamed dumpling that hails from Central and South America. It is usually made from a corn flour dough that is wrapped around a filling. The filling is traditionally some sort of meat, but could be vegetables or even fish. Tamales make a great snack, side, or even a small meal, especially when served with some salsa and guacamole. Don't forget the hot sauce and beer to wash it all down.
- 3 1/2 Cups Corn Flour (Masa) Not corn meal, this is much finer
- 4 oz Schmaltz or Vegetable shortening Or lard if you are not kosher
- 1 Tablespoon Kosher Salt
- 1 tbsp Baking Powder
- 4 Cups Stock Chicken, Beef, or Vegetable depending on your filling
- 1 Cup Filling See recipes below
- 24 Dried Corn Husks
- Butchers Twine
- Large Pot With a Steamer Basket
-
Put the corn husks in a large bowl and pour 5 cups of boiling water over the husks. Let soak for an hour.
-
In another bowl add the corn flour, baking powder, and salt and stir to combine thoroughly.
-
Melt the schmaltz/shortening and add it to the stock.
-
Add the stock and fat to the dry ingredients slowly, you may not need all of the liquid mix, and knead until a clay like dough is formed.
-
Place a corn husk in front of you with the wider end facing away from you.
-
Place 2 tablespoons of dough on the husk and press in to a rectangle starting a 1/2" from the top and sides of the husk and should be about 1/2 the length of the husk.
-
Place 2 teaspoons of the filling in the middle of the dough rectangle and form in to a log shape. Avoid getting too close to the any of the sides.
-
Using the husk, form the dough around the filling and and then roll the husk around the filled dough.
-
On the seam side fold the the bottom section of the husk up. and place upside down. Once you have 3 tamales complete tie in to a bundle using the butchers twine, with the seams facing in. Place the bundle in the steamer basket with the open side facing up.
-
Add water to the pot, so it comes just below the steamer basket and bring it to a boil. Turn the heat down to medium and place the steamer basket over the water. Steam covered for about an hour and eat immediately or allow to cool, wrap in plastic, and freeze.