I've eaten tamales all my life but hadn't mastered the "art" of tamale making. In Spanish, a tamalera is a an expert and this year I decided if no one else called me a tamalera, I wanted to at least give myself the title. So my mom and I put together a plan to spend a weekend making the best tamales in the neighborhood. We drew on the experiences of friends and relatives and I'm ready to share a great recipe!!
This recipe makes 9-10 dozen chicken tamales. If you choose, you can substitute pork or beef.
5 lbs masa ( You can purchase this at a grocery store that services Hispanics.)
2 lbs lard ( I've heard you can use shortening instead of lard but we used the real deal.)
2 chickens, uncooked
1 full pod garlic
6 oz. chile ancho (These are dried and 6 oz.=about 6-7 pods)
1 pkg corn husks
Do Ahead- Step One
Boil and debone chickens ( I encourage you to season your chickens with your favorite seasoning as they boil). Mince finely with a butcher knife or place in a food processor and add 1 t black pepper, 1 t cumin and 3-5 cloves garlic. (I'm way heavy handed with the garlic.) Set chicken aside. In fact, this step can be done days or a couple of weeks in advance. I got my chicken ready a week before, seasoned it, and then placed it in the freezer until the big day.
Do Ahead -Step Two
This part of the recipe can also be done in advance and then kept in the refrigerator.
First, place chilies in a saucepan and add enough water to cover them. Soak for 20-30 minutes until they're soft and pliable. Remove chilies from water and reserve the water. Remove stems and seeds by opening them up and rinsing repeatedly to ensure that no seeds remain. Add 2-4 cloves of garlic, salt and 1 tsp of cumin to the water. Place chilies back in the water and cook on medium until they're cooked and completely soft. Cool then blend to make a thick paste. (This paste is the foundation of my enchilada sauce which I'll be posting in the future. Keep your eyes peeled for it.)
The Night Before
You'll need one large package of corn husks and, in order to work with them, they need to be soft and pliable. They need to soak at least two hours, but we placed ours in a large pot, covered with water, and then weighted them down with something heavy overnight.
You're Ready to Start
On the day of tamale making, you'll first prep the masa. The ultimate goal is for cooked tamales to roll out of the husk. For this to happen, you need to make sure the masa isn't too dry. Add 1-11/2 lbs of lard to the masa. Knead it well so that the lard is evenly distributed. Then add about 1 c of the chili paste, 1 heaping T. black pepper,1 heaping T. cumin and salt to taste. Yes, I said taste. When all is mixed well, pinch the masa and give it a little taste.
If you're able to purchase seasoned masa, you can do that and skip making the chili paste altogether.
As you prepare to assemble, a team approach is best, especially if you're a novice. We laid a vinyl tablecloth on the kitchen table then divided up the duties. Some of us spread the masa on the corn husk and others filled them with chicken and rolled them up. If you're a novice spreader, you'll make a mess, like me!
The actual spreading of the masa can be tricky. Rather than write a lengthy description, I'm including a quick video of the process.Click here for video.
Once you've got them all rolled up, it's time to cook!!
1. Create a bed of corn husks in the bottom of your cooking pot. Cover a metal measuring cup or a small coffee mug with foil and place it in the center to provide stability for stacking.
2. Stack tamales, open side up, somewhat vertically. They should look like a teepee inside the cooking pot. This is the time you add water to the bottom of the pot, about 1/2"-3/4 " deep.
3. Cover with a foil tent to keep the moisture in.
4. Place a dishtowel over the foil as the final step before cooking. (To be honest, no one we asked could identify the purpose of the dishtowel but everyone said,"That's the way my mother did it!"
How long do they take to cook?
Turn the stove on high until you know the water's boiling. When it boils, turn the temperature to medium and let them steam for 45 min. to 1 hr. This worked well for us when we cooked 3-4 dozen at a time. (We weren't very successful when we cooked about six dozen. They seemed to take forever and the ones on the inside cooked while the ones on the outside didn't.)
After about 45 min., pull one out and give it a taste test. The masa should be firm and cooked thoroughly. Allow them to cool, then wrap in foil by the dozen, label and freeze for your next family gathering or party.
See Our Finished Product
At the end of our weekend, I felt successful because I'd always looked at tamale making as a feat that was beyond my capabilities and I proved myself wrong. However, the best part of the entire process was the time I spent with my mom. Hours of planning on the phone for three weeks, the entire day of spreading and rolling, and then serving freshly made tamales to family members that evening and waiting for their approval.
Many life lessons can be learned when the pot is boiling and ideas can be exchanged over a cutting board. A kitchen is an easy place to leave your Fingerprint on someone's life, letting them know their value and what they mean to you.