How to Prep and Steam Homemade Tamales and a few more Tips
Annually a group of us get together to make homemade tamales. We now call ourselves the Tamale Girls aka TG’s. We started this in 2018. Last year during the Covid lockdown I had to make solo and not nearly as much fun without the TG’S. Felicia our friend is the lead in this since she is well versed in how to make tamales, she has been making these with her family all her life. So I thought to share a few helpful hints that we all learned from Felicia with you.
Prepping and Steaming your Tamales:
First thing get a deep enough pot with lid.
Put a bowl or veggie colander upside down in the center of pot and surround the edges with foil.
Fill bottom with water. Make sure to check periodically that the water hasn’t evaporated. Add more water to prevent this if needed.
Stand your tamales upright putting the sealed end on the bottom, you can stack on top of eachother if you have an abundance tamales made.
Cover the tamales with a damp 100% cotton cloth/towel.
Turn stove top on to high heat. Place lid on top. Steam for one hour maybe longer if you have bigger tamales.
Assembling Tamales:
Soak your corn husk in warm water minimum of 30 minutes. Using a paper towel dry off before adding Masa.
Using a spoon or spatula Prep all the husk with masa. Smear a thin layer of masa leaving 1 -2 inch clean on top and bottom of corn husk but be sure to spread masa on the rest of the corn husk spreading to the side edges.
When you have made a pile of your masa prepped corn husk it’s time to fill with your meat. You can use pork, chicken, beef even do a sweet version be creative with your tamales.
Make your own masa (Brand I use Maseca and follow directions on bag)for more flavor I add drippings from pork juice instead of all water. Or buy it already made from your favorite Mexican Market.
Here’s the recipe for the filling: (Recipe Food network)
Ingredients
2 1/2 pounds boneless pork shoulder, cut into 3-inch pieces
Kosher salt
1 onion, quartered
4 sprigs fresh thyme or 2 teaspoons dried thyme
2 teaspoons dried oregano (preferably Mexican)
2 bay leaves
12 black peppercorns
2 teaspoons ground cumin
1/3 cup plus 1/2 teaspoon chili powder
1 clove garlic, minced
2 teaspoons all-purpose flour
2 teaspoons sugar
1 tablespoon vegetable oil
Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm.
Combine pork, with cumin, 1/3 chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook stirring occasionally, until most of the liquid is absorbed, about 25 minutes.
Your ready to fill your corn husk that have been prepared with the masa!
For full recipe go to Foodnetwork.com (Pork Tamales)
