Last Updated on 3rd August 2022 by Pauline Loughlin
Have you ever wondered how to make a tamale? You can learn how to make a tamale in this article! Here’s how to prepare them from scratch or cook them from frozen. Follow these steps to make the perfect tamale every time! Enjoy! Read on for the easy way to cook and enjoy the delicious Mexican treat!
How to Make Tamales
Tamale making is a simple process with a few important steps. Firstly, the dough should be prepared by mixing the masa harina with warm chicken broth. You can make the dough thicker by adding more masa harina. Next, the corn husks should be soaked in water for 20 minutes. Drain the water and rinse with clean water. Then, you should roll the husks and fold the ends together, making a four-inch circle.
Next, wrap the husk tightly around the dough, making sure the narrow end is folded over. Now, fold the other side over the dough. Lastly, tie the husk with twine or glue it with masa. When ready, place the tamale in the steamer basket. The water level should be just below the rack and the husk should be sealed. Once done, you may cover the tamales with a damp rag to prevent them from drying out.
To steam the tamales, place them in a large pot of water. Be sure to pack them tightly in order to keep their shape in the steamer. If you don’t have a tamale steamer, you can cook the tamales in a stock pot. Just make sure to keep an eye on them and add more water as needed. If the tamales get too soft, you can remove them and discard the husk.
How to Cook Tamales
There are many different ways to serve tamales and many variations on how to prepare them. To make your tamales crispy, fry them in a skillet until the outer layer turns orange. If you are using a skillet, make sure to remove the tamales from the oil by dredging them in towels before serving. The oil can become too much for the tamales to absorb, so make sure to drain the tamales before serving.
You can also steam tamales in a pot. Make sure there is at least an inch of water on the bottom and sides of the pot. You should also place a strainer over the pot. Place a strainer over the top of the tamales to prevent them from sticking to the bottom of the pan. If you do not have a steamer, you can also use a large pot or a Dutch oven.
You can also reheat tamales in a microwave. If you have leftovers, you can place them on a microwave-safe disk and heat them for 15 minutes. If you do not have time to steam them, you can place them in the oven for 15-20 minutes. If you don’t have time to cook the tamales, you can reheat them in the microwave. The microwave will reheat the tamales, but they will be overcooked.
How to Cook Tamales from Frozen
There are several ways to cook tamales, but the most popular method is to steam them. Steaming tamales is a simple way to reheat them, and it allows you to prepare multiple batches of tamales at once. You may also want to use a toaster oven to cook tamales quickly, without heating up your kitchen. However, steaming can result in tamales that don’t have the same moist texture as those made from steaming, and the husks may burn.
The first method to cook tamales from frozen involves placing the package in a pot of rapidly boiling water. The water should be high enough to cover the tamales completely, but not so hot that they break apart. After the tamales are boiled, place them in a clean, airtight resealable plastic bag to prevent water from touching them. Be sure to keep an eye on them while they are cooking, as any leaks could lead to mushy tamales.
How to Fold a Tamale
The process of folding a tamale involves adding masa to the corn husk, starting from the bottom third. The masa should be added in one or two layers, and should be about one-quarter to one-half inch thick. Folding the husk too thin can allow the filling to seep through, and folding it too thick can make the tamale take longer to cook. The following instructions are meant to guide you through the process.
If you’re unsure how to fold a tamale, here are some basic steps to follow: First, season the husk with salt. Next, place the tamales in the steamer basket, open side up. Fill with about one to two cups of water. After the tamales have rested for about an hour, remove them from the steamer and serve them unwrapped on a plate.
If you don’t know how to fold a tamale, you can follow the steps outlined in the video below. Once you’ve folded the tamale, fill the steamer pot with water until the insert is completely full. Place a penny in the water and wait for it to jingle as the tamales steam. Steam them until they are soft, about 20 minutes. Be sure to check the water level regularly to avoid over-steaming.
How to Make Tamale Sauce
Before you can prepare tamales, you will need to prepare the corn husks. First, wash them thoroughly and remove any threads. Then, separate the husks into two piles: one for use as the bottom layer and one for tying. The unusable pile should be discarded. For assembling the tamales, you will need strips of corn husk that are 5-6 inches wide. Alternatively, you can split the husks in half and trim them to the desired size.
Next, you will need to make the sauce. Tamale sauce should have the consistency of tomato juice. This recipe calls for a few different ingredients. Those ingredients can either be added to the tamales or kept separate. You can add a small amount of beef broth or use canola oil. Then, add the taco seasoning and a splash of adobo sauce. Stir the mixture for about two minutes.
How to Make Tamale Meat
There are many steps to follow when making tamale meat. The first is to rinse the corn husk thoroughly and separate it into larger pieces. Use larger corn husks for wrapping and medium for tying. Place the husks into a pot with about an inch of water. After 30 minutes, add the masa, spreading it out evenly in one half. Then place 1-2 tablespoons of filling in the center. Wrap tightly with plastic wrap.
Next, place the tamale dough in an upright steamer. Place a pressure cooker or stockpot with water at a high temperature. Place the husks in the pot and add about a quarter to half cup of masa. Gently unwrap the husks, folding the small side up. Once the tamale meat is cooked through, remove the husks. If you do not use the tamales right away, they can be stored in the refrigerator or frozen for later use.
You can freeze tamales after steaming them. Thaw them overnight in the refrigerator. You can also reheat them later by placing them in a microwave. The tamales will retain their moisture for about 3 days or more. Alternatively, they can be frozen for up to 2 months. Upon thawing, you can reheat them by placing them in a steamer basket over simmering water or in a 350 F oven for about 30 minutes.
How to Make Tamale Dough
If you’ve ever wanted to make tamales at home but don’t know how to make the dough, don’t worry. You can follow the steps below to make a homemade tamale dough. First, soak the corn husks in warm water until soft. Next, blend the masa together using an electric mixer or by hand until crumbly. Once combined, add the green salsa and tomatillo sauce and stir. Spread the mixture evenly on top of the corn husk. Fold the husk over the filling. Next, wrap the dough around the husk and tie the sides of the tamale with a piece of corn husk.
If you are using a lard, try to skim the fat off the top of the lard before using it. Once the fat has melted, use a little bit of it to make the dough. It should be soft enough to spread but not so wet that it falls apart. The dough will keep well in the refrigerator for up to three days, so don’t worry if it hasn’t hardened completely.
How to Eat a Tamale
There are several ways to eat a tamale, but some are easier than others. The most basic method involves peeling off the outer husk and consuming the soft, flavorful interior. A tamale is served as part of a full meal and can be eaten with beverages. If you’re feeding young children, you can serve them with salsa or regular hot sauce. If you can’t find a tamale at your favorite Mexican restaurant, you can purchase one in a supermarket or at a traditional market.
Tamale preparation is very simple. First, prepare two long pieces of corn husk. You’ll need to place a small amount of filling into each. Fold the husks over to release any air inside. Next, wrap the tamale with the proper amount of wrap and filling. Once wrapped, the tamale should be placed on the platter. Make sure that the tamale is not too wet.