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How to make a terrific tamale




Source of Recipe


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List of Ingredients






• Buy the masa at a local Mexican store the same day you're planning to use it; otherwise keep refrigerated and use within two days.
• Specify the type of fresh corn masa desired when purchasing.

"We buy and use fresh (wet) unprepared corn masa for tortillas, which is finer grained than the coarse-ground fresh masa for tamales," says Ramirez. Softened lard (no substitutes), salt, baking powder and some pork broth is added, and the mixture is hand-kneaded for about 20 minutes, until the masa is smooth.

Although the Ramirez family doesn't use them, fresh prepared and unprepared corn masa for tamales and dehydrated masa are also available. The fresh (wet) prepared corn masa (masa preparada) for tamales has already been mixed with other ingredients and is ready to spread. However, this masa yields greasier tamales (because it contains more lard than homemade masa), advises Ramirez.

Unprepared fresh (wet) corn masa for tamales, like the fresh unprepared corn masa for tortillas, also requires the addition of other ingredients.

• For the meat mixture, Ramirez cooks cutup cubes of boneless pork (at some stores, packages are marked pork cushion) until tender, then shreds and combines it with homemade chile sauce made with dried California and pasilla chiles (no tomatoes). For convenience and ease, make the meat and chile sauce the night before and keep refrigerated. Then use out of the fridge (it's not necessary to heat).

• You'll need an 8-ounce package of dried, papery corn husks (each about 7 to 8 inches long) to make five dozen to six dozen tamales, says Virginia Garcia (Ramirez's sister). Rinse the husks with water, then soak in warm water 30 minutes to soften, rinse again, and carefully squeeze out the excess water, but do not twist them.

• Place a pliable corn husk in the palm of one hand (pointed end away from you). Use a wooden spoon and, starting at the bottom, spread a thin layer of masa three-quarters of the way up the husk. The thickness of the masa is often debated, but it comes down to the cook's preference and tradition.

Then turn the husks so the pointed tip is toward you, and spread a spoonful of filling in the center. Fold the sides in, and fold the pointed end (at the bottom) up. Leave the (flat) top open. If not cooking immediately, refrigerate the tamales.

• To cook, stand the tamales upright (unfolded or open side up, so the masa and filling don't fall out) in a large, tall pot that looks like a stock pot (in Mexico, a tamaleria with a shelf in the bottom with holes in it is used) with an opened stainless steel vegetable steamer or colander placed in the bottom (to improvise a steamer).

Cover the tamales with any leftover softened corn husks (or a clean kitchen towel), and cover the pot with a tight-fitting lid. It will take about 2 to 2 1/2 hours to steam them. Be sure to check the water level during cooking, adding more water as necessary.

• To check the tamales for doneness, remove one from the center of the pot. The masa should be firm, not mushy, and easily pull away from the husk.

• Refrigerate any leftover tamales (use within a few days or freeze for longer storage) and reheat, turning often, on a griddle, grill or in a nonstick skillet, until the husks turn golden brown.


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