The first time I had tamales was about 6 months ago and ever since then I have wanted them again, so I thought I would try to make them myself. That may have been a quixotic idea, but I did it anyway. The process was long and there are a lot of moving parts, from making the masa to the filling, but in the end I enjoyed being able to explore Mexican cuisine.
To go with the Tamales, even though I think they're technically supposed to be served alone, I made a simple avocado salad. It was a nice, fresh addition to the heavier corn and meat of the Tamales.
* May I suggest that if you want to make tamales that you start the process very early and also to make them for a large group because they are naturally conducive to larger crowds
Recipe:
Masa (to be used in the Tamales recipe)
2 cups masa harina
1 1/3 cups warm water
1.) Mix masa harina and water to form a soft dough. you may need to add more masa harina if the dough is too sticky.
Tamales Moreno
For filling:
8 oz pork tenderloin
1/4 onion
1/2 bay leaf
1 sprig thyme
1 sprig oregano
1/2 tsp salt, or to taste
2 oz ancho chiles, cleaned, seeded and deveined
1 1/2 cups warm water
1 large clove garlic, peeled
1/2 tbsp lard
For tamales:
2 lbs prepared corn masa (double the masa recipe)
1 1/2 cups lard
1/2 tbsp baking powder
1 tbsp salt, or to taste
50-60 corn husks, washed, soaked in warm water in 30 minutes, and drained well
1.) For filling: Place the pork, onion, herbs and salt in a pot and add enough water to cover. Boil for 30 minute, or until the meat is tender. Drain, reserving 2 cups of cooking liquid, and shred pork. Set aside.
2.) Soak the chiles in the warm water for about 10 minutes. Puree the chiles, water, and garlic in a blender until very smooth. Heat the lard in a frying pan and fry the chile mixture over medium heat for about 10 minutes. Add the pork and adjust the seasonings if necessary. Cook for 5 minutes to heat through and thicken slightly.
3.) For the Tamales: Mix the masa and the reserved liquid with an electric beater for 5 minutes and set aside. In another bowl, whip the lard at a maximum speed until light and fluffy, then add the masa mixture. Beat at high speed for 5 to 7 minutes or until a small ball of the dough floats when dropped in a glass of cold water. Add the baking powder and salt, and mix well.
4.) Divide the masa mixture among 30 corn husks, spooning the dough into the center of each along with 1 tbsp of filling. Fold the sides of the husk together and bring the tip down to seal completely (watch a video to get this right). Heat water in the bottom of a steamer, line the basket with husks, and place the tamales on the top. Cover with the remaining husks, a dish towel, plastic wrap and the lid. Steam for 45-55 minutes, or until the husks easily pull away from the tamales. Serve with salsa, sour cream, or a Mexican cheese.
Avocado Salad
1 large tomato
2 large avocados
1/2 onion
1/2 green bell pepper
Fresh lime juice
Salt and Pepper
1.) Chop all of the vegetables and mix with the juice and salt and pepper. Serve chilled.
To go with the Tamales, even though I think they're technically supposed to be served alone, I made a simple avocado salad. It was a nice, fresh addition to the heavier corn and meat of the Tamales.
* May I suggest that if you want to make tamales that you start the process very early and also to make them for a large group because they are naturally conducive to larger crowdsRecipe:
Masa (to be used in the Tamales recipe)
2 cups masa harina
1 1/3 cups warm water
1.) Mix masa harina and water to form a soft dough. you may need to add more masa harina if the dough is too sticky.
Tamales Moreno
For filling:
8 oz pork tenderloin
1/4 onion
1/2 bay leaf
1 sprig thyme
1 sprig oregano
1/2 tsp salt, or to taste
2 oz ancho chiles, cleaned, seeded and deveined
1 1/2 cups warm water
1 large clove garlic, peeled
1/2 tbsp lard
For tamales:
2 lbs prepared corn masa (double the masa recipe)
1 1/2 cups lard
1/2 tbsp baking powder
1 tbsp salt, or to taste
50-60 corn husks, washed, soaked in warm water in 30 minutes, and drained well
1.) For filling: Place the pork, onion, herbs and salt in a pot and add enough water to cover. Boil for 30 minute, or until the meat is tender. Drain, reserving 2 cups of cooking liquid, and shred pork. Set aside.
2.) Soak the chiles in the warm water for about 10 minutes. Puree the chiles, water, and garlic in a blender until very smooth. Heat the lard in a frying pan and fry the chile mixture over medium heat for about 10 minutes. Add the pork and adjust the seasonings if necessary. Cook for 5 minutes to heat through and thicken slightly.
3.) For the Tamales: Mix the masa and the reserved liquid with an electric beater for 5 minutes and set aside. In another bowl, whip the lard at a maximum speed until light and fluffy, then add the masa mixture. Beat at high speed for 5 to 7 minutes or until a small ball of the dough floats when dropped in a glass of cold water. Add the baking powder and salt, and mix well.
4.) Divide the masa mixture among 30 corn husks, spooning the dough into the center of each along with 1 tbsp of filling. Fold the sides of the husk together and bring the tip down to seal completely (watch a video to get this right). Heat water in the bottom of a steamer, line the basket with husks, and place the tamales on the top. Cover with the remaining husks, a dish towel, plastic wrap and the lid. Steam for 45-55 minutes, or until the husks easily pull away from the tamales. Serve with salsa, sour cream, or a Mexican cheese.
Avocado Salad
1 large tomato
2 large avocados
1/2 onion
1/2 green bell pepper
Fresh lime juice
Salt and Pepper
1.) Chop all of the vegetables and mix with the juice and salt and pepper. Serve chilled.
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