How to Make Steamed Tamales: A Step-by-Step Guide to this Traditional Treat

Tamales, those little bundles of joy, are a beloved comfort food in many cultures. They’re incredibly versatile, with fillings ranging from savory meats and cheeses to sweet fruits and spices. Today, we’re diving into the world of steamed tamales, exploring their rich history and sharing a foolproof recipe that will impress your family and friends.

A Brief History of Tamales

Tamales have a long and storied history, dating back thousands of years to pre-Hispanic Mesoamerica. Imagine ancient civilizations like the Aztecs and Mayans preparing these portable meals for their warriors and travelers. These early tamales were often filled with ingredients like turkey, fish, beans, and chilies, reflecting the local flavors and ingredients available. Steaming was the preferred cooking method, using simple yet effective techniques like underground pits lined with hot stones. Over time, tamales made their way across Latin America, evolving with each region’s unique culinary traditions. Today, they remain a cherished food, enjoyed during holidays, celebrations, and everyday meals.

The Art of Steaming: Why It’s Perfect for Tamales

Steaming is a gentle cooking method that uses hot steam to cook food evenly and retain its moisture. This technique is ideal for tamales because it ensures that the masa (dough) is cooked through without drying out, while the filling remains succulent and flavorful. The steam also helps to infuse the tamales with a subtle, earthy flavor.

Let’s Get Cooking: Your Guide to Delicious Steamed Tamales

Ingredients You’ll Need:

For the Masa:

• 4 cups masa harina (instant corn flour)
• 6 cups warm chicken broth or water
• 1 1/2 cups lard or vegetable shortening, softened
• 1 tablespoon baking powder
• 1 tablespoon salt

For the Filling:

• 2 pounds pork shoulder, cooked and shredded (chicken, beef, or vegetarian options can be substituted)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 tablespoon chili powder
• 1 teaspoon cumin powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Other:

• 24 dried corn husks
• Large steamer pot with a steamer basket

Tools for the Job:

• Large mixing bowl
• Stand mixer (optional, but recommended for making the masa)
• Small saucepan
• Slotted spoon
• Tongs

Step-by-Step Instructions:

1. Prepare the Corn Husks: Soak the corn husks in hot water for at least 30 minutes, or until pliable. This will soften them and make them easier to fold.
2. Make the Masa: In a large bowl, combine the masa harina, salt, and baking powder. Gradually add the warm broth or water, mixing with your hands until a soft, slightly sticky dough forms.
3. Beat in the Lard: In a separate bowl, beat the lard or shortening until light and fluffy. Gradually add the masa mixture, beating well after each addition until the dough is smooth and resembles the consistency of thick mashed potatoes.
4. Prepare the Filling: While the masa rests, prepare the filling. In a large saucepan over medium heat, sauté the onion and garlic until softened. Add the shredded pork, diced tomatoes, chili powder, cumin, salt, and pepper. Cook, stirring occasionally, until heated through.
5. Assemble the Tamales: Spread a thin layer of masa (about 1/4 inch thick) over the smooth side of a corn husk, leaving a 1-inch border at the top and bottom. Place a generous spoonful of filling in the center of the masa. Fold the sides of the husk over the filling, then fold the bottom up over the sides. Secure the tamale by tying it with a thin strip of corn husk or kitchen twine. Repeat with the remaining husks, masa, and filling.
6. Steam the Tamales: Add about 2 inches of water to the bottom of a steamer pot. Place the steamer basket inside the pot, making sure the water doesn’t touch the bottom of the basket. Arrange the tamales upright in the steamer basket, leaving a little space between them for steam to circulate. Bring the water to a boil, then reduce the heat to medium-low, cover the pot, and steam for 1 to 1 1/2 hours, or until the masa pulls away easily from the husk.
7. Check for Doneness: To check if the tamales are cooked through, remove one from the steamer and let it cool slightly. If the masa is firm and no longer sticky, they’re ready. If not, return the tamale to the steamer and continue cooking for another 15-20 minutes.

Serving and Enjoying Your Homemade Tamales:

Once the tamales are cooked, carefully remove them from the steamer basket using tongs. Let them cool slightly before serving. Tamales can be enjoyed hot as is, or topped with your favorite salsas, sour cream, or guacamole.

Tips and Tricks for Tamale Success:

• Don’t overwork the masa: Overmixing the masa can result in tough tamales. Mix just until the ingredients are combined and the dough is smooth.
• Use warm broth or water: Warm liquids help to activate the masa harina and create a lighter, fluffier dough.
• Don’t overfill the tamales: Too much filling will make it difficult to fold and seal the tamales properly.
• Add flavor to the steaming liquid: For an extra layer of flavor, add herbs, spices, or even a splash of beer to the water in the steamer pot.

Frequently Asked Questions:

• Can I make tamales ahead of time? Yes! Tamales are great for making ahead of time. Once steamed, let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
• Can I use a different type of meat for the filling? Absolutely! Feel free to get creative with your fillings. Chicken, beef, pork, or even vegetarian options like beans and cheese all work well in tamales.
• What should I do if my corn husks are dry and brittle? If your corn husks are dry, you can try soaking them in hot water for a longer period of time, or microwaving them for 1-2 minutes wrapped in damp paper towels.

Conclusion: Sharing the Joy of Homemade Tamales

Making tamales is a labor of love, but the end result is well worth the effort. These delicious, hand-held treats are perfect for sharing with loved ones on special occasions or enjoying as a comforting weeknight meal. So gather your ingredients, put on your apron, and experience the joy of making homemade tamales!