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Tamales

Tamales

Tamales

Five hundred of these, with a smoky pork filling, will feed a lot of people. They’re incredibly easy to make, too. Most importantly, they’re cheap. If the recipe suits your tastes, try making tamales of your own.

Tamale

A Simple step-by-step recipe and instructions for making authentic Tamales! Fill them with pork, chicken or beans and cheese and cooked on the stovetop or in the instant pot.

Tamales are a traditional Mexican dish made with a corn based dough mixture that is filled with various meats or beans and cheese. Tamales are wrapped and cooked in corn husks or banana leaves, but they are removed from the husks before eating. Try them served with pico de gallo on top and a side of guacamole and rice. (Source: tastesbetterfromscratch.com)

While making tamales is a process (made very fun with multiple people to help stuff and wrap them!), it’s really simple, so don’t be intimidated! There are just two main elements; the dough, and the filling. (Source: tastesbetterfromscratch.com While making tamales is a process (made very fun with multiple people to help stuff and wrap them!), it’s really simple, so don’t be intimidated! There are just two main elements; the dough, and the filling. (Source:tastesbetterfromscratch.com tThe dough, called “masa” is spread on the corn husk. The corn husks do not get eaten, they are just used to envelope the dough and filling of the tamale which gets cooked inside. (Source:astesbetterfromscratch.com)))

Broth: Beef, chicken or vegetable will work. If using my red chili pork tamale filling, use the leftover broth from the cooked pork. (Source: tastesbetterfromscratch.com The filling. You can fill the tamales with meat or beans and cheese. Find my favorite filling options below! (Source:tastesbetterfromscratch.com t

4. Assemble the tamales: Lay a corn husk, glossy side up, on the counter with the wide end at the top. Scoop about ¼ cup of dough onto the top, center of the corn husk. Lay a piece of plastic wrap over the dough and use your hands to press and spread the masa into a thin layer, about ¼ inch thick. Keep the dough spread along the top half of the corn husk to allow plenty of room to fold the bottom husk up, when it’s time. (Source: tastesbetterfromscratch.com)2. Prepare desired filling. You’ll need about 3 ½-4 cups of filling for one batch of tamale dough. Some filling options include: (Source:astesbetterfromscratch.com)))

Fold-in one long side of the husk over the filling. Fold in the other long side, overlapping the first (like folding a brochure). Fold the bottom of the husk up. Optional: Tear a long strip from an edge of one of the soaked corn husks and use it to tie the tamale, to hold it together. (Source: tastesbetterfromscratch.com)

or Instant Pot pressure cooker. (About 1 cup for IP and a few cups for a steamer pot—don’t fill above the steamer rack.) Lay a few extra corn husks on the bottom rack to keep the tamales from falling through and any boiling water from directly touching them. (Source: tastesbetterfromscratch.com 5. Tie the tamales (optional): Tying the tamales can help you differentiate them if making more than one filling. However, you don’t have to tie a corn husk string around them to secure them, as they will hold together without it, stacked upright, side-by-side in the pot. (Source:tastesbetterfromscratch.com))

meal

Place tamales standing upright, with the open end up, just tightly enough to keep them standing. If using a steamer, lay a few soaked corn husks or a wet towel over the top of the tamales before closing the lid.Simple step-by-step instructions for making authentic Tamales filled with pork, chicken or beans and cheese and cooked on the stovetop orTo reheat tamales: Wrap leftover or frozen tamales in a few dampened paper towels and microwave until warmed through. The wet paper towels will help them “steam” as they are reheated. Be careful when unfolding them–they will be hot! (Source:Assemble the tamales: Lay a corn husk, glossy side up, on the counter with the wide end at the top. Scoop about ¼ cup of dough onto the top, center of the corn husk. Lay a piece of plastic wrap over the dough and use your hands to press and spread the masa into a thin layer, about ¼ inch thick. Keep the dough spread along the top half of the corn husk to allow plenty of room to fold the bottom husk up, when it’s time. (Source: in the instant pot. (Source:

Cook on the stove-top or Instant Pot: Add water to the bottom of your steamer or instant pot. (About 1 cup for IP and a few cups for a steamer pot—don’t fill above the steamer rack.) Lay a few extra corn husks on the bottom rack to keep the tamales from falling through and any boiling water from directly touching them. (Source: tastesbetterfromscratch.com Tying tamales (optional): You don’t have to tie a corn husk string around the tamales--it does take more time and they will hold together without it. However, if you’re making multiple fillings, tying ones of a certain kind can help to identify them. (Source:tastesbetterfromscratch.com tPlace tamales standing upright, with their open end up, just tightly enough to keep them standing. If using a steamer pot, lay a few soaked corn husks or a wet towel over the top of the tamales before closing the lid. (Source:astesbetterfromscratch.com)))

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