After two long years of incessant harassment from a fan, I finally caved in and decided to make tamales. Being a novice cook, I was intimidated by this traditional Mexican dish, but my determination to put an end to the constant nagging pushed me to finally take on the challenge. In this blog post, I will share my experience and the lessons I learned from making tamales, as well as the satisfaction I received from accomplishing this feat. Join me on this culinary journey and learn how to make tamales yourself!

How I Finally in 2 Years Made Tamales Without Hassle

Introduction

Making tamales is an art form that has been passed down through generations. It’s a delicacy that can be enjoyed as a satisfying and filling meal to get your day started or to wind you down after a long day. However, for many beginners, making tamales can be a daunting task. But, after two years of being harassed by a fan, I finally took on the challenge of making tamales. In this article, I will teach you how to make the perfect tamale, step by step.

The Recipe and How It Quickly Became a Household Favorite

I wanted to try something different, so I went with a tamale recipe with slow-braised chicken in a zesty red sauce. Tamales steamed in corn husks until light and fluffy are a classic and can never disappoint. This tamale recipe can quickly become a household favorite as it is not only tasty but also easy to make.

Preparing the Corn Husks

Before we get started with the recipe, let’s talk about soaking the corn husks. Corn husks must be submerged completely in cold water overnight, and you need to make sure that they are completely covered or they will dry out. Soaking the corn husks makes them pliable, which is important to wrap the tamales correctly.

Preparing the Chicken Filling

The chicken filling in the tamale recipe takes it to the next level. Rojos de Pollo is a slow-cooked chicken in a zesty red sauce with a tamale filling. To make this, you’ll need ancho chilies, guajillo chilies, yellow onion, and Roma tomatoes. Roasting these ingredients and caramelising them will enhance their flavours, making them a perfect combination for the slow-cooked chicken. Then you can add cumin seeds and garlic for an additional flavour boost. The chicken stock used as braising liquid for the chicken filing will make the filling super moist and juicy.

Assembling the Tamales

Now that the corn husks are soaked and the filling is ready, it’s time to assemble the tamales. First, arrange the husk in a diamond shape, then add 2 to 3 tablespoons of filling, leaving enough space on the sides to wrap the tamale. You then need to fold the bottom of the husk over the filling and fold up the sides towards the middle. Finally, fold down the top of the husk towards the bottom. Repeat the process until all the filling is finished.

Steaming the Tamales

Steaming is the final process to perfecting your tamales. You’ll need a large steamer and a lid. Add water to the pot, put the steamer basket in, and arrange the tamales vertically in the basket with the open end facing up. Cover the pot with a lid and steam for 1-1 1/2 hours. You know your tamales are done when the filling sets and separates from the corn husk.

Conclusion

Making tamales can be fun and easy, but only if you follow the right steps. Don’t be afraid to try new recipes, experiment and see what works best for you. Give yourself enough time and be patient, and always remember that practice makes perfect.

FAQs

1. What other fillings can I use in my tamales?
   You can use any filling of your choice, but some popular options include pork, beef, vegetables, and cheese.

2. Why do we need to soak the corn husks?
   Soaking the corn husks makes them pliable, which is important to wrap the tamales correctly.

3. Can I freeze my tamales?
   Yes, you can freeze them. Make sure to wrap them in plastic wrap or wax paper first.

4. How long should I steam my tamales?
   Steam your tamales for 1-1 1/2 hours or until the filling sets and separates from the corn husk.

5. Can I make tamales without a steamer?
   It is best to steam them using a steamer, but if you don’t have one, you can use a deep pot with a lid and a colander or a sieve to hold the tamales. Add water to the pot, put the colander or sieve on top, and arrange the tamales vertically in the colander or sieve.