TAMALE FUN! TAMALE FUN! The Little Church story for December 13th featured the Winslow family making Christmas Tamales. If you'd like to make your own tamales, here's a basic recipe, plus some of the unusual fillings the Winslows used.
Ingredients
(Note, if you have trouble finding these ingredients locally, try mexgrocer.com)
1. Soak the corn husks in warm water until soft (about two hours).
2. Make the filling (see below).
3. Blend the Masa, oil, chicken broth, salt and baking powder until it is the consistency of peanut butter. Add water if needed.
4. Spread some Masa evenly over a corn husk about 1/4 inch thick, leaving some corn husk uncovered at the bottom. Spread a spoonful of filling in the center.
5. Fold the sides of the corn husk over so they overlap slightly to create a nice seam. Fold the uncovered part of the corn husk up over the seam.
6. Repeat steps 4 and 5 until all tamales are made
7. Steam finished tamales in a steamer for 35 - 40 minutes, checking every ten minutes to see if they're done. They are done when they seperate easily from the corn husk.
Makes up to three dozen tamales.
Basic Pork Filling - Cut a pork roast into fist size chunks. Place in a pot, cover with water, and boil for about 2 1/2 hours or until it is tender. Take the chunks out of the water to cool. Shred the pork by hand (it should shred easily if fully cooked). Mix in seasonings of choice.
Basic Chicken Filling - Cover a chicken with water in a large pot. Boil for two hours or until the chicken is done and tender. Remove the chicken from the water and allow it to cool. Remove the skin and discard. Pull the meat off the bones and shred it by hand. Mix in seasonings of choice.
Basic Beef Filling - Place boneless chuck roast in a pot, cover with water and bring to a boil. Reduce to a simmer and cook until tender, about 3 1/2 hours. Allow to cool then shred beef by hand. Mix in seasonings of choice.
Traditional Tamale Seasonings - 2 tablespoons Chili powder, 1 tablespoons Garlic powder, 1 tablespoons Cumin, 1/4 tablespoons black pepper, 1/4 Tbs salt. Mix with 3 tablespoons corn oil and warm on stove. Should season about 4 pounds of meat. (Note - this is not meant to mix with the variations listed below!)
Honey Mustard Tamale - Add a teaspoon of honey, a teaspoon of country dijon mustard, and a sprinkle of chili powder to chicken filling.
Barbecue Tamale - Add barbecue sauce to pork, chicken or beef filling. If you're feeling extra adventurous, add some mashed potatoes!
Moo Shoo Tamale - Add diced mushrooms, diced green onions, shredded napa cabbage and hoison sauce to chicken or pork filling.
Asian Tamale - Add garlic, ginger and soy sauce to chicken or pork filling.
Sweet and Sour Tamale - Add sweet and sour sauce, diced bell pepper, and diced pineapple to chicken or pork filling.
Italian Tamale - Add marinara sauce and shredded mozarella cheese to beef filling. Sprinkle with grated parmesagne cheese.
Hawaiian Tamale - Add diced pineapple and a sprinkle of brown sugar to pork filling.
Apple Dessert Tamale - Cut up apples and put in a pan with some water, sugar, cinamon and butter. Cook over low heat, stirring occassionally, until apples are tender (15-20 minutes). Use without any meat filling (will be better using apple juice instead of chicken broth in the Masa).