 While beef tamales are a favorite, chicken and vegetarian tamales are growing in popularity.
Some restaurants feature chicken instead of beef choices on their menus. A tamale can be bought for about $2-3 each, depending on the restaurant and the size.
It is easy to make tamales. It starts with a doughy mixture, usually based in corn, wrapped around beef or chili stripes and then wrapped in a corn husk, leaves or a banana leaf- depending on the part of Mexico they are cooked.
The base of any good tamale, taco, burrito, burro or chimi is the tortillla. This type of tortilla (pronounced: tor-tee-a) is made from masa.
Masa is basically corn dough. Usually it is made from grounded corn that is heated, soaked, drained and grounded. Depending on the recipe, water, broth, milk, salt and some type of fats are added.
Fillings include green corn, beef or pork. But, just about anything an be added. Tamales can also be made with chicken, pumpkin, squash, or even fruits (sweet tamales dulces).
The green corn tamal (green, meaning "fresh") is made with fresh white corn, often mixed with cheese, then lined with a long green chile slice before it is rolled and wrapped in a husk. Then the husks are steamed.
Making tamales can be simple. Hot tamales are the best when they first come out of the steamer. But reheating frozen tamales still captures that spicy corn taste.
To make green corn tamales from scratch you need to start with actual corn, scraped from the cob (save the husks!). Grind the corn with Jack Cheese in a meat grinder, blender or food processor. Combine with lard (or substitute), cream and butter. Spread the corn mixture on each corn husk, lay a sliver of green chile down the middle (add an olive, if you like). Fold, tuck and roll.
Hot tamales can be steamed in a pressure cooker or large steaming kettle. Always pour water at the bottom of the pan about 1/2 inch deep. Steam for about 1/2 hr to and hour (depending on the method). Refrigerate for 3-4 days. If freezing the tamales, don't steam them.
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The Deluxe Tamale Making Kit
Everything you need to know to become an expert tamale-maker is in this gift pack. Not only will you get authentic corn husks and masa, but you'll receive a copy of the rauthentic recipe provided by Maseca to make the real Tamales! There are many ways for making these different tasting tamales, and the fillings range from savory vegetarian, meat and seafood versions to sweet, fruit-filled desserts.
MexGrocer.com is a nationwide bilingual online grocery store specializing in authentic Mexican food, household products, recipes and cookbooks- over 1,000 hard to find items of imported and national leading food brands.
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Melissa's Tamale Kit
2 kits (24 Tamales)
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Gourmet Texas Tamales "A la Carte"
4 dozen Sampler Pack Availability: Usually ships in 1-2 business days from Texas Tamale Company. Features: "Lard Free" made with pure vegetable shortening. Tamale Sampler
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Hot Tamales [5LB Bag]
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Vegetarian Tamale Sampler
• Delicious Taste You Can Count On
• A Nice Assortment of Mouth Watering Mexican Flavors
• Includes 2 Dozen Tamales!
• Each Different Flavorful Recipe is Packaged by the Half Dozen
• Hot Damn, Tamales! draws a big crowd: The Today Show, Southern Living Magazine, In Style Magazine, Texas Monthly, and the New York Times.
One half dozen of each variety: Black Bean & Oaxaca Cheese, Wild Mushroom & Texas Goat Cheese, Spring, and Fresh Corn Poblano.
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2008 EMOL.org / AZentertain.com / Entertainment Magazine On Line
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From amazon.com Marketplace
Everything you need to make authentic meat tamales. Tamale recipe included.
You Will Need: 4 lbs. Pork (Shanks or Shoulder) or beef (chunks for stew, or chicken breast. One-half onion, 7 lbs prepared masa, salt to taste. This recipe makes 4 dozen tamales.
Step 1- Preparing the Meat: Place meat, bay leaves, granulated garlic, salt to taste, and onion (cut in 4 pieces) into pot and add enough water to just cover the meat and ingredients. Cook meat and spices until tender. When done, remove and shred meat. Set aside 3 to 4 cups of the broth and bay leaves for preparing the chilies.
Step 2 - Preparing the Corn Husks: Soak corn husks for 30 minutes to 1 hour unit flexible.
Step 3 - Preparing the Chili Sauce: Place the New Mexico Chilies and Pasilla Ancho Chilies in a separate pot. Add Chile De Arbol for heat as desired. Cover chilies with water and bring to boil. Drain chilies and remove stem and seeds. Place the chilies in a blender.
From step 1, use the 3 to 4 cups of both with bay leaves, add cumin and puree. Add the shredded meat and the chile sauce in a pot and cook. Remove from heat when sauce has thickened. Meat and the chili sauce.
Step 4 - Preparing the Tamales in the Corn Husks: Gently remove the husks and individually spread one corn husk Place two tablespoons of masa flour into the center of the husks.
Using a spoon, flatten the masa and spread evenly around the husks until is about 4.5 square inches. Spread 1-2 rounded teaspoons of meat sauce in the center of the masa and fold the husks and the masa. Allow the masa to completely surround the meat sauce.
Fold the bottom of the husk up and place in a steamer pot open end up. Place lid on the pot and steams tamales for 1-1/2 to 2 hours. Tamales are done when the masa easily separated from the husks.
Shipping Weight: 6.1 pound. 12 Ounce Unit (Pack of 6)
Features:
Handmade Gourmet Vegetarian Tamales from Santa Fe. 8 different delicious flavor combinations - includes one 3-pack of each (24 tamales) Availability: Usually ships in 2-3 business days from Tamale Molly
Pine Nut; Black Bean Chipotle; Mushroom; Squash; Red Chard; Blue Corn Herb; Goat Cheese & Red Chile Great for Parties - easy to prepare! All Vegetarian - Some Vegan - Gluten free - Wheat free - All Natural - No Additives or Preservatives Ingredients: Non GM corn masa, non GM corn, other all natural yummy ingredients that vary by flavor, aluminum free baking powder, salt.
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Tucson's Mexican Restaurants: Repasts, Recipes, and Remembrances
Suzanne Myal; Paperback; Buy New: $14.95
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