Making tamales can be a simple process that you can do at home with usual kitchen equipment and ingredients from the grocer. These traditional Mesoamerican delicacies include a variety of ingredients other than just corn starch dough, but you need to know how to mix everything right.
The directions on how to make tamales are very easy. The major components you will need include masa which is the dough, pork and corn husk wrappers. Ingredients for 16 tamales include 11/4 pounds of pork loin, 1 garlic clove, 1 large onion, 11/2 teaspoonful of salt, 1 teaspoonful baking powder, 2 cups masa harina, 4 dry California chili pods, 2/3 cup lard, 2 cups of water, 1 can beef broth, 1 cup of sour cream, 8 ounce dried corn husks. Pork has been the traditional stuffing although other meats can be used after they have been mixed in oil, spices, vinegar or wine and cooked in red chili sauce. Preparing of the ingredients takes about 35 minutes. Cooking time of the dish by steaming takes approximately 3 hours and 30 minutes. Cooking time may however depend on the kind of filling used.
To start cooking, put the pork, garlic and onion in the cooking container and add water to cover. Bring to boil and reduce the heat to low. You can simmer until meat is soft cooked for about 2 hours in an oven. Wear rubber gloves to help you remove the seeds and stems from the chili pods. Put your chilies in a sauce pan and add 2 cups of water. Simmer the chilies for 20 minutes and remove from the heat. Put aside the pan to cool. You can then put your mixture of chili and water in a blender and blend until you get a smooth mixture.
Stir in your chili and water mixture and stir it in salt. Set it aside and shred the already cooked meat and mix it in one cup of the chili sauce. Use warm water to soak in the corn husks. Take a large bowl to beat in the lard with a spoon of the broth until you have a fluffy mixture. Mix the baking powder, masa harina and salt. Go on and stir the combination into the lard mixture and add more broth just enough to form a dough that is spongy in texture enough to spread easily. Spread the dough out to about 1/4 inch thickness over the corn husks.
Put one tablespoonful of the meat filling in the center of the dough. The filling of tamales can also be from vegetables, cheese, beef, chicken or chocolate. Fold in the sides of the husks directing them to the center and put the husks in a steamer. Let it steam for an hour. After an hour, remove the tamales from the husks. Use some chilies sauce to drizzle over the tamales. Garnish with some sour cream. For a creamier sauce, mix the chili sauce with sour cream. Tamales are a hearty meal. This easy recipe on how to make tamales can be used in cafes and homes. Tamales are nutritious and can be ate at any time of the day.