by fraîchement
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fraîchement's Notes:
Expandabout 20 dried corn husks Ask a question about this ingredient
5-6 dried California chili pods, seeded with the ends cut off Ask a question about this ingredient
1.5 c ground beef Ask a question about this ingredient
1 c mozzarella cheese, shredded Ask a question about this ingredient
1/2-1 poblano pepper, diced Ask a question about this ingredient
1/2-1 medium sized onion, diced Ask a question about this ingredient
4 cloves garlic, minced Ask a question about this ingredient
2 tbsp olive oil Ask a question about this ingredient
1.5 packet Goya seasoning with onion and garlic Ask a question about this ingredient
2 tsp salt Ask a question about this ingredient
1 tsp chili powder Ask a question about this ingredient
In a large bowl, allow corn husks to soak in hot water. In a large saucepan, bring 4 cups of water to a boil. Remove any string-like particles from the chili pods. Add them to the boiling water along with half of a packet of Goya seasoning. Cover and let boil for about 20 minutes.
Ask a question about this stepAfterwards, place chili pods with 2 cups of the stock in a blender to coalesce. Drain the saucepan of the remaining stock and place back on the stove top. Return the heat to medium, and add olive oil once the remaining stock evaporates.
Ask a question about this stepAdd onion and beef, and immediately begin to break apart the beef. Add 1 packet of Goya seasoning and chili powder, and allow to cook for 5 minutes. Add the chili sauce and cook an additional 5 minutes. Add garlic and 2 teaspoon salt. I added the poblano pepper at this point, but I should have added it with the beef and onion.
Ask a question about this stepReduce heat to medium-low, and cook for one hour. For the last twenty minutes, partially cover the pan in order to slightly reduce. Most of the liquid should be reduced and thickened.
Ask a question about this stepWhat’s surprisingly tricky is assembling the tamales. The best technique I’ve found is to thinly spread the tamale masa mix starting from the right-hand side of the corn husks, and leaving about 2 inches on the left-hand side of the husk. When rolling the tamale together, take the right-hand side and fold it onto the rest of the corn husk covered with tamale masa mix. The 1-2 inches left over should roll perfectly over the actual tamale. Don’t overstuff the tamales! I’d say 2 tablespoon of meat mixture and just a sparse amount of cheese.
Ask a question about this stepTo cook, you should have a double boiler. If you don’t, like me, then use a metal colander and place it in a large pot. Place the tamales in the colander (or double boiler) where they are not squished, nor are they loose enough to unravel themselves. While doing this, boil 2 cups of water in the pot— or what equates to 1 inch in height of the water.
Ask a question about this stepOnce water comes to a boil, reduce heat and add the tamales. Place a towel between the colander and lid, and cook for 30 minutes.
Ask a question about this step2 c Maseca Instant Corn Masa Mix Ask a question about this ingredient
2 c warm water Ask a question about this ingredient
4 tbsp olive oil Ask a question about this ingredient
1 tsp baking powder Ask a question about this ingredient
In a large bowl, add instant corn masa mix, water, baking powder, salt, and olive oil to create corn masa mix. The mixture should be spongy.
Ask a question about this stepLet me know how it goes!
Glad to see someone else taking on the grueling but REWARDING task of making tamales! I'm sure you made your grandma proud!
We made some with our friend Rebecca (of Food52 French Onion Soup winner and Working Class Foodies fame).
Try using vegetable broth or chicken stock instead of water in your masa, you'll notice a huge difference!
See a video of us making tamales here:
http://gabrielaskitchen.com/2010/05/03/tamalada-y-aguas-frescas-with-working-class-foodies/
Thanks Gabriela! I will definitely try the vegetable or chicken broth in the masa next time around. If an Oxbow reunion ever happens, we need to cook for everyone.
Love your "grandmother" story, I have made tamales with family and it is all day fun, like your easy version and picture!
Thanks, lapadia! My Grandmother makes the best pasteles. When I go back home for Christmas I am going to learn them from her and pass it along...
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
I"ve had corn husks in my cupboard for 6 months waiting for the right time to make my very first tamales. This recipe just might help me find the right time! Thanks.