Originally Posted by AllisonK
Who was is that made tamales a while ago? mama chicken? Can I have the recipe please, are they spicy? can they be frozen if I made a big batch? thanks!
Ah yes, the tamales. Well it is really more of a process than a recipe.
First decide what kind you want - chicken and green chile, red chile pork, sweet corn, green chile and cheese. You cook your filling - shred the meat, mix with chiles or sauce and cheese. One pork roast or two whole chickens will make 24-30 tamales. While the meat is cooking, soak the corn husks in warm water (at least an hour). Two packages of corn husks should do it.
Then you mix the masa. I start with 1 cup of shortening (traditionally lard) and beat it in an electric mixer until creamy. You will add about 6-8 cups of masa flour, 3 tbsp salt and 1-2 cups of broth to the shortening. I alternate a cup of masa and 1/2 cup of broth. Sometimes I add oil to make it more plastic. When you have put in 6 cups of masa flour, take a piece of the batter and feel it. It should still hold it's shape, but should be softer than play-dough, kinda paste-like, but not sticky.
Take one large or two small husks and lay out on the counter, place a ball of masa (about the size of your fist) in the corn husk and flatten it to 1/4 inch. Place 2-3 tbsp of filling in it and wrap it up, making sure the ends of the masa meet. Fold over the bottom.
Tamales are cooked by steaming. I use a large pasta straining insert that fits about 20 tamales or so and a very larger pressure canner. I pressure steam (at about 8-10 lbs) for 45 minutes. If you don't use pressure, you need to steam them for several hours.
Yes, they freeze great. They are best reheated by steaming until warm. They spiciness is totally up to you.
Wow, and that's why we only do it 2-3 times per year!
: I usually teach people how to make them in person, because I've learned a lot by trial and effort.