Tamales Essay

Making Tamales
The tamale, also known as tamal, is popular throughout the world. The
tamale gets its meaning “wrapped food” from the corn husks, which surround the outside of the
tamale. Though nobody knows when or who invented the tamale it is said to have been traced as
far back as 5000 BC and was served as battle food for the Aztecs, Mayans, and Incas soldiers.
Today, tamales are often served on special occasions such as Day of the Dead, New Years,
Christmas and other holidays. The three main components of the tamale are: the carnita, masa,
and hoja de maiz. Carnitas are shredded pork which is the filling inside the tamale. Masa
is the dough that surrounds the canitas. Hoja de maiz are corn husk wrappers which are husks that surround

the tamale. In order to make tamales you will need to follow these directions:

Making the Carnitas (shredded pork)
This meat filling will contain the following ingredients:
• 4 to 5 pounds boneless pork shoulder, fat trimmed and meat cut into 1-inch cubes
• 2 teaspoons salt
• 2 onions, coarsely chopped
• 8 garlic cloves
• 1 dozen whole peppercorns
• 2 teaspoons whole cumin seeds
• 1 teaspoon Mexican oregano
• 2 teaspoon ground cinnamon
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon Mexican oregano2 teaspoons ground cinnamon
• 1 teaspoon black pepper
• 1 teaspoon paprika
In a medium to large soup pot, combine pork cubes and the right amount of water to cover the pork, over medium heat.

To this add onions, salt, oregano, cumin seeds, peppercorn and garlic bringing it to a boil. In order to help keep the peppercorns and cumin seeds separate, you can put them in a cheese cloth and tie it before you put it in to the meat pot or you can use a tea ball. As the meat starts coming to a boil foam rises to the surface in which you will need to skim the foam off. Then you must reduce the heat to low and let the mixture simmer. For approximately 1 1/2 hours, you will need to let the mixture only simmer and occasionally adding water to keep the pot from going dry. After the cooking time is up remove the pot from the heat. Then allow the pork to cool in its broth and when the pork has cooled off remove it from the broth. Refrigerate the broth to use for making the masa dough later. You can use two forks or a food processor with the plastic dough to shred the pork. Mix the cinnamon, paprika and black pepper thoroughly into the meat. Cover the cooked pork and refrigerate until ready to make the tamales. The cooked pork can be stored to up to 3 or 4 days. When you need to make the tamales reheat the

pork.
Making the masa (dough)
This will usually take 30 minutes to prepare. Try not to confuse cornmeal for Masa flour. Masa mix can be purchased in Latin American markets or can be purchased online. You will need the following ingredients to make masa:

• Masa/Maseca ( 4 pounds of prepared masa)
• Paprika (3 tablespoons)
• Salt (3 tablespoons)
• chili powder (3 tablespoons)
• garlic powder (3 tablespoons)
• Corn oil (2 cups)
• Reserved pork or chicken broth(2 quarts)

You will need a large bowl to put ½ of the bag or 2 pounds of Masa/Maseca Tamale Corn Flour in. You must than add paprika, chili powder, salt and garlic powder to this. Mix the dry ingredients with your hands together until you end up with clumps of spices. After you have thoroughly mixed the masa flour and the dry ingredients, add the corn oil all at once. Mix the corn oil into the dry ingredients with your hands and once you have mixed it thoroughly start adding 1 cup of pork or chicken broth until your masa looks like and feels like peanut butter. You can add more masa or water if it doesn’t look like peanut butter. If your masa can float in a bowl of water without sinking you are done making the masa but if it sinks you will need to add some fat and some more liquid. You will need to cover your masa dough with plastic wrap and put it in a plastic bag until you are ready to use it to make the whole tamale.
Preparing the Hoja de Maiz (corn husk wrappers)
The job of the corn husks is to help keep the tamale together and to help it from drying out. You will need for 1(16-Ounce) bag of dried corn husks and hot water. Dried husks can be in stores or supermarkets in the ethnic food aisle or online.
1.30 minutes before putting apart your tamale, soak the dried corn husk in hot water.
2. Soak until the corn husks are flexible so you can wrap it around the tamale but it cannot be too soft because the corn husks will tear.
Putting Together the Tamales
A helpful thing you can do to help put together the different parts of the tamale is to put your steps together. The way I would do it is:
• Hoja de Maiz (Corn Husks)
• Carnitas (Shredded Meat)
• Steamer pot for tamale
1.

First, you can take 1 or 2 softened corn husks and take them in your hand with the pinched looking end toward the end of your fingers and the smooth side of the corn husk up.
2. You must now slightly overlap the corn husks. If the corn husk rips you need to overlap two together and keep wrapping.
3. You can either use a butter knife or your hand to take the masa and spread it over the corn husks covering the top 2/3 and also 2/3 of one side. You want the Masa to be 1/4-inch thick.
4. You than need to add about a tablespoon of Carnitas and spread it down the center of the masa evenly leaving 1/2 inch at the bottom and top. Also leaving room on the sides of the masa to close around on the shredded meat.
5. When carefully rolling the tamale start with the side with the masa dough. Then turn the right side over to the center of the carnita. After that fold the left side over the filling allowing the plain part of the husk to wrap around the carnita. Then you must fold the end down over the bottom end.
6. You must then roll the tamale like you would with a blanket around you but not too tight because you may end with Masa all over your hand which you will no longer be able to

use.
7. Now it’s time to steam the tamale. In a large steamer pot position the tamale upright with the folded side downward. You will need the large steamer pot fitted with a steamer basket and a lid. Once the pot is filled with tamales you will need to fill up the bottom of the steamer with some water .You must make sure the bottom of the tamales are not in the water. When the masa dough around the tamales feels firm. If you are unsure if the tamales are done you can remove a tamale from the steamer and let it cool so it doesn’t burn you. When you open the corn husks the dough should easily come off the corn husks and be completely smooth. Then you must remove the tamales from the steamer and place them on the counter or wherever you cooking them for a few minutes. You can eat them right away or you can store them in a plastic bag for 3 to 4 days. You can refrigerate them for up to 3 months. If you put them in the freezer whenever you want to eat them you can wrap the tamales in foil and place them in a 350 degree oven for about 30 minutes.