Veggie Life: Making Tamales

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* Exported from MasterCook *

 

Making Tamales: The 6 Basic Steps

 

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Amount Measure Ingredient -- Preparation Method

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Soak the shucks. Remove them from the package carefully because they are

brittle and breakable when dry. If shucks are tightly pressed together,

separate them for better water absorption. (Count out more than you think

you will need because some will be split and unusable.) Place shucks in

warm water, and soak until pliable, 1 to 3 hours or overnight. Rinse before

using, to wash away any grit.

 

Prepare the filling, according to desired recipe, and refrigerate until

ready to use. For large batches, take filling from refrigerator a little at

a time, as needed.

 

Prepare the dough, according to desired recipe. (Use dough immediately, or

cover to prevent drying out.)

 

Fill and roll the tamales. (This is the fun part, so put on some good

music, invite the kids to join in, and enjoy.) Shake excess water from a

shuck and lay it flat on a cutting board, pointy side toward you. Spread

two rounded tablespoons of dough into a 3 x 1 1/2 inch strip along the right

edge of the shuck, leaving about an inch or two bare shuck above and below

the dough. Spread a tablespoon of filling in a narrower strip along the

center of the dough. Roll shuck from right to left, enclosing the filling

inside the dough. (It is okay if the filling is not completely enclosed

because the dough will expand.) Fold the empty bottom of the shuck upwards.

(Editor's note: For an especially pretty presentation, fold both top and

bottom edges of the shucks under and tie with strips torn from extra

shucks.)

 

Steam the tamales. Use a pot with a rack inside to keep the tamales up and

out of the water. Add water to pot, to the level of the rack, then place

tamales on the rack, laying them flat or stacking them upright. (For best

results, pack tamales fairly firmly to prevent them from absorbing too much

steam, while still allowing a little room to expand. If desired, use spare

shucks to take up any excess room in the pot.) Cover pot, bring to a boil,

and steam for 1 to 2 hours, checking water level periodically and

replenishing as necessary. Never allow the pot to become dry. Avoid

pouring additional water directly on the tamales. After about an hour,

remove a tamale and check it for doneness. Dough should be firm, no longer

sticky or mushy, and it should not cling to the shuck. Let tamales sit for

10 minutes before serving.

 

Prepare the salsa. Choose your favorite recipe and prepare it while the

tamales steam.

 

Serving tips: Serve two or three fruit tamales per person for a lunch or

brunch. Count on three to five vegetable tamales per adult for dinner.

 

Keep the leftovers in their shucks for refrigeration, reheating, or

freezing. For best results, reheat tamales by steaming them again for about

30 minutes. Or, reheat them in the oven or microwave, covered, with a

sprinkling of water.

 

For a festive, lively presentation, serve tamales in their shucks on a

platter or in a basket, and let guests unwrap their own. The shucks will

help keep the tamales warm during a leisurely meal. Put out an extra empty

plate or basket for discarded shucks.

 

Source:

" Veggie Life Autumn 2000 "

 

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. :