Total Time 2H
Active Time 1H 30 Min
Prep Time 30 Min
Tamales are a Mexican dish made from a corn dough that’s shaped like a skinny burrito and filled with meat, cheese, roasted peppers or other various savory or sweet fillings.
FOR THE DOUGH
3 ¼ cups corn masa flour (try our MazaReal Harina de Maiz)
2 ½ teaspoons salt
1 ½ teaspoons baking powder
1 cup vegetable oil
¼ cups vegetable broth
FOR THE FILLING
12 ounces cheese
5 large poblano peppers (or about 10 jalapeno peppers)
½ packet corn husks
PREPARE THE CORN HUSKS
1.Place the corn husks in a large bowl and fill with hot water. Place a heavy mug or something on top of the corn husks to help them stay submerged. Set aside for an hour to soften.
MAKE THE DOUGH
- In a large bowl, add the corn masa flour, salt and baking powder. Mix together with a fork.
- Add in the oil and broth. Mix everything together using your hands until the mixture forms a wet dough. Cover the dough with a kitchen towel and set aside to rest for 30 minutes. Meanwhile, make the filling.
MAKE THE FILLING
- Cut the cheese into strips. Set aside.
- Turn the oven broiler on high. Place the peppers on a large baking sheet and broil them on the top rack for 3 to 5 minutes per side.
- Once the skin of the peppers is bubbly and a little charred, remove the baking sheet from the oven and cover with aluminum foil. Set aside to let the peppers "sweat" for 5 minutes.
- Uncover and carefully peel the skin off of the peppers. Remove the seeds and cut the peppers into thin strips.
FILL AND WRAP
- On a large corn husk with the pointy side facing away from you, spread a heaping spoonful of the prepared masa onto the bottom half of the husk using the back of your spoon. You want to have a thin layer of masa on the corn husk, but not thin enough that it’s transparent and rips. If spreading the masa with the back of a spoon is too hard, you can spread and flatten the dough onto the corn husk using your fingers. Spreading the masa is an art, just do whatever works best for you.
- Fill with desired fillings – in this case, roasted poblano peppers and cheese.
- Fold the long edges together like a book.
- Fold over the remaining edge once more.
- Fold in the pointy edge and secure the whole thing with a tie made from a thin strip of corn husk.
- Place the filled tamales with the open end facing up in a large steamer pot. Fill steamer chamber with water and steam for 60 to 90 minutes, until the dough is cooked through and the tamale easily pulls away from the corn husk.
STEAM THE TAMALES
- Fill the bottom of the steamer pot with water cover with the steamer insert. Place the tamales in the steamer with the open end facing up, making sure to lean them against the side of the pot so they don't fall down.
- Cover and place steamer over medium-high heat. Steam for 60 to 90 minutes, until the tamale dough is cooked through. Remove tamales from steamer, let sit for 3 minutes, then serve.