Tamales are one of the original comfort foods—warm corn masa, a filling of seasoned meat and sauce, all tucked inside steamed, pliable corn husks. Tamales are as much a part of Texas holiday as family and football. Start your own family tradition of making tamales. See our step-by-step guide and recipes suggestions.
How to make tamales
|1. Place 2 to 3 tablespoons masa on smooth side of corn husk.|
|2. Place 1 to 2 tablespoons of filling down masa center and roll tamale like a jelly roll.|
|3. Fold tail over and place tamale tail-side down on sheet pan. Refrigerate or freeze raw tamales in zipper bags until ready to steam.|
|4. Place 2 inches of water in steamer pot. Place tamales (folded tails down) in steamer basket. Cover, bring to a boil, reduce heat to low, and cook for 2 hours (or until shuck pulls away from masa).|
Pumpkin Tamales: Add pumpkin puree (about 16 ounces), vanilla extract, cinnamon and raisins to fresh masa for a fall-inspired flavor.
Piñon-Cheddar Tamales: Mix corn kernels, toasted pine nuts, grated mild Cheddar cheese and Serrano peppers with the masa for a nutty twist on a classic.
Cranberry Pecan Tamales: Blend brown sugar, dried cranberries and chopped pecans with masa for a wonderfully tangy flavor.
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