Chocolate Tamales Recipe | Easy & Mouthwatering gourmet results (2024)

FAQs

How much water do I need to cook tamales? ›

Fit the tamales into the deep steamer basket of a pasta pot, standing them with the open ends up. Fill the pot with about 1 inch of water, and place a coin in the pot so you can tell if the water has evaporated (you'll know you need to add more water when the jiggling noise from the coin stops).

Ingredients and ratio:

The big three ingredients are masa, lard and beef. The masa and lard will make the base of the tamale dough, in a ratio of 5 pounds masa to 1 pound lard. The beef will make the filling, and should weigh 5 pounds before it gets cooked to every 5 pounds masa.

Sweet tamales are a Mexican dessert made from a sweet masa corn dough and filled with a variety of fruit, nut and sugary fillings. Common fillings include raisins, pineapples, fruit preserves, cajeta and dulce de leche.

How much masa do I need? This recipe only makes 1 dozen (12 tamales). To make 50 tamales: 8 cups masa harina, 7 cups broth, 5 teaspoon salt, 4 teaspoon baking powder, 2 ½ cups shortening.

Arrange the tamales vertically in the basket.

Place each of the tamales into the steamer basket so they're standing with the folded ends on the bottom. The open ends should be facing up. Position the tamales so they're packed and won't fall over.

For best results you want to make the masa right when you plan to make and cook your tamales so the dough doesn't dry out, though if necessary you can form them one day and cook them the next. Lard makes tastier and fluffier tamales than other fats do.

The prices for the most popular protein fillings of chicken and pork and even spices for tamale-making are up. “The majority of the spices we use to give the flavor to [tamales] come from Mexico,” said Cruz. “Exporting them here has a higher price.

Tamales verdes.

The bright, herbal and spicy mix of tomatillo and green chilies pair up with chicken or pork to create the most popular tamal, whether it comes wrapped in corn or plantain.

Tamales are a traditional Mexican dish made with a corn based dough mixture that is filled with various meats or beans and cheese. Tamales are wrapped and cooked in corn husks or banana leaves, but they are removed from the husks before eating. Try them served with pico de gallo on top and a side of guacamole and rice.

Most agree that Maseca is the brand that has the best taste and texture.

How many tamales will 10 lbs of prepared masa make? ›

Place your order for prepared masa at least 24 hours in advance. Corn husks are also available for $4 a package. You will need two bags of husks for 10 pounds of masa, which should yield about 60 tamales.

You don't have to worry about overworking masa for tamales the same way you would with wheat flour, but you still don't want to overdo it. Wheat flour is easy to overwork because wheat gluten will activate and create a gummy, sticky texture.

Make the Masa Dough

To make 16 to 18 tortillas, start with putting 2 cups of masa flour in a large bowl. Add 1 1/2 to 2 cups of very warm water to the masa flour (according to the directions on the package, some brands may call for different amounts of water).

To steam, place the rack in the center of the pot. Add about an inch of water—it shouldn't be touching the highest part of the rack. Cover the pot and turn the heat to medium.

Undercook them and you're left with a mushy mess of dough and filling. Steam them a bit too long and you'll be holding a crumbling pile of dried cornmeal. In fact, nailing the right consistency -- moist, yet firm -- can be a particularly difficult challenge for the home cook.

Corn husks can't be used right out of the bag. They need to be soaked in hot water for at least 1 hour prior to tamale making so they don't crack when you fold them. Just fill a large container with hot water and submerge the corn husks by placing a heavy weight bowl on top to keep them under the water.