2 of 11

Write now Article Tools

A tamale is made up of a corn masa dough, inside the dough you will find a filling. You can fill them with: Beef, pork, shrimp, poultry, shrimp, fish, and vegetables. Usually when a tamale is made there is also some sort of a sauce, usually a mole, that will help keep the filling ingredients moist.

The corn masa dough is placed on top of a wrap. The wrap can be a corn husk or banana leaves. The corn husk can be dried or fresh. If using dried it must be rehydrated first. You do this by soaking them in water. If using leaves you must steam or par boil them.

After spreading the masa dough on the prepared husk or leaves you then place the filling on top of the masa dough. Then after everything is in place you roll everything together leaving the filling inside of the corn masa dough as you roll.

The tamales are then cooked by using a steam method. You need a double broiler. Water is based in the lower half of the double broiler. The tamales are placed in the top portion and are therefore steamed.

Basic Tamale Dough

1 cups masa harina (this is a flour for corn tortillas)
1 teaspoon baking powder
1 teaspoon salt
cup vegetable shortening
cup unsalted softened
1 cups warm water

Mix the dry ingredients together in one bowl. In another bowl cream the rest of the ingredients with an electric hand mixer. Slowly begin adding the combined dry ingredients a little bit at a time. Dough should be light and fluffy.

The dough is ready if it floats in water, if it sinks you need to beat it some more.

The dough will keep up to 3 days in the refrigerator, or can stay frozen for about 3 months.

I have a simple recipe for chicken that you can use in a tamale, it is also mentioned in another article. It simply made with shredded chicken (boil a chicken until it is soft and beginning to fall off the bone and shred by hand. You can also buy a rotisserie chicken and shred it by hand. The you can simply simmer it or place it in a crock pot with some prepared salsa. If using crock pot cook it on high for about 2 hours and then lower the heat for a couple more hours. In a pan, you should allow it to simmer for at least a half hour to give the flavors a chance to mix. Stir often to avoid burning.

You could essentially do the same thing with cooked ground beef, small pieces of steak, or shredded pork, although the meats taste better with a mole sauce.

Learn more about this author, Rae Lynne Morvay.
Click here to send this author comments or questions.

Add your voice

Know something about Beginner's guide to tamales?
We want to hear your view. Write now!