Wednesday, December 26, 2012

Holiday Tradition: Tamales. Part Two. Making.

Remember Our first tamale post? All the prep is done and you are ready to sit down and make some tamales! Now tamale making is always better when you are doing it with friends. Everyone can bring a essential ingredient and you can all make the tamales together while chatting. It makes the time for fun and the tamale making goes by so quickly! Then everyone gets to go home with a couple dozen tamales. I will say that about 5 pounds of masa will make approximately 4 dozen tamales. so work that into your needs ratio. The great thing about tamales is that they freeze beautifully. So make a few dozen so you can enjoy them for multiple dinners!

To start with making the tamale. Lay out one of your soaked husks, grab a heaping tablespoon (and I mean heaping) and plop that onto the husk. Then spread the masa out with the back of the spoon until it is about 1/8 inch thick.

Then add your innards. In this case we have chicken with tomatillo sauce. You can also do a 1/4 x 3" stick of cheese with a jalapeno or with tomatillo sauce or pork with tomatillo sauce or even shredded beef with a red sauce. I don't have a tutorial for the red sauce but I will post one when I can.

Then you wrap it up.

keep going..

and going...

and going... until it looks like the picture above. Then ruck the bottom and set aside in a tray. Keep piling them up until you are ready to distribute them into freezer bags.

Then label your freezer bags with the type and the amount of tamales. You may even want to put the cooking instructions on there in case you are giving them as a gift.

Next post will be on cooking the tamales!

Buen Provecho!
~Misguided Maiden

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