Add enough water to cover and cook 10 minutes (if using canned tomatillos, omit this step), or until vegetables are soft. Wash tomatillos and place in a saucepan with onion and garlic. Tamales can be frozen and reheated by steaming or toasting on the comal. Serve with Salsa of your choice, and if you want, you can drizzle them with crema. When they are ready, they will release from the husk easily. Start checking around the 60 minute mark, but they could need another 15 minutes, depending on the size of your tamales. To be able to check this, remove one tamal from the steamer and let it cool for 1-2 minutes before you open it to check. Bring the water to a gentle boil and steam for 1 to 1 1/4 hours, or until the corn husk comes away from the dough easily and the dough is firm. Cover tamales with more corn husk scraps and then place the lid on the steamer. Place tamales open sides up in steamer basket lined with corn husk scraps. Spoon 2-3 Tbsp filling in the centre of the dough and then fold both sides over the filling. Spread some dough in the bottom half of each husk (away from the pointy end), no thicker than a generous 1/8”.
Dough should be heavily seasoned because as the tamales steam, some of that salt will dissolve into the cooking water. Taste dough for salt and add more if needed. If it floats, the dough is ready, if not, beat a few more minutes. Beat for about 10 minutes and spoon about 1/2 tsp dough and drop it into a glass of cold water. Add the masa little by little, and then reduce the speed and add the stock. Set speed to medium and beat until light and fluffy. In mixer bowl combine lard, baking powder and salt. Soak corn husks in hot water for 90-120 minutes, weighed down with a plate and a couple of cans, keeping them submerged in the water, until soft and pliable. You will be enjoying one of the best Mexican meals ever!ġ kg fresh masa, or 3 ½ cups Maseca mixed with enough warm water to make a smooth doughġ 1/4 Tbsp Diamond Crystal Kosher salt, less if you use table salt or sea saltĬhicken in Salsa Verde (recipe below), about 4 cups, or any filling of your choice It is also customary to serve them with some sort of atole, and I favour the chocolate atole called Champurrado. When you are ready to eat your tamales, serve them with a couple of spectacular salsas, some refried beans and have some crema for drizzling over the top. Unfortunately this year with the pandemic, I will be alone making them, so I won’t be making hundreds, just enough for us to enjoy on February 2. It will be fun and you will spend some quality time together. This is a perfect weekend project, one that you can enlist your family to participate in. I also recommend you make a double or triple batch so you can freeze leftovers - you will be happy to have them weeks later, trust me. One day you can make the fillings, and the next day you make the tamales. Tamales are a bit of a production, and I recommend you tackle the job in phases.
Here in Ottawa tamales are a rare foodstuff, since they are not readily available to purchase as in Mexico or the United States. I don't mind at all, because we LOVE tamales, so much so that even when Alexa gets the baby I’m the one making the tamales. That means I will be the one making tamales. In my small family, my daughter Alexa seems to always get the baby figurine, except this time I was the lucky one.
In reality, the person who gets the figurine is torn between excitement (if you're deeply religious, getting the figurine means that Jesus is in your heart) and dread (if you're NOT deeply religious it means you have to make hundreds of tamales for a party less than a month away!). Yes, it's a great tradition, filled with symbolism, but it's also a perfect excuse to get your family (and friends) together again and celebrate with great food, don't you think? The person that cuts the piece of the bread and gets the figurine is supposed to host a party on La Candelaria and make tamales. On Día de Reyes, families get together to cut the Rosca de Reyes (3 Kings Cake), which has a figurine of a baby Jesus inside. This celebration comes to us via the Día de Reyes, or Epiphany on January 6. Such is the case of La Candelaria (Day of the Virgin of La Candelaria, on February 2, otherwise known as Candlemas in English). Mexico is a deeply religious country, and we honour our traditions exceptionally.
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