Simple tamales. I finally figured out how to make them.
I used to absolutely hate them. When I was young, I just saw them as these slippery mushy looking things that slid out of a can. They just seemed like pure nastiness.
Once I started really embracing the whole culinary world, I opened myself up to all kinds of things that I had misconceptions about. It’s funny how things change when you take things into your own hands.
These are actually fun to make, and you don’t even need a tamale steamer. I used a wire rack on top of a baking pan halfway filled with water and steamed them on the stovetop covered with foil. It’s so easy.
One of the things I love about these is the versatility – they’re kind of like tacos or burritos; fill them with whatever the hell you want.
I made both chicken and beef filled, some with salsa verde and some with hot sauce, and both were awesome. You could even go meatless if you wanted to and fill them with beans, corn, etc.
I found rolling them with the corn husks to be difficult until I watched this YouTube video – it’s SO easy. Don’t let it intimidate you. It may take a couple of practice runs, but I promise it’s not difficult.
Another key to making these is getting the consistency with the masa flour. You can’t use just regular cornmeal; that doesn’t work. Masa is pre-treated with lye – that’s the difference. It’s perfect for making corn tortillas and tamales, etc. Isn’t that frustrating? You would think cornmeal would be cornmeal, but oh well, now you know.
Now that I have my method down, I’ll be experimenting with more fillings. I want to make crazy tamales – like buffalo chicken, jalapeno popper, cheeseburger and chili filled. I just have so many ideas.
Those bastards keep me up at night.
Here’s your printable!