Some of you may be ready to start making tamales before I am. Here are some things that might be helpful. You can read this post from when Nicole and I made the tamales last month. There are photos in there that might be helpful.
Tips that help me:
- After I shred the meat with my hands or two forks, I like to put it in the mixer, with a little of the “broth” and that gives me more of the texture I like for the meat.
- As far as the texture of the masa, that’s the biggest challenge. I’ve read that when the texture is right, a ball of dough will float in a glass of ice water. I find it easier just to add liquid as needed til the masa dough spreads to my liking on the corn husk. If the dough wants to curl up and not stick to the husk, I find that it needs a little more liquid. If the dough is too thin and doesn’t appear to be covering the husk well, it may need a little more masa. If your dough isn’t spreading nicely, scrape it off the shell and work with the dough til you get it the right consistency.
- Don’t worry about perfection. The flavor is there so if they look a little rough, they’re still going to taste great.
My meat is done and cooling in the fridge. The husks are soaking in hot water and will be ready to begin shortly after breakfast.
Diana in RR,TX says
Made it to our Mexican grocery store on the way back from seeing Dad. Found the husks as we walked in the door. Will go back to check them out when I have more time. Looked like a good place to find all the spices etc for the Mexican goodies we like. But I now have husks so maybe I’ll get mine made early next week.
Dianne S. says
I had big plans to make mine tomorrow, but due to the past couple days mine will be delayed.
Emma says
Did you know you can shred the chicken in a stand mixer? That might save you time when you make your next batch. Just put the chicken in the stand mixer (assuming it’s boneless/skinless) and turn it on low. It’ll be shredded in just a few minutes and you can add that broth for your texture thing you mentioned above.
Sherrill says
That’s what I thought she meant was a stand mixer. Was going to ask if she meant blender but figured she said mixer, she meant mixer!! 🙂
Judy Laquidara says
Yes, I guess when I said “put in the mixer”, I should have said “mixer bowl”. I do use the stand mixer and add a little broth to the meat and that shreds it up better than I do with just my fingers.
Tammie Stephens says
Tamales all done!!! They are what’s for dinner. And then the rest in the freezer for quick meals. Thanks again Judy, this has been fun.
Paula L says
Whew! All done and in the pressure cooker. Had too many for one batch in the cooker so will cook them when this first batch is done. Love the meat in the mixer tip, it worked great. I now know why tamale making time is a family affair, this small batch was a bit of a challenge for an old lady! This was fun, hope others will post in your cook-along.
Sophie says
Your tamale party inspired me to go in the hunt for a really good black bean tamale recipe. I have collected a few no made several of them … But not yet found a winner.