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How to roll Tamales



Tamales is a traditional Mesoamerican dish made of masa dough and steamed inside a corn peel or banana leaf. Although both methods taste delicious, they both require some practice with your hands or a tortilla press. Fortunately, the techniques are quite simple and easy to learn!

[ Edit ] Step

[ Edit ] Using corn husks

  1. Immerse your corn husks in warm water for two or more hours. Start by placing your shells in a baking dish or large bowl. Then cover them with warm water and weigh them down with a bowl or plate so that they are completely submerged. Let them sit for 2 hours or until they are flexible. [1]
      Roll Tamales Step 1.jpg
    • Once your shells have soaked, you should be able to bend them without causing them to break or crack.
  2. Simmer hot water in your pot and steam basket. Place your steam basket in the pot and add water until it reaches the base of the steam. Then place a lid on the pot, place it on an element and turn your stove top to low heat until it sinks – you know it will sink when the water starts to bubble a little. [2]
    • If your bubbles are large and strong, the water boils – turn off the heat.
    • Low heat is usually 2 to 3 on your stove top.
  3. Empty your corn husks and dry them. Gently squeeze each shell to remove excess water, which can make them sticky. Then wipe each one with a clean paper towel. [3]
    • Always wipe the peel before rolling.
  4. Spread ¼ cup (32 grams) masad dough over the shell with your hands. Place your drained corn peel on a flat, clean area with the bottom – or wide edge – facing you. Now spread your masa dough over the skin so that it is thick, taking care to leave a border at the bottom. [4]
    • If you can't get all the masa dough over the shell, don't worry – focus on making sure it's thick.
    • Always roll your tamales with the smooth side of the shell facing up.
  5. Spread ¼ cup (32 grams) masad dough over plastic with a tortilla press. Place a plastic tortilla bag on your open tortilla press. Start by rolling your masa dough into a small, compact ball. Now place the ball in your plastic tortilla bag so that one piece of plastic flows over the top and the other one flows under it. Then lift the top of the press onto the top of your dough and then push the handle over the top of the plate while pressing down. Finally, open the press, remove the plastic liner and place dough on your corn peel. [5]
    • Fold the ball down firmly with your middle, forefinger and ring finger before pressing it for better results.
    • Make sure your tortilla is about thick.
    • Leave a border between the bottom of the shell and the dough.
  6. Spread 1 tablespoon (14.8 grams) of filling through the center of the dough. Skip your choice of filling in the middle of the tamal. Now use the back of the spoon to spread it in a vertical line in the center of your dough. [6]
    • Common tamal stuffing includes beef, green chile, Yucatan, Mexico del Sur, black bean and cheese and seafood. [19659009] Pull together the corn peel until the dough hits. Hold each side of corn husk so that your hands are parallel and the dough is a vertical line directly in front of you. Now remove both sides of the shell until the dough touches as it hovers over the filling. [7]
      • Use your fingers to squeeze the dough from under corn husks.
    • Fold the dough firmly into the shell. Start with the left or right side and then continue with the other. Be sure to avoid any part of the shell sticking between the dough and the filling. [8]
      • Do not hit the dough too hard so as not to destroy the tamal's shape.
    • Close the top of the shell on itself. The upper part of the shell is the empty, tapered side – fold this part over the part of the shell that holds your tamale. For smaller tamales or those who do not stay closed, tie them with slaughter yarn. [9]
      • Repeat this process for each tamale.
    • Freeze your tamales or steam them for 2 hours. If you are not ready to eat your tamales, place them in the freezer. If you are ready to eat them, put them in a covered pot of steam water for about 2 hours and enjoy! [10]
      • Tamales are ready to eat when the dough is set and they can easily be pulled from the shell.
      • Refrigerate your tamales for 15 minutes before eating them.
      • To eat them later, store the tamales in the fridge for 3 to 4 days or freeze for 3 to 4 weeks.

[ Edit ] [19659034] Using banana leaves

  1. Cut your banana leaves into pieces. First, rinse your leaves with cold water to clean them. Then remove the stems from each leaf. Now cut or tear them into square pieces. When cutting or tearing, be sure to keep the edges as straight as possible. [11]
      Roll Tamales step 11.jpg
    • Use a clean scissors to cut your leaves if you do not want to tear them into pieces with your hands.
  2. Fit your banana leaves over a stove burner to reduce their stiffness. Turn your gas or electric stove burner to low heat – 2 to 3 on the dial – and hold the leaves over the flame until they soften. You should see the color change from a dull color to glossy, which is a sign that the wax is melting from the leaf. [12]
      Roll Tamales step 12.jpg
    • Do not heat your blades too much – hold them above the burner.
  3. Add ¼ cup (32 grams) filling to the banana leaf. After adding your filling, pat it down with your fingers in an oblong strip about halfway up the blade and to the right.
    • Hold about between the right side of the filling and the right side of the blade.
  4. Add tablespoons (14.40 grams) beans and 1 strip of cheese to half of the leaf. Use your spoon to flatten your beans and cheese and press them to one side of the leaf. For best results, push them halfway to the left. [13]
    • Skip the cheese if you are not a dairy fan.
  5. Roll your banana leaf into a vertical tube over your filling. Start by using your right hand to hold the banana leaf vertically and fold it over the tamal. Keep this section depressed and fold the other side over the top. Now fold the bottom up and up and down and tie the blade closed with a small strip of banana leaves. [14]
    • Don't worry too much about the shape of your tamale – as long as it's sealed and closed, you're good to go!
  6. Steam your tamales for 75 minutes and serve them. Add some tomatillo salsa for a great taste! Be sure to give your tamales about 10 minutes to cool before serving. [15]
    • Store your tamales in the fridge for 3 to 4 days or in the freezer for 3 to 4 weeks. [19659049] [ Edit ] Things You Need
      • Corn husk or banana leaf
      • Back plate or large bowl
      • Plate
      • Steam basket
      • Measuring cup [19659011] Large pot [19659011] Measuring Spoons
      • Small Bowl
      • Tortilla Press (optional)

      [ Edit ] References

      1. [1945 https://www.chowhound.com/food-news / 55369 / how-to-form-a-tamale /
      2. https://www.chowhound.com/food-news/55369/how-to-form- a-tamale /
      3. https://www.chowhound.com/food-news/55369/how-to-form-a-tamale/
      4. https: // www. saveur.com/article/techniques/video-how-to-fill-and-roll-tamales#page-2 Thu 1919909066 ↑↑ https://youtu.be/eb2BCE-INss?t=4s
      5. https://www.chowhound.com/food-news/55369/how-to-form-a-tamale/
      6. https://www.chowhound.com/food-news/ 55369 / how-to-form-a-tamale /
      7. https://www.chowhound.com/food-news/55369/how-to-form-a-tamale/
      8. https://www.chowhound.com/food-news/55369/how-to-form-a-tamale/
      9. [1945 https://www.saveur.com/article/techniques/video – how-to-fill-and-roll-tamales # page-2
      10. [1945 https://joepasry.com/2012/making-banana-leaf-tamales/
      11. [1945 https: / /joepasry.com/2012/making-banana-leaf-tamales/strong19659074vard↑ https://joepasry.com/2012/making-banana-leaf-tamales/
      12. https: // joepasry.com/2012/making-banana-leaf-tamales/strong19659076vard↑ https://joepasry.com/2012/m aking-banana-leaf-tamales /

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