Mexican Tamales - savory and sweet

Pikes Peak, Colorado Springs, Colorado
December 2011

Mexican Tamales - savory and sweet

Most people just order tamales in a restaurant, buy them off the street from local vendors, or buy them at the store frozen but some us LOVE the freshness of homemade tamales. It is tedious to make and there are several steps but for a Posada, birthday party, holiday or just something different, you'll enjoy making these. I always call my nieces, Delaney and Morgan or my friend Connie when I make them. We make enough for them to take some home. So don't be afraid - just do it!

Westcliffe, CO - Christmas 2011

Corn mush is the base of tamales but the flavor comes from the additional ingredients like green pork chili, chicken with enchilada sauce, shredded beef in red sauce, refried black beans with cheese, rajas and cheese or sweet tamales with sugar, raisins, coconut etc. All of these are then rolled inside corn husks and steamed for about 15-20 minutes until light, fluffy and delicious!!!





Tamale Mix:
6 cups of corn masa
1 tbs salt
warm water
Dried corn husks

Savory Mexican Tamales:
Red Enchilada Sauce or Green Enchilada Sauce (Prepare or buy enchilada sauce both red or green.)
Chicken, pork or beef - shredded
Meatless can be filled with refried black beans and Monterrey Jack Cheese
Prepare My Easy Carnitas recipe from this BLOG dated 3/12/2011 with any of the meats for a savory flavor.

Sweet Mexican Tamales:
1/2 cup brown sugar
1/4 cup hot water
1 cup raisins (dark and golden for color) OR 1 package of dried chopped fruit

Choose to make either sweet or savory filling. The savory filling requires preparing the meat and mixing it up with the green or red enchilada sauce. Or preparing the refried beans and slicing up the cheese. If you choose to make only sweet tamales; bring the 1/4 cup of hot water to a boil, add the brown sugar and raisins OR the hot water, brown sugar and the chopped dried fruit.

The Cates Christmas Tree 2011

Now make the tamale mix. In a large pot, add 4 cups of water and a pinch of salt. Bring to a boil and add the dried corn husks and boil them until they become ply able. Keep them in the pot until usage. Take out a husk, wipe it dry - it will be hot. Now place 2 tbsp of tamale mix into the middle of the husk. With a small teaspoon make a hole and fill with either savory mixture or sweet mixture. Cover with a little more tamale mix. Form about a 3" oval ball within the husk. The bottom of the husk is the smaller end of the husk. Fold up the bottom first, then roll the sides in around the mixture. Leave the top open and stand with the open end upwards in a steam or vapor pot.

Steam or Vapor pot - a large stock pot with a colander inserted or something that will hold up the tamales within the pot. Add about 2 " of water and bring to a boil. The tamales will steam for about 10 -15 mins and be cooked.

Tamales can be cooked days in advance and actually frozen. But they taste best when they are cooked and served within 24 hours of making. So after making, wrap the different types in plastic wrap. When ready to serve place into glass dish with a glass lid and a couple of tbsp water and reheat for about 5 minutes or until steaming. (Cheese tamales need about 7 minutes to melt the cheese again.)

Savory tamales can also be served with green or red enchilada sauce drizzled over them. Remember to celebrate the season, enjoy the family and friends and accept the Lord's Blessings.

Merry Christmas!