Tamales are a staple in Latin America, but when we lived in Guatemala back in the 70's, we learned there are different recipes that vary the texture and flavor. In Guatemala, the Mayan people still make their masa from dried corn that is soaked overnight in lime. The slaked lime loosens the kernels and softens the corn. The next morning the lime is rinsed out, followed by the daily ritual of carrying the soaked corn down to the mill (el molino) to have it ground into masa, producing something similar to the consistency of a thick dough.
The masa can be patted into tortillas or wrapped in corn shucks and steamed. In Guatemala, the recipe called for diluting the masa with water, creating a tamale with a more delicate texture, almost like a very solid pudding.
Years later when we visited a rural area of Mexico, we were surprised to see that even in small rural towns, people used instant masa, the same as what you can purchase at your local grocery store.
What my wife and I call "Mexican" tamales combines a ratio of 1 cup of water to 1 cup of masa flour.
Our Guatemalan recipe uses 3 cups of water to 1 cup of masa. I uually triple the recipe so I can have enough tamales around to last for for several days.
Use a whisk to help mix the water and masa, and a spoon to reach down into the edges along the sides of your pot to eliminate any dry pockets of masa flour.
Add 1/4 cup of oil and 1/2 to 1 tsp of salt per cup of masa.
Bring the mixture to a boil, stirring constantly to avoid sticking and burning on the bottom of the pot.
As it begins to get thick, a drink called "Atole" can be made by adding a little milk, sugar, vanilla and cinnamon. It is quite popular in countries that consume a lot of masa, and one of the safer foods that can be purchased from venders on the street.
When the cooked masa begins to bubble and get somewhat stiff to stir, you're done. It will continue to thicken as it cools, and if left overnight, will turn solid. The masa can then be sliced and fried as Polenta.
While you wait for the masa to cool, prepare your tamale sauce and other ingredients.
Ingredients:
- 2 16 oz. cans of plain tomato sauce
- 1 TBS of cumin
- Salt to taste
Optional Items:
- Sliced green pepper
- Jalapeno slices
- Sliced black olives
- Chunks of vegetarian sausage
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You can purchase corn shucks for tamales at any Mexican grocery. In Guatemala, the big green leaves of the Canna flower are used for wrapping the tamale. Banana leaves are used as well. We grow cannas in our garden to use for tamales and the flowers are beautiful too!
Soak your corn shucks in water for a few minutes to make them more flexible. Your tamales will be different sizes depending on the size of the shuck and the amount you can fold and wrap without leaking. It can take some practice before you get it down.
Spoon the appropriate amount of masa, add your optional ingredients, and then the tomato sauce.
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Canna growing in my garden |
Fold and place in the steamer. The first time or two, you may want to use some string to help keep your folded shucks together. Place them in a steamer basket to hold them above the water. I prefer to use just 2 cups of water to start out so my bottom tamales don't get too soggy, adding more water as needed. Steam for one hour.
You'll find that after the tamales cool overnight, the masa will get solid as described earlier, holding their shape.
Steam them again to warm they back up or Nuc in a microwave. They are delicious!