Just be careful not to make them too thick. Unfortunately we were traveling and couldn’t make it, but it’s so fun to make with family and friends. NOTE: Mixing the masa and adding the filling can be done manually using a spatula or in a mixer with a flat beater or paddle. And a happy new year to you and yours as well! Fold the empty half of the husk up, and tie around the middle of the tamales with one of the corn husk strips. Chicken – This is a great recipe for leftover chicken or turkey. Reheating: Wrap leftover or frozen tamales in a few dampened paper towels and microwave until warmed through. Nor do I think I’ve ever seen one! I really need to get my act together and try these. I hope you all have a wonderful time! I love that you share an alternative for lard. Thanks for much Ray!!! Continue to assemble the tamales until all of the masa mixture has been used. Lay the corn husks in a flat casserole dish. Have fun in Mexico!! We always bought them, but these look too good, so I have to try my hand at tamales soon. You have to dry your own. And I’ve certainly never tried to make them. We used NM Dixon chile powder to make the red chile sauce and it was wonderful. For Meat lovers, vegetarians, healthy choices, desserts and anything you can think of, you will find it here! My colleague is married to a guy from Costa Rica and they make tamales for Christmas each year. They are SO good!!! I’m sure Costa Rican tamales are different from these and just as good. The masa suppresses much of the heat from the chile, so it’s best to add more than you think you need. , I love that these tamales are mixed together… you know I love shortcuts. We have found that the leftover tamales, even after having been frozen, are just as delicious as the freshly steamed ones in both taste and texture. Thanks, as always, for showing me something new to try! I’ve always wanted to learn how to make tamales! After an hour, remove the cover and let the tamales sit for 10 to 15 minutes. 6 ounces dried guajillo chiles Your homemade tamale must be so delicious! However yours sound fantastic and look so perfect. Now those I need to try! Save my name, email, and website in this browser for the next time I comment. Isn’t Dixon chile powder the best? That and Chimayo red are my favorites. I wish you lived closer as well. It does just get all mixed up anyway! btw thanks for the shortcut, better like this =P, Thanks Helene! I think you’d love the canola replacement. Subscribe to get the scoop on all the latest juicy bits. I love the canola idea. To really prevent this, after the rest, transfer to a plate and let cool a few more minutes out of the pot. If the tamales are too thick, they will take longer to steam. I’m a well-seasoned cook with a love for New Mexico, its cuisine, its unique ingredients, and its physical beauty. Thank you Nettie and thanks for the share!!! Pingback: Cara Cara Orange and Persimmon Salad | MJ's Kitchen. The tamale comes away from the husk, but it leaves a small residue on the husk and the tamale appears a bit sticky. Wishing you a Happy, Healthy, Prosperous New Year 2014,Thank you for your friendship. Mmm, love tamales. I need to buy corn husks, then I will make it. Hope you all had a wonderful Christmas! Thanks Jodee and thanks for sharing this post on G+! Hope you’re having a fantastic start to 2014! I’m making tamales! . Cover and steam for an hour*. Happy New Year! These look delicious! Pingback: Red Chile Cheese Tamales - MJ's Kitchen, These look fantastic! If you saw my corn, mushroom and green chile tamales from last year you may remember that I replace the lard with canola oil and instead of layering the masa and the filling, I mix them together, making the assembly process A LOT easier and faster. Add the canola oil and broth. You can find corn husks just about any where over here so lucky me. – Masa harina is a gluten-free corn flour made from corn that has been cooked in an alkaline solution (usually lime or wood ash), rinsed, dried and ground into a flour. Place another dish on top to submerged the corn husks. Nettie. Cut twenty-four 8- to 10-inch pieces of string or thin strips of cornhusks. Let me know when they’re ready and I’ll be there. Come on down Angie! A steamer large enough to hold 18 tamales, A large bowl or mixer for mixing the masa and filling. I hope you give them a try. sharing on Moore or Less Cooking Facebook! Wishing you a very Happy New year! These tamales look fantastic! Today's recipe is Mexican Tamales, this is one of the things/dishes we usually have for Christmas and/or New Year's Eve.