This week onHive top chef the topic is "steamed".
For this I have made an item which is a traditional and popular dish of Mexico, and probably the other Latin American countries.
I grew up thinking that tamales were little red candies that we called "hot tamales". I just thought that's what they were. I didn't realize until much later as an adult that they were made from a corn paste and stuffed with various items then steamed in either corn husks or banana leaves.
The first time I was presented with this item was around 30 years ago on one of my stays in Acapulco Mexico.
I spent much time on the beach, where vendors with souvenirs and food would make their way through the hot sand with their items for sale.
A person approached me with a large basket or tray, yelling out loud "tamales"!!!!!! I was in the dark as to what these were. My friend tried to explain to me what they were.
I couldn't really imagine how it tasted. Since I'm not a picky eater, I gave it a try. It was not only a taste sensation, but some kind of spiritual experience. I was taken to a place that I've never been before. These were chicken tamales. On other trips to Acapulco I had shrimp tamales, crab tamales and even shark tamales.
I now eat a plant based diet so those fillings are off the menu. That's okay. Tamales come with any variety of fillings and vary from region to region, household to household.
For this I start with the dough which I've used special "masa" mix for tamales. We happened to have a Mexican grocer nearby.
Tamale dough
4 cups tamale flour (or tortilla flour)
3 3/4 cups vegetable broth
1/2 cup olive oil
1/2 cup vegetable shortening
1 teaspoon salt
1 teaspoon baking soda
Whisk together shortening and oil.
Add flour and mix by hand or with a stand mixer. I don't have a stand mixer so I used my hands. Slowly add vegetable broth mixing until you have a smooth paste.
The consistency can vary from wet to doughy. I add liquid until I get a spreadable dough. I'm not an expert at this. I have done it a couple of times and I prefer a firmer dough. It's a matter of preference, but a Mexican grandmother may have her say.
For the filling I've chosen items that I have in my fridge and cupboards. I decided on pinto beans which are often used for refried beans, a Mexican staple. I also have an abundance of potatoes so of course I would add these as well. I needed to use up a bag of spinach that I purchase the other day so this would be added as well.
Tamale filling
1 large can pinto beans or around 2 to 3 cups
2 small potatoes cubed and precooked
1 onion
4 cloves garlic
1 cup cooked drained spinach
2 roma tomatoes
1 tsp paprika
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin powder
1 tsp oregano
3 cups chili sauce
Saute onions garlic and tomatoes.
Add potatoes beans and spinach.
Add chili sauce and cook together for around 10 minutes or so.
Chili sauce
5 dried chilies ( I used Guajillos)
1 onion
5 or 6 cloves garlic
1/4 cup cider vinegar
Juice of a lime
Salt to taste
2 tablespoon agave nectar (optional)
This chili sauce is not spicy. We will make a spicy salsa later.
It's not mandatory but I like to put the chilies in a hot dry pan to get a little smokey. They can also be fried or put in the oven on high for a few minutes. I would say that Ideally putting them on fire would be best but that's just me. Some people don't bother with this step at all.
The onions are caramelized in hot oil then have cider vinegar added near the end.
Cover the peppers in boiling water and soak for at least half an hour to soften.
Blend the peppers with the garlic and onion adding just a little of the liquid to make a smooth sauce.
This sauce often has bread or tortillas blended with it but I didn't bother.
I found it a little bland so I added more salt, along with pepper, garlic powder, onion powder black pepper, cumin and cayenne pepper. I added around a teaspoon of each.
I opted to slightly mash the bean potato mixture to blend the flavors.
Before assembling the tamales, the corn husks should be soaked in water for around half an hour or more. I soaked around 25 pieces. I didn't properly count.
Sometimes they're made with banana leaves.
I would say that I spread around 2 heaping tablespoons of corn dough to cover evenly the wide part of the husk. Leave room on the sides to roll without oozing out.
Carefully roll into a tube and fold the bottom upward.
Rip a piece of the husk to tie each package.
I have an electric steamer which does not allow me to steam tamales in a traditional way but it works for me. Traditionally they should be standing up in a deep pot with a steam strainer in the bottom. I don't have one, plus I don't make tamales every day. They were timed for around an hour and a half. Generally they take around an hour. When the husk peels off cleanly they should be done.
Their are many condiments that can accompany tamales. I just chose a popular green salsa, made with tomatillos.
Tomatillos are not tomatoes that haven't ripened! They do have many similarities and may be a distant relative but they are a thing on their own. They have a husk or paper like casing on the outside and are more tart then a green tomato. This is one of the most popular items used in a Mexican kitchen. It can be a chunky salsa or a drippy sauce or a smooth sauce.
I have done something in between. For this I am using serrano peppers which can be substituted for jalapenos or problano. I wanted heat since the red chilies had none. These serranos are pretty hot so if you have no spice tolerance you could opt for a sweet green pepper. For me that would not be a typical green salsa. There may be different variations of this salsa but I have done it my way using the basic ingredients.
Green salsa (salsa verde)
10 to 12 tomatillos
4 to 6 serranos (I used 6 and it was very hot)
1/2 cup small diced onion
5 or 6 cloves garlic
1 cup finely chopped cilantro
Juice of a lime (optional)
Salt to taste
Pan roast the tomatillos chilies and garlic in hot oil or roast in the oven.
Blend until you get your desired texture.
For the onion and cilantro, I chose not to cook it or blend it. If you don't like raw onion you can do what some do, and cook it with the other items in the hot oil. You also may not want the lime since the tomatillos are naturally tart. For me it needed lime but it's a matter of preference.
There were more tamales than two people could eat but that's okay because they can be frozen for another time.
I was pleasantly surprised at the heat level of the salsa. I know people that would have not been able to handle it but for us it was a good hurt.
If you go to Christmas dinner in Mexico you may likely find a large pile of tamales on the table. This is common for a Christmas celebration but you can find tamales all year round.
Thanks for dropping by and have a great day.
design by: @KidSisters
Oh my goodness girl, you sure know how to cook. I swear I sometimes have a spiritual experience just READING your posts. This one takes the CAKE - or perhaps takes the tamale - as it's just my kind of food - smokey chillis, lime, you know how much I love proper mexy food. Bookmarking this one.
I get some nice comments but yours is right up there. I am surprised that way over there you have learned about Mexy foods. Thanks so much!
Ha, yes, Australia is full of excellent multicultural food, and the whole Mexi thing is huge.
I am sooooo gonna try this when I am back in Thailand with a kitchen!! Lovely post, as always.
I wish I could go back to Thailand and eat Thai food haha. I appreciate your comment very much.
this is really delicious, there is always the best inspiration in cooking, thank you very much for sharing, very good
You are very kind and I thank you for your comment!
Very delicious, i think it will be also tasty to eat. Thanks for sharing this recipe.
Thank you too for reading the post and your comment.
Oh my word, how I wish to be sitting at your table, your tamales sound amazing! I've never eaten it but can just imagine how delicious it must be with all those flavours locked inside, just yum.
I really hope to try making tamales some time!
When I saw the challenge this week I was actually keen to make fresh corn bread steamed in their husks but decided on something sweet as you know😉
Your Marc must be so spoilt with your amazing dishes!
I wonder if you could get Mexican or Latin American products in your area. I can't imagine. Even most Canadians I know have never had this unless they originate from those places.
I would love love love for you to make corn bread steamed in their husk, please!!!! I've never heard of it and would love a recipe.
Marc likes everything I make but he gets most excited when I tell him I'm making non post food haha. I always tell him when it's a post, he gets to eat the photo plate.
Thanks so much!
I will tag you when I get to making that.
I had a chuckle at that as Arthur knows he's getting the photo plate as well, so tries to be patient, even lends a helping hand, and he knows to ask permission...
😅😅😅
😂
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That looks very, very delicious, I have noticed that in food photos you almost always take shots from above and that looks very nice!!
I really am thankful for that comment. I stand up on stools and risk my life to get those shots haha.😊
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Much appreciation! Thank you!
oh dear so nicely made. I admire your creation is really delicious good luck with the contest.
Merry Merry Christmas to you🌲🌲💓😊
Same to you my friend and thank you for your support. Enjoy the up coming festive time.😊❤️
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Hi @carolynstahl
I was reading your post more closely right now, and I loved it because you always bring us a story along with your recipe, and that's great.
Regarding tamales, I will tell you that practically all of Mesoamerica (from Mexico, passing through Central America and ending in Colombia), is a well-known dish in all those countries, I think that further south, which is Peru, Bolivia and perhaps Ecuador, they also consume them. In my country, Venezuela, we have a different, more elaborate preparation, and it is the famous hallaca. Hopefully one day you can try it, you will be impressed by the amalgamation of flavors it has. In the community there are several recipes with them, all in a vegan version, although the original is not, since they use meat; however, the hallaca summarizes what Venezuela is: An amalgamation of cultures, with a very complex gastronomy.
However, your recipe is great, it is very elaborate, I think even more than many tamale recipes I have seen, so you give this dish a plus.
Thank you very much for being part of this community, I hope you have a happy new year.
Yes I realize this has a different name in each country, region. Even in Mexico they vary depending on so many factors.
I am excited to research the famous hallacas. I usually search the authentic meat recipes then try to replace or eliminate the meat. I find that those tend to be the most authentic, but not always of course. Have a wonderful New Year and thank you for your great support.