Bienvenido, loyal reader. Please come along as Bruce’s hot tamale, Mary, makes up a batch of home-made tamales, provecho!
First up Mary gets the boneless chicken breast that we bought at CarneMart (going for 66P/kg, right now) cooking in a chipotle broth.Â Mary figures she might as well get chicken soup out of the process, but that is a story for another day.
And the fun begins! You can buy hojas de plÃ¡tano, banana leaves at Ley or at the Emiliano Zapata Mercado. Cut off the tough stems, and rough edgesÂ toÂ make a square sheet aboutÂ 10-12 inches. Take the sheet and pass it over a flame until it shines.Â This softens the leaf making it easier to roll into tamales. Set these aside and move on to the next step…
Now it’s time toÂ mix up the tamale dough. I searched high and low for a recipe that doesn’t use lard and found this one which works great: 2Cups Masa Harina; 1-1/2 tsp. salt; 1-1/2 tsp. baking powder. Measure these into a large bowl and stir to combine. Add 5-1/2 TBSP vegetable oil, incorporating it into the dry ingredients until a very thick batter forms, then add 1-1/4 Cups broth (here you could use some of the broth from poaching the chicken) or water (I have always used water, works fine) until it is the consistency of thick peanut butter. Take a look at this video, I watch it every time I make tamales.
Remove the waxed paper, and add your ingredients. For some of the tamales I use shredded chicken, chopped white onions, rajasÂ and cheese. I use black beans, chopped onion, rajas, and cheese in the veggie tamales.
Place them in a steamer, which is filled with about 2″ of water. As you can clearly see, this is not a steamer. I have a Dutch Oven with a trivet that I am using as a steamer. Totally unconventional, and I would be laughed out of any Mexican kitchen, but it works. Somehow.
And here it is! When cool, these tamales are very easily stored in the fridge, 0r even frozen. They keep in the fridge for a week, and heat up beautifully in the microwave. Here Bruce is having lunch, pairing a tamale with our veggie bake, plus some quinoa and topping it all with sunflower seeds. You must use ValentinaÂ Salsa PicanteÂ with these tamales, I think it may be a law!Â Muy sabrosa!
Thanks for visiting, gentle reader. Bruce and Mary love comentarios, so please feel free. Hasta Proximo Domingo!