Recipe courtesy of El Palote Panaderia
Tamales
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- Level: Intermediate
- Total: 2 hr 40 min
- Active: 1 hr
- Yield: 10 to 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 625
- Total Fat
- 36 g
- Saturated Fat
- 3 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 8 g
- Sugar
- 4 g
- Protein
- 17 g
- Cholesterol
- 0 mg
- Sodium
- 795 mg
- Level: Intermediate
- Total: 2 hr 40 min
- Active: 1 hr
- Yield: 10 to 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 625
- Total Fat
- 36 g
- Saturated Fat
- 3 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 8 g
- Sugar
- 4 g
- Protein
- 17 g
- Cholesterol
- 0 mg
- Sodium
- 795 mg
Ingredients
Masa:
Picadillo:
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Directions
Special equipment:
a tortillera; a tamale steamer; 2 gallon-size plastic bags- For the masa: Blend the guajillo peppers with 1 cup hot water, then reserve. In a large bowl, add the corn flour and salt. Mix with your hands until it's well mixed together. Add the cumin and garlic powder and mix with your hands until it's well mixed together. Add 4 cups oil and mix thoroughly with your hands. Add 4 cups hot water to your mixture and mix thoroughly with your hands. Add the guajillo mixture. Add the remaining 4 cups oil and continue to mix with your hands. Add the remaining 4 cups hot water little by little and mix with your hands until it is soft and manageable.
- For the picadillo: Fry the potatoes in some oil in a pan, then reserve. Steam the carrots, then reserve.
- Add 1/2 cup oil to a pan over medium-low heat. When the oil is hot, add the soy meat and salt to the pan and mix together. Stir in the cumin and pepper. Add the bouillon cubes and mix well. When the soy starts looking golden brown, add the remaining 1/4 cup oil. Add the potatoes and carrots to the pan and mix well. Remove the pan from the stove; your picadillo is ready.
- Cut the edges of a gallon-size plastic bag; you will need two 10-inch squares of plastic. Make masa balls with 2 1/2 spoonfuls of masa, or to your liking. Open a tortillera and place a piece of the plastic on it. On top of the plastic, place a corn husk. On top of the corn husk, add a ball of masa. Cover the masa ball with the second piece of plastic, then close the tortillera so the masa gets a little squished. Open the tortillera and remove the corn husk with the masa and take it in your hand. Add 1 1/2 spoonfuls picadillo to the corn husk with masa. Wrap the corn husk into itself and fold. Repeat with the remaining masa, husks and picadillo.
- Add water to a tamale steamer (a pot with a divider inside). Carefully place the tamales in the tamale steamer standing up (folded part facing down, open part facing up). After finishing placing your tamales, put a plastic bag over the tamales and cover with a lid. Cook on high heat until cooked through, 1 hour 30 minutes.
