I spent the day making traditional Mexican tamales. It took four hours of preparation and 2 hours of cooking. I now have delicious tamales to eat.
Yum!
- Soak the corn husks and clean them
- Soak the chilies and clean them
- Tomatoes, onion, garlic, and chilies for salsa
- Puree chilies for salsa
- Add chilies to tomatoes
- Add onion and garlic
- Finished salsa
- Add salsa to meat and add seasonings
- Meat is ready
- Ready for assembly
- Fill the leaves with masa then meat
- Roll the corn husk around the tamal
- Assembled tamales, ready to cook
- Put the molcajete in bottom of pot upside down
- Add about an inch of water to pot, and cover the water with corn husks
- Place tamales on molcajete, open side up. Don’t let them touch the water
- Cover tamales completely with corn husks
- Seal the tamales with linen
- Steam for and hour and a half or so
- Open and check and when done let rest for 30 minutes
- Tamal is ready
- Enjoy!