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