They're made for big gatherings, celebrations, festivals. What is Chorizo? Why is it so red? A butcher shares the basics on the heavily spiced—but not hot—sausage. The Guide: we cover the coolest food, beauty, and entertainment trends happening nationwide. Home Local What is a Tamale? What is a Tamale? A basic tamale can be broken down into three components: Masa: Masa, a key ingredient in Mexican cooking, is a dough made from ground corn that has been treated with water and lime.
Like many chefs, Jorge moistens his masa with a fat, such as lard or vegetable shortening, before pouring it onto the tamale wrapper. Filling: A tamale is still a tamale, even if the chef stops at the masa. Typically, though, the masa is filled with pork or chicken marinated in mole or salsa. Wrapper: Corn husks are wrapped tightly around the masa and filling, making for a wrapper that keeps its contents intact.
How Tamales are Made As they are time-intensive labors of love, Mexican tamales are traditionally crafted at home, often with extended family gathering in the kitchen to form a hot tamale assembly line, with each station taking over one of these steps: Washing, then soaking the corn husks for flexibility Coating the inside of the husk with masa Coating that layer of masa with the filling Rolling the husk tightly into a cylinder, and folding, much like a big egg roll Once the tamale is wrapped, it's ready to be steamed.
But today, we are specifically talking about Mexican tamales, which feature a corn-based masa dough wrapped around a filling and steamed in a corn husk. Be sure to remove the wrapper entirely from tamales steamed in corn husks. They all have the nice, crumbly feel with the corn taste.
A reliable alternative to steaming, reheating tamales in the oven is a simple, quick method. Place them in the oven for 20 minutes, turning them over at the halfway mark. If you want to serve them for dinner, maybe they could make a starter, followed by a light main dish — feta stuffed sweet peppers or caesar or greek salad. Your choice of flavors. You can also have a spread of extra toppings, like cilantro, sour cream , and the aforementioned guacamole and salsas.
You can use canned enchilada sauce or my homemade recipe. The most important thing to remember is that tamal masa must be very moist and light. Cilantro and lime juice are both found in traditional Mexican cuisine and most likely your pantry so this side dish is an excellent way to complete your meal without any extra work!
Serving Frijoles Negros with tamales is a great way to show your guests how versatile this dish can be. The flavors of these two dishes complement each other well; the salty, spicy and bacon-y notes in frijole negros work together with the moist richness from corn masa on top of sweet pork filling inside tamales. In fact, this combination might be the best one! The fried plantain and corn dough make each other taste better because their flavors contrast with each other — sweet-salty and savory.
It can be hard to get the balance right when hosting dinner parties. Prep Time 10 minutes.
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