Mama Totota's Tamales

[DMurray]

This recipe was in the Dec 2000 issue and I've been wanting to try it ever since. After the recipe came out, there was some discussion here on the BB about it and someone (sorry, I don't remember who) posted quite a few suggestions about tamale making. I saved a link to the thread, but alas, it must have been before the server change because the link no longer works. I did a search, but can't find it anywhere-maybe I was hallucinating? Anyway, if anyone saved the actual thread or knows where I can find the information, I would sure appreciate the help.

Thanks!
Deb

[Peggy]

Deb,

I actually printed and saved the actual thread and will be happy to dig it out for you tonight. I followed the instructions given and they came out great. I'll post it later tonight.

Peggy

[Grace]

You were not hallucinating! I printed it out, and have it here in front of me, and you are correct, the link doesn't work (why????) and more perplexing, the thread seems to have VANISHED!!! I didn't print out the author of all these terrific notes, so I don't know who to credit for the great information, but I will retype the whole thing for you now: (I will type it verbatim)

There are a few minor details that are not found in the article or recipe, some things that need to be clarified, and some helpful hints. Here they are:

1. Mix the dough by hand in a glass bowl, it's so much easier! Just work the dough until it forms into a ball and then knead it about five times in the glass bowl. This will eliminate the need for dirtying the mixer or breaking your wrists with a spoon. Also, you will not have to flour your countertop. If you find your fingertips sticking to the dough, just lightly wet them with water.

2. My dough was a little dry and would not form at first. I consulted a Mexican cookbook in my collection and they suggested adding oil to the dough to cut the dryness. So I added an additional tsp. of oil to the dough and that corrected the problem. This should not significantly alter the fat content in the recipe if you also have this problem.

3. I went into a mathematical brain freeze when the instructions gave measurements on how to fill the corn husks with dough and filling. That was too intimidating and confusing considering corn husks are different in size!

Now you may be intimidated by the corn husks: Don't be! Just imagine your making shapes with Play Dough because that is exactly what this is like. Basic rule of thumb: Fill the dough to the edges of the width of the corn husk using your thumbs to press lightly and form the dough to the husks. Then press in an upward direction along the length of the corn husk towards the broad end, leaving a little space between the dough and the broad end of the corn husk. Then press in a downward motion at the end close to the tapered end of the husk. Just remember, you need some space at the tapered end (about an inch or so) because that is where you need to tie your corn husk together. If you don't have enough dough, just grab a little more and get to work. If you have too much on the husk, then just pinch a little off. No sweat!

4. Another missing detail that you must know: Corn husks have a ridged side and a smoother side. Put the filling in on the smoother side.

5. If you put too much filling in the husk and you don't notice until you start rolling, just unroll, take out the filling. If you feel like you've totally screwed up, you can take out the filling and the dough and start all over again. I did it a few times myself.

6. When you roll your tamale and tie it up, if the corn husk gaps a little bit, just tie another corn husk strip around the middle of the tamale, it won't hurt, I promise! Also, when you are tying the tapered end of the corn husk, twist and fold up the end a bit, then tie. This will seal the bottom of the tamale better.

7. If you have filling poking out of the top of your tamale, just take your thumb and smash it in lightly.

8. Very important: When you steam tamales, they have to be standing up in the steamer. Also, line the bottom of the steamer with some of your left over corn husks that you soaked to control any water that might sneak up into your steamer. I actually used my pasta boiler as a steamer for this recipe and it worked beatifully.

9. It took longer than twelve minutes to steam the tamales. They are done when you look down on the husks and it appears that the dough has separated from the husks. If you're not sure, take out one of the tamales and unwrap it. If it comes off the wrap smoothly, then the tamales are done. If there is some sticking, re-wrap and put back in the steamer.

So you have it, a few pointers on a tasty, well worth the effort, tamale recipe. This was fun to make and tamales are incredibly forgiving which makes them surprisingly easy!

I printed this out on 2/22/01, when the thread was really fresh. The original url was www.cookinglight.com/bbs/Forum1/HTML/003324.html

Maelynn or anyone....what happened to these threads?!!

Hope this helps you out, DMurray, and let us know how your experience making the tamales is!!!

[Peggy]

Thank you Grace! I had just found this thread and was about to type it here. The credit belongs to asweetp ! I made these tamales last year and followed all of her instructions. They was very helpful in filling in the gaps from the magazine article. The tamales were great! I hope you enjoy them, Deb!

Peggy

[DMurray]

Thank you, thank you , thank you! (And, I'm really glad I wasn't hallucinating-one never knows this time of year!)
Deb