Some tamales are made of a paste of freshly ground corn, while others are made from dried corn that’s then mixed into a dough. Most Mexican tamales contain a savory filling of meat or vegetables, but sweet tamales filled with dried fruit are also popular, and some tamales do not contain filling at all “corn tamales” or also known as UCHEPOS. The possibilities are endless when making Tamales. Our butchers can prepare Masa by the pound and you can source all the ingredients in the market side. We have a aisle full of dried chilis and spices.
What you’ll need
- Masa (dried corn dough)
- 2 pounds makes 1 dozen tamales.
- Tamale Husk
- 2 pound bag has about 40-50 sheets of tamale husks.
- Meat
- You can get shredded chicken,beef or pork by the pound from our taqueria side. Or make some at home with ingredients all found in the market side.
- Steamer
- Depending on how many dozens you are making will determine the size of steamer. A 20qt steamer will accommodate a dozen tamales. The trick here is to stand them and not stack/lay them down.
- Cook/steam time is about 45 minutes to 1 hour.
To Serve:
After cooked, tamales are usually dressed up with a sauce, cheese or sour creme. Again, you can find all the dressing/ toppings here at Valencia’s!