Mexico (11/15/12)
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Recipes (as well as most comments and notes) contributed by Danira Parra.
Given that the first people to inhabit the Central American country of Mexico were Indians of various tribes, you might say that Mexican cooking is not so much "Hispanic" (inferring a European Spanish ancestry) as it is Central American Indian cooking, utilizing ingredients from the Americas and reflecting Indian names that were not and still are not commonly found in the European continent. Below you will find recipes for tamales, an appetizer or side dish consisting of corn dough that is thinly spread on corn husks (or banana leaves), rolled around a filling, and steamed to perfection. Because they are labor intensive, tamales are often prepared for special celebrations when lots of family members are around to help with the preparation. Click here to download these recipes. Want to try more Mexican recipes? Click here for the archive from our program in 2010. Click here for the archive from our program in 2015. Click here for the archive from our program in 2020. |
A note about flour
In Mexican
communities, freshly ground nixtamal
can be purchased from specialty vendors. The old way of making nixtamal is to cure dried corn with
lime, separate the corn from the cobs, and grind the kernels on a stone metate (a sloping rectangular stone
platform) using a stone metlalpil (a
long stone in roughly in the shape of rolling pin). In modern days, the process
has been made much easier by machinery.
The modern Mexican cook who does not have access to a fresh nixtamal vendor can go to most U.S. grocery store chains and purchase masa harina, the two most common brands being Quaker and Maseca. This dried nixtamal need only be reconstituted with water to form a dough of the right consistency. Once mixed with water the dough should be used right away. However, in its dried state the flour may be stored in a water-proof plastic bag in the freezer for 12 or more months.
The modern Mexican cook who does not have access to a fresh nixtamal vendor can go to most U.S. grocery store chains and purchase masa harina, the two most common brands being Quaker and Maseca. This dried nixtamal need only be reconstituted with water to form a dough of the right consistency. Once mixed with water the dough should be used right away. However, in its dried state the flour may be stored in a water-proof plastic bag in the freezer for 12 or more months.
TortillasIngredients:
corn flour (masa or hominy flour) water salt |
Method: The flour/water ratio for tortilla dough is 1-1. Add about 1 Tbsp. salt for every 5 cups of flour. Knead the dough well; it should be very smooth, with no lumps. Take about 1/4 cup of dough at a time, form it into a ball, then pat it back and forth between your hands to form a thin, flat circle.* Slap them on a hot griddle and cook briefly on both sides. |
*By hand, these won't get very thin, and are commonly called gorditas ("little fatties"). Because they are not very flexible, they aren't very versatile (though they are just as yummy and great for piling up with beans or other toppings). For thinner tortillas, you can use a tortilla press, available at Mexican stores for as little as $15. Just make sure to use plastic between the dough and the press to avoid sticking.
Tamales
Tamales may or may not have fillings in them, depending on the family tradition. Fillings may be any sweet or savory surprise that strikes the cook. Two popular fillings are given below – meat and vegetable – but fillings may be as simple as a strip of cheese paired with a strip of roasted pepper.
Sweet fillings may include jams, jellies, or preserves. However, when sweet tamales are flavored with mashed fruit in the dough, the filling is often skipped altogether.
To eat tamales, carefully unfold the corn husk. Grab the nearest loose end of the husk and gently shake the tamal out of its shell. Discard the husk and eat the tamal. They may be served with a sauce, such as enchilada sauce or pico de gallo. You can also provide a bowl in the middle of the table for discarded husks.
Sweet fillings may include jams, jellies, or preserves. However, when sweet tamales are flavored with mashed fruit in the dough, the filling is often skipped altogether.
To eat tamales, carefully unfold the corn husk. Grab the nearest loose end of the husk and gently shake the tamal out of its shell. Discard the husk and eat the tamal. They may be served with a sauce, such as enchilada sauce or pico de gallo. You can also provide a bowl in the middle of the table for discarded husks.
Equipment you will need:
large stock or canning pot (or a microwave oven) steamer basket or canning basket 1 lb of corn husks bucket or large pan in which to soak the husks electric mixer mixing bowl measuring spoons & cups large spoon for spreading lots of water lots of towels (this is a wet process) twine (optional, but a good idea, esp. for sweet tamales) |
For the cooking shells:
Soak 1 lb. of dried corn husks in warm water until soft and supple (usually about 30 minutes). One pound of corn husks dried and prepared specifically for making tamales will easily make 8-10 dozen tamales. |
Savory Tamales
Makes 4-5 dozen
Ingredients:
5 cups masa harina (corn flour – not corn meal)
2 cups water
3 cups chicken or vegetable broth (can also use
water; broth just adds more flavor)
1½ cups shortening
5 tsp. baking powder
1 Tbsp. salt
2 cups of guajillo chile sauce (may be canned or reconstituted from dry pods*)
You’ll also need wet corn husks and a meat or vegetable filling. (see Savory fillings below)
Ingredients:
5 cups masa harina (corn flour – not corn meal)
2 cups water
3 cups chicken or vegetable broth (can also use
water; broth just adds more flavor)
1½ cups shortening
5 tsp. baking powder
1 Tbsp. salt
2 cups of guajillo chile sauce (may be canned or reconstituted from dry pods*)
You’ll also need wet corn husks and a meat or vegetable filling. (see Savory fillings below)
* To make reconstituted guajillo sauce:
Use 2-3 pods and 1 cup of water for every cup of chile sauce needed (more pods = spicier). Remove stems from dried chile pods, and shake out most of the seeds. Place pods and water in sauce pan. Bring to boil for 5 minutes. Pour water and pods into a blender and blend on high speed until smooth. Pour mixture through a fine mesh sieve to remove seeds and pulp. |
Method
Mix flour with water and broth, then, using an electric mixer, beat in all the remaining ingredients in the order given. Start at a low setting and work up to high. Beat until fluffy. The mixture is done when a teaspoonful of the dough floats when it is dropped into a glass of cold water. If it doesn't float, beat some more or add more shortening.
Choose a large corn husk (softened and wet), and orient it with the narrow end at the bottom and the smooth side up (run a fingernail over the ridges on the husk to determine which side is smoother).
Thinly spread the masa dough onto the corn husk, using the center part of the husk and leaving a tail of husk at the bottom (see picture at right). Masa shoud be about 1/8-inch thick. Put a bit of filling into the center of the masa. Fold the husk over lengthwise around the filling so that masa touches masa to seal the tamal. Fold it over lengthwise again, and then fold the bottom part of the filled husk up and set the tamal aside. Repeat the process until you have finished preparing all the tamales.
Cooking with Steam
(Alternatively, you may microwave 2-3 tamales at a time for 1-2 minutes in a microwave oven, depending on the power of your appliance.)
Place steamer basket (or canning jar basket-upside down) in bottom of canning pot. Pour water into pot to just cover the basket ½ inch over the top. Cover with corn husks (so the tamales don't fall through). Stand tamales, open end up, on top of the corn husk-covered steaming basket. Cover with extra corn husks. Replace lid, and bring to a rolling boil for 45 minutes or until done. Carefully remove tamales with tongs and allow to cool a bit prior to serving.
Choose a large corn husk (softened and wet), and orient it with the narrow end at the bottom and the smooth side up (run a fingernail over the ridges on the husk to determine which side is smoother).
Thinly spread the masa dough onto the corn husk, using the center part of the husk and leaving a tail of husk at the bottom (see picture at right). Masa shoud be about 1/8-inch thick. Put a bit of filling into the center of the masa. Fold the husk over lengthwise around the filling so that masa touches masa to seal the tamal. Fold it over lengthwise again, and then fold the bottom part of the filled husk up and set the tamal aside. Repeat the process until you have finished preparing all the tamales.
Cooking with Steam
(Alternatively, you may microwave 2-3 tamales at a time for 1-2 minutes in a microwave oven, depending on the power of your appliance.)
Place steamer basket (or canning jar basket-upside down) in bottom of canning pot. Pour water into pot to just cover the basket ½ inch over the top. Cover with corn husks (so the tamales don't fall through). Stand tamales, open end up, on top of the corn husk-covered steaming basket. Cover with extra corn husks. Replace lid, and bring to a rolling boil for 45 minutes or until done. Carefully remove tamales with tongs and allow to cool a bit prior to serving.
Savory fillings
Meat filling:
2 lbs chuck roast 1 cup of water 2 cloves of garlic, peeled 2½ cups guajillo sauce (enchilada sauce) 1 cup of fresh/frozen green beans ¼ cup green chiles, diced 1 tsp. dried oregano 2 tsp. dried parsley Salt to taste Place the meat, water, and garlic in a crockpot and cook on high overnight until the meat is tender and falling apart. Remove the cloves of garlic. With a fork, shred the meat. Add the guajillo sauce, green beans, green chiles, oregano, parsley and salt to taste. Allow to simmer until ready to use. This filling may also be prepared a couple of days in advance and refrigerated until the tamales are ready to be made. Once refrigerated, the meat will have absorbed the sauce and will need more sauce and/or water to make it wet enough to use as filling. It should be wet and saucy. |
Vegetable Filling:
Potatoes Carrots Onions Celery Green pepper Guajillo/enchilada sauce Green beans Salt to taste Prepare the vegetables as for a stew. Peel & finely dice the potatoes and carrots and boil until tender. Drain and set aside. In a separate pan, sauté onions, celery, and green pepper in some oil. When tender, add in the potatoes and carrots. Add guajillo sauce, green beans, and salt. Allow to simmer until ready to use. The “stew” should be rather thick to work as a filling for tamales. This filling may also be prepared a couple of days in advance and be refrigerated until the tamales are ready to be made. Optional: There are a number of vegetable proteins (meat analogs) available in grocery and health food stores. They may be prepared according to the manufacturer’s specifications and added to the stew for those who prefer a “meaty” flavor. |
Sweet Tamales
Makes 4-5 dozen
5 cups masa harina (corn flour – not corn meal)
3 cups water
3 cups piloncillo syrup*
2 cups shortening
5 tsp. baking powder
1½ tsp. salt
1 cup brown sugar
1 cup white sugar
2-4 cups mashed bananas
2 cups raisins (optional)
You'll also need wet corn husks.
5 cups masa harina (corn flour – not corn meal)
3 cups water
3 cups piloncillo syrup*
2 cups shortening
5 tsp. baking powder
1½ tsp. salt
1 cup brown sugar
1 cup white sugar
2-4 cups mashed bananas
2 cups raisins (optional)
You'll also need wet corn husks.
* To make Piloncillo syrup:
Piloncillo may be purchased at Mexican specialty grocers. It is a hard cone-shaped sweet made from the foam skimmings of sugar processing. It is very hard and dry, and when reconstituted, it is very similar in taste to a brown sugar syrup. To reconstitute the piloncillo, heat 3 cups of water on a medium setting. Drop one 5-inch tall cone of piloncillo into the water. Add 2 tsp. vanilla and 2-3 cinnamon sticks. Stir until piloncillo is dissolved. Remove the cinnamon sticks prior to use. For a sweeter syrup, add more piloncillo to the water. To reconstitute the raisins, drop them into the piloncillo syrup and bring to a boil for 3 minutes. |
Method
Mix flour with liquids, then, using an electric mixer, beat in all the remaining ingredients (except the raisins) in the order given. Start at a low setting and work up to high. Beat until fluffy. The mixture is done when a teaspoonful of the dough floats when it is dropped into a glass of cold water. Add raisins at this point.
Scoop about ¼ cup of the masa into the center of a softened, wet corn husk. Fold the corn husk around the masa so that the husk overlaps on itself. Using twine or a strip of wet husk, tie both ends of the husk so that the tamal looks like a candy wrapped in plastic. Stand or lay the tamales in a steamer and steam for 45 minutes (see Cooking with Steam, above). Alternatively you may microwave 2-3 tamales for 1-2 minutes in a microwave oven, depending on the power level of your appliance.
Scoop about ¼ cup of the masa into the center of a softened, wet corn husk. Fold the corn husk around the masa so that the husk overlaps on itself. Using twine or a strip of wet husk, tie both ends of the husk so that the tamal looks like a candy wrapped in plastic. Stand or lay the tamales in a steamer and steam for 45 minutes (see Cooking with Steam, above). Alternatively you may microwave 2-3 tamales for 1-2 minutes in a microwave oven, depending on the power level of your appliance.