Maranda of Jolts & Jollies was our January 2012 Daring Cooks hostess with the mostess! Maranda challenged us to make traditional Mexican Tamales as our first challenge of the year!
I have never tried tamales before so I was both curious and somewhat apprehensive when the challenge was announced.
First there was the monthly ingredient hunt and sadly I was not very lucky this month. First there was no dried corn husks, no masa harina and no tomatillos. What to do?
Google comes to the rescue.
Tamale wrappings: You can wrap tamales in green corn husks, parchment paper, banana leaves or even foil. so I decided to try green corn husks and vine leaves. Vine leaves are usually stuffed with rice and minced meat or make into yalangi which is the vegetarian counter part stuffed with rice, tomatoes, mint and green onions. They withstand cooking well and add a gentle flavor to the stuffing so I thought why not.
Tamale fillings: There is room for creativity here, the stuffings can be anything you like. Chicken, tomatillos and chilies or maybe black beans, tomatoes and chilies or how about beef and pepper. It is really up to your taste, you can use your favorite Mexican flavors. I decided to go with onions, chicken, pepper, olives, and cheddar cheese.
Tamale dough: Traditionally tamale is made with masa harina but you can use corn meal (not corn starch) as long as you grind it to fine texture.
Chicken tamales
For the tamale filling:
2 Chicken breasts or thighs or a combination cooked and shredded (I boiled the chicken with onions,garlic, cumin, paprika and black pepper)
1 onion cut into slices
1/2 red pepper cut into strips
1/2 yellow pepper cut into strips
3 table spoons pitted olives
1/2 cup shredded cheddar
3 tablespoons olive oil
1 teaspoon dried parsley
In a pot heat the olive oil, and saute the onions until soft.
Add the peppers and stir for 2-5 minutes.
Add the chicken, olives and parsley and stir for a couple of minutes.
Add the cheese and toss gently. Take it off the heat.
For the masa dough:
1 1/3 cups (320 ml) (265 gm/9⅓ oz) lard or vegetable shortening
1 ½ teaspoons (7½ ml) (10 gm/1/3 oz) salt (omit if already in masa mixture)
1 ½ teaspoons (7½ ml) (8 gm/¼ oz) baking powder (omit if already in masa mixture)
4 cups (960 ml) (480 gm/17 oz) masa harina (corn tortilla mix), I used corn meal
1 ½-2 cups (360 ml – 480 ml) low sodium chicken broth
Prepare the dough. In the bowl of an electric mixer, on medium high heat, cream together the lard or vegetable shortening, baking powder and salt.
Mix in the masa harina, one cup (240 ml) at a time.
Reduce the mixer speed to low, gradually add in 1 ½ cups (360 ml) of the chicken broth.
Take 3 large corn husks and tear them into ¼ inch (6 mm) strips. (If you are using dried corn husks ,I would suggest you put these back in the water until use because they dry out and start breaking when you try to work with them.
Take a large pot with a steamer attachment. Pour about 2 inches (5 cm) of water into the bottom of the pot, or enough to touch the bottom of the steamer. Line the bottom of the steamer with corn husks.
Unfold 2 corn husks onto a work surface. Take a little dough and, starting near the top of the husk on the smooth side,
Spread the dough, leaving some empty space at the bottom of the husk. Place the filling in a line down the center of the dough square.
Fold the dough into the corn husk.
Stand them up in the steamer. If there aren’t enough tamales to tightly pack the steamer, place crumpled aluminum foil in the excess space.
Steam the tamales for about 40 minutes or until the dough deepens in color and easily pulls away from the husk.
Boil some water and then drop your vine leaves into it, turn off the heat and allow the water to cool down completely (you only want to soften the leaves)
Place some tamale dough in the center on the vine leave and spread it to form a think layer
Place the filling in the center of the dough
Fold the leave sides as you can see in the picture.
secure with green onions or shredded corn husks.
Storage & Freezing Instructions/Tips:
The fillings can be made a day in advance and kept in an air tight container in the refrigerator.
The tamales can be stored in an air tight container in the refrigerator for up to a week.
Tamales can be made 2 days in advance. Let cool one hour, place in refrigerator in an air tight container
The verdict:
The kids loved making the tamales and really enjoyed the corn husk ones. I leaned towards the vine leave wrapped ones. My husband on the other hand was not a big fan of either. Not sure this is a dish I would make again. It was just too labour intensive . That being said thank you so much Maranda for challenging us to try something new
Sonia
/ December 17, 2012In reference to cornmeal. I live in a town where masa for tamales is not available, however cornmeal for polenta is. Is there a difference?
Sawsan@ Chef in disguise
/ December 20, 2012I have not tried using polenta but it should work. if you do try it let me know how it turns out
Bam's Kitchen
/ September 13, 2012Sawson you are the little daredevil taking on all kinds of cooking feats that really are quite difficult. Bravo as you were a great success on this one. I actually bought dried corn husks the other day as I seen them in the market and then tried to find the other ingredients but was stuck there… I am bookmarking your recipe for when I can find the other ingredients I need. Take Care,
BAM
Sawsan@ Chef in disguise
/ September 13, 2012I really enjoy the daring kitchen challenges BAM, they are a great way to go out of my comfort zone and try new things.
I hope you will find the other ingredients because I look forward to hearing what you think of it
mjskit
/ August 18, 2012Sawsan, Your tamales look fabulous! Apparently green corn husks and vine leaves work great! Love your fillings! As you do with all your challenges, you took this one by storm!
Sawsan@ Chef in disguise
/ August 18, 2012Thank you kindly MJ, it was a matter of necessity being the mother of invention lol
I still can’t wait to try your tamales
thesevenhillscollection
/ January 26, 2012GUH! I am drooling over the pics!
Sawsan@ Chef in disguise
/ January 26, 2012Thank you kindly
Jenni
/ January 24, 2012Great job on your tamales!! I, too, couldn’t find any of the right ingredients, but you were far more creative at figuring out what to do than I was!
Sawsan@ Chef in disguise
/ January 24, 2012Thank you Jenni, I really wanted to give tamales a go. I have been hearing about them forever and I thought if I didn’t make them now I never will
monkeyshines
/ January 17, 2012Love your creative takes on tamales! both the fresh corn and the vine leaf styles look terrific!
tastydesu
/ January 17, 2012I’ve always wanted to make tamales, but never had to courage to actually dig in and do it! You’ve given me that inspiration and I love how you’ve shown that you can use several different, and successful
, alternatives for the corn husks! This is definitely going on my “must try” list! thanks for the great post!
Sawsan@ Chef in disguise
/ January 17, 2012I am really glad you found the post helpful. What I have learnt is that tamales are really versatile, there is so much room for crativity and experimenting
kitchenbelleicious
/ January 17, 2012the fact that you made your own tamales is awesome, the idea of using vine leaves is beyond inspiring
Sawsan@ Chef in disguise
/ January 17, 2012Thank you Jessica, I was stuck and I get my best ideas under pressure
Manu
/ January 17, 2012Fantastic job Sawsan!!!
I had to skip this month… my parents were visiting form Italy and I just did not have enough time to go on the hunt for such “uncommon” ingredients!
I have eaten tamales in Guatemala and did not like them… maybe that memory didn’t help either! hehehe
I love your idea of wrapping them in vine leaves though! And your pictures are fantastic as always! <3
Gourmantine
/ January 16, 2012I’ve never heard of tamales, let alone tried them… loved your post about it! I think they’d make a great and interesting addition to any tapas party
Eva Kitcheninspirations.wordpress.com
/ January 16, 2012Tamale’s are very popular in the US, I suspect because of their large Mexican population. I had never had one until about 2 years ago, my friend Theresa (Rock Star Bus) served them for lunch. They are made by a Mexican lady at her work, and she just buys them and freezes them for quick meals. I wasn’t a huge fan of the masa so it is unlikely I would try this recipe (not a big fan of grits or polenta either!) but your step-by-step is totally awesome!
niasunset
/ January 16, 2012WOW! These are all different but seem so beautiful and should be so delicious too. Thank you dear Sawsan, with my love, nia
chef_d
/ January 16, 2012Interesting that you used vine leaves. Both versions look delicious, great job!
Sawsan@ Chef in disguise
/ January 19, 2012Thank you so much Chef D
kankana
/ January 15, 2012Seriously! That is daring and you have done it very successfully! We make some thing similar with fish stuffing .
Sawsan@ Chef in disguise
/ January 19, 2012Thank you Kankana, a fish stuffing sounds really interesting. what do you wrap it with?
thedrivencook
/ January 15, 2012Good explanation…I like the pics to accompany the steps! Otherwise I’d be totally clueless, ha! Looks delicious.
Sawsan@ Chef in disguise
/ January 19, 2012Writing the instructions without the pictures made a very long and boring post. Glad the pictures helped change that
Inma Miranda
/ January 15, 2012I love your tamales, the ones made in vine leave are so different, wonderful job and research.
Sawsan@ Chef in disguise
/ January 15, 2012Thank you Inma
they were actually easier to make than the corn husk ones
Jen
/ January 15, 2012I love the way you arranged everything, so pretty! And your tamales look fantastic!! I love the vine leaves
Sawsan@ Chef in disguise
/ January 15, 2012Thank you Jen.. I learnt so much in this challenge
Patri
/ January 15, 2012Thanks for the wrapping tutorial!
Awesome tamales, look great!
Sawsan@ Chef in disguise
/ January 15, 2012Thank you Patri
glad you liked it
andy
/ January 15, 2012Your photos are fabulous and great job on finding substitutions.
Sawsan@ Chef in disguise
/ January 15, 2012Thank you kindly Andy
Bam's Kitchen
/ January 15, 2012I learned so much regarding tamales in your post. Great job on your challenge as it looks like it was a difficult one. Take care
Sawsan@ Chef in disguise
/ January 15, 2012Thank you Bam..I am really happy yu found this helpful
Carol
/ January 15, 2012Your photography leaves me drooling – well done on the tamales!
Sawsan@ Chef in disguise
/ January 15, 2012Thank you so much Carol
foodblogandthedog
/ January 15, 2012I’ve always wondered what tamales were and I actually have some masa harina in the cupboard
but no corn husks 
might have to follow your lead and go down the vine leaf route or maybe banana leaf and go Caribbean or Thai. My head is spinning with ideas now, thank you!! Happy New Year (belated) Sawsan and thanks for linking to my pomegranate cheesecake, hope you try it & like it!!
Sawsan@ Chef in disguise
/ January 15, 2012Happy new year to you too Natalie
I can’t wait to see what you come up with..I am sure it will be brilliant
Kay aka Babygirl
/ January 15, 2012I haven’t had a Tamales in such a long time and I never knew how to make one. This post definitely gave me great information while making me hungry
Sawsan@ Chef in disguise
/ January 15, 2012Glad you like it Kay
I knew nothing about it before this challenge was announced, I have learnt so much this month
Nami | Just One Cookbook
/ January 15, 2012I was actually talking to a friend the other day about Tamales and she told me it’s not as easy as I think to make (well I didn’t think it was easy at all but didn’t know it takes sometime to make). I am envious that you made homemade tamales! My Mexican friend said her mom always makes it for Christmas time and it’s a tradition in her family. Our Sawsan knows how to cook everything! You should be a chef! Although you are already successful orthodontist. =P
Sawsan@ Chef in disguise
/ January 15, 2012From what I read it is a wonderful activity to spend with friends and family with many traditions and rituals.You are lucky to have a Mexican friend, they have such a wonderful heritage.
Thank you for your sweet comment
Kristy
/ January 15, 2012You did an impressive amount of research for this challenge! I’ve only had tamales once and they were black bean tamales. I think they had goat cheese too – they were certainly not your traditional tamales. I’m always confused by the corn husk though. I find it tough to eat. The vine leaves you used are just so pretty – love those! Another great challenge tackled Sawsan!
Sawsan@ Chef in disguise
/ January 15, 2012Thank you so much Kristy, I was tempted to try the black bean version but had no time. The corn husks are supposed to be peeled when you finish steaming the dough, they are there just to hold the dough until it is cooked, on the other hand the vine leaves can be eaten and they add a pleasant taste to the whole thing
Good Cooks
/ January 15, 2012Wow, Sawsan you are really creative, and now we can claim the middle eastern tamales, hehehe
These tamales look very delicious, I can imagine the flavor when using the vine leaves, sure it will give it the sour taste, yummy.
Sawsan@ Chef in disguise
/ January 15, 2012Hehehehe the inventor of the middle eastern tamale..I like the sound of that
the vine leaves were a pleasant addition, they were not that sour, only a hint of flavor but I liked it
Courtney
/ January 15, 2012I love how you don’t give up when you can’t find an ingredient! So creative. I personally love tamales, so this non-traditional way is fun to see.
Sawsan@ Chef in disguise
/ January 15, 2012Thank you kindly Courtney
This was actually my first time trying tamales, what impressed me the most was the variety of fillings and flavor that go into it..amazing
marymaryculinary
/ January 15, 2012You did a great job with the ingredients you found–very creative. I love the pattern of the one unwrapped from the vine leaf. They were time-consuming to make, and even though I loved them I won’t be making them again anytime soon!
Sawsan@ Chef in disguise
/ January 15, 2012Thank you Mary, I feel the same way too, it was fun and interesting to make once but I don’t think I will do it again
Aimee@clevermuffin
/ January 15, 2012I love the vine leaf montage you’ve made on how to roll them! That kind of thing is so very, very handy for people like me who haven’t attempted to make them before (but tend to eat them whenever they get the chance!). Thanks Sawsan! Yet again, I’m humbled by your adventurous cooking.
Sawsan@ Chef in disguise
/ January 15, 2012You are always too kind Aimee, all thanks go the daring kitchen for all the interesting challenges they give us every month
Rhonda
/ January 15, 2012You were so resourceful! I seriously don’t think I would have ever thought to use grape leaves, they also made a pretty pattern.
Sawsan@ Chef in disguise
/ January 15, 2012Necessity is the mother of invention
Claudia
/ January 14, 2012I’d like to try vine leaf tamales. Actually having some vines growing outside would be dandy for my wine making endeavors as well.
Sawsan@ Chef in disguise
/ January 15, 2012I think you will enjoy them Claudia.. they add a refreshing twist
Jo
/ January 14, 2012I love how your vine leaf wrapped tamales look! Great job as always.
Sawsan@ Chef in disguise
/ January 15, 2012Thank you so much Jo..I really appreciate it
Todd M
/ January 14, 2012Love the cute little tamales. The vine leave tamales are interesting too – left a nice pattern on the tamales – did they give any flavor to them?
Sawsan@ Chef in disguise
/ January 15, 2012Thank you Todd, they added a mild flavor, if you have ever had stuffed vine leaves “the ones with rice and meat” then this tasted the same but milder
Suz
/ January 14, 2012Great job working around a lack of ingredients. The vine leaf wrapped tamales sound and look beautiful. I love the fine imprints of the leaf on the dough.
Gorgeous photos, as always!
Sawsan@ Chef in disguise
/ January 15, 2012Thank you Suzy..I really wanted to give this a go so I had to find solutions to the lack of ingredients
Thank you for your comment about the pictures, I really loved yours this month
Lyuba
/ January 14, 2012Great job!! Looks like you found some perfect substitutes!
Come see mine at
http://www.willcookforsmiles.com/2012/01/daring-kitchen-pork-tamales.html
Sawsan@ Chef in disguise
/ January 15, 2012Thank you so much Lyuba
Geni - Sweet and Crumby
/ January 14, 2012I love homemade tamales! You did an amazing job on these and I am so grateful for the step-by-step! The vine leaf tamale is so cool!
Sawsan@ Chef in disguise
/ January 15, 2012Thank you so much Geni.
I actually like the vine leaf tamali best, I liked the taste it added
blepharisma
/ January 14, 2012Fun! I had never thought to try using vine leaves… Good option for people that can’t find the dried corn husks. Good job!
Sawsan@ Chef in disguise
/ January 15, 2012Thank you
it was the best thing I could think of to replace corn husks
tanja@tanjascookingcorner
/ January 14, 2012Too labour intensive but so pretty to look at! Never tried to make tamales before, when I have more time, I would give it a go… Thank you for the detailed wrapping instructions, it’s so helpful!
Have a wonderful day, Sawsan
Sawsan@ Chef in disguise
/ January 14, 2012You are most welcome Tanja..it was fun to do a few but to do it for a main meal would be too much work
Wishing you a great day Tanja
thebigfatnoodle
/ January 14, 2012I’ve never eaten or made a tamale in my life before but I love the Greek style stuffed vine leaves, which means i’ll probably love these too. Thanks for the detailed explanation and the length you went to to find replacement ingredients, it’s really, really useful!
Sawsan@ Chef in disguise
/ January 14, 2012I am really glad you found the explanation and pictures helpful. I really wanted to gather as much information in one place as I could hoping it would be an easy reference
ChgoJohn
/ January 14, 2012I’m a big fan of tamales and often order a couple when dining in a Mexican restaurant. Like you say, though, they are labor intensive and I would never have thought to try to make them at home. I give you credit for doing so and rather successfully, at that.
Sawsan@ Chef in disguise
/ January 15, 2012Thank you John..I have never tried tamales before so this was a totally new experience for me
Chica Andaluza
/ January 14, 2012Honestly, you never cease to amaze me. Your interpretation of this dish is gorgeous and I love the way you got round the problems of not being able to find some of those ingredients. Everything looks so pretty too (especially the vine leaf wrapped ones – love the texture on them). And what patience you had….seriously impressive Sawsan, well done!
Sawsan@ Chef in disguise
/ January 15, 2012Thank you so much Tanya..I am an all or none person..if I decide to do something, I give it my all ..I really enjoy these challenges and learn so much every month
Charles
/ January 14, 2012Heh, I had heard of tamales before, although I actually had no idea what they were. They look delicious, and wow, you’ve made them look so pretty in those different leaves/husks. I love the idea of using corn husk leaves too… so cool
Sawsan@ Chef in disguise
/ January 15, 2012I too had no idea what tamales were! I learned so much during this challenge and actually enjoyed the different textures, colors and flavors the different wrappers provided
Renata
/ January 14, 2012Sawsan, like you, I was so intrigued about tamales, I’ve never had them either but I’m sure I would love them. I loved your creativity using the vine leaves, I enjoy them immensely too. You did a wonderful job and inspired me even more to try making them sometime soon. Your photos are gorgeous and make me want to grab one right now! Hope to be back to the challenges next month! I miss all the fun!
Sawsan@ Chef in disguise
/ January 15, 2012Thank you so much for taking the top to stop by in your vacation Renata.I really appreciate your comment and I look forward to hearing all about your experience with tamales when you get to try them
Just A Smidgen
/ January 14, 2012You always impress me with your creativity… you’re always immersed in food challenges and come up with a dish that is so impressive. I would have looked for the first ingredient and given up if I hadn’t found it! Great take on the tamale!!
Sawsan@ Chef in disguise
/ January 15, 2012You are too kind. I see these challenges as a chance to learn as much as possible about the given recipe, so I give it my all
Hannah @ Bake Five
/ January 14, 2012Omg that looks seriously good.
Sawsan@ Chef in disguise
/ January 15, 2012Thank you Hannah
Shelley C
/ January 14, 2012Excellent job on the challenge! Google truly came through for you, as all of your ingredient substitutions worked out really well, and your tamales look delicious. Great work!
Sawsan@ Chef in disguise
/ January 15, 2012Thank you so much Shelley.. google is one of my best friends lol
Rufus' Food and Spirits Guide
/ January 14, 2012I love the instructional photos. Great post for some great recipes.
Sawsan@ Chef in disguise
/ January 15, 2012Thank you kindly Greg
Victoria Challalncin
/ January 14, 2012I’ve made a lot of tamales, but never in vine leaves. How original! Thanks for posting.
Sawsan@ Chef in disguise
/ January 15, 2012Thank you Victoria ..it was an invention due to necessity