Easy Recipe for Tamale Pie (2024)

FAQs

What are tamales usually made of? ›

In most versions, tamales are made from a mixture of corn dough (masa) and filling, wrapped in a banana leaf or corn husk, and then steamed. The corn masa becomes firmer when steamed, and the tamale can be unwrapped and eaten on the go.

They're not difficult at all, just time consuming as you have to spread the Masa across the corn husk, then fill in the ingredient(s), roll them up, tie them off then steam. That's why whole families make Tamales around Christmas. To shorten the time it takes to make three or four dozen of the tasty morsels.

One of the biggest mistakes is not mixing the masa dough long enough; this causes the tamales to fall apart. Mix the masa dough, with an ELECTRIC MIXER, until a small amount (1 tsp) floats in a cup of water.

Steaming/Stove top

Remove tamales from bag and place them on steamer pot facing up. Add 2-3 inches of water to pot, make sure water does not touch tamales. For better results, cover pot with plastic wrap or aluminum foil and lid. Cook on medium low heat.

Bring the water to a boil, once boiling reduce the heat to medium-low and cook for 45 minutes before removing one tamale to test for doneness. Cooking time will be anywhere from 45 minutes to 1 and a half hours. Make sure to check now and then for enough water and add more water as necessary.

Making the best tamales

You need a masa that is not dry and crumbly, making you sip after every bite. But the masa should be set, not mushy or runny. It should also be light, not heavy and dense. And of course, you need a delicious filling.

Tamales are super nutritious and tasty; there's a reason they've been around for centuries! They have fiber, micronutrients, resistant starch, and protein that can promote health for many people. But tamales are so much more than just their nutrition facts.

Corn husks: You'll need about 50 or so corn husks to spread out your masa and then fill it with the pork filling. You can find dried corn husks at most Mexican grocery stores or online. Meat: This version is made with pork shoulder (also known as 'pork butt'), but you could also use beef if you prefer.

The prices for the most popular protein fillings of chicken and pork and even spices for tamale-making are up. “The majority of the spices we use to give the flavor to [tamales] come from Mexico,” said Cruz. “Exporting them here has a higher price. I think the spices went up 40% from previous years.”