Have you ever wanted to know how to make tamales? It's easier than you might think, especially when you use quality ingredients like HERDEZ® sauces and chiles. Today I am sharing TWO tamale recipes: Green Chile Easy Chicken Tamales and Red Pork Tamales.
We celebrate Las Posadas loosely in my family. We make food and visit and share stories but there is no formal pattern that we follow. There's a nativity scene, tamales, and capirotada but I think it is the distance that has made the celebration more of something that we do as we can get together, not according to a strict schedule. This is why tamales are such a common dish for us at this time of year. They're easy to heat and serve no matter what time of day family comes over. And who doesn't like to go home with a bag of fresh tamales after visiting grandma?
The first part of our tradition centers around making the tamales together. The family comes together, usually at my mom's house, and we make tamales, talk, share stories, and snack. The process is like a quilting bee in the kitchen! We set up a spread with all the supplies needed for making tamales – fresh prepared masa, pork and red chile, chicken and greem chile, spoons, soaked corn husks, and a large bowl to place the finished tamales in. Then everyone gathers around and makes tamales while talking and sharing.
Preparing the Corn Husks for Tamales
The prep for tamales starts usually the night before. First we soak the corn husks in water to soften them. You can find dry corn husks at the local grocery store.
Be sure to wash them (sometimes they have bugs in them) and then soak them completely under water.
We put ours in a large pot and then weigh them down with a plate to keep them under water. The water softens the corns husks so they can be bent to wrap the tamale. Soak until pliable, at least an hour.