During fall break, my family had many delicious homemade meals. We had stir fry, an Italian, Mexican and Thanksgiving meal from Thursday to Sunday. I love being home and having home cooked meals. My brother, Zachary, likes to cook a lot, so for the Mexican meal, he decided to make homemade tamales. They were really good, but they took so long to make. If you want to make them, allow yourself a few hours or ask some friends or family to help you out. There are also many ingredients for this recipe, but it was a fun experience.
Here’s what you’ll need:
6 large boneless, skinless chicken breasts
Corn husks (about 60)
For the sauce, you’ll need:
32 oz El Pato
1 chopped onion
1 Tbsp cumin
1Tbsp chili powder
4 minced garlic cloves
2 Cups chicken stock
For the dough:
6 Cups masa harina (corn flour)
5 Cups chicken stock
2 Cups lard or Crisco
3 Tbsp onion powder
3 Tbsp garlic powder
3 Tbsp cumin
I know there are a lot this seems like a lot, but I think it’s worth the patience.
First, boil the chicken in enough chicken stock to cover with the chili and garlic powder and cumin. Let it boil until it’s done. Shred the chicken after it cools down a little bit.
Soak the corn husks in a sink or roaster for about 17 minutes.
Mix all of the dough ingredients in a large bowl.
Put some olive oil in a large skillet, then cook the onion on medium-high teat until it’s tender. Add the chicken, cumin, chili powder, garlic, chicken stock and some salt and pepper and El Pato. Cook and let it simmer until the sauce is thickened and most of the liquid is gone. This will probably take about 20 minutes.
Now this is the tough part, which will require the most time.
Take a few of the corn husks out of the water and place them on a towel. Put some water in a small bowl.
Spread about 2 Tbsp of the dough mixture on the corn husks from the straight edge up about 3 inches. Put about 1 Tbsp of the chicken in the center. Fold the edges of the dough over the chicken then fold the empty end of the corn husk. Check out some rolling videos on YouTube to get a better idea of how this works!
After they’re rolled, take a small string of the corn husk and tie it around each of them.
Lastly, steam the tamales for 45 to 60 minutes.
This is a long process, but it’s fun to try new foods and learn how to cook different things. Since this was a big family meal, we had queso, chips, rice and a lot of other things. I hope you take the time to try this recipe sometime!