This week onHive top chef the topic is "steamed".
For this I have made an item which is a traditional and popular dish of Mexico, and probably the other Latin American countries.
I grew up thinking that tamales were little red candies that we called "hot tamales". I just thought that's what they were. I didn't realize until much later as an adult that they were made from a corn paste and stuffed with various items then steamed in either corn husks or banana leaves.
The first time I was presented with this item was around 30 years ago on one of my stays in Acapulco Mexico.
I spent much time on the beach, where vendors with souvenirs and food would make their way through the hot sand with their items for sale.
A person approached me with a large basket or tray, yelling out loud "tamales"!!!!!! I was in the dark as to what these were. My friend tried to explain to me what they were.
I couldn't really imagine how it tasted. Since I'm not a picky eater, I gave it a try. It was not only a taste sensation, but some kind of spiritual experience. I was taken to a place that I've never been before. These were chicken tamales. On other trips to Acapulco I had shrimp tamales, crab tamales and even shark tamales.
I now eat a plant based diet so those fillings are off the menu. That's okay. Tamales come with any variety of fillings and vary from region to region, household to household.
For this I start with the dough which I've used special "masa" mix for tamales. We happened to have a Mexican grocer nearby.
Tamale dough
4 cups tamale flour (or tortilla flour)
3 3/4 cups vegetable broth
1/2 cup olive oil
1/2 cup vegetable shortening
1 teaspoon salt
1 teaspoon baking soda
Whisk together shortening and oil.
Add flour and mix by hand or with a stand mixer. I don't have a stand mixer so I used my hands. Slowly add vegetable broth mixing until you have a smooth paste.
The consistency can vary from wet to doughy. I add liquid until I get a spreadable dough. I'm not an expert at this. I have done it a couple of times and I prefer a firmer dough. It's a matter of preference, but a Mexican grandmother may have her say.
For the filling I've chosen items that I have in my fridge and cupboards. I decided on pinto beans which are often used for refried beans, a Mexican staple. I also have an abundance of potatoes so of course I would add these as well. I needed to use up a bag of spinach that I purchase the other day so this would be added as well.
Tamale filling
1 large can pinto beans or around 2 to 3 cups
2 small potatoes cubed and precooked
1 onion
4 cloves garlic
1 cup cooked drained spinach
2 roma tomatoes
1 tsp paprika
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin powder
1 tsp oregano
3 cups chili sauce
Saute onions garlic and tomatoes.
Add potatoes beans and spinach.
Add chili sauce and cook together for around 10 minutes or so.
Chili sauce
5 dried chilies ( I used Guajillos)
1 onion
5 or 6 cloves garlic
1/4 cup cider vinegar
Juice of a lime
Salt to taste
2 tablespoon agave nectar (optional)
This chili sauce is not spicy. We will make a spicy salsa later.
It's not mandatory but I like to put the chilies in a hot dry pan to get a little smokey. They can also be fried or put in the oven on high for a few minutes. I would say that Ideally putting them on fire would be best but that's just me. Some people don't bother with this step at all.
The onions are caramelized in hot oil then have cider vinegar added near the end.
Cover the peppers in boiling water and soak for at least half an hour to soften.
Blend the peppers with the garlic and onion adding just a little of the liquid to make a smooth sauce.
This sauce often has bread or tortillas blended with it but I didn't bother.
I found it a little bland so I added more salt, along with pepper, garlic powder, onion powder black pepper, cumin and cayenne pepper. I added around a teaspoon of each.
I opted to slightly mash the bean potato mixture to blend the flavors.
Before assembling the tamales, the corn husks should be soaked in water for around half an hour or more. I soaked around 25 pieces. I didn't properly count.
Sometimes they're made with banana leaves.
I would say that I spread around 2 heaping tablespoons of corn dough to cover evenly the wide part of the husk. Leave room on the sides to roll without oozing out.
Carefully roll into a tube and fold the bottom upward.
Rip a piece of the husk to tie each package.
I have an electric steamer which does not allow me to steam tamales in a traditional way but it works for me. Traditionally they should be standing up in a deep pot with a steam strainer in the bottom. I don't have one, plus I don't make tamales every day. They were timed for around an hour and a half. Generally they take around an hour. When the husk peels off cleanly they should be done.
Their are many condiments that can accompany tamales. I just chose a popular green salsa, made with tomatillos.
Tomatillos are not tomatoes that haven't ripened! They do have many similarities and may be a distant relative but they are a thing on their own. They have a husk or paper like casing on the outside and are more tart then a green tomato. This is one of the most popular items used in a Mexican kitchen. It can be a chunky salsa or a drippy sauce or a smooth sauce.
I have done something in between. For this I am using serrano peppers which can be substituted for jalapenos or problano. I wanted heat since the red chilies had none. These serranos are pretty hot so if you have no spice tolerance you could opt for a sweet green pepper. For me that would not be a typical green salsa. There may be different variations of this salsa but I have done it my way using the basic ingredients.
Green salsa (salsa verde)
10 to 12 tomatillos
4 to 6 serranos (I used 6 and it was very hot)
1/2 cup small diced onion
5 or 6 cloves garlic
1 cup finely chopped cilantro
Juice of a lime (optional)
Salt to taste
Pan roast the tomatillos chilies and garlic in hot oil or roast in the oven.
Blend until you get your desired texture.
For the onion and cilantro, I chose not to cook it or blend it. If you don't like raw onion you can do what some do, and cook it with the other items in the hot oil. You also may not want the lime since the tomatillos are naturally tart. For me it needed lime but it's a matter of preference.
There were more tamales than two people could eat but that's okay because they can be frozen for another time.
I was pleasantly surprised at the heat level of the salsa. I know people that would have not been able to handle it but for us it was a good hurt.
If you go to Christmas dinner in Mexico you may likely find a large pile of tamales on the table. This is common for a Christmas celebration but you can find tamales all year round.
Thanks for dropping by and have a great day.
