Tamales

by Daniel Hoyer

Overview

Tamales have endured for millennia, and are currently enjoying a resurgence in popularity due to the renaissance in Latin American and Mexican cooking. Today, tamales remain an important part of the traditions of Mexico, Central America, South America and the southwestern United States.

Product Details

ISBN-13:	9781423611042
Publisher:	Smith, Gibbs Publisher
Publication date:	10/29/2009
Sold by:	Barnes & Noble
Format:	eBook
File size:	9 MB

About the Author

Daniel Hoyer did a stint as a sous chef for Mark Miller’s Coyote Cafe, which inspired his interest in
Mexican and Latin American cooking. He has traveled extensively in Mexico, exploring the cooking as well as the history and culture of that colorful country. He is the author of Mayan Cuisine, Culinary
Vietnam, Fiesta on the Grill, and Tamales. He lives in Santa Fe. Authentic recipes from the Northern Coast to the Yucatán Peninsula

Read an Excerpt

Pollo Verde Tamales

Chicken and Green Sauce Tamales

These simple and traditional tamales are always a big hit with my guests. Sometimes I will add some vegetables like potatoes, carrots, peas, squash, and tomatoes to the filling along with the chicken. Either way is good. There is no sauce needed for this variety, but if you prefer it that way, make twice the amount of the Salsa Verde.

24 corn husks plus extra for the steamer

Green Sauce (see page 114)

2 pounds (about 4 cups) chicken from Oven-Roasted or Rotisserie Chicken (see page 44), or boiled chicken, diced in 1/2-inch cubes

Basic Whipped or Beaten Masa (see page 37)

1. Soak the corn husks to make them pliable (see Wrappers and Ties, page 16).

2. Mix the sauce with the cubed chicken.

3. Spread the masa about 3.8 inch thick on the smooth side of the corn husks to cover the widest two-thirds of the husk to within 1.2 inch of each side (see Spreading the Masa, page 18).

4. Place 2 to 3 tablespoons of the filling in the center of the masa about 1.2 inch from the bottom edge (the widest part).

5. Fold one side of the husk over to meet the masa on the other side, roll up, and then fold the tail (see Wrapping and Tying, page 20).

6. Place upright in a preheated steamer pot or arrange on their sides, leaving room for the steam to circulate (use the extra husks to cover the tamales in the steamer).

7. Steam for 1 to 11.2 hours, or until the masa has firmed somewhat and pulls away from the husk easily.

Makes 24 to 26 medium-sized tamales.

Table of Contents

8 Introduction

10 Necessary Items and Techniques for Making Tamales
• Equipment
• Ingredients
• Techniques
• Assembly *
Cooking
• Serving *Storing and Reheating
• Roasting and Toasting

33 Masa

43 Fillings

63 Tamales

101 Sweet Tamales

111 Sauces & Salsas

126 Index