Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
How-To

A New Twist on Tamales

Extra mixing time is the secret to light, tender tamales

Fine Cooking Issue 17
Photos: Brian Hagiwara
View PDF
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Stephan Pyles isn’t sure which he likes more: eating tamales or making them. These little packages of light corn flour dough embracing a filling of spiced meat, vegetables, or cheese are among his favorite foods. The dough is fluffy, tender, and sweet with the flavor of corn, and the savory filling punctuates each bite. Traditionally wrapped, steamed, and served in rehydrated cornhusks, tamales resemble party favors. That’s appropriate, because tamales, which come from Mexico, are often part of celebrations. The preparation of tamales is almost as important as the event itself, a tradition that has crossed over into the United States; at Christmastime, on both sides of the border, you can find friends and family packed into the kitchen, gossiping and turning out tamales assembly-line style.

Starting with the dough, he takes us through the steps of building a tamale. He stresses that even the dough can take in extra flavoring in the form of fresh vegetable or herb purées. Then he prepares fillings (his favorites include chicken, venison, beef, black beans, sweet potatoes, cheese, and sautéed, grilled, or smoked vegetables). The next step involves cornhusk wrappers, and Pyles is at your side to tell you what to do with this unfamiliar material at every step. A series of photographs shows you how to fill and wrap and tie up a tamale.  Recipes include: Basic Tamale Dough; Sweet Potato Filling; Fresh Corn & Cheese Filling; and Spicy Beef Filling.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks