Mexican Tradition: Tamales recipes

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Published: 02/01/2013 - Updated: 07/04/2016

• Author: Miriam Reyes

For Mexicans, the festivities do not end in January, so all the family and friends meet again to celebrate the February 2, “Candlemas Day”.

This party is known for its tamales. Although Candlemas Day comes with the introduction of the Catholic religion, in order to celebrate the day that the baby Jesus was presented to the temple by his parents, the indigenous world also commemorates one of its most important dates, purification and penance, and the blessing of the planting season. Of course over time the festival joined Catholic traditions.

Food of the gods

Most of us know that the tamale was first developed centuries ago. The Olmec culture, and the Aztec and Maya, used this food wrapped in leaves of a plant to offer their respect and gratitude to the gods in religious rituals.

Banana and Vanilla Tamales

Ingredients

• 200 grams of butter
• 1 cup of sugar
• ½ teaspoon of salt
• ¼ cup of cow's milk
• 2 tablespoons of vanilla extract
• 6 cups of flour
• 2 teaspoons of baking powder
• 12 pieces of soaked corn husks
• 1 ½ cups of sliced ??banana

For the steamer:

• Water, necessary
• 1 coin
• ½ bunch of corn husks for tamales, soaked.
• 1 damp cloth
• 1 plastic bag

Preparation

1. Beat butter with sugar; add salt, beat milk, vanilla, flour and baking powder.
2. Divide the mixture between the leaves, starting with the bottom of the sheet, add banana slices and close properly. Use two tamale corn husks to avoid spilling.
3. Prepare the steamer with a grid, water, a coin at the bottom (while the coin rings, is that it has water, if you can’t hear the sound, it’s dried, and it's time to add more water). Above the grid, put half of the leaves.
4. Arrange tamales, with the lower end up, cover with leaves, put cloth top, cover everything with the bag and cap tightly. Cook tamales about 35 to 40 minutes or until the tamale leaf flakes easily.

Tamales of chocolate and coffee with white chocolate sauce

Ingredients

• 200 grams of butter
• 1 cup of sugar
• ½ teaspoon of salt
• 1 kilo of flour
• ¼ cup of cow's milk
• 2 tablespoons of espresso
• 2 teaspoons of baking powder
• 10 tablets of melted dark chocolate
• 1 crystallized orange, diced
• 12 pieces of corn husks for tamales, soaked.

For Steamer:

• 1 coin
• ½ bunch of cornhusks, soaked
• 1 plastic bag
• 1 damp cloth

For the sauce:

• 6 tablets of melted white chocolate

Preparation

1. Beat butter with sugar; add salt, whisk flour, milk, coffee and baking powder. Stir in melted chocolate with crystallized orange and mix well.
2. Divide the mixture between the leaves, starting with the bottom of the sheet, close tightly.
3. Prepare the steamer adding a grid, water and money (to control the water level). Place half the leaves. Arrange tamales, with the lower end up, half covered with leaves, put cloth on top, cover everything with the bag and cap tightly. Cook tamales about 35 to 40 minutes.
4. Melt white chocolate in double boiler and serve hot.

Chicken and Chile Tamales

Ingredients

• 1 cup of hot water
• 4 tomato skins
• ½ cup of butter
• A touch of salt and sugar
• 10 cups of corn flour for tortillas
• 3 cups of chicken broth

For the filling:

• olive oil to taste
• 2 cloves of garlic, minced
• ½ chopped onion
• 3 chilies, seeded and hydrated
• 1 small cinnamon stick
• Water, necessary
• 1 cup of cooked and shredded chicken breast
• A touch of salt and pepper

For cooking:

• 1 tamale steamer
• Banana leaves
• Water, necessary
• 1 coin
• 1 damp cloth
• Banana leaf squares put in fire

Preparation

1. Bring water to boil with tomato leaves to make tea. Let boil for 2 minutes to release the flavor, strain the infusion, reserving the liquid.
2. Beat butter with a touch of salt and sugar; add the flour and mix slowly along with the chicken broth and infusion.
3. Heat a little oil, sauté the garlic and onion, add the chilies, cinnamon and put in the blender with some water for easy blending.
4. Return the sauce to the pan, add the chicken, salt and pepper and cook a few minutes.
5. Divide the mixture in the banana leaves, add a generous portion of chicken. Close the leaves well.
6. Bring to boil in a steamer rack covered with banana leaves, a coin and enough water. Place tamales at the bottom and at the top cover with more banana leaves and close the cloth with plastic bag.
7. Cover and cook for 30 minutes or until the tamale comes away easily from the leaf.

• Miriam Reyes

  Miriam Reyes is a professional expert in nutrition and dietetics. She has more than 12 years of experience in caring for patients with overweight and eating problems. She studied at the Universidad del Valle de Atemajac (UNIVA), where she obtained a degree in nutrition. Linkedin profile.