Tamales are a beloved traditional dish in many Latin American countries, and cooking them can be a fun and rewarding experience, especially when done in large quantities. If you’re planning to cook 50 tamales, you’re likely preparing for a special occasion or event. In this article, we’ll provide you with a step-by-step guide on how to cook 50 tamales to perfection, including preparation time, cooking methods, and tips for achieving the best results.
Preparation is Key
Before you start cooking your tamales, it’s essential to prepare the necessary ingredients and equipment. This includes:
- Corn husks (fresh or dried)
- Tamale dough (masa)
- Filling ingredients (meat, cheese, vegetables, etc.)
- Steamer basket
- Large pot with a tight-fitting lid
- Cheesecloth or a clean cotton cloth
Preparing the Corn Husks
If using fresh corn husks, you’ll need to soak them in water for at least 30 minutes to make them pliable. If using dried corn husks, you can skip this step. To soak the corn husks, simply submerge them in a large container of water and let them sit for 30 minutes. After soaking, remove the corn husks from the water and gently shake off any excess water.
Preparing the Tamale Dough
To make the tamale dough, you’ll need to combine masa harina, lard or vegetable shortening, and chicken or vegetable broth in a large mixing bowl. The ratio of masa harina to lard or shortening is typically 2:1. For example, if you’re using 2 cups of masa harina, you’ll need 1 cup of lard or shortening. Gradually add the broth to the mixture, stirring with a wooden spoon until the dough comes together. The dough should be soft and pliable, but not too sticky. If the dough is too dry, you can add a little more broth.
Preparing the Filling Ingredients
The type of filling you choose will depend on your personal preference and the occasion. Some popular filling ingredients include shredded chicken or beef, cheese, vegetables, and spices. Make sure to prepare the filling ingredients according to your recipe and set them aside until you’re ready to assemble the tamales.
Assembling the Tamales
Once you have all the ingredients prepared, it’s time to assemble the tamales. To do this, you’ll need to:
- Lay a corn husk flat on a work surface
- Take a small ball of tamale dough and flatten it into a thin circle
- Place a tablespoon or two of filling in the center of the dough circle
- Fold the sides of the corn husk over the filling and then roll the tamale up, starting from the wide end
- Fold the top of the tamale over and secure it with a strip of corn husk or a piece of string
Tips for Assembling Tamales
- Make sure to handle the corn husks gently to avoid tearing them.
- Use a light touch when spreading the tamale dough to avoid making it too thin.
- Don’t overfill the tamales, as this can cause them to burst open during cooking.
- Use a consistent size and shape for the tamales to ensure even cooking.
Cooking the Tamales
There are several ways to cook tamales, including steaming, boiling, and microwaving. For large quantities, steaming is the most efficient method.
Steaming the Tamales
To steam the tamales, you’ll need a large pot with a tight-fitting lid and a steamer basket. Fill the pot with 2-3 inches of water and bring it to a boil. Reduce the heat to medium-low and place the steamer basket over the water. Arrange the tamales in the steamer basket, open side up, and cover the pot with a clean cotton cloth or cheesecloth. Cover the pot with a tight-fitting lid and steam the tamales for 45-60 minutes.
Alternative Cooking Methods
If you don’t have a steamer basket, you can also cook the tamales by boiling them. To do this, fill a large pot with enough water to cover the tamales and bring it to a boil. Reduce the heat to medium-low and add the tamales to the pot. Cover the pot with a tight-fitting lid and simmer the tamales for 45-60 minutes.
Cooking Time for 50 Tamales
The cooking time for 50 tamales will depend on the cooking method and the size of the tamales. As a general rule, you can expect the following cooking times:
- Steaming: 45-60 minutes
- Boiling: 45-60 minutes
- Microwaving: 10-15 minutes per 10-12 tamales
Tips for Cooking Large Quantities
- Use a large pot to cook the tamales in batches, if necessary.
- Make sure to leave enough space between the tamales to allow for even cooking.
- Use a thermometer to ensure the water is at a consistent temperature.
- Don’t overcrowd the pot, as this can cause the tamales to stick together.
Serving and Storing Tamales
Once the tamales are cooked, you can serve them hot with your favorite toppings, such as salsa, cheese, and sour cream. If you’re not serving the tamales immediately, you can store them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months.
Tips for Serving Tamales
- Serve the tamales with a variety of toppings to allow guests to customize their own.
- Use a tamale server or a fork to serve the tamales, as this can help prevent them from falling apart.
- Consider serving the tamales with a side of rice, beans, or salad for a complete meal.
Conclusion
Cooking 50 tamales can be a fun and rewarding experience, especially when done with the right preparation and cooking techniques. By following the steps outlined in this article, you’ll be able to create delicious, authentic tamales that are sure to impress your guests. Remember to plan ahead, use the right equipment, and don’t be afraid to experiment with different fillings and toppings. Happy cooking!
| Cooking Method | Cooking Time |
|---|---|
| Steaming | 45-60 minutes |
| Boiling | 45-60 minutes |
| Microwaving | 10-15 minutes per 10-12 tamales |
- Soak the corn husks in water for at least 30 minutes to make them pliable.
- Use a light touch when spreading the tamale dough to avoid making it too thin.
What is the ideal type of corn husk to use for making tamales?
The ideal type of corn husk to use for making tamales is the fresh or dried corn husk, also known as hoja or oja. Fresh corn husks are preferred because they are more pliable and easier to work with. However, dried corn husks can also be used, and they have the advantage of being available year-round.
When selecting corn husks, look for ones that are fresh, green, and have no signs of mold or mildew. If using dried corn husks, make sure to rehydrate them by soaking them in water for at least 30 minutes before using. This will make them more pliable and easier to work with.
How do I prepare the tamale dough, also known as masa?
To prepare the tamale dough, also known as masa, you will need to combine masa harina, a type of corn flour, with lard or vegetable shortening and chicken or beef broth. Start by mixing the masa harina with the lard or shortening until the mixture resembles coarse crumbs. Then, gradually add the broth, mixing until the dough comes together and forms a ball.
The key to making good tamale dough is to use the right ratio of masa harina to liquid. The dough should be soft and pliable, but not too sticky. If the dough is too dry, you can add a little more broth. If it’s too sticky, you can add a little more masa harina.
What is the best way to assemble the tamales?
The best way to assemble the tamales is to start by spreading a thin layer of tamale dough onto the center of a corn husk. Then, place a small amount of filling in the center of the dough. Fold the sides of the corn husk over the filling, and then roll the tamale up, starting from the wide end.
Make sure to fold the tamale tightly, but not too tightly, as this can cause the dough to tear. You can also use a strip of corn husk to tie the tamale shut, if desired. This will help keep the filling inside and the tamale intact during cooking.
How do I cook the tamales?
To cook the tamales, you will need a large steamer basket with a tight-fitting lid. Place the tamales in the steamer basket, with the folded side down. Cover the tamales with a clean towel or cheesecloth, and then cover the steamer basket with a lid.
Steam the tamales over boiling water for 45-60 minutes, or until the dough is firm and the filling is hot. You can also cook the tamales in a pressure cooker, which will reduce the cooking time to about 20-30 minutes.
Can I freeze the tamales for later use?
Yes, you can freeze the tamales for later use. In fact, freezing is a great way to preserve tamales and keep them fresh for several months. To freeze the tamales, simply place them in a single layer on a baking sheet, and then transfer them to a freezer-safe bag or container.
When you’re ready to eat the tamales, simply steam them as you would fresh tamales. You can also cook frozen tamales in a microwave, but be careful not to overcook them.
How do I store leftover tamales?
To store leftover tamales, you can keep them in the refrigerator for up to 3 days. Simply place the tamales in a covered container, and keep them refrigerated at a temperature of 40°F (4°C) or below.
You can also freeze leftover tamales, as mentioned earlier. If you plan to store the tamales for a longer period, it’s best to freeze them. When you’re ready to eat the tamales, simply steam them as you would fresh tamales.
Can I make tamales ahead of time and cook them later?
Yes, you can make tamales ahead of time and cook them later. In fact, making tamales ahead of time can be a great way to save time and effort. You can assemble the tamales up to a day in advance, and then store them in the refrigerator until you’re ready to cook them.
When you’re ready to cook the tamales, simply steam them as you would fresh tamales. Keep in mind that the tamales may take a little longer to cook if they’ve been refrigerated, so be sure to check on them frequently to avoid overcooking.