By Ariana Rathan
I’m half Indian and half Mexican so I’m lucky to have many traditions with both sides of my family, but one of my favorites is making tamales with my tías, my sister and my mother during Christmas time every year!
Tamales are almost like presents; hidden within the wrappings of the corn husk is the sweet masa (corn dough) that envelopes seasoned meats. A traditional tamale has chicken or beef, but you can really add anything—my family adds cinnamon sugar!
Since making tamales with my family is such a memorable experience, I want to share my special recipe with you. It’s an amazing way to enjoy the holidays and maybe even start new traditions for you and your family or friends!
Ingredients
- corn husks
- masa
- whole chicken
- cacique cheese (can use string cheese, although not traditional)
- 1 tablespoon garlic salt
- 1 teaspoon of cumin
- 1 tablespoon of chile pepper
- Mexican red chile sauce
Kitchen Utensils
- measuring cup
- tall pot with cover
- knife
- spoon (wooden or regular)
- steamer basket
- Take the corn husks and soak them in warm water in a pot for 30 minutes to soften them,
2. Remove husks from pot and dry by laying them out individually for two hours.
3. Boil chicken until ready on the stovetop, then shred.
4. Place chicken in a bowl, then add seasonings (cumin, child pepper and garlic salt), and add in the entire can of red sauce. Set aside.
6. Take a spoon and spread masa inside of the husk (cover the entire inside of the corn husk). Make the spread about an inch thick.
7. Place a tablespoon of chicken or one slice of cheese in the center of the masa.
8. Then fold one side of the corn husk to the opposite end of the masa and fold the other side to seal and fold the bottom of the husk up.
9. Once all tamales are folded, place two cups of water at the bottom of the pot, then place a steamer basket on the bottom of the pot as well (make sure the basket is on top of the water). Place tamales standing up in the steamer basket with the closed end at the bottom, and cover with the lid to the pot. Place on low heat and let the tamales steam for about 45 minutes to one hour.
10. To check that the tamales are ready, the masa should easily peel away from the husk and almost have a solid texture.
11. Take out, unfold and enjoy! You may add salsa to add an extra kick to the taste!
