I love ‘Americanized’ Mexican food... and I’m not an expert on what is authentic. If you’ve ever enjoyed the shrink-wrapped tamales (that I’m sure tamale purists shudder at!) - you will love these! The masa is creamy and yet fluffy at the same time. The corn flavor is fabulous, with a fraction of the time and hassle of traditional tamales.
How traditional tamales are steamed
Traditional tamales are prepared and steamed in corn husks - lots of work!
I have absolutely no expertise in tamale-making. But - for some reason - I really love them. In the early years of my marriage, I would save up to purchase the Lynn Wilson frozen tamales and boil them in a pot of water for dinner. They were difficult to remove from the plastic sleeves once they were hot - but it was worth it. They were wonderful with sour cream, salsa, tomatoes, and a side salad.
You can no longer find them in my area, and I had almost forgotten how much I miss them until I saw a post on everydaysouthwest.com (love their site!). After checking their links on handmade tamales - it didn’t take much to convince me to try their “shortcut inside-out” version. No fussing with corn husks is the real advantage of using their method. These are steamed in ramekins, which makes them moist and fluffy with a wonderful authentic flavor.
The shredded pork and red chile tamale filling I found on another web search. So easy to make and so delicious! I'm used to having my Mexican favorites smothered in cheese, but it’s really not necessary here.
Just a dab of sour cream, diced tomatoes, a bit of fresh cilantro, and olives are all you need. I loved it with a green salad. Next time I’m going to serve them with guacamole and salsa too.
I keep a bag of the shredded pork filling in the refrigerator, along with the individual tamale bases for a quick dinner idea. The shredded pork is wonderful - and so simple to make. You’ll love it on tacos, in burritos, and even in enchiladas.
For this recipe, with easy step-by-step photos and directions - go to: