Mmmmmmm

Yummmmm! Feel free to send me a bag or two :) tamales sound so good right now!

I admire your energy and motivation. In my area, there are many sources of really good, authentically "homemade" tamales made using old family recipes. I think they're much easier to buy or eat in a restaurant than to make.

For ethnic food, I always consider it a good sign when people of the same ethnicity as the food are patronizing the restaurant or store. The good tamale sellers always have a noticeable Mexican segment of the customer base and that's more meaningful than any newspaper or Yelp review.

Dawn they look so delicious, and your step by step photo tutorial is wonderful!

Being from the Houston area, I used to be able to get homemade tamales any time I wanted them. I sure do miss that! Homemade tamales are delicious but I wouldn't attempt to make them myself, just way too much work.

They do look delicious! I’ve never made them before, so it was great to see how it’s done. Thanks!

I have never had a tamale. I have a question, do you eat the corn husk?

I made tamales at home this year also and they were good. But you are right - they are a ton of work. I hadn't made them for a few years and I guess I kind of forgot how labor intensive they were. I totally remembered why I normally just pick them up from a little local place that also sells tortillas. You call ahead an hour before and they steam them for you. $10 for 12. I do live in New Mexico and when you want a tamale fast, no problem! :)

No you remove the husk. Inside they are soft but stay in a the shape of the roll. I am very fussy with my tamales. So I like, others I love.

Janey, no, you don't eat the husk.

I love pork tamales, and I like the pork shredded like Dawn shows. Sometimes it is too minced up.

There used to be a restaurant here called Mely's that made big, fat, shredded pork tamales. I sure do miss them.

Interesting--and I bet they're delicious! I've never had them (and I won't be starting now because at some point I became allergic to tomatoes and peppers), but years ago when my supermarket sold masa harina I used to make "tamale pie," which my family loved.

Thank you for your responses. I will have to try them next time we eat out at a Mexican place. I always wondered about the husk & never thought to ask before. They look and sound delicious!

Your da bomb Dawn! lol I make a tamale pie....no husk...no steaming. So much easier. I just layer it in a casserole...bake it....done. Your so good to do it the "right" way....and freeze them! Your way looks waaaaaaay better.

Nicole, you do not use husk in the casserole right? Doesn't the husk add to the flavor? Maybe a stupid question, I have never made them. LOL

Wish I could taste one!

Judy Good the husks do add some flavor. You could use on top of a casserole after you soak them for about 24 hours but for the flavor you probably would need to place something over the top to have the steam penetrate the wrappers. To me the husks do add something but it is earthy flavor and not likely to penetrate into a casserole. Most casseroles that I have tried start out with either uncooked cornbread/mush on top so if you want a crispy top the husks would have to be removed. Timing could be a problem.

I think the husk is just to hold the soft mixture together.

Remember that the masa is corn flour. Tamales have a distinct corn flavor component but I've always thought that to come from the masa.

Thank you so much, everyone! I wish I could send some to any of you who would like a sample!

Janey, I see your question has been answered. The husk is like a wrapper that holds everything together until the tamale is fully cooked from steaming and then it is removed. The tamale inside keeps it's shape after the husk is removed because the masa dough has turned into a bread like texture from being steamed. One of the things I like about using corn husk wrappers is that they are a natural, fully bio-degradable material. It's always amazing and impressive to me how people who originally lived as one with the land, learned how to use what the land provided. We've moved so far beyond that now, but of course, there are a lot more of us and it's no longer possible to simply live off of what nature provides.

While I do have access to authentic Mexican food from local restaurants or from friends who grew up making Mexican food, I love to cook and enjoy taking on a project like this now and then. I wouldn't want to do it every day, but there is such a feeling of satisfaction and accomplishment when I look at all those tamales made with my own two hands and those of hubby. It's the same reason why I'll spend a day making Indian food or Thai or why hubby spends a week making pastrami. It's fun and there's such a great reward at the end! :-)

Elmer if you look at a package of Masa you will find most are ground hominy not corn flour. You can use ground cornmeal to make various things but the taste is different.

dawn, thanks so much for sharing. YOU seem to have the expertise for making tamales. I have always enjoyed tamales.

Have a dear friend, from Louisiana, who makes them yearly, and I've been a recipient of his. Freeze them and take out what I desire.

Wish I was close enjoy to enjoy couple of YOUR tamales.

maifleur, isn't hominy a corn product?

Yes, hominy is a corn product. It is field corn that is treated with lye or slaked lime in a process called nixtimalization. Ground hominy is masa.

We have a strong Latino presence in this area and Mexican markets and butcher shops abound. One can often find homemade tamales for sale there as well as all the necessary fixings. My landscape contractor's wife makes some of the best and often shares but is going to be conducting a private, tamale making class for my sister and I in the near future. Can't wait!!

Thinking of having tamales for lunch, today. Thanks Dawn!

Thanks, Dawn. I enjoyed the pictures and how you make them. I see you packed them with the husks on. Is that to prevent sticking? Another question is how do you reheat them?

Thank you, Glenda! Enjoy your tamale lunch today!

gardengal, that sounds like my kind of class. What fun!

Ava, I've never taken the husks off, so I'm not sure. I imagine sticking together is a possibility and it might also cause them to dry out. If not froze, I could also see them getting squished or tearing as they are rather a soft food. We reheat them by putting the frozen tamales back into the steamer until hot (about 40 minutes or so).

The Hispanic women in this area would never use just ground corn in things that call for masa. You would be hit by a very large spoon if you even suggested it. There is a flavor difference. Many years ago I think in Gourmet I read about using whole cooked hominy to make tamales which is also where I read about the various sweet ones. Never tried it but one of my sources told me that it was more work and although it could be done it was one of those "Why" things.

Being a heathen I buy tamales in a can when I want them rather than buying from one of the local makers.

My "from corn" comment was to suggest the corn flavor in tamales is from the masa, not from the husks.

Delicious! Thanks for sharing!

I love in a predominantly Mexican town and fresh authentic tamales are always available. Usually free.

They get fresh lemons and I get tamales.

I have made tamales but my neighbors are so much better.

I've never been crazy about tamales and it's been years since I had any, but these are giving me a craving. We have an authentic Mexican restaurant just a few minutes from us and we just might have to visit it for lunch today. The tamales are very popular with the Mexican clientele who partake of the restaurant's buffet.

>I have never had a tamale. I have a question, do you eat the corn husk?

I did. I don't recommend it. :-)

Thanks, Glenda!

Lucky you, roy4me!

rhizo, enjoy your tamale/Mexican food lunch. That restaurant sounds good!

Sounds quite chewy, bob!

Those tamales look like the ones we had in Tijuana! The ones in the picture look soooo good, especially with the tomatoes and avocado! And now I’m craving tamales. I mean, Mexico is only a 4 hour drive......

Hey, tennessee - you could be there and back by morning!

Thank for your kind words about the photo. That was a pretty good meal if I may say so myself!

I did not know that tamales took that much work. I've always eaten tamales that were prepared elsewhere. Now, I appreciate those more than ever.

I have also never had a tamale. We have very few authentic Mexican restaurants in Maine. We are known world over for our seafood & I do love it all, but I would love to enjoy some authentic Mexican food. The closest is an hour and a half away & almost none of my friends & family like Mexican...they always want Chinese or Olive Garden...ugh!

jemdandy, for many hispanic families making tamales is a Christmas tradition and celebration known as las posadas that commemorates Mary and Joseph's search for shelter before the birth of Jesus. Families, friends and neighbors gather together to make tamales and socialize. Once all the tamales are finished, they split up the tamales to take home. It is a a long, labor intensive project but one that is enjoyed and valued as much for social aspect as it is for the resulting tamales

Here is a story about las posadas: NPR - Tamales for Christmas

lisa, I hear ya. A few years ago I had a work related training at a coastal town and was hoping to go to a local seafood restaurant. I was so bummed when the co-workers I was with unanimously decided that we'd go to Sizzlers Steak House instead. A few years ago I was in Vermont with a couple of girl friends and my sister to see the fall colors and we made a day trip to Maine. What a treat to have an authentic Maine lobster roll and New England clam chowder while sitting on a pier in Maine.

To go along with the las posadas if you are in northern New Mexico expect to see candles in either paper bags or lanterns in many places on Christmas Eve.