10 mistakes to avoid when making tamales

Read in EnglishTamales are one of the jewels of Mexican cuisine, as they are very filling, economical, and easy to prepare. To top it off, they are also one of the most versatile Mexican dishes, as we have plenty to choose from: zacahuil, Oaxacan tamales, corundas, sweet corn tamales, sweet tamales, spicy tamales, and more. Although the tamal, in all its forms, is a must-have at breakfast or dinner, as well as on special occasions like Christmas, Candlemas Day, and more, there are a couple of tricks and secrets you need to master before attempting to prepare tamales at home. But don't worry, as Chef Yamilette González explains the mistakes you should avoid; take note! You can also read: The secret to a good tamal: myths and realities10 mistakes you should avoid when making tamalesIf you want to master the art of making tamales at home, then you can't miss the best tips from our star chef; they will be very useful! 1. Add enough liquids Have you ever wondered why tamales turn out dry? The answer is very simple, as this is because you didn't add enough liquids, so if your dough is too thick, don't hesitate to add a little more water. Additionally, to give it an extra touch of flavor, you can substitute the water with chicken or pork broth. 2. Don't fear salt Remember that it is essential to add the exact amount of salt so that the tamales have the perfect flavor, as Chef Yamilette explains to us, while cooking the tamales in the steamer, the flavor can dilute due to the steam. 3. Make it spicy! Just like in the case of water, it is a mistake not to add enough salt, as during cooking, the spiciness can dilute due to the steam. 4. Pay attention to the lard Lard adds flavor and texture to the tamales, so before anything else, get to work and beat the lard very well. Afterwards, add the dough and water alternately. This is the secret to making the tamales very fluffy! You can also read: 5 reasons why we love tamal sandwiches5. The order is essential Another common mistake when making tamales is not arranging them properly, as they should be placed horizontally so that more fit in the pot and cook evenly. However, they should not be too tightly packed, as they will become dense. 6. Don't forget to cover the steamer Creating a hermetic environment is also key to preparing the best and fluffiest tamales, so it would be a mistake not to cover the steamer with damp cloths, a plastic bag, and the pot lid. 7. The chefs' secret Chef Yamilette recommends adding 2 tablespoons of baking powder for every kilogram of tamal dough, as this will also help them turn out very fluffy and soft. Don't forget this tip! 8. Wash the tamal leaves! It is a serious mistake not to wash the tamal leaves with soap and water, as they may have dust or debris. So wash them very well and then soak them in cold water for 1 hour. If you are in a hurry, soak them in hot water for 15 minutes and they will be ready. 9. Listen to grandma! Don't ignore the voice of experience, as that is a serious mistake. So place a coin in the steamer and pay attention, as it will alert you if the water has completely evaporated. 10. Check the tamales To know if the tamales are ready and well-cooked, our head chef explains that they should be checked in a cross shape; that is, check one in front, in the middle, at the back, and one to the right and another to the left. Additionally, if the leaf comes off easily, they are ready!Now that you know the best-kept secrets of kiwilimón, don't hesitate to prepare the best tamales for any occasion; accompany them with champurrado or atole!You can also read: Tamale dough: how to prepare it and how much do you need?