The
tamales are one of the great dishes of Mexican gastronomy: perfect for breakfast, special celebrations, or even for dinner. Although preparing them may sound difficult, we'll show you that making fluffy sweet and savory tamales is a piece of cake if you follow the recipe step by step. Below, you will find a selection of the best homemade tamales recipes with the flavor of kiwilimónYou can also read:
10 recipes of cheap and easy tamalesThe key to success: fluffy tamale doughThe secret to fluffy tamales full of flavor is in the dough:Use nixtamalized corn flour for tamalesMake sure to beat the lard or butter wellUse a bit of baking powder to make them fluffySweet tamale recipesSweet tamales are an excellent option to start your day, as they can be paired with a traditional Mexican coffee or atole. Here we share two recipes for you to learn how to prepare them at home. Sweet tamales with raisinsThis is the most popular sweet tamale and stands out for its vibrant pink color. With a sweet taste, a touch of raisins, and a fluffy texture, it is perfect for lovers of Mexican cuisine. Ingredients for sweet tamales:12 corn husks4 cups of water (hot)1 1/4 cups of lard3/4 cup of sugar2 cups of nixtamalized corn flour1 tsp of baking powder1 cup of waterPink food coloring3 tbsps of raisinsPreparation:Soak the corn husks in hot water for 10 minutes. Drain and set aside.Beat the lard until it changes color. Add sugar, flour, baking powder, and water gradually.Beat for 10 minutes or until you get a fluffy and homogeneous dough.Add the coloring and beat for 2 minutes.Place two tablespoons of dough in a corn husk, add raisins and wrap.Arrange the sweet tamales in a steamer with water.Cook the tamales over medium heat for 1 hour or until the dough no longer sticks to the husk.
Find the video herePineapple tamalesThis is another of the most famous sweet tamales! The fluffiness of the dough perfectly combines with the sweet and slightly acidic taste of pineapple.Ingredients for pineapple tamale:1 cup of unsalted butter1 cup of sugar4 cups of tamale flour1 tbsp of baking powder1 1/2 cups of pineapple juice2 cups of canned pineapple (cubed)Yellow food coloring1 cup of finely chopped nutsCorn husksPreparation:Cream the butter and sugar for 10 minutes or until smooth and spreadable.Incorporate the nixtamalized flour, baking powder, and pineapple juice and mix.Add the pineapple, yellow coloring, and nuts.Place 2 tablespoons of dough in a corn husk and wrap. Repeat the process until the dough is finished.Place the tamales on the rack of a steamer.Add water to the pot and cook the pineapple tamales for 1 hour.
Find the video hereSee more:
Tamale dough: how to prepare it and how much you need?Savory tamale recipesSavory tamales are the most versatile and popular, as they can be filled with mole, green sauce, strips, cheese, red sauce, chicken, pork, beans, and much more. Here we leave you 2 recipes for making good homemade tamales.Oaxacan mole tamalesThe king of tamales! This tamale is wrapped in banana leaf, which gives it a unique flavor. Additionally, the spicy mole combines very well with the taste of chicken.Ingredients for mole tamales:Banana leaf250 g of lard1 kilo of corn dough1 tbsp of salt2 tbsps of baking powderChicken broth1 cup of red mole2 cups of chicken (cooked and shredded)Preparation:Grill the banana leaves until soft and flexible. Set aside.In a bowl, beat the lard until completely softened.Add the dough gradually while continuing to beat until integrated.Add the salt, baking powder, and broth. Continue beating until you get a homogeneous consistency and semi-thick dough.Place a tablespoon of dough on each banana leaf and spread.Add mole and a bit of shredded chicken. Wrap the tamal and tie it with a banana leaf string.Place the tamales in a steamer with water and cook for 1 hour or until the dough separates from the leaf.Let the mole tamales rest for 10 minutes before serving.
Find the video hereTamales with stripsIf you like spicy food, then these tamales with strips and cheese are for you. What's the best part? At kiwilimón we give you the step-by-step recipe.Ingredients for tamales with strips:For the sauce:2 tablespoons of vegetable oil1/2 cup of onion (finely chopped)1 tbsp of garlic (finely chopped)5 tomatoes (medium cubes)1/2 cup of chicken brothSalt1/2 cup of green chili (cubed)For the dough:1 1/2 cups of lard1 tsp of salt1 tsp of baking powder3 cups of nixtamalized corn flour for tamal1 1/2 cups of chicken brothFor the tamales:Epazote1 1/2 cups of cuaresmeño chili (strips)Corn husks, hydrated and drainedPreparation:Heat the oil in a saucepan and sauté the onion and garlic. Add the tomato, chicken broth, and salt. Cook over medium heat until it reaches a puree consistency. Incorporate the chilies and remove from heat. Let cool. Beat the lard with the salt and baking powder until spreadable. Integrate the tamale flour and gradually pour in the chicken broth. Keep beating until you get a hydrated, fluffy, and smooth dough. Take a corn husk, spread with a little dough, and extend. Add the red sauce, 1 epazote leaf, chili strips, and cheese. Wrap the tamales. Repeat the same process until finishing with the tamale dough. Cook the tamales over medium-low heat for at least 35 minutes.
Find the video hereHow do I know when the tamales are ready? You will know your tamales are ready when the dough easily separates from the husk. The steaming time will be between 60 and 90 minutes, depending on the size of the tamales, the quantity, and the steamer. What is the secret to making fluffy tamale dough? The trick to making fluffy tamales is to beat the lard very well. For your sweet or savory tamales to be perfect, you just have to beat the lard with baking powder and salt or sugar until the mixture doubles in size and obtains a paler color. Then, you can add the corn flour.Now that you know how to make the best sweet and savory tamales with kiwilimón recipes, don't hesitate to prepare them for autumn,
Day of the Dead or
Candlemas Day. If that wasn't enough, these great tips also help you start your tamale-selling business.Keep reading:
10 mistakes to avoid when making tamales