Tamales

The History: 
Tamales, like mole sauce, seem to be a recipe with a very regional or familial interpretation. I like those sorts of foods- that means there is nothing precise to adhere to and I can add my own little twist! Tamales were found in Mexico prior to the arrival of the Spanish Conquistadors, and quickly spread throughout the Spanish colonies due to their portability (and deliciousness)!
The Process:
Tamales require two specific ingredients- hasa marina corn flour, and corn husk wrappers. (You could probably use aluminum foil to wrap and steam them in, but they wouldn't be as pretty, and there are other corn flours too- but luckily I found masa harina at Whole Foods.) Cork husks were readily available (for about $3 for maybe 100 husks?) at the local latin/hispanic foods store on State Street. Other than that- the fillings are a simple combination of any foods that strike your fancy!

The Recipe: 
This is where I strayed from most online recipes. The majority called for 4 cups of masa harina flour, and 1 cup of lard or Crisco. I do not ever cook with lard or Crisco, so I improvised. I blended 4 cups of masa harina with about a half cup of olive oil, about 2 teaspoons of baking powder, some salt, some paprika, and enough organic chicken broth to make a thick dough (well over a cup- maybe 2+ cups?). The texture was great- firm, somewhat like cookie dough, and had a yummy scent.
As for fillings, we (I took over Walker's kitchen for this experiment- thanks, Walker!) made one with bell peppers, dried chipotle, onion, cumin, jalapenos, cilantro and cheese, and one with shredded free-range organic chicken, onion, cumin, dried ancho peppers, garlic, and bell pepper. We had about 1.5-2 cups of each filling.

The assembly was easy- spread about a quarter cup of the corn dough on the inside of a husk (soften the husks in warm water for about an hour before you start this), then add about a tablespoon or two of filling. Roll, fold the husk in, and tie with some scraps of husk. It takes about 2 or 3 tamales to 'perfect' your technique, but the dough is really forgiving, and you can't go too wrong!

After piling up about 20 tamales, we placed them in a giant pot of water with a steaming tray on the bottom, and steamed them for about 30 minutes. The tamales that steamed longer were firmer, so I recommend limiting your steaming time to about 30 minutes. 

The Results:

Delicious! The corn dough had a delicious flavor (and thankfully was healthier than if I'd added lard!) and the fillings provided a lot of flavor. Next time, I'd add even more filling, and make them spicier. They looked pretty, made a tasty snack (and dinner again later) and were fun to make. They'd make a wonderful dish to bring to a potluck, and since the wrappers are biodegradable, they're convenient for outdoor eating- like picnics! I definitely recommend making your own- go a little nuts on the fillings- and they can easily be made vegan (combine peppers, tofu, and spices). If you use cheese, I'd recommend using a generous amount of cheese- I think I skimped too much and wished they were a little more ooey gooey cheesy on the inside. Have fun!