Sources conflict on when the first tamales originated and in what form (some say thousands of years B.
C.) but what is certain is that Latin cultures have fully mastered the art, and in each country and region you can find different interpretations of that delightful little package.
View procedure step by step (in pictures), click here » Day 1: Cook meat (pork or beef, or both in separate pots) in a large pot of water (or in a slow-cooker filled with water) with an onion, 2 garlic cloves, 1 teaspoon of chili powder, salt and pepper. The more broth you can generate from the meat, the better!
You can bet that our ten-month-old Sofia will be making tamales like her great-grandmother as soon as she can stand on a stool and mix masa!
be willing to put up with our constant musing about everything and anything edible.
Granted, not everyone enjoys to cook as much as we do, there are however – sort of ‘making up’ for the rest – a few who are just about as crazy as we are.
If you are a pro, serve tamales like my Grandma or my mom does with beef or chicken enchiladas, refried pinto beans or tostadas, and some Spanish rice. ), start by serving your tamales with a Pozole soup (see here and here) which can be cooked all day or just simply Spanish rice.
We like to mix the beef and pork for the tamales, but if you’re a purist, feel free to go with one or the other.