Jenny Martinez’s Holiday Tamales: A Step-by-Step Guide to a Festive Tradition
Tamales are a cornerstone of holiday celebrations for many cultures, particularly in Latin America. Jenny Martinez, a renowned chef and food blogger, has perfected a tamale recipe that’s both authentic and approachable for home cooks. This guide will walk you through Jenny’s holiday tamales recipe, providing detailed steps and instructions to help you create a delicious and memorable dish.
Why Jenny Martinez’s Tamales?
Jenny Martinez is known for her ability to simplify complex recipes without sacrificing flavor. Her tamale recipe is no exception. She provides clear instructions, helpful tips, and variations to suit different tastes and dietary needs. Whether you’re a seasoned tamale maker or a complete beginner, this guide will empower you to create restaurant-quality tamales in your own kitchen.
The Essential Components of Tamales
Before diving into the recipe, it’s important to understand the fundamental components of a tamale:
* **Masa:** The dough, traditionally made from nixtamalized corn (corn that has been treated with an alkaline solution), is the foundation of the tamale. The masa provides a soft, slightly sweet, and earthy flavor.
* **Filling:** The filling can be anything from savory meats and cheeses to sweet fruits and vegetables. Jenny’s recipe offers a classic pork filling, but you can easily adapt it to your preferences.
* **Wrappers:** Corn husks or banana leaves are used to wrap the tamales. They impart a subtle flavor and help the tamales retain moisture during steaming.
Jenny Martinez’s Holiday Tamales Recipe
This recipe yields approximately 24 tamales.
Ingredients:
**For the Masa:**
* 4 cups masa harina (instant corn masa mix, such as Maseca)
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 cup lard or vegetable shortening, softened
* 3-4 cups warm chicken or vegetable broth
**For the Pork Filling:**
* 3 pounds pork shoulder, cut into 2-inch cubes
* 1 tablespoon salt
* 1 teaspoon black pepper
* 1 tablespoon cumin
* 1 tablespoon chili powder
* 1 onion, chopped
* 4 cloves garlic, minced
* 2 dried ancho chiles, stemmed, seeded, and deveined
* 2 dried guajillo chiles, stemmed, seeded, and deveined
* 4 cups chicken broth
* 2 tablespoons vegetable oil
**For the Corn Husks:**
* Approximately 24 dried corn husks
Equipment:
* Large pot or Dutch oven
* Steamer basket or tamale steamer
* Large bowl
* Mixing bowls
* Electric mixer (optional, but recommended)
* Food processor or blender
Instructions:
**Part 1: Preparing the Corn Husks**
1. **Soak the Corn Husks:** Place the dried corn husks in a large bowl or pot. Cover them with hot water and let them soak for at least 30 minutes, or up to several hours, until they are soft and pliable. This is crucial for making them easy to work with and prevents them from cracking when you fold the tamales.
**Part 2: Making the Pork Filling**
1. **Season the Pork:** In a large bowl, combine the pork cubes with salt, pepper, cumin, and chili powder. Toss to coat evenly.
2. **Sear the Pork:** Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork and sear on all sides until browned. This step adds depth of flavor to the filling.
3. **Sauté Aromatics:** Add the chopped onion and minced garlic to the pot. Cook until the onion is softened and translucent, about 5 minutes.
4. **Prepare the Chile Sauce:** While the pork and aromatics are cooking, prepare the chile sauce. Place the dried ancho and guajillo chiles in a heatproof bowl and cover them with hot water. Let them soak for 20-30 minutes, until softened.
5. **Blend the Chile Sauce:** Drain the softened chiles and transfer them to a food processor or blender. Add 1 cup of chicken broth and blend until smooth. Strain the sauce through a fine-mesh sieve to remove any seeds or skins. This will ensure a smooth and flavorful sauce.
6. **Combine and Simmer:** Pour the chile sauce over the pork in the pot. Add the remaining 3 cups of chicken broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 2-3 hours, or until the pork is very tender and easily shreds with a fork. Check the liquid level periodically and add more broth if necessary to keep the pork from drying out.
7. **Shred the Pork:** Once the pork is tender, remove it from the pot and let it cool slightly. Use two forks to shred the pork. Return the shredded pork to the pot and stir to combine with the sauce. Taste and adjust seasoning as needed.
**Part 3: Making the Masa**
1. **Combine Dry Ingredients:** In a large bowl, whisk together the masa harina, baking powder, and salt.
2. **Cream the Shortening:** In a separate bowl, use an electric mixer (or a sturdy whisk) to cream the softened lard or vegetable shortening until light and fluffy. This step is important for creating a light and airy masa.
3. **Add Dry Ingredients to Shortening:** Gradually add the dry ingredients to the creamed shortening, alternating with the warm chicken or vegetable broth. Mix until a smooth and slightly thick dough forms. The consistency should be similar to that of thick cake batter. It should be spreadable but not runny. Add more broth if needed to achieve the right consistency.
4. **Test the Masa:** To test the masa, drop a small spoonful into a glass of cold water. If it floats, the masa is ready. If it sinks, continue beating the masa for a few more minutes to incorporate more air. Sometimes, allowing the masa to rest for 15-20 minutes can also help it to lighten up.
**Part 4: Assembling the Tamales**
1. **Prepare Your Work Station:** Set up your work station with the softened corn husks, the masa, the pork filling, and a steamer. Have a clean surface to assemble the tamales.
2. **Spread the Masa:** Take one softened corn husk and lay it flat on your work surface, with the wider end facing you. Spread about 2-3 tablespoons of masa evenly over the corn husk, leaving a 1-inch border on the sides and bottom. The masa should be spread thinly and evenly.
3. **Add the Filling:** Spoon about 2-3 tablespoons of the pork filling onto the center of the masa.
4. **Fold the Tamale:** Fold one side of the corn husk over the filling, then fold the other side over to create a sealed packet. Fold the bottom of the corn husk up. If the husk is long enough, you can tie it with a strip of corn husk or kitchen twine to secure it. This is optional, but it helps to keep the tamale from unraveling during steaming.
5. **Repeat:** Repeat the process with the remaining corn husks, masa, and filling.
**Part 5: Steaming the Tamales**
1. **Prepare the Steamer:** Fill the bottom of a large pot or tamale steamer with water, ensuring that the water level is below the steamer basket. Place the steamer basket inside the pot.
2. **Arrange the Tamales:** Stand the tamales upright in the steamer basket, with the open end facing up. Pack them tightly to prevent them from falling over. You can also place a few loose corn husks at the bottom of the steamer basket to help prevent the tamales from sticking.
3. **Steam the Tamales:** Bring the water to a boil, then reduce the heat to medium-low, cover the pot tightly, and steam the tamales for 1-1.5 hours, or until the masa is firm and pulls away easily from the corn husk. Check the water level periodically and add more water if needed to prevent the pot from drying out. The steaming time may vary depending on the size of the tamales and the altitude.
4. **Check for Doneness:** To check for doneness, remove one tamale from the steamer and let it cool slightly. Unwrap the tamale. The masa should be firm and cooked through, not sticky or doughy.
5. **Rest the Tamales:** Once the tamales are cooked through, turn off the heat and let them rest in the steamer for 10-15 minutes before serving. This allows the masa to set and makes them easier to handle.
Serving Suggestions:
* Serve the tamales hot, unwrapped, with your favorite toppings, such as salsa, sour cream, guacamole, or shredded cheese.
* Tamales are also delicious served with a side of rice and beans.
* Leftover tamales can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, steam them again until heated through.
Tips for Success:
* **Use good quality masa harina:** The quality of the masa harina will significantly impact the flavor and texture of the tamales. Choose a reputable brand, such as Maseca.
* **Don’t skip the creaming step:** Creaming the shortening is essential for creating a light and airy masa. Take the time to do this step properly.
* **Test the masa:** Testing the masa for readiness is crucial. If it sinks in the water, it needs more beating.
* **Soak the corn husks thoroughly:** Soaking the corn husks until they are soft and pliable is essential for easy assembly.
* **Pack the tamales tightly in the steamer:** Packing the tamales tightly in the steamer will help them to retain their shape and prevent them from falling over.
* **Don’t rush the steaming process:** Steaming the tamales for the full recommended time is essential for ensuring that the masa is fully cooked.
* **Let the tamales rest:** Letting the tamales rest after steaming allows the masa to set and makes them easier to handle.
* **Make ahead:** Tamales can be made ahead of time and frozen. This is a great way to simplify holiday meal preparation.
Variations:
* **Chicken Tamales:** Substitute shredded cooked chicken for the pork filling.
* **Cheese and Jalapeño Tamales:** Fill the tamales with shredded cheese and diced jalapeños.
* **Vegetarian Tamales:** Fill the tamales with cooked vegetables, such as corn, zucchini, and bell peppers.
* **Sweet Tamales:** Make sweet tamales by adding sugar, cinnamon, and raisins to the masa and filling them with fruit or sweet potatoes.
* **Spicy Tamales:** Add more chili powder or hot sauce to the pork filling for a spicier flavor.
Jenny Martinez’s Tips and Tricks
* **Flavor Boost:** Jenny suggests adding a small amount of the pork braising liquid to the masa for extra flavor.
* **Masa Texture:** She emphasizes the importance of a smooth, spreadable masa. If it’s too dry, add more broth, a tablespoon at a time. If it’s too wet, add a little more masa harina.
* **Husks Recycling:** Jenny recommends saving the water used to soak the corn husks and using it to water your plants. It’s rich in nutrients!
* **Steaming Alternative:** If you don’t have a steamer, you can use a large pot with a colander insert. Just make sure the colander doesn’t touch the water.
Troubleshooting Common Tamale Problems
* **Tamales are too dry:** This can be caused by not using enough fat in the masa or by over-steaming. Make sure to use the recommended amount of shortening and check the water level during steaming.
* **Tamales are too sticky:** This can be caused by not cooking the masa long enough or by using too much liquid. Make sure to steam the tamales for the full recommended time and test the masa for doneness.
* **Tamales are falling apart:** This can be caused by not packing the tamales tightly enough in the steamer or by using corn husks that are not pliable enough. Make sure to soak the corn husks thoroughly and pack the tamales tightly.
* **Tamales taste bland:** Make sure to season the pork filling and masa generously. You can also add a small amount of salt to the steaming water.
Health Considerations and Nutritional Information
While tamales are a delicious and festive dish, it’s important to be mindful of their nutritional content. Tamales can be high in calories, fat, and carbohydrates. Here are some tips for making healthier tamales:
* **Use lean pork:** Choose a leaner cut of pork, such as pork loin, to reduce the fat content.
* **Use vegetable oil instead of lard:** Substitute vegetable oil for lard to reduce the saturated fat content.
* **Add more vegetables:** Incorporate more vegetables into the filling to increase the fiber and nutrient content.
* **Control portion sizes:** Be mindful of portion sizes and avoid overeating.
Making Tamales a Family Tradition
Making tamales is a labor of love, and it’s often a family tradition passed down through generations. Gather your family and friends and make tamales together. It’s a great way to bond, share stories, and create lasting memories. Jenny Martinez’s recipe is designed to be approachable, making it perfect for involving everyone in the process. From soaking the husks to spreading the masa, there’s a task for every member of the family. And the best part? Enjoying the delicious results together!
Conclusion
Jenny Martinez’s Holiday Tamales recipe is a guaranteed crowd-pleaser. With its clear instructions, helpful tips, and delicious flavor, it’s a recipe that you’ll want to make again and again. So, gather your ingredients, grab your family, and get ready to create some holiday magic in your kitchen!