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How to Make Tamales

How to Make Tamales

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Merrilee Jacobs
3 Hot Tamales
www.3hottamales.com  
706-935-3561

Merrilee Jacobs is Founder and CEO of 3 Hot Tamales, LLC (www.3hottamales.com), makers of the most popular brand of hand-rolled vegetarian tamales.  Merrilee also owned and successfully operated "Peasant Fare Catering Company" for 4 years.  She has been making tamales since childhood as part of a much-loved family tradition.

How to Make Tamales

In this video, Merrilee Jacobs, founder and CEO of 3 Hot Tamales, demonstrates how to make two different variations of tamales. She goes through the entire process from making the masa, filling the corn husks and even provides serving suggestions.

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Masa

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How to Make Tamales

Ingredients

Cornhusks
Masa:
6 cups corn masa flour
2 1/2 tablespoons of vegetarian chicken seasoning
1 1/2 teaspoons of salt
1 teaspoon of baking powder
1 cup of vegetable oil
6 1/2 cups of water
1/2 cup of salsa verde
Red Chili sauce:
6 New Mexico Chiles
2 De arbols chiles
3/4 cup of water
Burger filling:
1 1/2 cups of onions
1 tablespoon of garlic
16 ounces of ground beef
1/2 teaspoon of salt
1/2 teaspoon of cumin
1 tablespoon of oregano
Potato green chili cheese filling:
4 cups of diced potatoes
1/2 cup of onions
1 tablespoon of garlic
2 teaspoons of jalapenos
3/4 cup of diced green chiles
2 1/4 teaspoons of vegetarian chicken seasoning
1/2 teaspoon of salt
A dash of cumin
3/4 cup of sharp cheddar cheese

Instructions

1. Put the corn husks in a bowl and cover them with warm water, letting them soak for 20 minutes.


2. To prepare masa, mix the flour, seasoning, salt and baking powder together. Add the water, salsa verde and vegetable oil. Mix together until it forms a paste.


3. To make the red chili sauce, soak the New Mexico chiles in hot water and remove the seeds. Throw the seedless chiles into a blender with the arbol chiles and water. Blend until you end up with a paste.


4. To make the burger filling, add the ground beef, onions, garlic, salt, cumin and oregano to a pan and saute it and mix it together well. Add the red chili sauce to the burger filling.


5. To make a potato green chili cheese filling, cook the diced potatoes until they are soft. Add the onions, garlic, jalapenos and green chiles and mix them together. Add the seasoning, salt, cumin and cheddar cheese. Mash and stir and mix everything up.


6. Remove the corn husks from the bowl of water. Put a quarter cup of masa on each of the corn husks. Spread it out like a 4X4 square on one side of the corn husk. Take two tablespoons of filling and place it in the center. Roll the filling in the husks.


7. Load the tamales in the tamale pot standing straight up and fill the pot. Steam the tamales at a medium heat for about 1 hour. Take them out, let them cool for 20 minutes. Plate and serve or place them in the freezer for a later date.

 

 

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Transcripts

Merrilee Jacobs: Hi! I am Merrilee Jacobs, Founder and CEO of 3 Hot Tamales, Nationally distributed all natural hand-rolled vegetarian Tamales, located in the frozen section of your local grocery store. Today I am going to navigate, help you navigate through the twist and turns of this Tamale making process. After we teach you how to press your cornhusks, and mix your masa. We are going to prepare two different kinds of savory fillings for inside, then we are going to show you how to assemble and steam them and the very, very best part is after they are steamed, I will show you how to garnish and some servings suggestions that make them taste amazing. So let's talk a little bit about the utensils that we might use. Not real complicated; lots of mixing bowls, spatula, few sharp knives and a stove top. You are going to need a Tamale pot or some sort of stock pot that has a steamer basket in the bottom of it. Little fry pan and maybe one other pot for simmering the chilies. Okay, so now for the ingredient list. We are going to start with the cornhusks and that is we mix our masa we will use corn masa flour. Little seasoning, some salt and baking powder, oil and water and some salsa verde. I will share with you the ingredients for the fillings a little later when we start to prepare those. As always kitchen safety is incredibly important so whatever you are using start nice, exercise extreme caution and also round stove top, steam can burn just the way as an open flame and when your children are in the kitchen don't leave the kitchen. Always supervise them carefully. So now that we have covered safety. I will tell you a little bit about myself. Other than being the Founder and CEO of 3 Hot Tamales I also own my own catering company Peasant Fare Catering for a number of years and my real expertise well I have been making Tamales ever since I was a little kid. It is part of our family tradition. So now that you know a little bit about me let's get rolling and I will show you how to start this process.

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