Tamales are one of our favorite foods to serve at a holiday party or any other large gathering: Everyone loves them, and they’re perfect make-ahead fare, since they freeze beautifully. In our latest Ask the Test Kitchen video, associate editor Felicia Campbell demonstrates the simple technique for filling and rolling a perfect tamale.
WHAT YOU NEED
- Pre-soaked corn husks
- Masa tamale dough
- Whatever filling you like
WHAT TO DO
- Take the husks, the narrow end should be facing fingers, with the smooth side up
- Spread about a quarter-cup of the masa onto a corner of the tamale
- Take a little bit of filling—not too much, or the tamale will split!—and spread it right down the middle
- Starting on the side, fold the dough over your filling, tucking the edge of the tamale under. Squeeze and roll until closed.
- Twist the excess husk closed, and tuck it under
- Freeze the tamales until you’re ready to use them, or put them into a steaming pot of water for about two hours to cook