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My ancestors might cringe at my modifications, but my view on recipes is that they are stories about where we are, rather than stringent codes for how we must always be.

My tamal is a hybrid, made with ingredients a graduate student can easily obtain, and steps that respectfully skirt the grueling and time-consuming cooking processes that often accompany “authentic” tamal preparation. The aroma of charred poblano is my portal to memories of tiled Mexican kitchens, made temporarily present in my Nashville home.

July 21, 2020

Materials:

  • Large boiler pot

  • Strainer or steamer basket that can sit inside the pot

  • Bowl to mix masa

  • Knife to slice filling 

Ingredients:

Masa
6 cups Masa Maseca instant corn flour 
1 ¼ tbsp salt
1 tbsp baking powder
1 ¼ cups manteca (pork or vegetable lard)
8 ½ cups broth (vegetable, chicken, or pork)

Filling
4-5 poblano peppers
1 white onion
1 bag of white melting cheese (K&S international market has queso para pupusas, but shredded parmesan works as well) 

Wrap
1 bag of corn husks  

Step 1: Soak the husks

Immerse the husks in a bowl of water to soften. Soak overnight. Remove from water and allow husks to drain about one hour before you get started. 

Step 2: Prepare the masa

Mix the maseca, salt, baking powder, manteca and broth together until you get a fluffy batter.

Step 3: Prepare the filling 

Char the peppers on all sides. I’ve tried a variety of tactics depending on my apartment’s setup: broiled in the oven (not so great), laid across the open gas flame of the stove (best option), or spread across a comal or griddle. Allow to char until the skin bubbles up in black blisters. 

Take the charred peppers, still hot, and put them inside an old plastic produce bag to sweat. The heat and condensation will make it easier to peel off the charred skin, leaving the smoky green flesh underneath.

After the peppers have cooled enough to touch, start removing the skin, inside seeds, and veins. You can run the pepper under cool sink water to wash away the unnecessary parts.

Slice the poblano pepper flesh into strips. 

Slice the onion into strips.

Sautee onion and pepper strips with a little bit of vegetable oil until onion is translucent.

Step 4: Assemble your tamal 

Take a corn husk, and feel to find which side is smoother. Place a heaping spoonful of masa on this smooth side, and spread evenly in the center of the husk about ¼ inch thick. Leave some space around the edges of the husk. 

Take your desired amount of cheese, poblano pepper and onion, and place in the middle of the masa. 

Fold the long sides of the husk inwards until they overlap, curling the masa around the filling. Fold the top and bottom edges in until you have a little tamal packet. Tie a bit of string, or a strip of corn husk around the packet’s middle to secure the contents. 

Arrange the tamal packets in the strainer short-sides up. If you pack them in closely to each other, they will hold each other up and ensure that no masa or filling drips out.

Step 5: Steam

Fill the base of the olla or large boiler with 2 cups of water, place the strainer and tamales on top, and cover. 

Depending on how densely you’ve packed your tamales, and how many you are making, steam on medium heat for 40-60 minutes. Check frequently while steaming to make sure water has not evaporated. 

The tamales are done when their aroma fills your house, and you can peel the corn husk back to reveal the now-firm masa holding  together.

Step 6: EAT! 

Best enjoyed with salsa rhythms, and amazing company (or, in times of COVID, as a surprise doorstep delivery to friends, shared over video chat).