Tamale-making tips from an Arizona expert
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Tamales are a celebratory dish in Hispanic cultures. Photo: Courtesy of Food City
'Tis the season to unwrap and enjoy a meaty, masa-y tamale.
Why it matters: Tamales are a celebratory food in Hispanic culture and they've become a beloved holiday tradition for many Arizonans.
Catch up quick: Tamales originated in Indigenous Mexico more than 7,000 years ago and are one of the oldest foods still consumed.
- Preparing tamales — often at "tamaladas," or tamale-making parties — has as much cultural significance as eating them, says Susy Ferra, the public relations manager for local Hispanic grocery chain Food City.
How it works: Tamales are made by combining masa (a corn flour dough) with seasoned protein and wrapping the mixture in a corn husk (or banana leaf in some cultures). This typically happens in an "assembly line" fashion at family gatherings, Ferra said.
- The traditional filling is red or green chile beef, but nowadays pork, chicken, corn and even tofu are commonly used. Some regions, like Sonora, Mexico, include a carrot spear, jalapeño and potato in the mixture.
- Once assembled, the tamales are steamed for about 90 minutes.
Pro tips: Ferra, who's been making tamales using her grandmother's recipe since childhood, shared these tips:
- Make sure you have all the ingredients ready to go before you begin the assembly line — and expect prep and cooking to take all day.
- Soak your corn husk in warm water to ensure it doesn't break while folding.
- Position your tamales vertically in the steamer, with the folded side at the bottom so the filling doesn't spill.
- You'll know the tamale is ready when the masa mixture tumbles out of the husk. If it's sticking, it needs more time in the steamer.
- To reheat a tamale, wrap it in a wet disposable napkin to lock in the masa's moisture.
The intrigue: Tamales traditionally include a green pitted olive — but there's growing debate over whether to include them, Ferra said.
- Some people think the olive adds a bitter taste, while others say it makes the filling more flavorful, she said.
- Food City's pre-made tamales do not use olives. When Ferra makes them at home, she assembles some tamales with and others without to cater to her family's preferences.
1 fun thing: Food City is hosting a tamale contest Saturday at its Southern and Seventh Avenues location from noon to 2pm. The grocery chain has been hosting qualifying competitions throughout December and the top eight competitors will face off at Saturday's final throwdown.
- A panel of judges — including yours truly! — will select the top three tamale kings and/or queens.