When your husks are done soaking you should be able to bend them without causing them to break or crack.
If your bubbles are large and vigorous, the water is boiling—turn down the heat. Low heat is typically 2 to 3 on your stove dial.
Always dry your husks before rolling them.
If you can’t get all the masa dough across the husk, don’t worry—focus on making sure it’s 1⁄4 inch (0. 64 cm) thick. Always roll your tamales with the smooth side of the husk facing upward.
Pat down the ball firmly with your middle, index, and ring finger before pressing it for better results. Make sure your tortilla is about 1⁄4 inch (0. 64 cm) thick. Leave a 1⁄2 inch (1. 3 cm) border between the bottom of the husk and the dough.
Common tamale filling includes beef, green chile, Yucatan, Mexico del Sur, black bean and cheese, and seafood.
Use your fingers to press the dough together from underneath the corn husk.
Don’t wrap the dough too tightly or you’ll ruin the tamale’s shape.
Repeat this process for each tamale.
Tamales are ready to eat when the dough sets and they can easily be pulled from the husks. Cool your tamales for 15 minutes before eating them. To eat them later, store tamales in the refrigerator for 3 to 4 days or the freezer for 3 to 4 weeks.
Use a clean pair of scissors to cut your leaves if you don’t want to tear them into pieces with your hands.
Don’t heat your leaves too much—keep them about 1 inch (2. 5 cm) above the burner.
Keep about 1 inch (2. 5 cm) between the right side of the filling and the right side of the leaf.
Skip the cheese if you’re not a fan of dairy.
Don’t worry too much about the shape of your tamale—as long as it’s sealed and closed, you’re good to go!
Store your tamales in the refrigerator for 3 to 4 days or in the freezer for 3 to 4 weeks.
