Tamales are sort of Mexican dumplings: fillings inside dough, wrapped in a corn husk and steamed. When they’re ready to eat, unwrap them from the corn husk and devour the inside.
The corn husk and dough make it portable; but the fillings are really the centerpiece, where all the flavor is. There are dozens of options for fillings for tamales, and you can spend a lifetime exploring them. Here I’ve included a pretty basic chicken-and-green-chiles option that is super tasty and highly customizable and great for getting some practice in making the dough, working with the corn husks, assembling tamales and steaming them. Once you have the process down, you can go wherever you want with making your own filings.
Recipe here.
Enjoy,
Kevin
