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Tamale Tutorial By Cheri Sicard Photos by Mitch Mandell For cultures with Latin roots, tamales are perhaps the most important celebratory food in existence. Special tamales are regularly prepared for celebrations and feast days ranging from Christmas, New Years and Day of the Dead to Weddings, Christenings and Birthdays. Like many classic foods, tamales can be Zen-like in their simplicity -- a corn dough with or without a few flavorings and/or fillings wrapped up in a cute little package of corn husks or banana leaves (and occasionally other leaves as well) and steamed. But with those few basics, an infinite number of flavors and combinations are possible -- from sweet to savory, mild to spicy, simple to complex and everything in between. Don't let the thought of making tamales scare you. People make it seem like a bigger deal than it really is. Yes, it takes a little time to set everything up, and you'll probably make a few messy attempts your first few tries. But it's not hard to get the knack, and the whole process really took much less time than I anticipated. The reactions you'll get when you make tamales are well worth the effort. When I told people I was going to make over 300 homemade tamales for my New Year's party, they looked at me like I was crazy. Even the Latinas working the local Los Angeles Mexican markets claimed their grandmothers didn't even bother to make tamales anymore, preferring to buy them ready made. But there's nothing like homemade, and the process of making the tamales turned out to be lots of fun. And, by the way, I knew what I was doing. Tamales are a perfect party food -- they are inexpensive to make, everyone loves them and ALL the work can be done well ahead of time. Tamales are also a great way to bond with friends and family. Get a group together and make a project of it. Everyone will go home with great food and you'll all have a great time creating this classic culinary treasure. Since it takes a bit of time to prepare the doughs and filling for tamales, it's a good idea to make a lot. They freeze extremely well and can be reheated for quick snacks anytime by simply steaming the frozen tamales. Anatomy of a Tamale Between the different dough flavorings, fillings and regional styles, you can make endless variations of tamales, but all tamales have certain characteristics in common: Masa Dough -- Most tamales are made with a masa or specially treated ground corn dough which has been mixed with some type of fat, such as lard, butter or oil and some sort of liquid, such as water or stock. Some nouvelle tamales might use other ingredients such as rice, potatoes or polenta as a base, but for the purposes of this article we will deal with traditional masa tamales. You can also substitute mashed potatoes or sweet potatoes for the fat or oil when making fat-free tamales. Dough Flavorings --Some people like to keep their masa dough plain, others like to mix flavoring ingredients (such as corn, onions, peppers, etc.) right into the masa dough. Fillings -- The fillings for tamales are literally infinite -- meats, vegetables, cheese, sauces, salsas, even fruit or chocolate. Use your imagination! Wrappings -- Dried cornhusks are the most common (and easy to find) tamale wrappers. Simply soak the wrappers in warm water for at least 30 minutes before using. Some cultures, especially those in tropical regions, like to use large banana or even avocado leaves to wrap their tamales. Tamales as Gifts So few bother to go to the trouble of making tamales these days, that they make an awesome gift from your kitchen. If you plan on shipping your homemade tamales, freeze them first, then pack in disposable ice packs in a Styrofoam® box or hard plastic cooler and ship via Priority mail -- they should (in theory anyway) still be plenty cool when they arrive. If you want a wrapped package of tamales for under the tree (or wherever else you might unwrap presents) get an inexpensive foam cooler and pack with ice pack and well wrapped tamales (I usually package mine in dozens). Wrap the whole box -- the tamales should be fine this way for about 18 hours or more (again, freeze them first to buy yourself more time). You can easily make festive colored ties for wrapping your tamales by dying your types with food coloring diluted in water. Let dry thorooughly before using. The colors will run a bit if the tamales get very wet, but they still look pretty and festive. Tamale Tutorial Links Masa How to Assemble & Wrap Tamales How to Cook Tamales Tamale Tips Recipes Tamale Recipes Cheri's Chicken Mole Tamales Chicken or Pork Tomatillo Tamales Tofu Tomatillo Tamales Pork or Beef Red Chili Tamales Tofu Red Chili Tamales Chicken or Pork Tamales with Green Onion Cilantro Sauce Tofu Tamales with Green Onion Cilantro Sauce Vegetable and Cheese Corundas Tamara's Tamales' Family Chicken Tamales John Sedlar's "Self" Tamale with Vegetables and Carrot Sauce Stephan Pyles Annatto Shrimp Blue Corn Tamales Mark Miller's Carbernet Tamales with Beef and Black Pepper Mark Miller's Black Bean Tamales with Roasted Corn Masa and Red Chile Crema Dan Gilmore's Goat Cheese Tamales with Salsa Fresca and Ancho Mole Tamara's Tamales' Milk Chocolate Tamale Tamale By Any Other Name Tamales can come disguised with other names, but they're still basically tamales. For instance in parts of Central and South America as well as Cuba they may be called tamals, in Bolivia and Ecuador you may find humitas, and Venezuelan markets and snack bars are often filled with halacas while tamales in Colombia can be called bollos. Depending on which parts of Mexico you travel to, you may be served tamales, corundas or zacahuiles. Essential Tamale Tools Tamale making doesn't really require much in the way of special tools, but you will need: 1. A large pot or container in which to steam the tamales. If you're only making a small amount, a large pot with a steamer insert will do. If, on the other hand, you plan on making a large amount (and why not, if you're going to go to the trouble of making tamales, make a lot and freeze them), a tamale steaming bucket is best. Check at Latin markets or click here to order the FabulousFoods.com Tamale Making Kits and get everything you need. 2. A heavy-duty electric mixer, such as a Kitchen Aid will make the job infinitely easier. The masa dough must really be beaten a lot in order to achieve the right consistency for good tamales -- while it's possible to do this without an electric mixer, I wouldn't want to tackle it. There's a small plastic masa spreader gadget on the market. It's an inexpensive little trinket, but totally unnecessary. In our experience, it was easier to spread the masa with the back of a tablespoon than with the gadget. Maybe you'll have a different opinion, but we found it slowed us down. Storing, Freezing and Reheating Tamales Tamales store very well, which makes them a perfect party food because you can do ALL the work, except for re-heating long before the party. Use a steamer to reheat cooked tamales, just until heated -- about 10 minutes for refrigerated tamales, about 25 minutes for frozen tamales. You can store cooked tamales, well wrapped, in the refrigerator for up to 5 days or the freezer for up to 6 months (longer if you have a vacuum sealer system like the Tilia Foodsaver). Pack your cooked tamales in water tight plastic bags before putting in ice chests for travel. Even better, use ice packs instead of ice, so there's no danger of the tamales getting wet. Fabulous Tamale Books To further your tamale making adventures, FabulousFoods.com highly recommends these books: Tamales 101 is the best basic tamales book out there -- an truly invaluable resource. The second book, Tamales, turns tamales into the haute cuisine -- when you're ready to take tamale making to the next level, this is the book for you.

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How Hot Is Hot?

Scoville Units

Chile Pepper	Heat Range
Sweet Bell	0
Pimento	0
Cherry	00 ~ 500
Pepperoncini	100 ~ 500
El-Paso	500 ~ 700
Santa Fe Grande	500 ~ 750
Coronado	700 ~ 1,000
Espanola	1,000 ~ 2,000
Poblano	1,000 ~ 2,000
Ancho	1,000 ~ 2,000
Mulato	1,000 ~ 2,000
Pasilla	1,000 ~ 2,000
Anaheim	500 ~ 2,500
Sandia	500 ~ 2,500
NuMex Big Jim	500 ~ 2,500
Rocotillo	1,500 ~ 2,500
Pulla	700 ~ 3,000
Mirasol	2,500 ~ 5,000
Guajillo	2,500 ~ 5,000
Jalapeno	2,500 ~ 8,000
Chipolte	5,000 ~ 8,000
Hot Wax	5,000 ~ 10,000
Puya	5,000 ~ 10,000
Hidalgo	6,000 ~ 17,000
Serrano	8,000 ~ 22,000
Manzano	12,000 ~ 30,000
Shipkas	12,000 ~ 30,000
De Arbol	15,000 ~ 30,000
Jaloro	30,000 ~ 50,000
Aji	30,000 ~ 50,000
Tabasco	30,000 ~ 50,000
Cayenne	30,000 ~ 50,000
Santaka	40,000 ~ 50,000
Super Chile	40,000 ~ 50,000
Piquin	40,000 ~ 58,000
Yatsafusa	50,000 ~ 75,000
Haimen	70,000 ~ 80,000
Chiltecpin	60,000 ~ 85,000
Thai	50,000 ~ 100,000
Tabiche	85,000 ~ 115,000
Bahamian	95,000 ~ 110,000
Carolina Cayenne	100,000 ~ 125,000
Kumataka	125,000 ~ 150,000
Jamaican Hot	100,000 ~ 200,000
Birds Eye	100,000 ~ 225,000
Tepin (Wild)	80,000 ~ 240,000
Devil Toung	125,000 ~ 325,000
Fatalii	125,000 ~ 325,000
Orange Habanero	150,000 ~ 325,000
Scotch Bonnet	150,000 ~ 325,000
Choclate Habanero	200,000 ~ 385,000
Red Savina Habanero	350,000 ~ 577,000
Pure Capsaicin	15-16,000,000

Chile Guide

home > vegetables > dried chile peppers

Dried Chile Peppers

Mild	Moderately hot	Hot	Very hot	Extremely hot

dried chiles = dried chilies = dried peppers

	ají panca chile = aji panca chile Notes: This reddish-brown chile is fruity and mild.
	ancho chile pepper = (incorrectly) pasilla chile Pronunciation: AHN-choh Notes: These are dried poblano peppers, and very commonly used in Mexican cuisine. They're brownish-black and wrinkled. Substitutes: mulato (darker with earthier, more pungent flavor) OR pasilla chile OR California chile OR dried New Mexico chile peppers

arbol chile See chile de arbol.

bola chile See cascabel pepper.

	California chile Notes: These are dried Anaheim chiles, very mild. Substitutes: dried New Mexico chile peppers (a bit hotter)
	cascabel pepper = rattle chile = bola chile = chile bola These are nicknamed rattle chiles because the seeds rattle when you shake them. They're a rich brown color and moderately hot. Substitutes: guajillo chile OR pequin pepper (much hotter) OR tepin pepper (much hotter) OR cayenne pepper (hotter)
	Catarina chile = Catarina pepper Notes: This Mexican chile is used to make tamales, marinades, stews and soups.

cayenne pepper = Ginnie pepper Notes: These are very hot, bright red chiles. Recipes that call for cayenne pepper may be referring to a ground powder that goes by the same name, or to the fresh version of the pepper. Substitutes: chile de Arbol OR guajillo

Chilhuacle negro chile Notes: This excellent Mexican chile is loaded with flavor but hard to find. It's used to make mole negro and bean dishes.

Chilcostle chile This Mexican chile is used in soups, stews, tamales, and mole sauces.

chile bola See cascabel pepper.

chile de arbol = arbol chile = red chile Pronunciation: ARE-bowl Notes: Unlike many chiles, these remain bright red even after drying. They're fairly hot. Don't confuse the dried version with the fresh, which goes by the same name. Substitutes: cayenne pepper OR pequin chiles

chile negro See pasilla chile.

chiles de ristra See New Mexico red chile.

chile seco See chipotle pepper

chiltecpin See tepin.

chiltepin See tepin.

chiltpin See tepin.

chipotle pepper (chile) = smoked jalapeno pepper = chile seco Pronunciation: chuh-POT-lay Notes: These lend a wonderful smoky flavor to sauces. They're usually canned in adobo sauce, but you can also buy the dried peppers in cellophane bags. Substitutes: (for chipotles in adobo sauce) 1 tablespoon catsup + 1/2 teaspoon liquid smoke + 1 jalapeno pepper OR morita (smaller) OR mora OR ancho (larger and milder)

Costeño Amarillo chile This Mexican chile is used to make soups, stews, and mole sauces.

Ginnie pepper See cayenne pepper.

	guajillo chile Pronunciation: gwah-HEE-yoh Notes: These moderately hot chiles are smooth, shiny, and reddish-brown. They have a tough skin, so they need to be soaked longer than other chiles. Substitutes: cascabels (rounder and shorter) OR New Mexico chiles OR California chiles (milder)
	habanero (habañero) chile (or pepper) Pronunciation: hah-bah-NYAIR-oh Notes: Don't confuse dried habaneros with the fresh version, which goes by the same name. These extremely hot chiles are wrinkled and orange. Substitutes: chile de Arbol

	Japanese dried chile
	mirasol chile (dried) Substitutes: chile de Arbol

mora chile Notes: This is a smoked and dried red jalapeno pepper. Substitutes: chipotle chile OR morita chile (smaller)

	morita pepper Notes: Like the larger mora chile, this is a smoked and dried red jalapeno. Substitutes: chipotle (larger) OR mora chile (larger)
	mulato chile = mulatto chile Pronunciation: moo-LAH-toe Notes: This very popular chile looks like the ancho, but it's darker and sweeter. It's fairly mild and has an earthy flavor. Substitutes: ancho chile (sweeter)
	New Mexico red chile = New Mexican chile = chiles de ristra Notes: These chiles have an earthy flavor and resemble the California chile, only they're hotter and more flavorful. Substitutes: California chile OR ancho chile
	Onza roja chile This is used in sauces and soups.
	pasilla chile = chile negro = pasilla negro Pronunciation: puh-SEE-yuh Notes: This is the dried version of the chilaca chile. It's long, black, and wrinkled, and a standard ingredient in mole sauces. Ancho chiles are sometimes mislabeled as pasillas. Substitutes: ancho chile (sweeter) OR mulato chile (stronger, earthier flavor)

pequin pepper = piquin pepper Pronunciation: pay-KEEN Notes: These small red peppers are fairly hot. Substitutes: chile de Arbol OR tepin OR cayenne OR cascabel

piri piri pepper Substitutes: malagueta peppers

piquin pepper See pequin pepper.

puya chile = pulla chile Pronunciation: POO-yuh Notes: This is similar to the guajillo chile, only smaller and more potent. It has a fruity flavor that's good in salsas and stews.

rattle chile See cascabel pepper.

red chile See chile de arbol.

smoked jalapeno peppers See cayenne pepper.

tepin (tepín) = chiltpin (chiltpín) = chiltepin (chiltepín) = chiltecpin (chiltecpín) Notes: These look a bit like large dried cranberries. They're also sold fresh. Substitutes: pequin OR cascabel OR cayenne

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General Notes:

• Smaller peppers are usually hotter than larger peppers.

• Peppers often become hotter as they ripen, and hotter still when they're dried. Dried peppers tend to have a richer, more concentrated flavor.

• To tone down the heat of a pepper, cut it open and remove the seeds and the white ribs.

• When working with peppers, wear rubber gloves or, in a pinch, coat your hands with vegetable oil. Wash your hands carefully afterwards.

• Chiles don't freeze well.

Links

For more information, see the Chile Heat Scale and the Wegman's Food Market's page on Fresh Chile Peppers.

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Copyright © 1996-2005 Lori Alden