How to Make Tamales

Tamales Recipe
Ingredients: Make 20 pcs (appetizers) by Sedfrey Ordonez
Banana leaves
2 regular size coconuts, grated
7 cups water for second extraction of coconut milk
1 cup regular uncooked rice, toasted to golden brown and pulverized
3 tablespoons coconut oil, extracted when making latik
¼ cup finely minced garlic
½ cup finely minced onion
1 teaspoon salt
1/8 teaspoon ground papper
¼ cup plus 1 tablespoon sugar
1 cup cooked ham, cut into strips
½ cup fresh shrimp, shells and heads removed

  • Prepare banana leaves. Separate spines from soft part of leaves. Soften the leaves by heating over low fire, making sure not to burn the leaves. When softened, cut to rectangles 6 x 10 in size. Wipe each piece on both sides. Set aside.
Extract milk from grated coconuts.
First Extraction – mash with hands the grated coconuts to make extraction of first milk easy. When this is done, squeeze the grated coconuts to extract milk into bowl. Do not add water. Set aside..
Second extraction – use 7 cups ov water. Pour some water into the grated coconuts from which has been extracted the first milk. Squeeze second milk extraction into another bowl. Repeat until all 7 cups of water have been used. Set aside.
  • Dry toast the rice in a cast iron wok or deep skillet over medium to low fire until light brown and brittle. Stir constantly to prevent burning.
  • Using a mechanical grinder (with setting on fine) or a mortar and pestle, grind the toasted rice to a fine powder.
  • Place ground rice in a deep bowl and pour some of the second coconut milk extraction over it, making sure entire stock is covered. Let stand for 2 hours or until ground rice is softened.
  • Meanwhlie, in a wok, cook first coconut milk extraction over low heat to make latik. Stir constantly until it thichkens to a moist latik. Do not brown. Set aside. Reserve the rendered coconut oil for sauteing.
  • In a wok, saute the garlic and onion in the reserved coconut oil. Add the softened ground rice mixture. Stir continuously. Season with the salt, pepper and sugar. Add reserved coconut milk extraction if mixtur edires. Keep adding liquid until mixture becomes very smooth, pasty and thick. Add seasoning of salt, pepper and sugar if desired.
  • On each piece of banana leaf rectangle, place 2 heaping tablespoons of the cooked ground rice. Shape into 2 x 3 rectangles. Top with ham, shrimp and latik. Wrap tightly. Double wrap with another banana leaf rectangle. Tie with string.
  • Steam for 10 to 15 minutes. If desired, serve with sliced ripe mangoes on the side. End.
How to Make Tamales

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