Tamale Therapy

Tamale Therapy is done! And it is ready for your eReader!
Do you want to learn how to make great tasting tamales? Do you want to learn how to make a good side income? Do you want to stock your freezer full of tamales for weeks to come? Do you want to find something that is therapeutic plus feeds people?

If you answered yes to any of those questions then this tamale recipe book is for you!

Right now this book is on Amazon for $.99 for a limited time! All I ask is that you please leave a review of the book on Amazon. Buy yours today before the price goes up!

For all of you that do not have a Kindle, I got your back! You can download the FREE “Kindle Reading App” to be able to read this on any device!

However, if you would like to add a Kindle to your family check out this great deal!

Happy reading & best tasting tamale making!

If you have any questions, do not hesitate to ask!

Tamale Mama

How to Steam Tamales

1 of the most common questions I get asked is “How long do I steam tamales for?” or “How do I steam tamales?”
So I figured I would answer that here for everyone to read and share if needed.

I steam almost all my tamales for 1 hour in a regular single stack steamer. Pictured below.

There are times when I may go a little longer, maybe 1 hour 15 min at most and only if I have a wetter meat or wetter than usual masa. I like a moist tamale and do not want to bite into a dry masa. This amount of time is plenty. I have heard people steam pots for up to 2 hours. I personally feel that is too long. I have “forgotten” what time I put a pot on and have went over and as long as it isn’t too much over an hour the masa remains moist.

When making several pots of tamales I have to keep track of what time I out them on or I will mix up what time I put each 1 on and that makes for an instant headache and panic LOL! Write it down and keep track! Trust me when I say this! You will be thankful when you bite into moist delicious tamales! I also like to keep count of how many dozens I make as I go and what flavors. A dry erase board is a magical tool when it comes to keeping track on tamale making day!

Now if you own a double or triple stack steamer, which I LOVE for tamale making parties or a tamale making business, you may have to stream for 1 hour 30 min- 2 hours. This depends on how tight you stuff them in, which by the way you do not want to do. Loosely lined for room to expand and steam properly is ideal. I LOVE this steamer pictured below! Talk about save time and stove space!

Happy Steaming!

Tamale Mama

Raisin Dessert Tamales

Ever had a sweet tamale, dessert tamale? I have made several types and they are pretty tasty! I look forward to sharing many of these dessert tamales with you all!
I got this recipe from a friend of mine who says it is a must try so I thought I would share it with all of you!
I mean, who doesn’t like dessert after dinner!?

At least 2 dozen dried corn husks
2 cup masa harina (corn flour)
⅓ cup unsalted butter
1½ tsp baking powder
1½ tsp salt
1½ cups warm water
½-1 cups sugar (to taste)
1 cup raisins plumped in water
1 cup slivered almonds (if desired)
Now you can add red food coloring to this but it is not needed. Some people take pride in the “appearance” of their food if serving others. I myself do not add food coloring in most cases.

Soak corn husks in hot water until softened, approx 30-60 minutes.
Cream your butter until light and fluffy.
In a separate bowl mix the masa harina with baking powder, sugar and salt.
Add your dry mix to the butter mix in small amounts while beating.
Beat in water to make a soft paste. The dough should be soft and pliable. Taste for desired sweetness.
Add red food coloring if desired.
To test the dough you can place a small amount in water, if it floats it is the right consistency.
Drain the raisins and mix your raisins and almonds together if you are using almonds.
Shake excess water from corn husks.
Spread approx 1 tablespoon of the dough on the center of corn husk. Leave room to fold over the bottom edge.
Add 1 tablespoon of combined raisins (drained) and almonds.
Fold corn husk and dough over the filling so that it is completely covered.
Fold the bottom up.
Arrange tamales in your steamer or over the steamer rack stacking loosely to allow for the dough to expand.
Tamales should not come in contact with the water.
Steam for about an hour or until dough comes away from husks when unrolled.
Serve hot.
You can use caramel or chocolate syrup/sauce over the top of these or even a scoop of vanilla ice cream!
These also freeze really well and make for a yummy quick dessert or snack anytime.


P.S. You can buy corn husks and masa harina in some grocery stores (wish I could say all or most but not sure where you live!) I will provide a link for you to be able to purchase these or at least see what they look like so you know what you are looking for when you shop.



Tamale Mama

Welcome to Cooking Tamales!



My guess is that you are here because you want to learn to make tamales or someone you know does or you know so much about it you can teach a class but want a great deal on a new steamer, or need an idea for a new recipe, etc,  well we are happy you found us and that you are here  and want us to join you on your tamale cooking adventure!

Whether this is your 1st time cooking tamales or you are a pro like my nana on the other side of the other side of the other border on the side of… well you get my point, we are here to meet all of your tamale cooking needs and answer any questions you may have. We will share links to all the equipment we like or have used or have been referred to from other tamale cooking experts. We will share recipes, tips, and are here for you to share with us all your experiences, tamale cooking memories or your tamale cooking fails, everything goes! So come on in, take off your shoes, pull up a chair and let’s get started, would you like an iced coffee?!

Tamale Mama