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5 Mexican-Americans on the Tamal-Making Party That Defines the Holidays. Tamaladas are gatherings wherein the main goal is simple: Make tamales. And lots of them. by: Valerio Farris. December 6, 2019. 10 Comments. Photo by James Ransom. 10 Comments. In Houston, Texas—what with an absence of snow, or any semblance of truly cold weather—you.

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In a large bowl, whisk 4 cups of dry masa harina with 1 tsp. salt and 2 tsp. baking powder. Add 2 cups of very hot broth and knead to a smooth dough, adding more broth if needed. Using a mixer, beat 1 1/3 cups lard with 1/4 cup broth until fluffy. Add the wet masa, beating until smooth.

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Prepare desired fillings*. Make the tamal dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl; stir into the lard mixture and beat well with an electric mixer.

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Make the dough. The dough is made from masa harina, aka corn masa, combined with pork lard or vegetable shorting and stock. Rick Bayless's basic tamal dough is a good recipe to get you started. Assemble the tamales. A corn husk or banana leaf is usually used to wrap each tamale. This is where the artistry comes in.

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Chef at Siete Family Foods, Scarleth Aguilar, takes us through how she hosts a tamalada, or tamale-making party, with assembly-line precision (and lots of margaritas).

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If nothing else, remember to soak your corn husks in water overnight. You'll need friends to spread the masa on the hojas; to fill, shape, and fasten those hojas; to cook batches of tamales in.

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Check out our list just to be sure you have these items. An electric hand mixer for the dough would be handy; a stand mixer will also do the job. You'll also need a large steamer; if you don't have one, you can rig one by inserting a steam basket into a large stockpot. Tamales steam best when standing on end, so think vertically.

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Heat the 6 tablespoons broth in a large skillet. Add flour and whisk for at least 4 to 5 minutes. Add red chile sauce and salt, stir, and cook for 10 minutes. The chile sauce will be very thick at this time. Add the 3 pounds shredded pork and stir so all the pork is well coated with the red chile sauce.

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Tamalada Prep-Work Checklist. First, to make hosting less stressful, assign a few guests to bring filling options and/or an appetizer to share, and you take care of making the masa (dough), soaking the corn husks, and all the beverages. A little prep work goes a long way in ensuring your Tamalada is both fun and productive.

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Here are my top tips for hosting a tamalada! 1) Plan to have at least five people in attendance. This will give you one person to mix the masa, two to spread, and two to fill and roll. More people will make the work easier, of course. 2) Overbuy on masa, husks, and fat. Most chain grocery stores will let you return unopened packages, and even.

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And, yes, during the holiday season there are plenty of reasons to gather, but this year we've got yet another reason: a tamalada aka tamale-making party. Think a cookie swap but with tamales and you've got a tamalada! The idea was inspired by Kate of ¡HOLA! JALAPEÑO who throws a tamalada every year.

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The day of the party, make enough masa for all of the tamales. Then, soak the corn husks for at least two hours so they are flexible enough to roll up. Set out all of the tamale ingredients in order, at a reachable distance and with enough "elbow room" for easy assembly. 4 / 9. Golubovy/Shutterstock.

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2. Make dough: Using a mixer with the whisk attachment, whip lard on low speed, then increase to high, until lard is as fluffy as frosting, about 5 minutes. 3. Put masa harina in a large bowl, sift in baking powder, and whisk in salt. With mixer on low speed, beat one-third of masa mixture into lard until fully incorporated (scrape beater and.

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Submerge them in hot water for 45 minutes, then get to packaging: (1) On the smooth side of the husk, spread a thin layer of masa 1/4 inch from the flat end to just before the tapered end. (2) Add.

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Make the masa: Place 1 pound of lard in a stand mixer and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. (The flat beater is the ideal accessory for mixing.) Add half the baking powder and half the salt to the lard and mix together. Add half the masa and mix together.

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(AKA: a tamale making party!) The premise of a Tamalada is pretty simple - lots of family and friends gather together with their favorite tamale recipes. We prep, cook, and feast on an insane amount of tamales. Hands down this was one of the most fun & definitely the most delicious party we've ever had the pleasure of attending.