Mole tamales

Easiest way to wrap a tamal

Step 1:

Grab a husk, shake off excess water, and lay it on a flat surface. We are using the smooth side of the leaf. 

Step 2:

Grab some of the dough, form into a ball, then flatten into a disk. Place on the center of the husk.

Step 3:

Spread in all directions.

Step 4:

Leave some empty space on both sides of the leaf and bottom wide end. Stop a little over midway when spreading toward the narrow top. In thickness we are looking for a little over an 1/8 in.

Step 5:

Spoon in the cooled filling. Be generous but make sure you can close the tamal. . 

Step 6:

Fold one end over to the opposite side and gently press to secure.

Step 7:

Peel the husk away.

Step 8:

Fold over the opposite side and press lightly.

Step 9:

Tuck the edge of the husk. Roll towards the opposite end to fully wrap the tamal. 

Step 10:

Feel where the masa ends at the top and fold downward. This flap should remain under, in order to keep the tamal closed at all times

Step 11:

Lightly press the bottom. Assemble the rest of the tamales by following the same steps. Arrange on a sheet pan, in an angle, open side up.

Feel free to visit Villa Cocina’s Amazon storefront where you can check out most of our tools or visit our shop page.

(As an Amazon Associate I earn from qualifying purchases)

Recipes below…

Stuffed Chilaquiles Verdes

Stuffed Chilaquiles Verdes

We’ve taken Chilaquiles verdes to the next level by stuffing them with melted cheese, like a Mexican ravioli. This dish is then drenched in a rich salsa verde and topped with a variety of traditional toppings, creating a complete and family favorite meal. 

Pineapple Salsa

Pineapple Salsa

Pineapple salsa is a condiment that builds upon the classic pico de Gallo base by adding pineapple, achieving a perfect balance thanks to its natural sweetness.

Share this:

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *