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.

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Recipes below…

Stuffed Chilaquiles Verdes
Entrees

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
Sides

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.

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