Yes! Tamales can be frozen either before steaming or after steaming. ![]() We made two batches, ate some with family for Christmas Eve dinner, gave a lot away and we still have about 20 in the freezer now. You can eat some then store the rest in the freezer. Leave them in the corn husks until you are ready to eat them. This recipe is going to make about 40-50 tamales. Now you know why people make homemade tamale making into a party with family and friends! Okay, yes, you’re finished after about 60-90 minutes of steaming. A lot! Have I mentioned how much I love tamales? It doesn’t stain like aluminum and withstands all the tamales we make during the year. It’s the perfect size for all my tamale recipes. Have a look at this 32-Quart Stainless Steel Steamer (aff link). It’s really not very expensive and makes it a lot easier to steam the tamales without contantly worrying about the water level. If you’re going to be doing this more than once, you may want to invest in a Tamale Steamer. when you remove the cover to check the tamales, try not to get any water from the lid directly on the tops of the tamales. If they stop making noise, there’s no more water. As long as they’re bouncing around in the bottom, you still have water. If you want, put marbles or a coin in the water. You’ll need to move the tamales out of the way and pour down the middle. When you’re using a steamer basket, check your water level every 10 or 15 minutes and refill as necessary. Stack the tamales vertically for steaming so the filling doesn’t fall out. Nothing is going to happen to your tamales. But, honestly, just take it easy with the steps. Okay, so you see why people are scared to do this, right? There really are a lot of steps. I like to transfer the masa dough into a large mixing bowl instead of using the bowl from the stand mixer. If you’re looking for more details on making this easy masa, you can learn how to make tamale masa dough with masa harina. Use plant-based “meat product” for the filling to keep it completely vegan. If you want a vegan alternative for the masa dough, use shortening for the lard and use vegetable stock instead of chicken stock. If you’re not into using lard, you can use vegetable shortening. Let the masa sit there a bit then mix again to see if you need to add another cup of stock. It also had sort of the consistency of wet cement that had just been poured but maybe that’s not as appetizing.
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