Chef Jorge Guzmán's Step-by-Step Guide to Making Tamales
At home, chef Jorge Guzmán makes tamales with his family to celebrate his heritage. Jorge, a James Beard Award finalist chef who helms the acclaimed Minneapolis restaurant Petite León, walks us through his tamale-making process and tips for success.
You have the step-by-step instructions for how to make tamales. Now, try these three delicious recipes from chef Jorge Guzmán.
Secrets for Success
Tamales take time, but these tips from Jorge will set you up for even better results.
Go in Stages
Braising meat the same day that you stuff tamales will take forever, Jorge warns. Prep and chill fillings ahead, so that tamale day is just about filling and rolling.
The masa swells, so leave an inch or so between the dough and the top edge of the wrapper to avoid a mess in the steamer.
It looks nice for a restaurant, Jorge says, but takes too long. The tamales will hold together fine without.
Jorge freezes leftover tamales for easy weeknight dinners. They reheat well in the microwave.