The Art of Making Perfect Tamales
Discover the time honored process behind our handmade tamales, crafted with love and authentic masa.
Few dishes carry as much history as the tamal. For generations across Mexico, making tamales has been a family event, a reason to gather, talk, and share work. At La Sierra in Forest Grove we keep that tradition alive, and the tamales on our menu are the result of a process that rewards patience. Here is how we make them and why they taste the way they do.
It Starts With the Masa
A tamal is only as good as its masa, the corn dough that wraps the filling. We start with masa made from corn treated the old way, then work in lard or shortening and a little broth until the dough is light and fluffy. The test is the float. A small ball of masa dropped in water should float when it is ready. If it sinks, keep beating. That aeration is what makes a tamal tender instead of dense.
The Corn Husk and the Spread
Every tamal gets a softened corn husk. We soak the husks so they are pliable, then spread a layer of masa across them, not too thick, not too thin. Too much masa and it gets heavy. Too little and it tears. This is where practice shows. Our kitchen has spread thousands of these, and the motion becomes second nature. Leave room to fold, because the husk has to close around the filling and steam without leaking.
The Filling
The filling is where our menu shines. We cook the meats low and slow until they are fall apart tender, then season them with the same house made sauces we use across the kitchen. A spoonful goes into the center of the masa, and the husk folds over the top. The tamal is now a little package, ready for the steam. You can taste one on its own or in combos like the Tamale and Enchilada plate.
The Steam
Tamales cook by steam, not boil. We stand them upright in the steamer, close the lid, and let them go. Rushing this step ruins them. The masa needs time to set and become silky. When they are done, the husk peels away to reveal a soft, fragrant tamal that holds its shape. That first bite, masa and filling and the faint sweetness of corn, is the whole reward.
Try One at La Sierra
Making tamales is work, but it is the kind of work that connects us to every cook who came before. Order one from our menu, or let us bring a tray to your next event through catering. However you try them, you are tasting a tradition that has been passed hand to hand for centuries, made fresh in Forest Grove.
