Cody Casey
Tamales are a traditional Mexican dish that can be fried as a tasty lunch, snack, appetiser, or even as a full dinner. Frying tamales is a great way to reheat leftovers, and it can be done in a carbon steel pan or an air fryer. Fried tamales can be served with a fried egg on top, or with sauces and sides such as aji amarillo, aji picante, Spanish rice, spicy black beans, or rice with diced tomatoes and chillies.
| Characteristics | Values |
|---|---|
| Reheating method | Pan-frying |
| Pan type | Carbon steel |
| Oil type | Corn, Vegetable, or Olive Oil |
| Serving suggestion | Fried egg on top |
| Sides | Spanish rice, Spicy black beans and rice, white rice with diced tomatoes and chiles |
| Drink pairing | Beer, Vienna lagers, pale ales, amber ales, stouts, margaritas, mojitos, or pisco sour |
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What You'll Learn
Pan-frying tamales as a way to reheat them
Pan-frying is an excellent way to reheat tamales and take them to the next level. It is a simple way to add more flavour to leftover tamales.
To pan-fry tamales, start by removing them from their wrappers, which are typically corn husks or banana leaves. You can then choose to fry them whole or mix several tamales together to shape them into smaller pieces for bite-sized fried tamales. Shaping the tamales into balls works best when they are very cold.
Next, heat a small amount of oil in a frying pan over medium heat. You can use any corn, vegetable, or olive oil. Once the oil is hot, carefully place the tamales in the pan and fry until they are crispy and golden brown. You can also add some lime juice to the pan to take your tamales to the next level.
For an extra special treat, serve your pan-fried tamales with a fried egg on top. This unique combination is sure to impress and is perfect for breakfast, lunch, or dinner. You can also serve them as an appetizer or snack, and they go well with a variety of sides, such as Spanish rice, spicy black beans, and rice, or white rice with diced tomatoes and chiles.
So, the next time you have leftover tamales, don't reheat them in the microwave; try pan-frying them instead for a delicious and crispy treat!
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Frying oils: corn, vegetable, olive, or manteca
Tamales are a delicious Mexican dish that can be made at home or enjoyed at restaurants. They can be cooked, fried, or steamed, and are a great snack or meal.
When it comes to frying oils, there are a few options to choose from. Corn, vegetable, or olive oil are all suitable for frying tamales. These oils have a high smoke point, which means they can withstand the high temperatures needed for frying without burning. They also have a neutral flavour that won't overpower the taste of the tamales.
Manteca, or pork lard, is another traditional option for frying tamales. It has a lower smoke point than the other oils, so it needs to be heated gently and carefully monitored during the frying process. Manteca adds a rich, savoury flavour to the tamales and is a good option if you're looking for a more authentic, traditional taste.
When frying tamales, it's important to ensure that the oil is hot enough before adding the tamales to the pan. This will help create a crispy exterior while keeping the interior soft and fluffy. Frying is a great way to reheat leftover tamales, and they can be served as a snack, appetizer, or part of a larger meal.
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Beer pairings: Vienna lager, pale ale, amber ale, stout
Pan-fried tamales can be paired with a variety of beers, depending on the ingredients used and the flavours you want to accentuate. Here are some beer pairing suggestions to consider:
Vienna Lager
Vienna lagers have a lightly malty and bready flavour profile, with a reddish-copper hue. This style of beer pairs well with grilled meats, such as bratwursts, spiced chicken wings, or venison. It also complements seafood dishes like battered fish and chips or crab cakes with a hint of spice. For a cheese pairing, consider milder varieties such as Emmental, pepper jack, Gruyere, or Stilton. When it comes to dessert, a light and nutty treat like coconut flan or almond biscotti will match the maltiness of the lager.
Pale Ale
Pale ales, including IPAs, tend to have a fruity or citric character. When pairing with food, consider options that complement these flavours. A mild brie with crackers and fig jam can enhance the fruitiness of the beer. For a hoppy IPA, a sharp and aged cheddar can be a good match. Pizza is also a classic pairing for pale ales, especially a plain cheese or margherita pizza to balance the bitterness. If you're feeling adventurous, add some spicy toppings like sausage or jalapeños to enhance the hoppy notes.
Amber Ale
Amber ales have a medium mouthfeel and a colour range from amber to deep reddish-gold. They feature strong malt flavours with notes of sweet caramel. These beers are excellent for cleansing the palate and can be paired with hearty dishes, particularly traditional European fare. The caramel notes in the beer will complement roasted meats or desserts with a hint of sweetness.
Stout
Stouts are known as the "dessert beers" and often have notes of chocolate and coffee. They pair wonderfully with desserts like devil's food cake or chocolate pot de crème. However, they can also be enjoyed with savoury dishes. Salty foods like French fries or bar nuts are great accompaniments, especially with Irish dry stouts. Creamier stouts, like milk stouts, can highlight the sweet and salty notes in seafood dishes such as raw oysters or fried calamari.
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Shaping leftover tamales into bite-sized balls before frying
Frying tamales is a great way to reheat leftovers and create a delicious snack or appetizer. You can pan-fry tamales whole, but shaping them into bite-sized balls first will give you a crispy exterior and soft interior in every bite. Here's a step-by-step guide to shaping leftover tamales into bite-sized balls before frying:
Prepare the Leftover Tamales:
Start by removing the leftover tamales from their wrappers, which are typically corn husks or banana leaves. It's best to use very cold tamales for shaping, as they will hold their shape better.
Shape the Tamales into Balls:
Use your hands to mix and combine the leftover tamales, shaping them into bite-sized balls. Aim for a golf ball size. If you're making a large batch, you can also use a small cookie scoop to portion out the tamale mixture into balls.
Coat the Tamale Balls:
In a small bowl, beat an egg with a teaspoon of water until well mixed. In a separate large, shallow bowl, whisk together flour, masa harina, cumin, garlic salt, pepper, and your choice of fresh herbs such as parsley or cilantro. Dip each tamale ball into the egg mixture, letting the excess drip off, and then coat it evenly in the flour mixture.
Fry the Tamale Bites:
Heat a carbon steel pan or skillet over medium-high heat. You can use any vegetable or olive oil for frying. Fry the coated tamale bites in the hot oil for a few minutes until they are browned on all sides. You can also use an air fryer if you prefer.
Serve the Fried Tamale Bites:
Fried tamale bites can be served as a tasty snack or appetizer. They pair well with sauces like aji amarillo or aji picante. For a full meal, serve them with sides like Spanish rice, spicy black beans, or white rice with diced tomatoes and chillies. Enjoy your crispy and delicious fried tamale bites!
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Serving with fried egg, aji amarillo, or aji picante sauce
Tamales can be served with a fried egg on top. To make this dish, unwrap the tamale from its husk and place it in a pan. Fry the tamale on both sides for about 7 minutes or until crispy. Remove the tamale from the pan and place it on a plate. Fry an egg and place it on top of the tamale. You can also warm the tamales on a hot comal until crispy if you don't want to use oil.
If you're looking to add some spice to your tamales, consider serving them with Aji Amarillo sauce. Aji Amarillo is a unique pepper with a spicy yet fruity flavour that is widely used in Peru. To make the sauce, first prepare the peppers by cutting off the stems and removing the seeds. Put the peppers in water for a few minutes to reduce their spiciness. Then, in a small pan, heat some oil and add the peppers, garlic, and a bay leaf. Stir for a few minutes. Next, transfer the mixture to a blender and add roasted ají amarillo, eggs, mustard, vinegar, and milk cream. Blend until you get a homogeneous mixture. Add salt and pepper to taste. You can also buy Aji Amarillo paste in jars from a Latino market or online and make the sauce by following the blending instructions above.
Another option for a spicy sauce is Aji Verde, a bold and bright Peruvian green sauce made with cilantro, jalapeños, mayonnaise, and Parmesan cheese. To make Aji Verde, combine all the ingredients in a food processor or blender and blend until the sauce is mostly smooth. If the flavour is too overwhelming, blend in a tablespoon of olive oil. If it's not spicy enough, add some reserved jalapeño seeds. You can also make it dairy-free by omitting the Parmesan and using vegan sour cream instead of mayonnaise.
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Frequently asked questions
Yes, you can. Frying tamales is a great way to reheat them and make them crispy on the outside and soft on the inside.
You can use any vegetable, corn, or olive oil.
First, remove the tamales from their wrappers. Then, you can either fry them whole or mix several tamales together to shape them into smaller pieces for bite-sized fried tamales. Bread the tamales and fry them in a pan over medium heat.
Fried tamales can be served as a snack or appetizer, or as a meal with sides such as Spanish rice, spicy black beans and rice, or white rice with diced tomatoes and chiles. They also go well with a fried egg on top.
