TML Tamale Kits

TML Tamale Kits were inspired by the thousands of kits that exist in the world. We asked ourselves, why isn't there a tamale kit for people? It was that simple! We set out to package our existing flavors and products into a way that you could receive them at home for your friends and family. 

You'll receive one bag with all the goodies you need to make your tamales.

You'll receive corn husks, tamale filling, and tamale dough. 

You'll want to toss this your tamale dough into a bowl and mix thoroughly. 

Toss your filling into a separate bowl for easy access. 

Bring the water to a boiling point. Toss in your tamales for 5-10 minutes. Make sure to toss them around in the water so they all become malleable and easy to work with.

You'll want to portion your tamale dough into 2.5 oz balls. This will allow you to speed up the process of producing more tamales in less time.

Next, you are going to have to spread your tamale husks. This'll make it easier for you to work through your batch versus doing each tamale at a time. Working through batches is key to saving time in the tamale production process. 

Flatten the tamale dough by using your hands to apply pressure to the tamale balls. Use your hands and fingers to help spread the dough from the inside to the outside. It's like you're spreading a tortilla.  

Add your tamale filling to the center of the tamale dough. Bigger tamales are better but being bigger can also be messier and tougher to close. 

 Grab the HUSK, not the dough, and bring it over the filling from RIGHT to LEFT. 

This is the result you are looking for.

 Grab the HUSK, not the dough, and bring it over the filling from LEFT to RIGHT.

This is the result you're looking for. 

Grab the HUSK at the top of the tamale. Use the husk and your index and thumb fingers behind and around the husk to 'pinch' the top of the tamale dough. 

This is the result you're looking for. 

Rotate the tamale upside down. Grab the HUSK at the top of the tamale. Use the husk and your index and thumb fingers behind and around the husk to 'pinch' the top of the tamale dough. 

This is what you're looking for. It's been pinched at the top and at the bottom. You're now ready to seal the deal. 

Grab the HUSK, at the top of the tamale and fold down. Rotate the tamale upside down and repeat. 

This is what you're looking for. We're now going to roll this tamale.

Keep it right. Keep it tight. 

Tight to the very end. The less wiggle room for the tamale the better. 

Hold the husk down and use your thumb to pinch the husk near the end of the tamale and fold the extra husk down. 

Keep it nice. Roll it tight. 

You have a tamale ready to twine!

You'll want to finish up the rest of the tamales. Shortly after, you can start to heat your water and get ready to steam and serve your tamales. 

Fresh tamales like these need about 45 - 60 minutes to cook the masa. All internal components are already cooked. Make sure internal temperature has reached 165 degrees fahrenheit.

Allow them to rest for 5-10 minutes when pulled out of the steamers. Contents can be extremely hot and can cause burns if not careful.