It’s better to be safe than sorry
Many Latino families are preparing for their tamalada tradition this holiday season, where they make tamales together. The tamalada is a time-honored event, with tamales, pasteles, and hallacas filling kitchens across the country.
As families gather to celebrate, the U.S. Department of Agriculture reminds families that food safety should always be a priority. To ensure safe tamale-making, the federal agency shared these five food safety tips:
1. Clean
It may seem obvious, but washing hands before and after handling tamal ingredients is important. Germs spread quickly in the kitchen, so the USDA stresses sanitizing surfaces where you’ll work. A few extra minutes can reduce the risk of foodborne illness.
2. Separate
The USDA recommends keeping raw meat and poultry separate to prevent bacteria spread. Experts advise using different cutting boards, plates, and utensils to avoid cross-contamination.
3. Monitor
Tamale-making takes time, and keeping food at the right temperature is important to prevent bacteria growth. Food safety experts say food should not be left out at room temperature for long, as bacteria grow quickly between 40°F and 140°F.
For those preparing tamales for more than 2 hours, keep cooked meats simmering at 140°F or higher, and store masa in the fridge at 40°F or below.
4. Cook
To make tamales safe to eat, as per the USDA, cook meat and poultry to specific temperatures: whole meats to 145°F, ground meats to 160°F, and poultry to 165°F. The tamales should reach an internal temperature of 165°F when steamed.
5. Chill
After serving tamales, refrigerate leftovers within 2 hours. Safety experts recommend eating them within 4 days or freezing them. Frozen tamales stay safe indefinitely if frozen within 4 days, and should be reheated to 165°F for the best taste.