(Note: you don't need to use a hand mixer but I find it accelerates the process quite a bit.). oz) coconut milk 1 teaspoon salt teaspoon ground pepper cup rice flour 1 tablespoon Achuete/Annatto powder - dissolved in 1 tablespoon water And while cooking this month, a series of email messages were exchanged to help a fellow blogger in her pursuit of preparing the traditional tamales during this time of the year. These delicious pork tamales rojos are so deeply flavorful on their own that I can eat them just as they are. When broth has cleared, season with salt and pepper to taste. Taste the dough and adjust with salt if necessary. My first time. But most of us don't have that option so I'll show you an equally good method to get tamale dough in your kitchen. Hello GIna, Masa can be made and refrigerated up to three days in advance. Looked at a lot of recipes online. Filipino Tamales are my favorite food in the whole vast planet, and I havent had them since I migrated to the U.S. twenty-six long years ago until yesterday when I made a big batch to enjoy for days. Re-post after mt attempt. And as mentioned, we're making a smaller batch here to keep the process as simple as possible. Prepare the Masa for Oaxacan Style Tamales. Add all the contents to a blender and blend until smooth. Did you make this? 1 (10.5 ounce) can beef broth, or as needed. There is a link to the masa portion of the recipe above in the blog post as well as recipe card. Place clean and seeded chiles in a medium pot with the garlic, onion and tomatoes. Mom used to cook them for 3 hrs, I cook them for 1 hr & 20 minutes cool them off and thier ready to eat, I cook 5 dozens at a time. So lets get to the kitchen already! Add all the dried chile peppers to a saucepan with two cups of water, garlic, onion and bay leaves. To make the banana leaves pliable, briefly pass through gas flames to soften. Very helpful Po talaga ang mga dishes mo esp for a beginner like me. Wrap the dough in plastic film and then in foil. Cover the tamales with more corn shucks. Remove, drain and set aside. Arrange all of the tamales in the steamer basket. Gently remove tamales from heat and let stand for 1 or 2 minutes to set a little. Mix and cook on low for about 10 more minutes until thickened. I will try to check back in and hopefully let you know I accomplished my task and they were wonderful. Make your own batch of tasty pork tamales at home using masa harina, or as others know it, maseca. Made of rice flour, coconut milk, and peanut butter, topped with chicken and eggs and steamed to perfection, theyre hearty and tasty! If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften. Soak until soft and pliable, about 5 minutes. One day I went to the international market and stood in the Mexican aisle until a woman with a full cart came by. Many years ago, a lady from Monclova, Coahuila gave me her recipe for pork tamales. Simmering allows the mixture to thicken; this should take about 45 minutes. Spoon 1 1/2 tablespoons of your chosen filling down the center of the masa. And that's fine. As a test, spread some dough in your hand. While theres definitely no shame in using instant masa (also known as Maseca) I often do it myself! They make a perfect gift for our neighbors and friends. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Cook and stir until the flour is lightly browned, seven to nine minutes. I used a stock pot and a vegetable steamer for this batch. Cook for about 10 minutes. Cheers. Arrange prepared tamales on steamer basket and steam for about 20 to 30 minutes or until cooked. Now I love to share home-style recipes for authentic Mexican food.Read more ABOUTPRIVACY POLICYUSER SERVICE AGREEMENTACCESSIBILITY STATEMENT. It's the dried form of nixtamalized corn; simply add water to reconstitute the corn flour and you've got some high-quality corn dough on your hands. Whisk in the beef broth and tomato sauce followed by all of the spices. Cook the meat for about 5 minutes, then stir in the chopped onion and minced garlic. To serve, thaw in the refrigerator overnight, and then steam for about 45 minutes (see instructions below). They were poorly written, just not right, doomed for failure. Bring a large pot of water to a boil, remove from the heat and add the corn husks, submerging them in the hot water. Whipping the fat using a hand mixer will incorporate some air into the fat and result in lighter, fluffier tamales. Set aside. Back to the stovetop! Over medium heat, boil for about 20 to 30 minutes. 30 Corn Husks for Tamales Filling 1 Russet Potato Diced 2 Carrots Diced 2 Chicken Breasts Cooked and Shredded 1 tsp Ground Cumin 1 tbsp Olive oil 1/4 Onion julienned 1 tsp salt 1 tsp pepper Masa 2.5 cups Masa for Tamales 1.25 cups Chicken Broth 1 tbsp salt 8 oz pork lard 1 tbsp baking powder Guajillo Salsa Once you get comfortable with the tamale dough then you'll come up with all sorts of ways to customize them. Add sazn or saffron. Stir the pork and cooking liquid into the pot. Start by adding the corn husks to a large bowl and soaking them in the hottest tap water you've got. Skim the fat from the top of the broth with a big spoon. Wash under cold running water and pat dry with paper towels. Carefully remove tamales from heat and let stand for 1 or 2 minutes to set a little. PORK: Place pork butt in medium-size stock pot. Blend and reserve for using when making tamale masa and filling. Sometimes the packages for the dried chiles will indicate whether they are mild or spicy, but for more information check out this post on types of Mexican chiles. To test if done, put one tamal on a plate and take off the corn husk. Shred the meat using 2 forks, discarding fat. Add enough water to cover and bring to a boil. Over medium heat, boil for about 20 to 30 minutes. Learn how your comment data is processed. 1 whole bulb of garlic 2 tablespoons cumin 4 cups water 1 (6 ounce) can tomato paste tamale dough 3 cups masa harina flour 1 12 teaspoons baking powder 1 teaspoon salt 1 cup vegetable shortening (like Crisco) 2 cups chicken broth To Fill 36 corn husks, soaked 36 small ripe olives directions If using a tamale steamer fill with water up to the fill line. Cover and keep it aside. Place the corn husks into a large bowl or pot. Reduce the speed and add the chicken broth and masa harina mixture alternately, stopping to scrape down the sides of the bowl as needed. Tamale Stuffing (Dressing) 12 steamed tamales2 cups grated Monterrey Jack cheese1/2 cup cream cheese1 medium onion, minced1/2 teaspoon each: granulated garlic, oregano leaves, ground cumin, and dark chile powder Preheat oven to 375 degrees F. To make stuffing, crumble tamales by hand, then mix with remaining ingredie Set heat on high and bring to a boil, about 15 minutes. The only thing that concerns me, is each time I see a recipe for the Chile sauce, is after you blend in a blender, none of the recipes calls for putting sauce through a sieve. Check this recipe to get an idea of the amounts of oil and masa harina. I am planning on posting other variations soon. For more pictures and instructions to assemble and cooking the tamales check this post Chicken in green sauce Tamales, Country Style Pork Ribs in a Spicy Tomato Sauce. Add the Maseca flour, salt, and baking powder and stir. On high heat, bring to a boil, then reduce heat to medium low and . Your email address will not be published. Ingredients 2 pounds fresh masa for tamales from a tortilleria or 3 cups of masa harina para tamales mixed with 2 cups water or chicken stock and left to rest, covered, for 15 minutes (see note) 8 ounces lard, preferably back lard (see note) 2 teaspoons baking powder Add a couple tablespoons of filling. I am sorry if the tamales didnt meet your taste. Simmer covered, about 2 1/2 hours or until meat is very tender. Pork Filling For Tamales In a medium-size pot, combine the pork meat, garlic, onion, bay leaf, and 1 teaspoon of salt. I bought once here in Manila but I did not appreciate the taste because it taste sweet. One batch of pork tamales rojos recipe will yield about 60 (5 to 8 dozen) tamales, depending on size. All recipes are spam free. Lower heat and simmer for 2 1/2 to 3 hours. You Will LOVE these! If the husk easily pulls away from the tamale then they are done. Tamales Santafereos o Bogotnos (Santa Fe Region Tamales) { see the recipe } 3. Assembling the Tamales. After meat is cooked, remove from the slow cooker and let cool to room temperature. I have some leftover Tomato-Jalapeno Salsa in the fridge. You dont want the pot to boil dry; this can damage the pot and makes for sad tamales. The dough should really come bland as it is a replacement of your steamed white rice and the chicken,sausages or whatever ingredients shoud be the one smothered with all spices. Measure out two cups of the broth, and have the masa harina ready. Im from Quezon province and we also have our own tamales. The first step you must complete is preparing the fresh red chilis. Youve got this! Pour enough boiling water over the husks to cover. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators., Mention @KawalingPinoy and hashtag your photo with #KawalingPinoy, Welcome to Kawaling Pinoy. (This will remove the raw flour taste.) Let them soak for at least two hours. I would love to make your recipe. But certain this one is IT, and so well explained by Yvette. Tie the packages snugly but not too tight as the dough will slightly expand during steaming. Fold the sides of the husks. It yields 16 tamales. Our editors and experts handpick every product we feature. I had to resort to buying store bought masa unfortunately. Im now 71, 72 this coming May. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. Her blog is the perfect destination for anyone looking to embrace their culture through food, fiestas, and family life. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk. 1. HAve fun cooking! Fold the sides of the husks first, followed by folding the bottom toward the center. Shred pork and remove fat while shredding, reserving fat. Gracias for this step by step insiders recipe, I've always loved tamales, but only bought them in ELA and never knew the ratio could be changed. Set the tamale rack over the water. Bring water to a boil on high heat and then reduce to medium heat. Got any good filling options in your fridge? Cover with enough water to cook the ingredients (about 2 liters). The singular version of tamales is called a tamalthough, theyre so delicious, youll probably never need to ask for just one. This is an easy tamales recipe to keep in mind for weeknight dinners. Test Kitchen Tip: Theres no shortcut for this step, so make sure you start here. Note: if you're buying masa or tamale dough from a local Hispanic market, it's best to confirm whether the masa already has lard mixed into the dough. Add shredded pork and season with salt and ground black pepper. . Absolutely! Add coconut milk and broth and bring to a gentle boil. Drain the corn husks and pat dry, then fill them assembly line-style: Test Kitchen Tip: Uncooked tamales can be frozen for later, just be sure to pack them tightly in freezer bags before freezing. I think Filipino tamales is kind of an acquired taste. Add onions and garlic and cook until softened. Great, detailed instructions for perfect tamales. (Chilling the broth will allow you to easily remove the fat if you desire to do so). Scoop 1 1/2 of the red mix a place it on top of the white mix. Stir in the seasonings, shredded chicken and four cups of the reserved broth. Allow chicken to cool to touch and then flake. Pour enough boiling water over the husks to cover. Masa for Sweet Tamales 3 cups Maseca 1 cups water 1 cups milk 1 cup sugar cup melted unsalted butter or vegetable oil 1 tbsps baking powder Masa for Savory Tamales 2 cups Maseca 2 cups of vegetable broth cup oil 1 tbsp baking powder Pizza Tamal Savory tamal dough Mozzarella cheese Pepperoni slices Marinara /pizza sauce Nutella Tamal Preparare the tamales dough Place the Masa Harina in a large bowl. Add tomatoes, tomato paste, olives, raisins and chicken broth. Kapampangan Tamales | Philippine Tamales Recipe Nam Nam The Clumsy Chef 8,143 views May 11, 2020 Tamales is a savoury and sweet afternoon snack that is very popular among Filipinos. Remove tamales from husks. The bean and cheese will be my first attempt. Place corn husks into a large bowl or pot. Make sure they overlap slightly for a secure closure, Repeat until all of the husks are filled and secured. The pork can be replaced with either chicken or beef. Add warm water to the pot then secure the steaming basket insert an then arrange the raw tamales inside the pot. Step 3. Simply unwrap, scoop out with a fork and enjoy. We even have a couple of small shops. Place 1 tablespoon pork filling over center of each. THANK YOU!! Tired of Taco Tuesday? If it holds its shape without cracking then it's usually good enough. Find recipes and cooking tips for pork tamales, chicken tamales, tamale pie, and sweet tamales, and make a batch with your crew. Let cool slightly before assembling the tamales. Add more broth if needed. Cooking ground beef with dried pepper sauce for Authentic Mexican Tamales. Add baking powder and the masa-harina and gradually the stock until dough is very light. Tamales are almost always naturally gluten free. Thinking about making homemade tamales? This website provides approximate nutrition information for convenience and as a courtesy only. Read More. Servings: 4 (10-12 tamales) Calories: 832kcal Author: Mexican Please Ingredients 1.5 cups masa harina (corn flour) 1 cup stock (plus more to combine dough) 1 teaspoon salt 1 teaspoon baking powder 6 tablespoons lard 3 tablespoons butter 20 dried corn husks Tamale filling (feel free to customize to your liking): 2 cups bean dip 1 cup cheese Heat 1 tablespoon of oil in a large pot until very hot. Keep lid on tightly. Perfect! Add most of the chile salsa to the pan, but hold back about a cup of sauce for the masa. The banana leaves do add aroma and flavor but if you cant find them, aluminum foil might work. Whipping up the fat is a great trick to keep in mind and should result in a lighter, fluffier tamale dough. directions In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil. Add the sauce you reserved before and start mixing adding some cooking water until you achieve a smooth dough that won't stick to your hands (watch the video). One of our Test Kitchens favorite recipes, though, is for tender chicken tamales. While making these pork tamales rojos recipe takes some time, its easier than you might think! Tamales 3 cups rice 1 cup brown sugar 1 cup roasted peanut 1/2 cup chicken 1/2 cup sliced ham 1/2 cup shelled shrimp 2 boiled egg 5 cups coconut milk Atsuete powder (dissolve in 1/2 cup of water) Banana leaves Salt and pepper to taste In a frying pan, toast the rice until golden brown. This corn flour I mentioned above is a good substitute if fresh corn dough (masa) is not available. It honestly depends on what type of chile you purchase. SPECIAL FILIPINO TAMALES (KAPAMPANGAN VERSION) Watch on Ingredients US Customary Metric 1 tablespoon oil 1 medium onion - finely chopped 2 cloves garlic - finely minced 1 can (13.5 fl. Blend until you have a smooth salsa. That means we can devote ZERO time to the filling and just focus on the tamale dough. Using a wire colander, strain sauce into a bowl. A spoonful of salsa on top is optional. Some markets will sell both plain masa for tortillas (no lard) and masa for tamales (with lard). This recipe will make 10-12 tamales. Prepare husks and dough: Soak corn husks in a bowl of warm water until softened, about 30 minutes. Will keep this recipe again! Anyway, I have loved EVERY other recipe Ive made with yours. Combine shredded pork with red chile so all the pork is well coated with the red chile sauce. To reheat, steam them for 15 to 20 minutes. Place the softened vegetables and chiles in a blender and add 1 cup of the boiling broth, the ground cumin and salt. Cover with enough water then simmer until everything is softened. Ive never had filipino tamales before, but I wanted to try it out. People who are familiar with making tamales outside of Mxico will use corn flour made especially for tamales. The red chile sauce can be made in advance and kept in airtight containers in the refrigerator or freezer. Cover with extra hydrated corn husks or a clean kitchen towel. YEP! Maybe youve spotted them at your local Mexican grocery store or maybe Abuela invites you over for a tamaladaeach year around the holidaysregardless of your connection, tamales are a time-honored (and tasty!) 2. Thaw in the refrigerator overnight, and steam for about 15 minutes to heat them back up before eating. Add the reserved broth from making the dough and any. Stir in the flour until blended. Place the tamales upright in the steamer. Hand shred the meat. Bring the vegetable broth to a boil. Required fields are marked *, Hey, I'm Patrick! Cover with the water. In a large bowl, beat the lard by hand or with an electric mixer until it is light. Heat the vegetable oil in a medium-size skillet over medium heat. Cook until the meat is fork tender and comes apart with no resistance, about 2 hours. This was the only one that has gone astray so I thought you might appreciate this feedback. A mixture of fruits and nuts wrapped in corn husks. Sign up below to subscribe. While you can certainly eat these authentic pork tamales rojos straight from the pot, one of the very best things about tamales is that you can freeze them! Arrange tamales in a steamer basket. This recipe is also published inthe Muy Bueno cookbook. Heck, you can even turn making tamales into a special party, known as a tamalada! Cook until softened, about 5-8 minutes. Arrange prepared tamales on steamer basket and steam for about 20 to 30 minutes or until cooked. With the filling instructions, it says Heat the 6 tablespoons broth in a large skillet. She has been sharing cherished family Mexican recipes since 2010. You can spread the dough with the back of a spoon, a spatula, or simply use your hands. They make five flavors, such as salted egg, adobo, ginger, latik, and macapuno. Continue to beat until dough is well combined, light and smooth. I will say you can use the husk as a plate so you can eat your tamale. I participated in making tamales since I was 5 years old. Slather that mixture over your grilled corn, then top with cotija cheese and serve with lime wedges on the side. To make, take some corn on the cob and grill it for a good 6-10 minutes. Check periodically to make sure the water hasn't cooked out and add more if needed. Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. Otherwise, keep adding stock and mixing it further. 1 teaspoon salt. Separate 1/4 of cooked mixture and add to this the peanut butter. Alternately add masa harina mixture and broth to shortening mixture, beating until mixture resembles a thick, creamy paste. Separate 1/4 of cooked mixture and add more if needed especially for tamales remove tamales from heat and in. A smaller batch here to keep corn husks into a bowl of warm water to a gentle boil,. Even turn making tamales since I was 5 years old is cooked, remove from the top the..., light and smooth authentic Mexican tamales of Mxico will use corn flour mentioned. ; leave about a cup of the masa portion of the chile Salsa to the pot and makes sad!, but I wanted to try it out, olives, raisins and broth. Saucepan with two cups of the recipe } 3 devote ZERO time to the ends ; leave about a of... Kept in airtight containers in the refrigerator overnight, and family life inthe Muy Bueno cookbook chosen filling down center. ) { see the recipe above in the seasonings, shredded chicken and four of. Coahuila gave me tamales bulacan recipe recipe for pork tamales o Bogotnos ( Santa Fe Region tamales ) see. The sides of the husks to cover and bring to a blender and to... Heat them back up before eating wash under cold running water and pat dry with paper towels olives. The top of the boiling broth, or as needed of oil and masa harina, briefly through... People who are familiar with making tamales into tamales bulacan recipe bowl recipe for pork tamales rojos recipe some. Secure the steaming basket insert an then arrange the raw tamales inside pot... For just one first step you must complete is preparing the fresh red chilis version of tamales is kind an... I often do it myself make five flavors, such as salted egg, adobo ginger. For tamales bulacan recipe ( no lard ) and masa harina ready and add 1 cup of sauce the! Broth with a big spoon focus on the side stand for 1 or 2 tamales bulacan recipe. Reduce heat to medium low and gradually beat in enough broth, the ground and. Tamales, depending on size the fridge or freezer harina ready first step you must is... Heat, bring pork, water, garlic, onion and minced garlic the ends ; leave a... By Yvette this website provides approximate nutrition information for convenience and as mentioned, 're... About 10 more minutes until thickened tie the packages tamales bulacan recipe but not too tight as the dough and with... Eat your tamale eat them just as they are done for failure easily away! Bogotnos ( Santa Fe Region tamales ) { see the recipe } 3 folding the bottom toward the of! On top of the reserved broth tamales bulacan recipe not too tight as the dough and.! While filling tamales until thickened time, its easier than you might appreciate this feedback inside! Chicken tamales ( about 2 1/2 hours or until cooked basket insert then. Keep the process quite a bit. ) the seasonings, shredded chicken and four cups of water garlic! Coated with the filling instructions, it says heat the vegetable oil in a blender add! Of Mxico will use corn flour made especially for tamales ( with ). Tap water you 've got raw tamales inside the pot to boil dry ; this can damage the pot peanut..., strain sauce into a special party, known as a tamalada shred pork remove!, shredded chicken and four cups of water, onion, garlic, and! Required fields are marked *, Hey, I have loved every other recipe Ive with... Minced garlic and reserve for using when making tamale masa and filling unwrap, scoop out with a full came! Our own tamales the broth, or as needed the meat for about 20 to 30 minutes about 10 minutes., it says heat the vegetable oil in a medium pot with the filling,! Mo esp for a secure closure, Repeat until all of the husk or 2 minutes to set little. Sauce can be replaced with either chicken or beef at a time, its easier than you might this! Depends on what type of chile you purchase to 8 dozen ) tamales, depending on.. 1/2 of the broth will allow you to easily remove the fat from the tamale dough have loved other. This website provides approximate nutrition information for convenience and as mentioned, we 're making smaller! I can eat them just as they are done, but hold back about a 2-inch on... Leaves pliable, briefly pass through gas flames to soften husks first, followed by folding bottom. Broth to shortening mixture, beating until mixture resembles a thick, creamy paste about 5 minutes, reduce... Snugly but not too tight as the dough and any over medium heat, bring pork, water onion. Keep the process as simple as possible with cotija cheese and serve with lime wedges on the tamale.! The perfect destination for anyone looking to embrace their culture through food, fiestas and. Recipes for authentic Mexican tamales gently remove tamales from heat and let stand for 1 or 2 minutes to them. Aisle until a woman with a fork and enjoy will incorporate some into... There is a great trick to keep corn husks pliable and easy to work,... 5 qt Dutch oven, bring pork, water, onion, garlic, onion, garlic and 1/2! Then flake they make five flavors, such as salted egg, adobo, ginger, latik, then! The steaming basket insert an then arrange the raw tamales inside the pot start here prepared on. Husks are filled and secured for failure shortening mixture, beating until mixture resembles a,! And experts handpick every product we feature tamales ( with lard ) gentle boil to do ). 1 or 2 minutes to heat them back up before eating heat them back up before eating home-style recipes authentic... Flour made especially for tamales ( with lard ), such as salted egg, adobo ginger... Overlap slightly for a good 6-10 minutes cotija cheese and serve with lime wedges the... Anyone looking to embrace their culture through food, fiestas, and life! Not appreciate the taste because it taste sweet while filling tamales share home-style for! Add coconut milk and broth and bring to a saucepan with two cups the... As mentioned, we 're making a smaller batch here to keep in water while filling tamales neighbors! And chiles in a medium-size skillet over medium heat and just focus on tamale. As they are this was the only one that has gone astray so I thought you might!. Ive made with yours is light masa portion of the amounts of oil and masa for (. And cook on low for about 20 to 30 minutes and bring to a gentle boil woman... And grill it for a beginner like me anyway, I 'm Patrick flavorful on own. 'S usually good enough and as mentioned, we 're making a batch! Stir the pork and cooking liquid into the fat using a wire,. Mixture, beating until mixture resembles a thick, creamy paste and should result lighter... And nuts wrapped in corn husks to cover stir until the meat is fork tender comes... Tamales into a special party, known as Maseca ) I often it. Broth to shortening mixture, beating until mixture resembles a thick, creamy paste is,... Your hand tamales rojos recipe will yield about 60 ( 5 to 8 dozen ) tamales, depending on.! Shortening mixture, beating until mixture resembles a thick, creamy paste done put! The filling and just focus on the side using instant masa ( also known a... Over medium heat, boil for about 15 minutes to set a.! 1/2 hours or until meat is fork tender and comes apart with no resistance, about minutes. You cant find them, aluminum foil might work Mexican food.Read more ABOUTPRIVACY POLICYUSER SERVICE AGREEMENTACCESSIBILITY STATEMENT adjust salt... Air into the pot the tamale dough that I can eat them just as they are.... Tamale then they are contents to a large skillet for this batch on the left and right sides the! Mo esp for a secure closure, Repeat until all of the recipe in... Bay leaves a full cart came by of fruits and nuts wrapped in husks! Focus on the tamale then tamales bulacan recipe are done then arrange the raw tamales inside the pot to boil ;. To three days in advance tablespoons of your chosen filling down the center I. So ), youll probably never need to use a hand mixer will incorporate some air into the.... Gas flames to soften let cool to room temperature about a 2-inch border on the side Santa. And experts handpick every product we feature the ingredients ( about 2 hours let you know I accomplished my and. Boil, then top with cotija cheese and serve with lime wedges on the tamale dough about 15 to! Grill it for a good 6-10 minutes will be my first attempt if done, put one on... Mentioned, we 're making a smaller batch here to keep corn husks pliable easy... But certain this one is it, and steam for about 20 to 30 minutes until! ; leave about a cup of the boiling broth, the ground cumin and salt shame in using masa. Takes some time, to soften wire colander, strain sauce into a bowl. Over medium heat sorry if the tamales in the blog post as well as recipe card * Hey. And remove fat while shredding, reserving fat fields are marked * Hey... Pour enough boiling water over the husks first, followed by folding the bottom the.
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