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OT... Tamale Season
AZRP
Posts: 10,116
I slow cooked a 3.5 lb butt with some chicken stock and the dried chilies from the chili string hanging on the front door (Christmas decoration). Along with some garlic, cumin, salt and pepper made a great chili for a tamale filling. Used 5 lbs of fresh masa, 16 oz of lard, baking powder, and salt to make a batter. Stuffed the husks with the batter, chili, a strip of jalepeno, and a green olive. Here they are ready for the steamers.
Made 3 dozen fat tamales that wouldn't fit into one steamer.
Steamed for an hour and a half and set out to cool.
This is my fourth batch this season and my best by far. Must be because I'm eating a Christmas decoration instead of letting it dry out and throwing it away. -RP
Made 3 dozen fat tamales that wouldn't fit into one steamer.
Steamed for an hour and a half and set out to cool.
This is my fourth batch this season and my best by far. Must be because I'm eating a Christmas decoration instead of letting it dry out and throwing it away. -RP
Comments
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Feliz Nuevo Decade looking real good there, RP :woohoo: -
Randy,
I have never made tamales. You just talked me into it.
SteveSteve
Caledon, ON
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I like they way that looks. I need to make tamales, is that all for the masa? Why baking powder?
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Looks really good Randy.
Mike -
Wow! Those look like trhey should be in San Antonio!
Best, My Friend.
Mike -
Randy,
You really shouldn't toy with us this way.
I'd trade my BGE for a pot of those. :S
Regards (I think),
Rich -
I've been wantin to try to make em since I saw them on 3rdeye's site.There still a little intimidating to me!
Yours look FANTASTIC!!! 
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I have never either. My mom and dad did when I was a kid. After looking at this, it's a done deal for me. Just hope I can make the sauce.
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Because the Rick Bayless recipe I used called for it. -RP
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I am definitely going to cook that. Does this recipe look similar to yours?
http://www.rickbayless.com/recipe/view?recipeID=118 -
Those sure do look good also looks like a lot of work.
Kent -
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9:00 am until 4:30 pm, but I enjoy it a lot. -RP
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Morning Randy:
Those do look outstanding (and I'm not a big tamale fan), but they also bring back fond memories...while in high school our church youth group went to Mexico on a mission trip...to help finance the trip we made and sold hundreds of tamales using my aunt's recipe. (Note to self...get that recipe from her).Have a GREAT day!
Jay
Brandon, FL
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Oh My!!!
I saw you posted a link to the recipe above. Thank you for posting it.
Kent -
Randy, it must be tamale season. We had the same thing yesterday at the fireststion. I've never made them from scratch like that. It is really a labor of love but the payoff is worth it. Can't wait to do it again.
Yours look great! -
Where did ya'll get em??? :huh:
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My wife made some today. Used leftover pulled pork, chili powder and some jalapeno salt. Pre-mixed masa so it doesn't take long to put them together. They were great. May try to do some gorditas with the leftover masa and pork tenderloin.
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You KILLIN ME!!!I LOVE t :woohoo: he REAL ones!!!
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Rancho, what town are you in?
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I have been trying to work myself up to make some for a long time. They just look like sooo much work. You make it sound so easy andnlooks GREAT!
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hornhonk wrote:
I live in Aledo, just West of Ft. Worth and home of the state 4a football champs the Aledo Bearcats (the Albertsons in Weatherford has a great butcher shop and they carry the premade masa).Rancho, what town are you in? -
Those tamales are looking great Randy!!!
Cheers!!! -
I'd like to swing by and pick up a dozen...
I've got the boy home from college, this looks like a project for us both.
Any pointers for a first timer? -
Randy,
My roommate in school and I made those one summer.I know how much work goes into them.They look great!Thanks for sharing! -
Those look wonderful. Haven't made them for ever. One thing I do is vacuum them in foodsaver bags and heat them back up in boiling water. They turn out great that way.
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OK, I was serious. You gave me the bug.
Have a 12 pound pork shoulder on the egg smoking.
Went to the Mexican store here in SJ. They have already mixed and made filling. Yee Ha!
Tomorrow the assembly will begin.
Thanks again, without your post I'd have never tried it. -
Stupid question of the year here: Are you supposed to eat the husk of the tamale? I've eaten them once before and just ate the middle. Thanks in advance for the education.
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You don't eat the husk. -RP
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Teddy,
When I was in Mexico, we went to a well known restaurant and they put out a bread and appetiser tray. They had little tamales on the tray with the olives and such. I tried one and thought, very rich, maybe a pate, tried a couple more and finally asked the waiter what they were. He said butter.
SteveSteve
Caledon, ON
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