Tamale recipes?

Unknown · September 2006

ive searched this forum but cant find a tamale recipe. I will be using large egg, bbqguru competitor if possible, and 5 1/2q Le Creuset French Oven.[p]

thirdeye · September 2006

<p />Luis,[p]You're either getting a jump on the holiday season or love tamales like I do! I grew up eating them...and make them often for my family and to give to friends. I hope the link below to my tamale page will suit your needs or at least give you something to work with.[p]Listen, If you are going far enough to make tamales, you might as well go one step further. http://playingwithfireandsmoke.blogspot.com/1998/06/green-chili.html and you will go to my green chili page. This is a recipe that my wife has worked on for about 20 years or so. I just posted it this year. [p]~thirdeye~
[ul][li]Tamales[/ul]

Unknown · September 2006

thirdeye,
as a mexican i LOVE tamales. and those recipes you posted look very tasty.[p]i didnt know there were so many different types of chili powder though. i will have to find those specific ones in your recipe. i also havent tried pulled pork but i think now is a good time to finally use my guru competitor eh?

Unknown · September 2006

quick question. i see in your green chili recipe you use ground pork. do i disregard that part of the recipe since it looks like i will be using your pulled pork recipe for the meat?

KevinH · September 2006

thirdeye,[p]I like to see that Pacifico on the cutting board. If you need any help taste-testing those tamales, let me know where to show up! I love to eat tamales, but most of the ingredients you use are beyone my normal comfort zone. I guess I will have to stick with the restaurant variety. Thanks for sharing your recipes.

thirdeye · September 2006

Luis,[p]No, the tamales and green chili are two separate recipes. However, they both use pork butt, just in different forms.[p]The tamale filling starts with barbecued pulled pork (butt), then it gets seasoned and reduced. The green chili starts with fresh ground pork butt that is roasted with the spices. A few folks have roasted the ground butt in the Egg instead of in an oven with good results.[p]~thirdeye~

AZ Traveler · September 2006

thirdeye,[p]Thanks for posting your recipes. My wife just made green chili today. We also enjoy making tamales as well. AZ

BobS · September 2006

thirdeye,
The green chili sounds absolutely outstanding. Thanks for sharing!

chuckls · September 2006

thirdeye,[p]Dude! You never cease to amaze me. Every recipe & photos are superb. We gotta egg together someday.[p]Chuck

Eggecutioner · September 2006

thirdeye,[p]I would like to try and make these, but I'm scared. Is this one of those things that should be taught in person? You know like Pie crust or bread dough. Someone who knows how to make it shows you, gets it just right and then says "see that" or "feel that" or "taste that."[p]I have an idea what they should taste like, I just don't know if I could duplicate that.
E

badbruce · September 2006

Morning Luis,
I make thirdeye's tamale recipe on a regular basis & find them better than I can get at local Mexican eateries.
It's a time consuming process but well worth it.
Best tamales I've ever had.
Cheers,
bruce[p]

thirdeye · September 2006

Hi Chuck,[p]Thanks for the kind words. As I recall you're no slouch with a camera yourself. Did you make it to the Colorado Eggfest this year? Sounds like most of the regular suspects were there. I sure wanted to come down and put a face to a name.[p]~thirdeye~

DobieDad · September 2006

Eggecutioner,[p]. . . to make thirdeye's green chili. I made a batch for the first time a month or so ago. It is fun and easy, due mainly to his good instructions.[p]I backed off the serrano chilis, putting only 6 in, and that was hot enough for our tastes. [p]Did I say 'taste'? This chili is the best ever. Absolutely more-ish![p]Thanks again, thirdeye! Will be making more soon so I can freeze a bunch for wintering over.[p]DD

thirdeye · September 2006

Eggecutioner,[p]I think the hardest part is making the masa if you have to go from sctatch, but the directions are right on the bag. If you have fresh available try that first as the salt and lard are mixed in. It is ready to go.[p]The meat mixture is easy just time consuming. You can start with oven baked (until pullable) or even pressure cooked butts do to the heavy amount of spices used when reducing. The meat has to be on the spicy side because the masa and the steaming buffers the "heat". The different chili powders used are my favorite mix, but if those are not available, just keep the total amount of chili powder and go with what you have.[p]Spreading the masa with an even thickness will come easy too, especially if you are good with sheetrock mud.[p]You should try your hand at them. You can always make a dozen, put everything on hold, then cook and evaluate them before making the rest of the batch.[p]I tried to make my instructions easy to follow because tamales are foreign to most folks. If you do make some, let me know if there are any adders I should put on my site to make something clearer.[p]~thirdeye~

Eggecutioner · September 2006

DobieDad,[p]The chili, that I can do. Its the tamales and the masa I scared of. I have tried to make pie crust using the directions on the crisco container. Ya, not so good. That is what I am afraid of.

thirdeye · September 2006

<p />DobieDad,[p]If you are going with a big batch, break out the weed burner and roast them on a raised grate. You can do 30 or 40 in about 6 minutes. This picture is after the first turn.[p]~thirdeye~

Eggecutioner · September 2006

thirdeye,[p]Thanks, that makes me feel better. I'm still nervous obout the texture of the masa. For me that is what makes a good or not so good Tamale. I think I might this weekend do a pork butt. You really think it would be good enough in the oven? Dang am I hungry now.[p]E

DobieDad · September 2006

thirdeye,[p]Thanks for the suggestion & visual aid.[p]Would you believe, I can't find Anaheim chilis around here again! Not for the last two weeks. Not in the Italian fruit and veggie store (that has nearly everything under the sun) or two Mexican supermarkets. And I have check the markets twice a week in anticipation of making another batch. I just don't understand.[p]Wish me luck finding some ... I may need it.[p]DD

BobS · September 2006

thirdeye,
I read your recipe for tamales carefully and could not see any comment about the ratio of masa to lard -- can you please comment?[p]For my part, I figure the chances of me having a desire to make tamales and having spare pork butt on hand are slim and none, but not to worry, because the excellent instructions will work with most any filling and almost anything will work. I have read lots of recipes for tamales, but never had the pictures as shown here! Chicken in adobo or even in mole are popular versions. Some even have corn and potatoes thrown in. The key is getting a filling you like, with the right amount of heat for your taste, and the right consistency.

Unknown · September 2006

DobieDad,
Will this help?[p]
[ul][li]http://www.hatch-chile.com/catalog.asp[/ul]

DobieDad · September 2006

Richard,[p]Thanks! I never knew I could purchase them frozen.[p]But then, once thawed they might be kind of difficult to roast. I've heard of roasting and then freezing, but not the reverse.[p]We have a very large Mexican population here that is well catered to, and I will just wait and check the stores for the arrival of the next shipment of Anaheims.[p]Jalapenos and poblanos are always stocked, along with a variety of mild and sweet chilis (eg. Melrose) as are tomatillos. The periodic appearance of Anaheims is something I will simply have to watch for and take advantage of.[p]Thanks again,[p]DD

Unknown · September 2006

DobieDad,
To the best of my knowledge, the frozen are already roasted and peeled at least the ones I have bought. Saves a lot of work.

thirdeye · September 2006

Eggecutioner,[p]Sure, oven pork will work ok for tamale meat.[p]~thirdeye~

DobieDad · September 2006

Richard,[p]You are right![p]I didn't click thru far enough to find them the first time I looked.[p]Thanks!

thirdeye · September 2006

BobS,[p]The fresh "prepared" masa is all mixed and ready to go. The fresh "un-prepared" masa does not have the lard mixed in. Both come in blocks wrapped in plastic. They usually chill it to firm it up a bit. When I buy fresh, I get the prepared.[p]For making masa from the dry mix, there are two or three brands of masa harina corn flour to choose from. My favorite is Maseca Corn Masa Mix. It is specifically made for tamales. The others can be used for tamales, tortillas or gorditas. It comes in 5 pound bags like flour. Anyway, double check the directions on the bag, but I use:[p]4C of masa mix
4 C warm water or weakened chicken broth
2t baking powder
2t salt
1-1/3 C of lard[p]You just mix the wet into the dry a little at a time and mix with your fingers. Then in another bowl whip the lard until it is fluffy. Then add it to the masa and beat until the whole deal has a spongy texture. (BTW Some mixes call for shortening instead of lard)[p]You can use beef or chicken too for filling. You can add corn or peppers or even spears of cheese. Desert tamales with fruit fillings are popular in Mexico.[p]~thirdeye~[p]

Unknown · September 2006

thirdeye,
Got a big bag of Hatch Green Chili here in New Mexico and have been using the egg to roast them. For big 20 lb bags people use a gas blaster with the chili inside a cage to roast. Should try the Hatch Chili Fest next year, HOT food but good.[p]Andres

BobS · September 2006

thirdeye,
That helps a lot! I am adding that info to my recipe file.[p]I LOVE tamales, and fortunately have access to great ones, but have never made them myself. This will push me into doing it.[p]

Tamale recipes?

Comments

Categories