Any Tamale Experts Here?

Boxerpapa · December 2008

I'm inquiring about making tamales. Any you experts have a recipe? I have some leftover cooked pork shoulder in the freezer and want to use it. What is the difficulty in making them? Any recipes will be appreciated.

fishlessman · December 2008

thirdeye's site has a good breakdown
http://playingwithfireandsmoke.blogspot.com/1998/01/side-dish-tamales.html

Morro Bay Rich · December 2008

Get this book!! It is a great source.

http://www.amazon.com/Tamales-101-Beginners-Making-Traditional/dp/1580084281/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1228246455&sr=8-1

thirdeye · December 2008

In addition to my write-up I've also added a link to SmokinCoyote's how to.

Boxerpapa · December 2008

HOLY CRAP!!! That's a lot of tamales. Thanks for the process. I didn't realize it was on your website. I guess I have my work cut out for me.

Beli · December 2008

See if you like this.!!! think thirdeye is got it...

http://pages.suddenlink.net/smokincoyote/tamales.html

Boxerpapa · December 2008

Thanks for the tip. I think I'll take a trip to the book store to see if they have a copy. I want to make this task as easy as possible.

Little Steven · December 2008

Boxerpapa,

I am definitely not an expert and can prove it. I was at a restaurant in Mexico a while back with a client. They served the bread tray and an appetizer tray. There were some little tamales on the plate and I tried one. It was unusual and the first thing I thought of was a terrine or foix gras. After trying another, I asked the waiter what the filling was. He said "butter" :pinch:

Steve

thirdeye · December 2008

Here is what my one man set-up looks like. It's really not that hard at all, especially if you can locate the prepared masa. If you have to make it from scratch, it doesn't add that much time. I prepare the meat a day ahead, and clean and soak my shucks the morning I make them. Your first dozen will be the slowest, then you will get into the swing of things. sort of go with an assembly line thing, prep 6 or 8 shucks, then fill and roll.

If you can get a helper to spread the masa, they go really fast.

bitslammer · December 2008

I'm an expert Tamale Eater. FYI... I prefer pork or chicken to beef if anyone wants me to "test" their tamale recipes.

AZRP · December 2008

I use Rick Bayless's recipe and procedure, they turn out awesome. -RP

http://www.marthastewart.com/recipe/ricks-red-chile-pork-tamales?autonomy_kw=tamales&rsc=image_1

Davekatz · December 2008

Wow, great site and recipes. Thanks for sharing. Gotta give Penderys a try.

This month's Cooking light had some les--than-traditional tamale recipes that I want to try. Go to http://www.cookinglight.com/food/kitchen-assistant/december-2008-recipes-00400000034975/ and search for tamales.

Thanks again,

Dave

TomM24 · December 2008

Thirdeye:

Holy Tamale how much meat is wrapped up there and how big of a bowl did you mix it up in?

SuzyQue · December 2008

I attended a cooking class one time held by Jacqueline Higuera McMahan in Santa Fe. She added chopped up chipotle peppers to the masa. They were some of the best I had ever tasted. If I remember correctly, instead of wrapping them in corn husks, she used banana leaves. I believe this may be the way they do it south of Mexico.

Any Tamale Experts Here?

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