splitshot
Head cook, Bottle washer, and Peace keeper.
They are a pita to make form scratch, need to go to the south side grocery store and get the packaged masa..Still a pita imo, easier to buy from the lady at the post office..
Tamales
- Thread starter agomez
- Start date
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Frickin Gringos..........
yooper
SILVER Star
Holy crap what a cracker.
The corn husk is just to hold the filling together for steaming. It's basically wood, not really edible. It doesn't get soft or break down when you cook tamales.
Unwrap the tamal and eat it, often with sauce. The filling has two layers, spiced meat in the center surrounded by masa, basically corn paste. Done right the masa is fluffy and delicious.
Damn you I'm gonna pull one out of the freezer now for a snack...NOM
HA, the funny part is i'm 1/4 spaniard/mexicano and have never eaten them or anything really mexican , unless you can count Chevy's.
agomez
Frijoles
- Thread starter
- #26
the masa(dough) is the same stuff of corn tortillas..very similar....Calstyl will know what a gordita is...anyhow you spread the raw masa on the corn shuck and put your choice of filling on the dough and roll the shuck with the masa up....cook in a big ass can filled with these little delightful treats cook over a low heat the steam in the can cooks the tamales...good stuff....some have pork, beef, chicken, refried beans with bits of jalapenos....yum
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That looks good. Is that a corn stalk with s*** wrapped up in it?
mexican napkins
yooper
SILVER Star
Here's some of our frozen ones waiting for our Christmas Eve party:
yooper
SILVER Star
yooper
SILVER Star
We use this masa, it's the only choice locally.
Interesting tie Yoop, alot of the ones I see are tied with husk string,
I got your Gorditia right here Gomer........
I got your Gorditia right here Gomer........
That explains everything.
copy and pasted from the interweb
Day 1:
Cook meat (pork or beef, or both in separate pots) in a large pot of water (or in a slow-cooker filled with water) with an onion, 2 garlic cloves, 1 teaspoon of chili powder, salt and pepper. Cook for the day, 4 hours minimum. The more broth you can generate from the meat, the better!
After the meat is cooked (so that it falls apart and shreds easily), remove from pot, set aside to cool, and puree the onion and garlic with the broth. Season broth mixture to taste with chili powder and salt.
Shred meat finely with two forks (you can even chop it after shredding), and store covered in refrigerator separately from broth.
Soak corn husks in water overnight.
Day 2:
Rinse and clean corn husks thoroughly. Drain well and pat dry.
Season shredded meat with chili powder, salt, and cumin (optional) to taste. As you season the meat, add a small amount of broth to moisten meat, but it should not be runny.
For every 2 cups of masa harina (meal), add ½ cup of shortening or lard, 1tsp. of salt, and enough chili powder to make a pink dough. Add broth mixture a little at a time to masa and mix with your hands to get a smooth, spreadable consistency. If you run out of broth, you can use hot water, but you will wish you had plenty of broth. (If you use about 6 pounds of meat, you will likely use about 8 cups of masa harina in total).
Assemble the tamales: spread masa about 1/8 inch thick on corn husk with fingers, leaving about ½ inch border along the sides and 2 inch border along the top and bottom of husk. Use about 2 Tbsp. of shredded meat to fill the tamal (like a cigar). Fold sides until they just overlap, fold narrow end under, and place tamal folded side down. Grandma Salazar tears thin strips of the corn husks to tie a “little belt” around each tamal to keep it secure. Although this isn’t necessary, it does look the nicest and makes each tamal a little gift to be opened.
To cook, steam fresh tamales for 15 minutes or until masa is no longer sticky.
Store in freezer. Steam frozen tamales for 20 minutes. (This is a real treat a few days or a few weeks later. After you’ve recovered, it’s almost like someone else made them for you!).
Day 1:
Cook meat (pork or beef, or both in separate pots) in a large pot of water (or in a slow-cooker filled with water) with an onion, 2 garlic cloves, 1 teaspoon of chili powder, salt and pepper. Cook for the day, 4 hours minimum. The more broth you can generate from the meat, the better!
After the meat is cooked (so that it falls apart and shreds easily), remove from pot, set aside to cool, and puree the onion and garlic with the broth. Season broth mixture to taste with chili powder and salt.
Shred meat finely with two forks (you can even chop it after shredding), and store covered in refrigerator separately from broth.
Soak corn husks in water overnight.
Day 2:
Rinse and clean corn husks thoroughly. Drain well and pat dry.
Season shredded meat with chili powder, salt, and cumin (optional) to taste. As you season the meat, add a small amount of broth to moisten meat, but it should not be runny.
For every 2 cups of masa harina (meal), add ½ cup of shortening or lard, 1tsp. of salt, and enough chili powder to make a pink dough. Add broth mixture a little at a time to masa and mix with your hands to get a smooth, spreadable consistency. If you run out of broth, you can use hot water, but you will wish you had plenty of broth. (If you use about 6 pounds of meat, you will likely use about 8 cups of masa harina in total).
Assemble the tamales: spread masa about 1/8 inch thick on corn husk with fingers, leaving about ½ inch border along the sides and 2 inch border along the top and bottom of husk. Use about 2 Tbsp. of shredded meat to fill the tamal (like a cigar). Fold sides until they just overlap, fold narrow end under, and place tamal folded side down. Grandma Salazar tears thin strips of the corn husks to tie a “little belt” around each tamal to keep it secure. Although this isn’t necessary, it does look the nicest and makes each tamal a little gift to be opened.
To cook, steam fresh tamales for 15 minutes or until masa is no longer sticky.
Store in freezer. Steam frozen tamales for 20 minutes. (This is a real treat a few days or a few weeks later. After you’ve recovered, it’s almost like someone else made them for you!).
I have had tamales rolled and cooked in green banana leaves. They dont even compare to the husked cooked tamales.
..or maybe they double as s*** paper after you eat them and pound a few scudweisers.
Skillet
Skillet
..or maybe they double as s*** paper after you eat them and pound a few scudweisers.
then just throw it in the waste basket next to the toilet...
southern Mexicans like these
Those are Oaxaqueño (from the Southern part of Mexico, where it's more tropical) style. We picked up some at last years tamale festival:
The Phoenix Tamale Festival is happening again this weekend, and we're going to get those again, along with maybe a half dozen of the spicy shrimp ones, which were amaaazzzing:
I took a tamale making class recently, but this year our Christmas will be rather small. So it just doesn't seem worth it to go through all the effort of making them, with so few people, and the festival so convenient.
