from my understanding is that banana leaves take flavor away from whatever you are cooking them in.
Tamales
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Skillet
Skillet
spicy shrimp tamales awesome......
yup...
I has tamale question:
We learned to make these a couple weeks ago (from an authentic Mexican) but after we wrapped the bad boys in corn husk or banana leaves (we did both kinds), we wrapped them in wax paper and cooked them in that. is that a necessary part of the process? Seems like the cheese could leak out if we didn't.
We learned to make these a couple weeks ago (from an authentic Mexican) but after we wrapped the bad boys in corn husk or banana leaves (we did both kinds), we wrapped them in wax paper and cooked them in that. is that a necessary part of the process? Seems like the cheese could leak out if we didn't.
So a mess 'o masa? I'm just wondering if I need the husks and the wax paper.
Though when we bought some tamales from this hole in the wall place near Aberdeen, the had wax paper and the husk, and they were awesome.
LOL.
I had an employee once that was from Ohio. Her first Christmas down here she was hearing everyone talk about getting tamales. She bought 2 dozen for her family.
They went home and ate them.
She came back the next day ranting about how she did not understand how anyone could like those things.
Turns out each of the members were able to choke one down, husk and all, but no more after that.
I laughed so hard it hurt.
After that we could not get her to even try one without the husk.
Some places don't even have toilets much less toilet paper. When traveling south, I always carry my own TP in a ziplock in my pocket. Some countries in the South Pacific I can't even understand how to use their facilities. Something about a bucket and a small hole in the ground surrounded by bricks. Weird s*** I tell ya.
From my experience, I agree. Some people love it, I think it taste like chlorophyll.
i cooked a whole salmon in banana leaves and i was not impressed at all.
maybe i'll wrap Junks mom in banana leaves to soak up the smell....
I don't think that combo would work at all. Salmon is strong flavor and doesn't seem like a good match for banana leaves. Halibut or Cod or Tilapia is more neutral, and would pick up the flavor, though I'm not sure what you'd want to pair it with.
Gotcha. I'll just throw them in the diswasher, then they'll be nice and clean.
yooper
SILVER Star
We did some cheese and pepper tamales and we only lost about 5% of the cheese to meltage. If you see my photo of frozen ones above you'll see that we folded one end closed and tied it with a strip of husk. That end was down when they were in the steamer - we packed them in standing vertically. No waxed paper.
Banananana tamales are slimy and nasty. I only eat them in south america, never at home.
I use equal portions of pork, beef, and elk for mine. I add salt, pepper, garlic, dried pasillas, and embassa chipotles. Then I crock it for a day.
I use salt, enchilada sauce, green chilis, and cans of creamed corn in my masa.
Then I stuff my masa with meat and cheese and steam for 30-45.
I've never had better elsewhere, and eyevrybody that tries them says the same.
For kicks I've been playing with dessert tamales. I plump raisins in sugar water and use them in the masa. I also use a bunch of sugar, honey, grenadine, and vanilla. You hafta make them small though; little carb bombs. It takes a lot of sugar to get them sweet. This year I'm going to try blue corn for them and add pinion nuts. S.W. indian style.
I use equal portions of pork, beef, and elk for mine. I add salt, pepper, garlic, dried pasillas, and embassa chipotles. Then I crock it for a day.
I use salt, enchilada sauce, green chilis, and cans of creamed corn in my masa.
Then I stuff my masa with meat and cheese and steam for 30-45.
I've never had better elsewhere, and eyevrybody that tries them says the same.
For kicks I've been playing with dessert tamales. I plump raisins in sugar water and use them in the masa. I also use a bunch of sugar, honey, grenadine, and vanilla. You hafta make them small though; little carb bombs. It takes a lot of sugar to get them sweet. This year I'm going to try blue corn for them and add pinion nuts. S.W. indian style.
Our tradition is spadinis(sp) and squid with sauce. The
is Italian, and they do a huge "My big fat Italian wedding" food spread.Everyone is yelling, and the loudest talker gets the floor, and there point across. It is a hoot.
oh hell yeah...got them every xmas while living in san antonio. have not found a good place here in austin yet.