Tamales
- Thread starter agomez
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We went to the Phoenix Tamale Fest again over the weekend. Picked up a dozen of the Oaxacaqueños, a dozen green chile pork, and two skrimps.
and a couple Sonoran hot dogs
and a couple Sonoran hot dogs
yooper
SILVER Star
Oh man that looks good.
yooper
SILVER Star
I have had to stop eating tamales, we need to save the ones we made for our party next week. 
and a couple Sonoran hot dogs
holy crap, i just washed that off my driveway after drinking too much at my christmas party
I imagine that vegetable shortening would work.
Our instructor told us that you start with masa, add liquid (stock, water, beer, heck -- grape jelly, if you want) to make it a thick paste.
Then work in the fat of your choice (lard, butter, Crisco, bacon fat -- whatever). It should be just enough that a ball of the masa will float in water.
yooper
SILVER Star
The recipe I posted above uses vegetable shortening. There's no lard in my tamales.
For veggie filling we used cheese and peppers. You could certainly add beans.
For veggie filling we used cheese and peppers. You could certainly add beans.
yooper
SILVER Star
Here's a recipe made with tofu and Chinese 5 spice. Might be good or really awful. 
GourmetSleuth - Vegetarian 5 Spice Tamales
GourmetSleuth - Vegetarian 5 Spice Tamales
Sure....mix the masa with water, wrap it in corn husk and steam it.
.....then again, what would be the point?
:whoops:
Yeah; my wife won't eat meat(freakin redheads
). I'll be rolling out the vegetarian ones today. I crock up corn hominy, pinto, kidney, and black beans with garlic, pasillas, chipotles, some sugar and spices. Then I add sharp cheddar and roll them the same as I do the real tamales.Going for some dessert tamales too. I've got some raisins plumping, and I'm going to add some pine nuts, brown sugar, honey, touch of molasses, and grenadine.
Yesterday: Elk, pork, beef, and extra bacon fat.
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another good dessert tamale is with mexican chocolate, a bit of chipotle in adobo and some stewed tomatillos (cook them with sugar and vanilla) add honey into the masa mix to sweeten it up.
FYI, Pork tamales accept no substitute.
FYI, Pork tamales accept no substitute.
Yesterday: Elk, pork, beef, and extra bacon fat.
Hot dang! them's a heaping heap o tamales.
want eat now.
Yup. Came out around eight dozen or so (that's just for the meat tamales).
I went easy last year but some of my friends bitched because they only got a half dozen. They are a big hit around here. Shy of some s***ty versions in the freezer section, it's slim pickins for a decent tamale in wyoming. I try to compensate by making a boatload twice a year.
Two dozen are barter for the beef and elk. The pork came from the grocery but the other two parts of the triad are local.
yooper
SILVER Star
That is a beautiful sight.
I just had a beef tamal and a cheese/pepper tamal over rice for lunch.