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General Discussion => Essentially Flyertalk => Topic started by: Pete on December 30, 2013, 10:49:47 PM
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Who loves them? I do!
I received a tamale steamer for Christmas (awesome gift!), and made my first big batch tonight (50+). My in-laws are experts and are teaching me. I am doing a big batch of chicken and pork combo.
I just love tamales so much. So, so much.
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Who loves them? I do!
I received a tamale steamer for Christmas (awesome gift!), and made my first big batch tonight (50+). My in-laws are experts and are teaching me. I am doing a big batch of chicken and pork combo.
I just love tamales so much. So, so much.
made a batch like made the tamales or made like steamed them? i love (other people's) homemade tamales and am not afraid to buy them from random people on facebook. haven't ever been brave enough to try my own though!
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Love
Them.
Tried to make several yrs back and no hope.
Now buy them from ppl that are really good at making them at home for like a dollar ea.
Sent from my KFTT using Tapatalk 2
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Made them once, turned out pretty good, alot of work, next time i'll work on making the masa a little looser, final product was pretty dense
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Pete when you eat one you just eat it straight or you top it with somethin?
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Tamales are an excellent choice.
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kinda awesome how they're more or less traditional christmas fare in the southwest. 'tis the season!
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It's not holiday season without tamales! Enjoy and happy holidays! They are a lot of work - requires a (large) family assembly line. I recommend finding a good source and sticking with it.
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the green corn tamales at the border grill in santa monica are incredible.
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Green Corn Tamales
Makes 10 to 12 tamales, or 6 servings
10 ears corn
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon ground white pepper
pinch of sugar, if necessary
1/2 cup heavy cream
1/2 teaspoon baking chowder
1/2 cup hominy grits
1 recipe Salsa Fresca, see recipe
sour cream for serving
Remove the corn husks by trimming off both ends of the cobs, trying to keep the husks whole. Place the largest husks in a pot of hot water and set aside to soak.
To make the stuffing, working over a bowl, run the point of a sharp knife down the center of each row of kernels, and then scrape with the dull side to remove the kernels.
Melt the butter in a large skillet over moderate heat. Add the corn and its juices, the salt, pepper, the sugar if the corn isn't sweet and the cream and simmer until the mixture thickens, 5 to 8 minutes. Set aside to cool. Then stir in the baking chowder and grits and reserve in the refrigerator.
Drain the corn husks on paper towels. Make ties for the tamales by cutting a few of the husks into strips.
To stuff the tamales, overlap 2 or 3 husks and spread about 3 tablespoons of corn filling down the center. Fold over the sides and then the ends to enclose the filling. Tie with a corn husk string. Repeat with the remaining filling and additional corn husks.
In a steamer or a pot fitted with a rack, make a bed for the tamales with the remaining corn husks. Add the tamales and steam over low heat for 1 hour. Remove from the steamer and let rest 10 minutes. Serve hot with the Salsa Fresca and sour cream.
Salsa Fresca
Makes 2 cups, or 6 appetizer servings with chips
4 medium ripe tomatoes, cored, seeded and finely diced
1/4 red onion, minced
2 jalapeno chiles, stemmed, seeded if desired and minced
1 bunch cilantro, leaves only, chopped
2 tablespoons freshly squeezed lime juice
3/4 teaspoon salt
pinch of freshly ground black pepper
Combine all of the ingredients in a mixing bowl. Stir and toss well, and serve. Store in a covered container in the refrigerator no more than 1 day.
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i love tamales. it's been awhile since i had one :frown:
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Banana leaf wrapper or gtfo
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Recently had roasted chili stuffed with smoked pork. Unreal
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I love Tamales too. Have been wanting to try to make my own but i dont have the steamer and it sounds like a daunting task.
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So Pete has a tamale steamer and tamales?
LSOC: see you later bro, go cats
Pete: Hey LSOC, come inside and have some tamales for a late night grub fest.
(conversation that didn't occur after I drove Pete to/from our BWW game paking)
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Whats a tamale steamer look like? I just used a big stock pot with an inch of water in it IIRC
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Whats a tamale steamer look like? I just used a big stock pot with an inch of water in it IIRC
I wouldn't know :don'tcare:
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Whats a tamale steamer look like? I just used a big stock pot with an inch of water in it IIRC
I wouldn't know :don'tcare:
Was asking the guy who just acquired one! :impatient:
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I don't make them but mexican family I know users a stainless stock pot insert.
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When I lived in the central valley in California (Sys territory) I ate tamales all the time. There is a high immigrant/Mexican American population in that area and people would bring them to work weekly or we'd order them at restaurants, etc. It was fantastic.
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Enchiladas are way better than tamales and burritos are better than both. :don'tcare:
Planting a seed here Daris.
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Who loves them? I do!
I received a tamale steamer for Christmas (awesome gift!), and made my first big batch tonight (50+). My in-laws are experts and are teaching me. I am doing a big batch of chicken and pork combo.
I just love tamales so much. So, so much.
made a batch like made the tamales or made like steamed them? i love (other people's) homemade tamales and am not afraid to buy them from random people on facebook. haven't ever been brave enough to try my own though!
Please figure out which people don't poison you and report back.
Love tamales. Love 'em.
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There's a tamale restaurant a couple doors down from me. This thread has encouraged me to try it.
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Pete when you eat one you just eat it straight or you top it with somethin?
I go straight tamale, no toppings. But, I respect those who top them.
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Tamale steamers look like this. There is water below the tamales that is boiling and putting off the steam that cooks the masa. The meat is pre-cooked, and wrapped in the masa. Mine can fit just over 50 at a time.
The batch I made was pretty spicy. My in-laws really spice up the masa, which is fine by me!
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.cooking-mexican-recipes.com%2Fimages%2Ftamales-in-steamer-watermark.jpg&hash=22d53f871e8635c36ee85b8105b1c1ec69f74779)
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Banana leaf wrapper or gtfo
I took a cooking class in Cancun, and we used banana leaves. Works great, but I roll norther mexico style with corn husks (plus they are way easier to get around here).
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best type of tamale is chili verde, btw.
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So Pete has a tamale steamer and tamales?
LSOC: see you later bro, go cats
Pete: Hey LSOC, come inside and have some tamales for a late night grub fest.
(conversation that didn't occur after I drove Pete to/from our BWW game paking)
I know J-Dub was accepting applications for new in real life best buds......
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So Pete has a tamale steamer and tamales?
LSOC: see you later bro, go cats
Pete: Hey LSOC, come inside and have some tamales for a late night grub fest.
(conversation that didn't occur after I drove Pete to/from our BWW game paking)
I know J-Dub was accepting applications for new in real life best buds......
Guys, guys, guys....I didn't even have the tamales cooked until last night. Maybe we need to plan a tamale party in the future and just spend time together making tamales and enjoying the fellowship of the EMAW, tamale style. Or, I could just give you some I made. Either way. go cats
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i don't buy into the hype that they take a long time to make. seems pretty pud.
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So Pete has a tamale steamer and tamales?
LSOC: see you later bro, go cats
Pete: Hey LSOC, come inside and have some tamales for a late night grub fest.
(conversation that didn't occur after I drove Pete to/from our BWW game paking)
I know J-Dub was accepting applications for new in real life best buds......
Guys, guys, guys....I didn't even have the tamales cooked until last night. Maybe we need to plan a tamale party in the future and just spend time together making tamales and enjoying the fellowship of the EMAW, tamale style. Or, I could just give you some I made. Either way. go cats
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fgifrific.com%2Fwp-content%2Fuploads%2F2012%2F08%2FGeorge-Costanza-Prancing-Through-Park.gif&hash=48adc610eb14c718e4e66114fcafba161356e16a)
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i don't buy into the hype that they take a long time to make. seems pretty pud.
Well, the meat has to be done in advance, and you know how long a pork shoulder takes. I baked a small one for 4 hours at 275, and did 5 pounds of chicken breasts for the same amount of time in a large crock pot. I mixed the pork and chicken together after I pulled them.
Then the construction of 50 tamales takes the better part of an hour with two people, less if you have more people.
Then the steaming takes 2-3 hours at least.
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Pete when you eat one you just eat it straight or you top it with somethin?
I go straight tamale, no toppings. But, I respect those who top them.
Same.
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i've got a tamale guy in kck. 12 bucks for a dozen. 36 bucks for 3 dozen. so on and so forth. it's a dollar a tamale okay.
pete, can you beat that? do you want to be my new tamale guy?
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My tamale connects say they are best after being frozen and they freeze all tamales they make regardless because of this.
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My tamale connects say they are best after being frozen and they freeze all tamales they make regardless because of this.
I froze almost all of mine. Kept about 8 out to eat over the next few days.
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i've got a tamale guy in kck. 12 bucks for a dozen. 36 bucks for 3 dozen. so on and so forth. it's a dollar a tamale okay.
pete, can you beat that? do you want to be my new tamale guy?
Weird how you never mentioned this fantastic tamale deal to me, your real life best bud.
I'm going to assume you mistakenly thought I don't love the crap out of a delicious tamale and you weren't just intentionally keeping all the tamales for yourself whilst I live in a barren tamaleless wasteland.
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This place is a great place to get tamales.
https://www.facebook.com/pages/Reynas-Mexican-Bakery/216945885058409?rf=122191701127860
You can call ahead and order them. If you just walk in, better get there before 12:30pm or so, because they run out.
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This place is a great place to get tamales.
https://www.facebook.com/pages/Reynas-Mexican-Bakery/216945885058409?rf=122191701127860
You can call ahead and order them. If you just walk in, better get there before 12:30pm or so, because they run out.
do they even have a website? looks pretty amateur hour w/o a website. website = legit. no webpage = sketchy. i wonder if they use pace salsa? :lol: doubt it, prob just use ketchup.
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This place is a great place to get tamales.
https://www.facebook.com/pages/Reynas-Mexican-Bakery/216945885058409?rf=122191701127860
You can call ahead and order them. If you just walk in, better get there before 12:30pm or so, because they run out.
do they even have a website? looks pretty amateur hour w/o a website. website = legit. no webpage = sketchy. i wonder if they use pace salsa? :lol: doubt it, prob just use ketchup.
It doesn't take Ksublacklab to know you are a racist against Kansas Ave. Mexican restaurants, pissclams!
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do they have a menu?
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do they have a menu?
Written on a piece of paper on a little cash register stand. I didn't get a pic, sadly. Gorditas seemed to be their specialty, apart from the tamales. Also, they do a brisk breakfast business.
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El oh rough ridin' el at buying tamales from a guerro.
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just had a "sweet" tamale. not really a fan. had like rasins instead of meat.
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just had a "sweet" tamale. not really a fan. had like rasins instead of meat.
what kind of monster does this
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just had a "sweet" tamale. not really a fan. had like rasins instead of meat.
what kind of monster does this
real certified mexican (american)
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every culture has a fruit cake.
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just had a "sweet" tamale. not really a fan. had like rasins instead of meat.
what kind of monster does this
real certified mexican (american)
He was/is trolling you very hard. Sounds absolutely disgusting.
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this is where sys or someone else steps in and tells us how it's actually a traditional dish
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this is where sys or someone else steps in and tells us how it's actually a traditional dish
I know they make Chiles en Nogada which are stuffed with raisins, so it's not surprising.
http://mexicofoodandmore.com/meat/chiles-en-nogada-stuffed-poblano-peppers-in-nut-sauce.html
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Guys, I have a friend who used to eat cereal with soda rather than milk. Doesn't mean it is an american tradition or any good.
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just had a "sweet" tamale. not really a fan. had like rasins instead of meat.
what kind of monster does this
real certified mexican (american)
He was/is trolling you very hard. Sounds absolutely disgusting.
Nope. Can verify (and I'm a bona fide Mexican-American) that this is a real thing. Sweet tamales have never been my favorite, but they were a staple of our family Christmas/New Year's gatherings. They were always the last ones left though. While not as disgusting as fruit cake, they are similar in desirability in my book.
Also, no need to have to use a specific tamal steamer - a regular old pot with a veggie steamer or similar way to elevate the tamales will work too. As Pete mentioned, the process is tedious and lengthy only because of the multi-step preparation required. The more hands in assembling the tamales the better - it's a family bonding experience.
My family only goes with corn husk wrappers (we're Northerners), but others use the banana/plantain leaf. Also, other cultures (within Mexico and the Caribbean/Central America) use other things in their masa, and stuffing too: root vegetables (Puerto Rico) for masa, rice in the masa (Central America), olives (watch your molars and fillings if they aren't pitted!) in the filling, etc..
Enjoy!
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just had a "sweet" tamale. not really a fan. had like rasins instead of meat.
what kind of monster does this
real certified mexican (american)
He was/is trolling you very hard. Sounds absolutely disgusting.
Nope. Can verify (and I'm a bona fide Mexican-American) that this is a real thing. Sweet tamales have never been my favorite, but they were a staple of our family Christmas/New Year's gatherings. They were always the last ones left though. While not as disgusting as fruit cake, they are similar in desirability in my book.
Also, no need to have to use a specific tamal steamer - a regular old pot with a veggie steamer or similar way to elevate the tamales will work too. As Pete mentioned, the process is tedious and lengthy only because of the multi-step preparation required. The more hands in assembling the tamales the better - it's a family bonding experience.
My family only goes with corn husk wrappers (we're Northerners), but others use the banana/plantain leaf. Also, other cultures (within Mexico and the Caribbean/Central America) use other things in their masa, and stuffing too: root vegetables (Puerto Rico) for masa, rice in the masa (Central America), olives (watch your molars and fillings if they aren't pitted!) in the filling, etc..
Enjoy!
This is how an ex-girlfriend of mine's grandmother made hers. They were incredible. Is that a Sonoran thing?
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yeah, my tamale guy makes the sweet w/raisins as well. puts lots of cinnamon in the mesa.. they are okay.
(sorry cf3, my bad bud. i guess i just liked having "my" thing ya know bud. we have so many "our" things already, that, well, i don't know bud.. sometimes i just need my tamale time i guess."
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yeah, my tamale guy makes the sweet w/raisins as well. puts lots of cinnamon in the mesa.. they are okay.
(sorry cf3, my bad bud. i guess i just liked having "my" thing ya know bud. we have so many "our" things already, that, well, i don't know bud.. sometimes i just need my tamale time i guess."
Forgiven.
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yeah, my tamale guy makes the sweet w/raisins as well. puts lots of cinnamon in the mesa.. they are okay.
(sorry cf3, my bad bud. i guess i just liked having "my" thing ya know bud. we have so many "our" things already, that, well, i don't know bud.. sometimes i just need my tamale time i guess."
assuming you mean masa. I used to work for a masa company :Rusty:
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sweet tamales are traditional, and yes, they suck.
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yeah, my tamale guy makes the sweet w/raisins as well. puts lots of cinnamon in the mesa.. they are okay.
(sorry cf3, my bad bud. i guess i just liked having "my" thing ya know bud. we have so many "our" things already, that, well, i don't know bud.. sometimes i just need my tamale time i guess."
assuming you mean masa. I used to work for a masa company :Rusty:
:D
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olives (watch your molars and fillings if they aren't pitted!) in the filling
This is how an ex-girlfriend of mine's grandmother made hers. They were incredible. Is that a Sonoran thing?
It's a Spanish/Mediterranean thing. My wife's Puerto Rican and they put olives in damn-near everything. Argentinians put olives in their empanadas.
If your ex-girlfriend's grandma is from Sonora, that's the first incident of olives in Mexican tamales I've heard of, but perhaps it's more prevalent than I thought? Was that in a pork tamal?
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olives (watch your molars and fillings if they aren't pitted!) in the filling
This is how an ex-girlfriend of mine's grandmother made hers. They were incredible. Is that a Sonoran thing?
It's a Spanish/Mediterranean thing. My wife's Puerto Rican and they put olives in damn-near everything. Argentinians put olives in their empanadas.
If your ex-girlfriend's grandma is from Sonora, that's the first incident of olives in Mexican tamales I've heard of, but perhaps it's more prevalent than I thought? Was that in a pork tamal?
Can't remember what meat (if any) was used. Years ago.
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provided by my carpenter Nacho. Pretty tasty.
(https://lh6.googleusercontent.com/-GAz3cyKSzYw/Us7dPFoVkPI/AAAAAAAASTI/_PPZ4E87Bv0/w1598-h901-no/2014-01-09+11.14.43.jpg)
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wtf you're eating the corn husk?
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looks like nacho forgot the masa. :Yuck:
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mikey, you will get stopped up if you dont stop eating the husks
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kinda awesome how they're more or less traditional christmas fare in the southwest. 'tis the season!
It is awesome. I spent New Years Eve day making a about 200 with friends (including the masa). We toasted at midnight then chowed down on tamales. You should try with green chile in your meat mixture (hatch, sandia, big jim's, etc. not poblanos). Oh and a touch of cumin in the masa mix.
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i don't buy into the hype that they take a long time to make. seems pretty pud.
Well, the meat has to be done in advance, and you know how long a pork shoulder takes. I baked a small one for 4 hours at 275, and did 5 pounds of chicken breasts for the same amount of time in a large crock pot. I mixed the pork and chicken together after I pulled them.
Then the construction of 50 tamales takes the better part of an hour with two people, less if you have more people.
Then the steaming takes 2-3 hours at least.
Did you see his recipe?
"Ain't no meats!"
Where's the beef, clams?
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You should try with green chile in your meat mixture (hatch, sandia, big jim's, etc. not poblanos). Oh and a touch of cumin in the masa mix.
Can confirm that this is delicious. Green chile and pork (chicken too, but I like pork more!) LOVE each other and bring out each other's flavors beautifully. Green chile + pork = :lick:
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i don't buy into the hype that they take a long time to make. seems pretty pud.
Well, the meat has to be done in advance, and you know how long a pork shoulder takes. I baked a small one for 4 hours at 275, and did 5 pounds of chicken breasts for the same amount of time in a large crock pot. I mixed the pork and chicken together after I pulled them.
Then the construction of 50 tamales takes the better part of an hour with two people, less if you have more people.
Then the steaming takes 2-3 hours at least.
Did you see his recipe?
"Ain't no meats!"
Where's the beef, clams?
they're really good. if you're even in santa monica or downtown LA, go in and order some. if they aren't great, then you ain't a tamale lover son
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You should try with green chile in your meat mixture (hatch, sandia, big jim's, etc. not poblanos). Oh and a touch of cumin in the masa mix.
Can confirm that this is delicious. Green chile and pork (chicken too, but I like pork more!) LOVE each other and bring out each other's flavors beautifully. Green chile + pork = :lick:
yeah when I lived in Cali we would always go to some dude in Merced that made the dankest green chili/pork tamales. My God I would fly out there again just to eat those.
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I do NOT appreciate the Venezuelan olive tamales that ones served in Maracaibo during the holidays. I did however scarf down arepas at every oppy.