Xmas Tamales aka Tomales
 

Hey everyone. Long time. I did a batch of tamales (tomales :mrgreen:) on Xmas eve. 137 of them to be exact, all solo, all pork. Hadn't previously done a batch in almost 2 years and will never again do that many solo. The only thing I did different this year, was take heed to a post from about a year ago from Third Eye Wayne - to over season the meat before steaming because of the effect that steaming has on the flavor of the finished product. And that advice, as I said a year ago, was as good as gold.

I assume you made so many in order to be able to FedEx a pair to the first fifty people that respond to this thread. :thumb: Thanks! I'll take two.

:-P

That is onw awesome looking bin of tamales - send some my way please!

Whoo Hoo! I'd hit a few of those for sure! Don't forget to fix em for breakfast with an egg on top. YUMMY! I'll be making some next week.

Bob

I am out of town, so I am assuming my invite is in the mailbox.

Great to see that you are alive and well tk.:thumb:

Welocme to the asylum, newcomer! :rolleyes:

You should go to Cattle Call and introduce yourself! :becky:

Nicely done! Looks delicious. :thumb:

El Guapo makes some good product. They sell some good dried peppers. I'm noticing a different rolling up technique with the husks than the technique we use. Could you maybe post one that kinda shows how you rolled it up? I'm liking the way it looks.

Bob

Looks mighty fine from here too!!

Great job! Looking very very yumilicious!

Very impressive! My neighbor makes them every Christmas Eve as well and always send some over to my wife (and I).


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TK! Welcome back and belated Merry Christmas to you!

Great lookin' tamales there!

Good eats for sure I'm making 2 dzn for new years. 137.... my hands hurt just thinking about it, being a tamale connoisseur & critic you need to send me a few:becky:

Best way to explain it is by using the photo of the un-rolled tamale with the ingredients laying in. Like rolling a burrito, fold one long end fairly tightly over the ingredients, once. now fold the bottom of the hoja upwards to form the bottom of the tamale. Then continue rolling the long end. The masa will bond well enough to the edge of the other long end.