Hot Tamale.........Pron
 

Made a little over 100 of these little wrapped goodies. I made the traditional red and green chile. About 30 of them went to neighbors and a few have been consumed over the last two days. Most of the green went into the deep freeze for later on. Gotta love em.
NJOY.
Bob
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Tamale Assistant!
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Custom Masa Spreaders.........one spoon, one hammer, pound the carp outta the spoon to make it flat. One heaping spoon is the right amout for one tamale.
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Masa, peanut butter consistency. That bowl has a lot of history. It's the one my grandparents used for many years. Back when they made em, that whole vessel was full to the top with masa. Easily 25-30 lbs of masa.
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Red Chile filling.
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Tamalera Pot.
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Assembly line.
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Red....cooling down.
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Green.....cooling down.
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Green for dinner.
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More green for breakfast!

Feliz Navidad from the Armendariz Family!

Those look great! One of these days I am going to try to make my own!

Your helper looks like he is having fun!

Bob, hubby just nixed steaks for his birthday and requested tamales! Quick get a flight to Virginia Beach, I need you on January 5th!
Looks absolutely delicious!!!!!

Nice Amigo!

Shawn,

If you can get the ingredients together, we can guide you both through the process. They make for some great eats. He can actually have both........STEAK FILLED TAMALES!

Those look great! What are the chances of getting some shipped to NY?

Eric

Those look great Bob! Merry Christmas my friend!

Dang Bob.......Droooooooooooooooooooooooooooooool

I have room in my freezer for you, just in case you run out of room! :icon_devil
Merry Christmas to you and your family.

Oh my... I'm Hungry now! Those look awsome!

those look soooooooo good i tried a few months ago and they did not tun out so good.....A tone of work. I can smell those from here......

Thanks everyone. The key is really in the masa. I was going to try the Maseca(dry powder) this year, but decided against it cause I didn't want to mess em up after all that work. I bought the prepared masa, but I still added more shortening and made sure I blended it more than well enough with the hand held mixer. Really the idea is to have enough fat in the masa so it doesn't dry up and make for a "cakey" brittle tamale. Even with both of these batches, there was a bit of stickage when I would unwrap them. But once they were reheated the fat helped them slide outta the husk nicely. It also helps to have some fat in the fillings so it aides in moisture. Tamales aren't the healthiest of foods because they require a good bit of fat so they turn out right. Probably why we only have em once a year!!:-D:wink:
Aside from the masa, the rest is just a good bit of work.
A few tips, soak the husks for 24 hours at least. Lastly, have fun and get creative with the fillings. I wan to make another batch for New Year's Eve. I want to make some sweet ones and do something different like a chicken parma filling or a hot chicken curry filling.
Thanks again.

Bob

Sniff, sigh, brings a tear to my eye. Beautiful man, just beautiful. Thanks for sharing your tips. I've made dozens of batches, but after reading your tamale threads, it should go a little smoother next time. We'll probably find out next week:wink:!

Thanks Bob!

Those look great!

You may have just inspired me to try my first batch. Have to get a steamer first.

I'm with Kevin. You make it look SOOOOOOOO Easy Bob!
Carbon! (Rearrange the "r") :)