The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Hot Tamale.........Pron (http://www.bbq-brethren.com/forum/showthread.php?t=74896)

BobBrisket 12-24-2009 01:29 PM

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
http://farm3.static.flickr.com/2517/...982c1f22a5.jpg
http://farm3.static.flickr.com/2563/...15a7a03207.jpg
Tamale Assistant!
http://farm3.static.flickr.com/2641/...5735a0c651.jpg
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.
http://farm3.static.flickr.com/2791/...f095116b40.jpg
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.
http://farm5.static.flickr.com/4034/...3dde5c3bea.jpg
Red Chile filling.
http://farm5.static.flickr.com/4032/...69d0fb7ca5.jpg
Tamalera Pot.
http://farm5.static.flickr.com/4011/...466b435579.jpg
Assembly line.
http://farm5.static.flickr.com/4068/...f1a96492_b.jpg
Red....cooling down.
http://farm5.static.flickr.com/4049/...8e75d5e6_b.jpg
Green.....cooling down.
http://farm3.static.flickr.com/2646/...37dc5f4e_b.jpg
Green for dinner.
http://farm5.static.flickr.com/4038/...92cf2a37_b.jpg
More green for breakfast!

Feliz Navidad from the Armendariz Family!

Ron_L 12-24-2009 01:32 PM

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

Your helper looks like he is having fun!

smknhotmama 12-24-2009 01:46 PM

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!!!!!

Norcoredneck 12-24-2009 02:47 PM

Nice Amigo!

BobBrisket 12-24-2009 02:47 PM

Quote:

Originally Posted by smknhotmama (Post 1123679)
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!!!!!

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!

motoeric 12-24-2009 03:03 PM

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

Eric

GreasePig 12-24-2009 03:06 PM

Those look great Bob! Merry Christmas my friend!

Markbb 12-24-2009 03:10 PM

Dang Bob.......Droooooooooooooooooooooooooooooool

Bogus Chezz Hawg 12-24-2009 03:14 PM

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.

kylersk 12-24-2009 03:17 PM

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

Metalbender 12-24-2009 03:23 PM

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......

BobBrisket 12-24-2009 03:37 PM

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

Kevin 12-24-2009 04:10 PM

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!

keend 12-24-2009 04:23 PM

Those look great!

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

deguerre 12-24-2009 04:23 PM

Quote:

Originally Posted by Kevin (Post 1123801)
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!

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


All times are GMT -5. The time now is 07:29 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.