Tamales

Elkhound · Dec 7, 2005

I'll have to get my mother-in-law to give me her recipe. I know she uses pork but for the meat, she also uses potatoes, green olives, lots of chilies, tomatoes and onions for the filling. Her tamales are about 2~2 1/2 inches wide by 6 inches long. They are not the little round ones you pick up at a tex-mex restraunt. By the time you have finished a half dozen of these, you will have smoke comming out your ears and a smile on your face. Damn good !! I'll get the recipe.

chad · Dec 7, 2005

Jorge said:
Edit: My family has been in Texas long eough that tamales have become the official X-mas eve meal with few exceptions. Big bowl of pico de gallo, some good chili, and a big platter of tamales right of the steamer....hard to go wrong there.

You are KILLING me!!:biggrin:

Jorge · Dec 7, 2005

Elkhound said:
I'll have to get my mother-in-law to give me her recipe. I know she uses pork but for the meat, she also uses potatoes, green olives, lots of chilies, tomatoes and onions for the filling. Her tamales are about 2~2 1/2 inches wide by 6 inches long. They are not the little round ones you pick up at a tex-mex restraunt. By the time you have finished a half dozen of these, you will have smoke comming out your ears and a smile on your face. Damn good !! I'll get the recipe.

If I didn't already have a legally binding commitment I'd ask if you had an available sister-in-law 8)

chad · Dec 7, 2005

Anybody going by Reuben's tamales on Rigsby? I wonder if they ship?

chad · Dec 7, 2005

Other than BOILING

the pork and chicken this is a pretty good site for information about making your own tamales!

http://www.sonofthesouth.net/tamales/Tamale_Recipe.htm

Hmmm...I "need" a large steamer!:biggrin:

Elkhound · Dec 7, 2005

chad said:
Other than BOILING the pork and chicken this is a pretty good site for information about making your own tamales!

http://www.sonofthesouth.net/tamales/Tamale_Recipe.htm

Hmmm...I "need" a large steamer!:biggrin:

In a true mexican tamale the meat WILL be boiled, seasoned, mixed with seasonings and other fillings. Sounds strange but they are good !!

chad · Dec 7, 2005

I know, I know - just jabbing at the die hard que guys!!:biggrin:

I imagine a lightly smoked pork but and some 3 hour smoked chicken would work nicely - definately a different flavor. :-D But then you wouldn't have the broth for the masa...decisions, decisions..maybe que the pork and boil the chicken for the broth!!

http://www.sonofthesouth.net/tamales/Tamale_Recipe.htm

Arlin_MacRae · Dec 7, 2005

Who started this torture??

Kevin · Dec 7, 2005

Arlin_MacRae said:
Who started this torture??

I'm back. Made a run up to Mankato to get some dried anchos and cascabels for the seasoning sauce. I'm realy psyched for the great tamale cook sunday. I've been making them for Christmas for a couple of years and they just keep getting better the more I go traditional, as in making your own chili sauce from scratch. Big Dog, if your keeping up on this, I'm using the recipe on page 244 of "The Border cookbook".

jgh1204 · Dec 7, 2005

can you get corn shucks in Minn?

Kevin · Dec 7, 2005

jgh1204 said:
can you get corn shucks in Minn?

Yep. Most of the grocery stores have put together Mexican sections in the last few years. Gotta say I love it. Now if we could just get some decent sauces and rubs.

jgh1204 · Dec 7, 2005

Down here you know Christmas is close when the butts hit 99cents at the HEB, which ironically enough stands for Herman E Butt, and they bring in stacks of tamale pots, lard and masa. You cannot make a decent tamale without lard.

Kevin · Dec 7, 2005

Yes, I agree. Lard is a required ingredient.

tommykendall · Dec 8, 2005

Kevin said:
Yes, I agree. Lard is a required ingredient.

Mix your lard with bacon grease. 50/50 ratio. Outstanding.

Kevin · Dec 8, 2005

brdbbq said:
10 or 20 * ?

32 degrees Saturday!
BwaaaaHaaaHaaaHaaa!

Bigdog · Dec 8, 2005

Kevin said:
I'm back. Made a run up to Mankato to get some dried anchos and cascabels for the seasoning sauce. I'm realy psyched for the great tamale cook sunday. I've been making them for Christmas for a couple of years and they just keep getting better the more I go traditional, as in making your own chili sauce from scratch. Big Dog, if your keeping up on this, I'm using the recipe on page 244 of "The Border cookbook".

Yes I am Kevin, thanks bro. Lots of good ideas out there. Choices, choices...

Bigdog · Dec 9, 2005

Elkhound said:
I'll have to get my mother-in-law to give me her recipe. I know she uses pork but for the meat, she also uses potatoes, green olives, lots of chilies, tomatoes and onions for the filling. Her tamales are about 2~2 1/2 inches wide by 6 inches long. They are not the little round ones you pick up at a tex-mex restraunt. By the time you have finished a half dozen of these, you will have smoke comming out your ears and a smile on your face. Damn good !! I'll get the recipe.

Please do brother Elkhound. That would be most excellent.

Elkhound · Dec 9, 2005

Bigdog said:
Please do brother Elkhound. That would be most excellent.

She is working on writting it down for me. Hopefully I will have something to post early next week.

Bigdog · Dec 10, 2005

Elkhound said:
She is working on writting it down for me. Hopefully I will have something to post early next week.

Thanks bro.

Neil · Dec 10, 2005

This thread has made me hungry. I'm not into Mexican food much but I do like it once in awhile. We have many good authentic places to go and get great Mexican take out since we have a large migrant population and there are many small Mexican grocery stores that also serve taco's, burrito's, and tamale's.

Tamales

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somebody shut me the fark up.

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Babbling Farker

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Quintessential Chatty Farker

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somebody shut me the fark up.

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somebody shut me the fark up.

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