sudsandswine
Quintessential Chatty Farker
Each year a week or two before Christmas, my wife and her side of the family make Mexican tamales as tradition. Usually there's a chicken mole, a green chile pork, rajas (which I'm pretty sure is just straight peppers), and a "dulce" or sweet tamale.
I'd been wanting to experiment with subbing "barbecue" into the tamales for a while and I decided this was the year. I cooked a prime brisket from Costco on the Mak 2* and used Oakridge BBQ Black Ops (it tastes like taco seasoning afterall :thumb
and a Boston butt along with it using Oakridge BBQ Smokey Chile Lime. They both turned out really well.
We used the Smokey Chile Lime pork in the "pork chile verde" tamales, as well as the "barbecue" inspired ones that were mixed with Caribbean Cowboy BBQ sauce, which as the name implies, is a bit on the sweet side. I chopped up a mix of the brisket point's burnt ends and then some flat that I thought would work well and mixed it with one of my favorite "Kansas City" style sauces - Jack Stack Spicy.
The masa was mixed with lard (duh, is there any other way?), some stock, salt, and baking powder and kneeded by hand for a _long_ time. I'd have just used the Kitchenaide mixer but what do I know?
Masa placed in corn husks, meat of whatever variety laid on top, then folded up and steamed on the oven.
All the tamales turned out very well, the SCL was nice in the chile verde, though I didn't care for the sweet "barbecue" style pork tamales...I dont care for sweet things most of the time and I definitely don't like the pink dulce tamales. The "barbecue" pork tamales reminded me of those. However, the chopped beef brisket tamales with the Jack Stack Spicy sauce worked "real well", maybe it was the "taco seasoning" rub, not sure. But I'll definitely be making more of those, and probably making the meat mixture "saucier", as the masa seems to absorb a lot of it, unsurprisingly.
But brisket burnt end tamales with the right sauce :thumb: and know that I know the masa recipe and method....watch out :crazy:
I'd been wanting to experiment with subbing "barbecue" into the tamales for a while and I decided this was the year. I cooked a prime brisket from Costco on the Mak 2* and used Oakridge BBQ Black Ops (it tastes like taco seasoning afterall :thumb
and a Boston butt along with it using Oakridge BBQ Smokey Chile Lime. They both turned out really well.We used the Smokey Chile Lime pork in the "pork chile verde" tamales, as well as the "barbecue" inspired ones that were mixed with Caribbean Cowboy BBQ sauce, which as the name implies, is a bit on the sweet side. I chopped up a mix of the brisket point's burnt ends and then some flat that I thought would work well and mixed it with one of my favorite "Kansas City" style sauces - Jack Stack Spicy.
The masa was mixed with lard (duh, is there any other way?), some stock, salt, and baking powder and kneeded by hand for a _long_ time. I'd have just used the Kitchenaide mixer but what do I know?
Masa placed in corn husks, meat of whatever variety laid on top, then folded up and steamed on the oven.
All the tamales turned out very well, the SCL was nice in the chile verde, though I didn't care for the sweet "barbecue" style pork tamales...I dont care for sweet things most of the time and I definitely don't like the pink dulce tamales. The "barbecue" pork tamales reminded me of those. However, the chopped beef brisket tamales with the Jack Stack Spicy sauce worked "real well", maybe it was the "taco seasoning" rub, not sure. But I'll definitely be making more of those, and probably making the meat mixture "saucier", as the masa seems to absorb a lot of it, unsurprisingly.
But brisket burnt end tamales with the right sauce :thumb: and know that I know the masa recipe and method....watch out :crazy:
