Tamales...

LMAJ

LMAJ

somebody shut me the fark up.

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Last week I smoked a chicken and pork shoulder with the intent of making tamales this weekend. http://www.bbq-brethren.com/forum/showthread.php?t=175012

Homemade Chili sauce for the pork...
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Finely shredded pork with the above chili sauce..
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Shredded chicken with Salsa Verde

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Boat load of Masa

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The corn husks soaked and ready to go...

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Step one...
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Chicken on the masa

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First 2 ready to go

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All done and ready for the steamer...
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Everyone is in the steamer now...

Thanks for looking!
 
I love tamales! I just never looked into how to make them. These pictures are awesome! Guess what I'll be doing on the smoker next!! Thank you LMAJ for sharing.
 
Been steaming for an hour - just checked them, not there yet..

Did I neglect to mention I also have a pork butt on? :wink:

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Okie Sawbones said:
The wife loves this idea. We are both fans of tamales, and most any Mexican food.
Click to expand...
So are we - and we did this together. These are labor intensive, so it works well to have many hands to share the work.
 
LMAJ said:
So are we - and we did this together. These are labor intensive, so it works well to have many hands to share the work.
Click to expand...

You got that right. We made them ONE time, and decided it was easier to go to the local Mexican restaurant/store, when you can buy them fresh made. But we love pork butt, and the idea of it in tamales makes it seem well worth the effort.
 
For you guys in Texas that love tamales, if you are ever in Victoria or even near there, look up Ventura's Tamales. They put out some of the best tamales I have ever eat. We used to buy 6 or 8 dozen for Christmas every year when we lived there. They have mild and hot to choose from. I can almost taste them just posting this. MMMM...Good!

Blessings,
Omar
 
Okie Sawbones said:
You got that right. We made them ONE time, and decided it was easier to go to the local Mexican restaurant/store, when you can buy them fresh made. But we love pork butt, and the idea of it in tamales makes it seem well worth the effort.
Click to expand...
We have a lot of really good Mexican restaurants in the area, but I like to make them because I get to control the meat to masa ratio. Seems when we get them out there is a lot more masa then filling.
 
LMAJ tamales look good. We down here in South Tx make the picadillo out of venison and hog meat.
 
We always put an olive in them just for luck. Looks like Christmas round here lot of work but so worth it. You done good fer sure I'd eat my fill and then some!:icon_blush:
 
Growing up in the inner city of Chicago, this was comfort food for me growing up as we lived in a Polish/Mexican neighborhood. Now that I live in rural Iowa, I don't think any one here can spell tamale let alone know what one is.

Thanks for sharing. When I go to Davenport this week, I am going to get me some ingredients! Yum
 
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