Tamales - Page 3

Kevin · 12-07-2005, 09:46 PM

Quote:

Originally Posted by jgh1204

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 · 12-07-2005, 10:00 PM

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 · 12-07-2005, 10:20 PM

Yes, I agree. Lard is a required ingredient.

tommykendall · 12-07-2005, 11:10 PM

Quote:

Originally Posted by Kevin

Yes, I agree. Lard is a required ingredient.

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

Kevin · 12-08-2005, 06:01 AM

Quote:

Originally Posted by brdbbq

10 or 20 * ?

32 degrees Saturday!
BwaaaaHaaaHaaaHaaa!

Bigdog · 12-08-2005, 03:16 PM

Quote:

Originally Posted by Kevin

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 · 12-09-2005, 11:24 AM

Quote:

Originally Posted by Elkhound

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 · 12-09-2005, 11:26 AM

Quote:

Originally Posted by Bigdog

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 · 12-10-2005, 11:17 AM

Quote:

Originally Posted by Elkhound

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

Thanks bro.

Neil · 12-10-2005, 05:11 PM

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.

beerguy · 12-10-2005, 05:23 PM

I'm using a recipe from "The Border Cookbook" by The Jamison's.
The book is good for me so far and they use authentic recipes with dried chiles instead of ground and packaged chile powder, which seams to me to produce a better product.[/QUOTE]

As far as I'm concerned, Using Jameson involves Irish Whiskey, and thats gotta be good! Oh wait, the spelling is different, but what the fark, spill some whiskey on the mexican food and start a new tradition.

Kevin · 12-10-2005, 07:33 PM

Cooked the pork this afternoon. Made the chili sauce too. I am starting to realize what genuine chile is. The sauce consists of dried chilis that you split,stem, and remove the seed. Then put in the blender with other spices and "pork fat". I know you fellows from the south are well aware of this, but I'm a MNFO that was raised among scandanavians. Their idea of seasoning is butter.

The sauced pork is in the fridge. The steamers are washed up and sitting on the stove. The morning will bring fun.

Oh yeah, I made pecan pralines this morning. Let the stuff cool a little too long. The first ones looked real purty, but most of them had a rugged edge because they had cooled too long before dropping them. They still tasted fantastic. A sugar addicts dream.

BrooklynQ · 12-10-2005, 07:37 PM

Quote:

Originally Posted by Kevin

The steamers are washed up and sitting on the stove.

Steamers? You put clams in Tamales?

Kevin · 12-10-2005, 07:58 PM

Quote:

Originally Posted by BrooklynQ

Steamers? You put clams in Tamales?

No, but I eat clams.

chad · 12-10-2005, 08:01 PM

Quote:

Originally Posted by Kevin

No, but I eat clams.

Bearded, cherrystone, or greatneck??

12-07-2005, 10:00 PM	#32
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	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. __________________ Wannabe BBQ Illuminati

12-07-2005, 10:20 PM	#33
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Yes, I agree. Lard is a required ingredient. __________________ Kevin

12-10-2005, 05:11 PM	#40
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	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. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

12-10-2005, 05:23 PM	#41
beerguy is One Chatty Farker Join Date: 05-05-05 Location: Fredericksburg Va	I'm using a recipe from "The Border Cookbook" by The Jamison's. The book is good for me so far and they use authentic recipes with dried chiles instead of ground and packaged chile powder, which seams to me to produce a better product.[/QUOTE] As far as I'm concerned, Using Jameson involves Irish Whiskey, and thats gotta be good! Oh wait, the spelling is different, but what the fark, spill some whiskey on the mexican food and start a new tradition. __________________ I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " 22.5 " WSM X2

12-10-2005, 07:33 PM	#42
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Cooked the pork this afternoon. Made the chili sauce too. I am starting to realize what genuine chile is. The sauce consists of dried chilis that you split,stem, and remove the seed. Then put in the blender with other spices and "pork fat". I know you fellows from the south are well aware of this, but I'm a MNFO that was raised among scandanavians. Their idea of seasoning is butter. The sauced pork is in the fridge. The steamers are washed up and sitting on the stove. The morning will bring fun. Oh yeah, I made pecan pralines this morning. Let the stuff cool a little too long. The first ones looked real purty, but most of them had a rugged edge because they had cooled too long before dropping them. They still tasted fantastic. A sugar addicts dream. __________________ Kevin

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