Hot Tamale.........Pron

BobBrisket · Dec 24, 2009

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

Tamale Assistant!

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.

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.

Red Chile filling.

Tamalera Pot.

Assembly line.

Red....cooling down.

Green.....cooling down.

Green for dinner.

More green for breakfast!

Feliz Navidad from the Armendariz Family!

Ron_L · Dec 24, 2009

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 · Dec 24, 2009

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 · Dec 24, 2009

Nice Amigo!

BobBrisket · Dec 24, 2009

smknhotmama said:
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 · Dec 24, 2009

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

Eric

GreasePig · Dec 24, 2009

Those look great Bob! Merry Christmas my friend!

Markbb · Dec 24, 2009

Dang Bob.......Droooooooooooooooooooooooooooooool

Bogus Chezz Hawg · Dec 24, 2009

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 · Dec 24, 2009

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

Metalbender · Dec 24, 2009

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 · Dec 24, 2009

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 · Dec 24, 2009

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 · Dec 24, 2009

Those look great!

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

deguerre · Dec 24, 2009

Kevin said:
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")

BobBrisket · Dec 24, 2009

Kevin said:
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!

These things really are a labor of love. I tell you, I'd give anything, to be able to have one more "Tamale Party" with my grandparents and entire family together again. The good thing is we were able to have enough of them that I can still cherish the memories. Also, because of them, we created some new ones with my parents, and now with my kids too.
Anything I can do to help, just ask!

One more tip. The filling. If you notice, the red ones have more fluid in them while in the steamer and the green one's don't. Keep the fillings semi-dry. A very juicy filling will keep the internal masa raw and makes for a mushy end product. My green chile filling had plenty of fat in it, but not as much liquid. The red had a bit more due to the water in the red chile. I like to use a slotted spoon for the filling. I'll scoop up filling and then press it against the side of the pot to strain excess fluid. That's a trick my grandfather passed on to my dad and then to me. Makes a good bit of difference.

Thanks again everyone!

Bob

MOS95B · Dec 24, 2009

Home made tamales. Mmmmmmm..............

blues_n_cues · Dec 24, 2009

looks great man. i just had 5 & i'm hungry again.:icon_blush:
we're doing more in a few days & i'm thinking fatty/egg/cheese tamales & chicken mole tamales.

BBQ Grail · Dec 24, 2009

I would sure like the Red & Green sauce recipes or are they family secrets?

Those tamales are amazing! You are my hero.

BobBrisket · Dec 24, 2009

keend said:
Those look great!

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

You really don't need a dedicated steamer. Any large pot will do. All you need to do is place a pie plate, etc on the bottom to keep the tamales off the bottom and out of the water. Best bet is at least 2-3 inches of water. So even a glass Pyrex dish steel trivet that will elevate them will work.

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

LMAO!! Carbon.....yes a Carbon most times!!:lol:

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