Tamale Thread Condensed

Cast Iron Chef · Dec 26, 2009

I took the information from BobBrisket's and blues n cues tamale threads and concensed down to a 17 page pdf. I will use this as my study guide for our New Years tamales. Hope you can use it as well. Was hard to get some of the formatting out of the cut and paste. Thanks to all that contributed.

Meat Burner · Dec 26, 2009

Paul, that was timely. Started my first try at tamales today. Been searching information on making these and discovered some history behind them. Pretty cool stuff. Have the meat and broth in the refridgerator right now and headed to the hispanic market tomorrow for some husks. Looks like a lot of different taste preferences but the passion of making them seems to be the key. Thanks again for the post. Wish me luck bro.

nolaman · Dec 26, 2009

Great! Thanks Paul! I've always wanted to make some! Can I use shortening instead of lard?

Cast Iron Chef · Dec 26, 2009

nolaman said:
Great! Thanks Paul! I've always wanted to make some! Can I use shortening instead of lard?

I only passed along the information. The experts will chime in I'm sure.

Meat Burner said:
Paul, that was timely. Started my first try at tamales today. Been searching information on making these and discovered some history behind them. Pretty cool stuff. Have the meat and broth in the refridgerator right now and headed to the hispanic market tomorrow for some husks. Looks like a lot of different taste preferences but the passion of making them seems to be the key. Thanks again for the post. Wish me luck bro.

Good luck man. Let me know how you do. Smoking my butt tomorrow for New Years. Can't wait.

smokindorf · Dec 26, 2009

Thanks so much for doing that and sharing!

BobBrisket · Dec 26, 2009

Cool deal!! I likey!

Shortening can be used instead of lard.

Bogus Chezz Hawg · Dec 26, 2009

smokindorf said:
Thanks so much for doing that and sharing!

I 2nd that emotion!

anamosity · Dec 27, 2009

Very nice, thanks for the work.
Will be using it as well.

landarc · Dec 27, 2009

Very nice, good work Paul.

Meat, I believe you are gonna love them (Oh, my Christmas tri-tip was medium, no blood, you would have lijked it).

I buy good corn husks, I prefer them thick and I run em through the dryer before soaking them.

Jay Bird · Dec 27, 2009

Thanks Paul. Never did tamales but that is likely to change.

Jay Bird · Dec 27, 2009

landarc said:
Very nice, good work Paul.

Meat, I believe you are gonna love them (Oh, my Christmas tri-tip was medium, no blood, you would have lijked it).

I buy good corn husks, I prefer them thick and I run em through the dryer before soaking them.

What's with the dryer? Drying & then soaking seems counter intuitive. Do you use a fabric softener sheet?:biggrin:

landarc · Dec 27, 2009

I gets them fluffy. Actually, sometimes there is corn silk and small pieces, I find a few minutes on air fluff cleans em up.

BobBrisket · Dec 28, 2009

landarc said:
I gets them fluffy. Actually, sometimes there is corn silk and small pieces, I find a few minutes on air fluff cleans em up.

I'll be danged!!! Makes a ton of sense. The dryer will separate em and will remove the silk and other "natural" goodies in the husks. Keep in mind, rinse the husks REALLY well. You will find little, dried up critters in the husks. Dang! I love this idea.
Is it your idea? Can't wait to tell my dad about it!

blues_n_cues · Dec 28, 2009

Cast Iron Cheif said:
I took the information from BobBrisket's and blues n cues tamale threads and concensed down to a 17 page pdf. I will use this as my study guide for our New Years tamales. Hope you can use it as well. Was hard to get some of the formatting out of the cut and paste. Thanks to all that contributed.

sounds good and you're welcome.

Cast Iron Chef · Dec 28, 2009

blues_n_cues said:
sounds good and you're welcome.

Smoked the butt yesterday using your spice mix. Came out very tasty. Can't wait to taste in a tamale.

landarc · Dec 28, 2009

No, not my idea, I was whining to the woman I bought the husks from and another customer laughed and said I should wash and dry them in the drier, air fluff, to get them ready for use. Does not work if you use fabric softener sheets. Guess how I know that, farkin spring bouquet corn husks.

Cast Iron Chef · Dec 28, 2009

landarc said:
Guess how I know that, farkin spring bouquet corn husks.

Should have used Outdoor Fresh. LOL

Meat Burner · Dec 28, 2009

Paul, I did my first tamales over the weekend to practice for New Years as gifts. I made a couple of dozen with thin masa and a couple dozen with thick masa spread with my finger. The thick were way better. Learned a lot and really looking forward to the weekend.
Used some frozen pulled pork, and boiled a chicken as the meat mixture. The mole started with 8 ancho peppers boiled and blendered.
This was so much fun and excellent taste. My wife and some friends couldn't believe the taste of a real tamale. They want more. LOL
Thanks again. Will do more pics on New Years.

Meat Burner · Dec 28, 2009

Oops!

Cast Iron Chef · Dec 28, 2009

Meat Burner said:
Paul, I did my first tamales over the weekend to practive for New Years as gifts. I made a couple of dozen with thin masa and a couple dozen with thick masa spread with my finger. The thick were way better. Learned a lot and really looking forward to the weekend.
Used some frozen pulled pork, and boiled a chicken as the meat mixture. The mole started with 8 ancho peppers boiled and blendered.
This was so much fun and excellent taste. My wife and some friends couldn't believe the taste of a real tamale. They want more. My daughter said since I was making more, what would be harm be to take a dozen of them now to tide here over. LOL
Thanks again. Will do more pics on New Years.

Prons look like your an old pro. My wife keeps saying she doesn't really like tamales. Hope to change her mind. Hope you gave a bite to your avatar, too cute.

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