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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-28-2011, 08:18 AM   #1
captndan
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Default Tamale thoughts

I'm going to try my hand making tamales. Does anyone think some left over NC style pulled pork would be OK or should I stay with the more traditional beef and chicken?
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Unread 12-28-2011, 08:20 AM   #2
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I'm pretty sure that I've seen several threads on here where folks have made tamales with pulled pork. It sounds good to me, anyway
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Unread 12-28-2011, 08:33 AM   #3
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Pulled pork and Chili verde is the bomb!
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Unread 12-28-2011, 08:40 AM   #4
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pulled pork or beef makes great tamales
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Unread 12-28-2011, 09:13 AM   #5
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We make them with turkey and place black olives in some.
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Unread 12-28-2011, 09:42 AM   #6
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Pulled meats are best for tamales, but I'm not sure if BBQ'd pulled meats are the best application for getting the most enjoyment out of them. Here's my $0.02...

The masa tends to dull some of the meat and seasoning flavors, and the steaming does too. Because of these two things, tamale meat has to be seasoned quite heavily, actually over-seasoned to overcome the masa and steaming. In addition, liquids need to be added and cooked off to give the meat a moist yet firm texture. So taking all of those things into account, you may wind up masking or hiding any BBQ flavor you hope to retain.

That said, I have made gorditas, which are little masa pillows that have a filling, and are grilled or pan fried (not steamed for an hour). BBQ meats work better in these, and you can sprinkle BBQ rub into (or onto) the masa for more flavor. (BTW my granny always said "gordita" means "little fatty", not sure on that one but they are delicious.

Below is an idea of the amount of seasoning I use in my tamale meat, and a look at my finished tamale meat. You can see how all those chile powders will overcome a BBQ rub. I pressure cook my meat until super tender, then use the broth for the liquid to mix back in.








Tamale Filling
7 or 8 pounds of pulled pork butt (medium to fine shreds).
¼ cup Chimayo chili powder
¼ cup Tularosa chili powder
2 tablespoons Mulato chili powder
½ cup Top Hat chili powder blend
¼ cup cumin
1-1/2 tablespoons crushed tepin peppers.
1 tablespoon Mexican oregano
2 tablespoons salt
6 tablespoons fresh garlic, chopped
1 tablespoon garlic powder.
Use the pork broth (or chicken broth) for cooking the meat down.
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Unread 12-28-2011, 10:21 AM   #7
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Quote:
Originally Posted by thirdeye View Post
The masa tends to dull some of the meat and seasoning flavors, and the steaming does too. Because of these two things, tamale meat has to be seasoned quite heavily, actually over-seasoned to overcome the masa and steaming.
That there tip is worth gold. Thanks, Wayne.
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Unread 12-28-2011, 12:40 PM   #8
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I agree, thats why I give my tamales a liberal dose of sauce before wrapping.
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Unread 12-28-2011, 01:20 PM   #9
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I have used pulled chicken and pork for tamales, I also add moisture and mokre seasonings, it is necessary to make it all balance.
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Unread 12-28-2011, 03:09 PM   #10
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The way I learned it from a Peruvian, a "gordita" is a little fat girl and "gordito" is a little fat boy. A gorda is a fat girl/woman and a gordo is a fat boy/man, depending on the context. The "...ita" or "...ito" is supposed to make it sound sweet or cute and indicates a smaller size than without.
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Unread 12-28-2011, 03:43 PM   #11
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Here's the last batch of pulled pork tamales I made... http://bbq-brethren.com/forum/showthread.php?t=109919 I had "things" to do so I was in a hurry.

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Unread 12-28-2011, 08:15 PM   #12
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Pulled pork works great, as does pulled chicken. Have fun!
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Unread 12-28-2011, 08:32 PM   #13
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Wow, Wayne! I'm floored by the amount of seasoning on that meat! I understand why, but does it taste really "hot" spicy, or would it be okay for those of us that can't take that much heat?
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Unread 12-28-2011, 08:34 PM   #14
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NC style pulled pork? Now, you realize that NC style pulled pork encompasses a large geographic area, right? The stuff I grew up with in central VA is called western NC style BBQ by the rest of the country.

So, yeah, go for it. What are you waiting for, anyway? I want to see pr0n, now!
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Unread 12-28-2011, 08:35 PM   #15
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Quote:
Originally Posted by cowgirl View Post
Here's the last batch of pulled pork tamales I made... http://bbq-brethren.com/forum/showthread.php?t=109919 I had "things" to do so I was in a hurry.

Jeanie, you are such a show off! In a good way, of course!
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