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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 12-07-2005, 02:33 PM   #16
chad
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This thread is driving me nuts...we lived in San Antonio for 9 years and really enjoyed this time of year with the tamales (sure, you could get them all year - but this is special), real breakfast tacos, lunch combos that'll immediately clog the arteries, Saturday barbecoa specials ,etc.

And sopapillas to finish off a gorging!! Oh man! None of that fancy two on a plate with cinnamon and honey - I want a basket of HOT fresh sopapillas, plenty of butter, and bottle of honey!!!
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Unread 12-07-2005, 02:47 PM   #17
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Go sugar levels GO but I'm with you if you bring them one at a time HOT out of the grease. With warm butter that has butter melted in it!
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Unread 12-07-2005, 02:56 PM   #18
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Mmmm...barbacoa....
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Unread 12-07-2005, 02:59 PM   #19
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Quote:
Originally Posted by Arlin_MacRae
Mmmm...barbacoa....
Don't ask, don't tell...just EAT!
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Unread 12-07-2005, 03:06 PM   #20
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cayenne is your friend. The best tamales I have ever had came from a little stand. Tried a couple fresh off the steamer and it was almost a religious experience. Noticed that I was getting some flavor from the massa. I asked about it and the allowed that they added a little seasoning to the massa to compliment the various fillings they used.

Probably take some trial and error, but might be worth trying over the long run.

Edit: My family has been in Texas long eough that tamales have become the official X-mas eve meal with few exceptions. Big bowl of pico de gallo, some good chili, and a big platter of tamales right of the steamer....hard to go wrong there.
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Unread 12-07-2005, 03:13 PM   #21
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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.
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Unread 12-07-2005, 03:13 PM   #22
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Quote:
Originally Posted by Jorge
Edit: My family has been in Texas long eough that tamales have become the official X-mas eve meal with few exceptions. Big bowl of pico de gallo, some good chili, and a big platter of tamales right of the steamer....hard to go wrong there.
You are KILLING me!!
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Unread 12-07-2005, 03:19 PM   #23
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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.
If I didn't already have a legally binding commitment I'd ask if you had an available sister-in-law
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Unread 12-07-2005, 03:21 PM   #24
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Anybody going by Reuben's tamales on Rigsby? I wonder if they ship?
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Unread 12-07-2005, 03:33 PM   #25
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Other than BOILING the pork and chicken this is a pretty good site for information about making your own tamales!

http://www.sonofthesouth.net/tamales/Tamale_Recipe.htm

Hmmm...I "need" a large steamer!
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Unread 12-07-2005, 03:36 PM   #26
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Quote:
Originally Posted by chad
Other than BOILING the pork and chicken this is a pretty good site for information about making your own tamales!

http://www.sonofthesouth.net/tamales/Tamale_Recipe.htm

Hmmm...I "need" a large steamer!

In a true mexican tamale the meat WILL be boiled, seasoned, mixed with seasonings and other fillings. Sounds strange but they are good !!
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Unread 12-07-2005, 03:39 PM   #27
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I know, I know - just jabbing at the die hard que guys!!

I imagine a lightly smoked pork but and some 3 hour smoked chicken would work nicely - definately a different flavor. But then you wouldn't have the broth for the masa...decisions, decisions..maybe que the pork and boil the chicken for the broth!!

http://www.sonofthesouth.net/tamales/Tamale_Recipe.htm
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Unread 12-07-2005, 04:18 PM   #28
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Who started this torture??

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Unread 12-07-2005, 07:43 PM   #29
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Quote:
Originally Posted by Arlin_MacRae
Who started this torture??

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".
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Unread 12-07-2005, 09:41 PM   #30
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can you get corn shucks in Minn?
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